Almond Multigrain Brownie Thins
Almond Multigrain Brownie Thins is fudgy and decadent brownies made with almond flour and multigrain flour. This healthy brownie thins are superbly delicious as it is loaded with almonds and goes perfectly with a cup of coffee or milk.
Equipment
- 9 inch x 13 inch baking tin
- Large bowl
Ingredients
- 1 cup Multigrain flour you can also whole wheat flour
- 100 grams Almond flour
- 50 grams Cocoa Powder
- 1/2 tsp Baking powder
- 1/2 cup Golden caster Sugar (unrefined)/Sugar/Light brown sugar
- 1/2 tsp Salt
- 3 large Eggs (free range)
- 1/2 cup Melted Dark Chocolate
- 1/2 cup Oil or melted butter
- 1/3 cup Almonds slivered
Instructions
- Preheat oven to 175°C or 350° F. Line a 9×13" baking tray with parchment paper with an overhang on the sides. This makes it easier to lift the brownie from the pan.
- Whisk together multigrain flour, almond flour, cocoa powder, baking powder and salt in a bowl and keep it aside.
- In a large bowl mix add sugar, oil, melted chocolate and stir until everything is incorporated well..
- Now add eggs one at a time and stir with a spatula until just combined. Add vanilla extract and mix.
- Now add the flour and stir everything well until just combined. Do not over mix the batter.
- Spoon the batter in the prepared baking tin and spread it out evenly.
- Pop In in the preheated oven and bake for 18-22 minutes. Keep an eye on the brownie after 18 minutes. Insert a toothpick and it comes out a bit dirty. Do not over bake the brownie or it will become cakey. Remove from the oven and let it cool for 10-15 minutes in the pan. Then transfer it to the cooling rack and let it cool completely.
- Enjoy these fudgy brownies with your cup of coffee.