5-Minute Almond Flour Brownies for Mary Trump
Sometimes we need brownies fast.
What a stupid thing to say: We always need brownies fast. These brownies are them. While the butter is melting, assemble all your ingredients on the counter. Measure, measure, measure. Mix, mix, mix. Add chocolate chips, add chocolate chips, add chocolate chips and about 30 minutes later you will have exceptional brownies.
The almond flour makes these delicate, but not wimpy. The almond flour may add a small amount of texture, but nothing any child I know has noticed. Maybe it’s because they are so deeply chocolatey.
I have been on a quest to find the perfect brownie recipe. There is no such thing of course. Especially in a world where one day you might crave a fudgey brownie and the next need a cake-y one. All my brownies however must be chocolatey: densely, richly chocolatey. Why else do we play this game?
The recipe is adapted from the King Arthur Baking Company’s incredible recipe database. My tweaks are slight. More salt, more vanilla and chocolate chips.
Ingredients
5 tablespoons (71 grams) unsalted butter, melted
1 3/4 cups (347 grams) granulated sugar
1 teaspoon kosher salt
2 teaspoons vanilla extract
3/4 cup (64 grams) cocoa powder
3 large eggs
1 1/2 cups (144 grams) almond flour
1 teaspoon baking powder
1 to 1 1/2 cups chocolate chips (Go on, be decadent. Don’t measure, just pour)
How to:
Preheat the oven to 350 degrees F. Spray a 8 x 8-inch baking pan with Baker’s Joy (what I use), or grease with butter.
Melt the butter in the microwave in a medium bowl. Stir in the sugar, salt, vanilla, cocoa and the eggs until well-blended. You don’t want that slick the-eggs-aren’t-totally-mixed-in look. Shiny, yes. Slick, no.
Add the almond flour and baking soda. Stir to combine. Pour in the chocolate chips and mix.
Spoon the ingredients into the prepared pan. Spread the batter evenly to the edges.
Bake for 30 to 40 minutes until no longer jiggly in the middle, aka, the brownies are set and a toothpick comes out clean. If you’re worried that the edges are getting too dark, cover the pan loosely with aluminum foil and drop the temperature in your oven to 325 degrees.
Remove from oven and let cool on a rack. Resist the urge to eat the burning hot as the flavors will not be as good. If you’re lucky enough to have leftovers, freezing them is a-ok.
