Almond Flour Brownies (Vegan, Gluten-Free)
User Reviews
5
Almond Flour Brownies (Vegan, Gluten-Free)
Description
Almond Flour Brownies (Vegan, Gluten-Free) use a combination of almond flour and gluten-free flour blend to achieve a moist and slightly dense brownie texture. Cocoa powder adds deep chocolate flavor, while applesauce and maple syrup contribute moisture and natural sweetness. Almond butter enriches the batter with nutty undertones and fat, balancing the cocoa's earthiness. Baking in an 8x8-inch metal pan lined with parchment paper allows the brownies to cook evenly and prevents sticking.
Chocolate chips folded into the batter, with some sprinkled on top, melt into gooey pockets for added texture. The recipe advises allowing the brownies to cool and set for about 40 minutes total before cutting to avoid crumbling. These brownies offer a plant-based, allergen-conscious alternative to traditional recipes, suitable for those avoiding gluten, dairy, and eggs.
Once cooled, storing with parchment between layers prevents sticking. They keep well at room temperature for a couple of days and refrigerate for up to six days. They are also freezer-friendly, making them convenient for advance preparation and longer storage.
Ingredients
- 1 ⅓ cups almond flour fine
- ¼ cup gluten-free flour blend or oat flour or regular all-purpose, I used King Arthur brand
- ½ cup cocoa powder sub Dutch process or cacao, if necessary, unsweetened
- ½ teaspoon baking soda use baking powder if using Dutch cocoa
- scant ½ teaspoon salt fine sea salt
- ¼ teaspoon cinnamon optional
- ½ cup applesauce unsweetened
- ½ cup coconut sugar see Notes
- ⅓ cup almond butter sub another nut or seed butter if needed, smooth, unsalted
- ⅓ cup maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons balsamic vinegar good quality, optional
- ½ cup semi-sweet chocolate chips plus more for decorating the top, dairy-free
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
- Store cooled brownies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 6 days to maintain freshness.
- If layering brownies in a container, place parchment paper between layers to prevent sticking.
- The brownies freeze well; wrap tightly and thaw before serving.
- Allow brownies to cool completely and rest before slicing to ensure clean cuts and prevent crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16squares
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 0mg | 0% |
| Fiber | 3g | 12% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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