Flourless Chocolate Almond Butter Brownies
This flourless brownie recipe will satisfy almost any sweet tooth. It’s chocolatey, gluten-free, dairy-free, refined sugar-free, and packed with healthy fats and more than 6 grams of protein per brownie. Also, almond butter helps to stabilize after-meal rises in blood sugar while providing beneficial antioxidants, so this really is a wholesome dessert.
Flourless Chocolate Almond Butter Brownies
Yield: 9-12 Brownies
Ingredients
Instructions
- Preheat oven to 325° F. Oil a 8” square cake pan with coconut oil and set aside. In a large mixing bowl or standing mixer, add almond butter, eggs, maple syrup, and vanilla and mix until smooth. If using a standing mixer, I like to use the whisk attachment. If using a mixing bowl, I will use a wooden spoon. In a separate small bowl, mix together cocoa, baking soda, and salt and add to the wet mixture until thoroughly combined. Fold in chocolate chunks.
- Pour the brownie batter into the cake pan and use a spatula or back of a spoon to even out the top. Place in the oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for at least 10 minutes before slicing and serving (if you can wait that long!) as the brownies will solidify and maintain their shape for cutting. Once completely cooled, store them in an airtight container at room temperature.
Notes
Dark chocolate is labeled with a percentage of cacao. This represents the cacao/sugar ratio. The higher percentage of cacao means the more bitter the chocolate will be. I prefer 70% cacao or less for this recipe to ensure optimal sweetness and flavor.
Copyright 2023, C. Knowles, Original recipe from The Nutritionist's Kitchen
