Fudgey, Gluten-Free Brownies

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Who doesn’t love brownies? My Fudgey, Gluten-Free Brownies are gooey, chocolatey, and just melt-in-your-mouth DELICIOUS. The other day, I was seriously craving a warm brownie and realized I had all of the ingredients for my recipe in the pantry already. Because we’re using unsweetened cocoa powder, they’re not overly sweet. And the addition of the almond butter provides a decadent, nutty undertone. I promise you, once you make these you will never go back to the box! 

Fudgey, Gluten-Free Brownies

Who doesn’t love brownies? My Fudgey, Gluten-Free Brownies are gooey, chocolatey, and just melt-in-your-mouth DELICIOUS. The other day, I was seriously craving a warm brownie and realized I had all of the ingredients for my recipe in the pantry already. Because we’re using unsweetened cocoa powder, they’re not overly sweet. And the addition of the almond butter provides a decadent, nutty undertone. I promise you, once you make these you will never go back to the box! 

Ingredients
  

Wet Ingredients

  • 3/4 cup almond butter
  • 1/3 cup pure maple syrup
  • 2 eggs
  • 1 tsp alcohol free vanilla extract

Dry ingredients:

  • 3/4 cup almond flour
  • 3 tbsp coconut flour
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp ceylon cinnamon
  • 1/4 tsp allspice
  • 1/4 tsp celtic salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 cup vegan milk I used flax milk
  • 1/4 cup dairy-free refined-sugar free chocolate chips

To Top:

  • Cacao nibs *optional
  • Almond Butter *optional

Instructions
 

  • Preheat the oven to 350F. Prepare an 8×8 inch baking pan with parchment paper.
  • In a large bowl, mix together wet ingredients until combined.
  • Add your dry ingredients and mix together until a smooth batter forms. Fold in chocolate chips last.
  • Pour batter into the prepared pan and spread. If using cacao nibs, sprinkle on top. Bake at 350F for 20-25 minutes or until an inserted toothpick comes out clean. Drizzle with warm almond butter and enjoy.
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