Flourless Brownies Recipe
User Reviews
5
Flourless Brownies Recipe
Description
The Flourless Brownies Recipe blends almond butter and a mix of sweeteners including maple syrup and coconut sugar to achieve a moist base. Cocoa powder lends the essential chocolate flavor, balanced with baking soda to lift the batter slightly. The eggs bind everything for a chewy texture that is neither cakey nor crumbly.
These brownies are baked in an 8x8-inch pan, with optional chocolate chips straight into the batter and on top, which melt during baking and contribute to richness. Baking time can be adjusted from about 20 to 25 minutes to vary the density and gooeyness, with shorter times producing a fudgier brownie.
The recipe is versatile for those avoiding flour or desiring a nutty undertone from almond butter, though substitutions for the nut butter can accommodate allergies. Cooling completely before slicing ensures cleaner cuts and prevents crumbling.
Storage tips suggest keeping leftover brownies in an airtight container at room temperature or refrigerated up to four days, or freezing individually wrapped squares for up to three months, making them convenient for make-ahead snack options.
Ingredients
- 2 large egg
- ¾ cup almond butter 192g) unsalted, creamy
- ¼ cup applesauce unsweetened or sweetened (room temperature
- ¼ cup maple syrup room temperature
- ⅓ cup coconut sugar
- 1 teaspoon vanilla extract pure
- ⅓ cup cocoa powder (26g)
- ½ teaspoon baking soda
- ½ cup chocolate chips optional
Instructions
- Preheat oven to 350°F and lightly grease and line an 8x8” baking pan with parchment paper.
- In a medium bowl, whisk the eggs, almond butter, apple sauce, maple syrup, coconut sugar, and vanilla extract together.
- Add the cocoa powder and baking soda. Mix until just combined, then hand-fold in the chocolate chips.
- Pour the batter into greased baking pan and top with a handful of additional chocolate chips.
- Bake for 20 - 25 minutes, depending on how fudgy you want them. I usually do 22 minutes for a denser/gooier brownie. If you want more cakey brownies, bake them on the longer side.
- Cool completely before slicing!
Notes
- Almond butter can be substituted with peanut butter, cashew butter, tahini, or sun butter to vary flavor or accommodate allergies.
- Brown sugar can replace coconut sugar if preferred or not available.
- Use good quality cocoa powder for strong chocolate flavor; lower-quality powders may result in a chalky taste.
- Store brownies in an airtight container at room temperature or refrigerate for up to 4 days.
- For longer storage, freeze cooled brownies wrapped individually in plastic wrap in a freezer-safe bag for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 41mg | 14% |
| Sodium | 91mg | 4% |
| Potassium | 245mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 11g | 22% |
| Vitamin A | 62IU | 1% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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