A gluten-free, dairy-free diet is no reason to miss out on dessert. These rich, fudgy brownies have a crackly top and a moist, gooey texture that’s so full of chocolate that no one will ever notice they’re flourless, gluten-free, and dairy-free. In fact, you only need eight ingredients to make these, and if you’re a person who regularly enjoys almond butter and coconut oil, there’s a good chance you already have all the ingredients in your kitchen.
Mix together brown sugar, maple syrup, and eggs with a cup of creamy natural almond butter. According to the author, the almond butter should be creamy and drippy, and the only ingredients in it should be roasted almonds and salt. If you don’t want to use sugar, the author says you can use coconut sugar in place of brown sugar, but the brown sugar gives a better texture at the end.
Stir in high-quality unsweetened cocoa or cacao powder until it’s well-combined. A bit of baking soda will help give them the perfect fudgy brownie texture. Then stir some chocolate chips into the batter. (If you want the recipe to be truly dairy-free, use dairy-free chocolate chips. If you don’t really care about the dairy, you can use any brand you like.)
The batter will be really thick when you’re done mixing. Spread it into a baking pan lined with parchment paper and bake for about 20 minutes, or until a knife or toothpick inserted into the center comes out mostly clean. Make sure to let them cool for about half an hour after taking them out of the oven, or they won’t set properly and you’ll wind up with a gooey, delicious brownie mess.
As with any brownies, you can modify the base recipe with all the mix-ins and add-ons you could want. A light sprinkle of flaky sea salt and a drizzle of melted chocolate over the top is a great touch. Stir in a swirl of jam to make them fruity. Add any nuts you like. Frosting and sprinkles make the brownies very fun. The author even suggests turning them into mint chocolate brownies by stirring half a teaspoon of mint or peppermint extract into the batter before baking. That sounds like it would result in brownies that taste like Andes mints, and I am totally here for it.
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Get the recipe: Flourless Almond Butter Brownies from Ambitious Kitchen
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