Kathleens Wheat-Free Fudge Brownies – a delicious recipe with butter, almond flour, baking soda, salt, semisweet chocolate bits, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees and use a little of the butter to grease a 10-inch square baking pan.
2
Mix the almond flour, baking soda, and salt together in a small bowl.
3
Place the chocolate and vanilla in a large bowl.
4
In a saucepan, melt the remaining butter with the sugar and 2 tablespoons water.
5
Bring to a simmer, pour over the chocolate in the bowl, and stir until the chocolate has melted.
6
Add the eggs, beating well.
7
Fold in the almond flour mixture, then fold in the raspberries.
8
Spread in the baking pan.
9
Place in the oven and bake for about 30 minutes, until fairly firm on top and a cake tester does not come out perfectly clean.
10
Remove from the oven and cool, then refrigerate before cutting.
1165
kcal
Calories
73
g
Fat
112
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 tablespoons ( 3/4 stick) salted butter, 3/4 cup almond flour or very finely ground almonds, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and more.
Yes, Kathleens Wheat-Free Fudge Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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