These almond flour brownies from the Wannabe Chef are ridiculously good. I don’t know what else to say – if you are Paleo, gluten-free, dairy free, enjoy baking with almond flour, or just really appreciate a good brownie, you need to try them for yourself! In this version, I swapped out some of the ingredients to make it dairy-free and sugar-free, but butter and regular cane sugar could be used as well.
For chocolatey desserts like this, I’ve been using Trader Joe’s semisweet chocolate chips lately – they are delicious and inexpensive and dairy-free. Note: They are not guaranteed vegan and still have sugar as one of the ingredients. If you are 100% against consuming processed sugar or are Paleo, go for unsweetened dark chocolate chips and add a couple extra tablespoons of agave, maple syrup, or honey to the brownies. (You can find so many high-quality brands of unsweetened chocolate at Whole Foods.) Otherwise, I would definitely recommend T Joe’s if you want to indulge a little.
|Almond Flour Brownies from the Wannabe Chef|| || |
- ¾ cup almond flour
- ¼ teaspoon salt
- 2 T unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ cup + 2 T agave or maple syrup
- ¼ cup coconut oil
- ¼ cup applesauce
- 1 teaspoon vanilla extract
- 3 large eggs
- ¾ cup semisweet chocolate chips
- 1 teaspoon instant coffee granules or espresso powder (optional)
- Mix together almond flour, salt, cocoa powder, and baking powder in a small bowl
- In a separate bowl, melt ½ cup chocolate chips with the coconut oil (if solid)
- In a larger bowl, whisk together the eggs, sweetener, vanilla, and coffee powder if using
- Slowly pour the melted chocolate/oil combination into the wet ingredients while whisking until fully incorporated. Don't go too fast so that the raw eggs don't cook upon contact.
- Slowly pour the dry ingredients into the wet ingredients while whisking or stirring and mix completely.
- Pour the batter into an 8 x 8 pan that is greased or lined with wax paper and greased.
- Sprinkle the top with the remaining ¼ cup chocolate and gently press into the batter.
- Bake for 30 minutes at 350 or until a toothpick comes out clean from the center. Let cool completely before cutting in.