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 | | Print |
- 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.
Just tried it and be honest they don’t taste quite as good as regular brownies but they are not far behind and they are a great natural alternative! Thanks!