Almond Flour Brownies (Vegan, Gluten-Free)

Name: Almond Flour Brownies (Vegan, Gluten-Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 16 squares
Ingredients: 1 ⅓ cups fine almond flour; ¼ cup gluten-free flour blend (I used King Arthur); ½ cup unsweetened cocoa powder; ½ teaspoon baking soda; scant ½ teaspoon fine sea salt; ¼ teaspoon cinnamon, optional; ½ cup unsweetened applesauce; ½ cup coconut sugar; ⅓ cup smooth, unsalted almond butter; ⅓ cup maple syrup; 2 teaspoons vanilla extract; 2 teaspoons good quality balsamic vinegar, optional; ½ cup dairy-free semi-sweet chocolate chips

User Reviews

5.0

33 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
40 mins
Total Time
40 mins
Servings
16 squares
Calories
165 kcal
Course
Dessert
Cuisine
American

Almond Flour Brownies (Vegan, Gluten-Free)

Finn Russell

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These fudgy almond flour brownies are perfect when you need a rich chocolate dessert that's easy, vegan, AND gluten-free! No special equipment needed and only a few minutes of hands-on prep time.

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Ingredients

Servings

1 ⅓ cups fine almond flour
¼ cup gluten-free flour blend (I used King Arthur) or oat flour or regular all-purpose
½ cup unsweetened cocoa powder sub Dutch process or cacao, if necessary
½ teaspoon baking soda use baking powder if using Dutch cocoa
scant ½ teaspoon fine sea salt
¼ teaspoon cinnamon, optional
½ cup unsweetened applesauce
½ cup coconut sugar see Notes
⅓ cup smooth, unsalted almond butter sub another nut or seed butter if needed
⅓ cup maple syrup
2 teaspoons vanilla extract
2 teaspoons good quality balsamic vinegar, optional
½ cup dairy-free semi-sweet chocolate chips plus more for decorating the top

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Instructions

Preheat oven to 350 degrees F (177°C), and line an 8x8-inch metal baking pan with parchment paper.
Whisk together all dry ingredients in a mixing bowl. Stir together wet ingredients in a separate bowl. Combine the two to form a batter, and stir well. Fold in ½ cup chocolate chips.
Spread the thick batter into the parchment-lined pan, and top with more chocolate chips, if desired. Bake for 30-32 minutes or until a toothpick inserted in the center comes out piping hot.
Remove from oven and allow to cool in the pan for 20 minutes. Lift out by the parchment, and place on a wire cooling rack. Let stand for another 20 minutes or so before slicing. Tip: if sliced while still hot the brownies will be quite fragile and messy! That's why it's best to let them rest.

Notes

Once the brownies are cool, I like to leave them on the parchment paper and transfer the whole thing to a storage container with a tight-fitting lid. If you need to stack the brownies to fit inside the container, place parchment between the layers to prevent sticking.
The brownies will keep at room temperature for a day or two or in the refrigerator for up to 6 days. Almond flour brownies are freezer-friendly.