Almond Flour M&M Brownies

By sandycon

Ingredients

• 1/2 cup (1 stick) unsalted butter
• 5 oz semisweet (or bittersweet) chocolate
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 3 large eggs, at room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3/4 cup almond flour
• 1/4 cup mini M&M's

Details

Servings 1
Adapted from traceysculinaryadventures.blogspot.com

Preparation

Step 1

Preheat oven to 350 F. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with aluminum foil, leaving an overhang on opposing sides so you can lift the brownies out easily once they're baked. Spray the foil with nonstick cooking spray.

Add the semisweet chocolate and the butter to a medium heatproof bowl. Microwave in 30-second bursts on 50% power, stirring in between each, until the mixture is melted and smooth. Whisk in the cocoa powder and espresso until incorporated. Set the bowl aside so the mixture can cool slightly.

In a medium bowl, whisk together the eggs, sugar, vanilla and salt until combined. Add the warm chocolate mixture to the egg mixture and whisk to combine. Finally, stir in the almond flour with a rubber spatula just until incorporated.

Pour the batter into the prepared baking ban, spreading evenly with a rubber spatula to cover the bottom of the pan. Sprinkle the mini M&M's evenly over the surface of the batter. Bake the brownies for about 28-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached. (Do not over bake, or the brownies will dry out.) Transfer the pan to a wire rack and allow the brownies to cool completely in the pan. Use the foil to lift the brownies out of the pan and slice before serving.