Recipe
Fudgey Chocolate Brownie Cake with Almond Flour
Chocolate brownie cake is so fudgey and easy to make in a cake or tart pan! Top it with a drizzle of melted chocolate and enjoy!
Prep: 10 minCook: 12 minTotal: 22 min
Servings: 1 cake (16 slices) 1x
Ingredients
Brownie Cake:
- 8 tablespoons unsalted butter
- 1 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cup blanched almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
Chocolate Drizzle
- 1/4 cup chocolate chips
- 1 tablespoon refined coconut oil
Instructions
- Preheat oven to 350F.
- In a large bowl, melt the butter in the microwave for 30 seconds until mostly melted.
- Add the coconut sugar to the bowl and mix.
- Add the eggs and vanilla extract and mix until combined.
- Add the blanched almond flour, cocoa powder, and salt. Mix again.
- Fold in most of the chocolate chips.
- Spray a 10 inch circle cake pan with your favorite cooking spray. I love using a pan with a removable bottom because it’s a lot easier to remove the cake when it’s done cooling.
- Transfer the batter into the pan and spread it out in an even layer.
- Sprinkle the remaining chocolate chips on top.
- Bake for 12 – 15 minutes or until the brownie is set and doesn’t giggle when you shake the pan.
- Allow the brownie cake to cool for 15 minutes and then remove from the pan by pushing up the bottom.
- In a small bowl, make the chocolate drizzle. Melt the chocolate chips and coconut oil in a bowl in the microwave, stirring every 30 seconds until smooth.
- Drizzle the cake with the chocolate. I drizzled in two diagonal directions to create a criss-cross pattern.
- Cut into slices! I went for 16 smaller triangles.
Nutrition Info:
- Serving Size: 1 slice
- Calories: 171
- Sugar: 16.2g
- Sodium: 91mg
- Fat: 10.8g
- Saturated Fat: 6.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.9g
- Protein: 2.1g
- Cholesterol: 38mg
Find it online: https://thetoastedpinenut.com/fudgey-chocolate-brownie-cake/
