You know that feeling when you take a bite into something ultra sticky and you get chocolate goo stuck onto your teeth. Yes, it may be embarrassing in case you need to smile at anyone but it is the best feeling in the world! That is exactly what you will experience when you try these flourless fudgy brownies.
They are shockingly low calorie for brownies and also taste shockingly like a normal fudgy brownie. You will have no idea that they are flourless, gluten free and dairy free. My kids went absolutely wild over them. They polished them off in no time at all. Of course, I quickly hid a small stash for myself on the top shelf of the fridge far away from prying little fingers so that I could enjoy them in some peace and quiet later on! Does that make me a bad mother? Not at all! Does it make me a tad bit greedy? Maybe.
Use the most natural kind of almond butter that you can find. The one with just almonds and salt - no fillers! In case you can't find almond butter in the store than just make it. Blend roasted almonds and a pinch of salt in a blender till they form a paste. SO easy!
The secret to making these perfect are to make sure that you under-bake rather than over-bake them. That is actually the secret to any good brownie. If you aren't sure then just remove them from the oven. They will continue baking in their own heat and solidify slightly more once cooled.
This flourless fudgy brownie recipe is mind bowling! It is as good or even better than a regular brownie!
Preheat your oven to 175 C. Line an 8X8 inch baking pan with parchment paper.
Mix together the almond butter, brown sugar, maple syrup and eggs in a large mixing bowl. Add in the coconut oil and combine it well.
Sift in the cocoa powder, baking soda and salt into your almond butter mixture.
Stir in the chocolate chips if using.
Spoon the brownie batter into the baking pan (If you have some left after eating the batter) and spread it evenly with a spatula or spoon. Bake for 15 - 20 minutes. DO NOT OVER-BAKE. Remove from the oven and allow your brownies to cool for at least 20 minutes. Lift the brownies out of their pan and cut into 16 pieces. They will be really fudgy and delicious. Store in an air tight container in the fridge.
Ingredients
Directions
Preheat your oven to 175 C. Line an 8X8 inch baking pan with parchment paper.
Mix together the almond butter, brown sugar, maple syrup and eggs in a large mixing bowl. Add in the coconut oil and combine it well.
Sift in the cocoa powder, baking soda and salt into your almond butter mixture.
Stir in the chocolate chips if using.
Spoon the brownie batter into the baking pan (If you have some left after eating the batter) and spread it evenly with a spatula or spoon. Bake for 15 - 20 minutes. DO NOT OVER-BAKE. Remove from the oven and allow your brownies to cool for at least 20 minutes. Lift the brownies out of their pan and cut into 16 pieces. They will be really fudgy and delicious. Store in an air tight container in the fridge.
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Hey can I use normal butter in place of almond butter
Hi,
No you cannot use normal butter instead of almond butter. You can use peanut butter in place of almond butter but the texture and flavour will slightly vary.