Mind Blowing Almond Butter Brownies Moist And Fudgy Food
ALMOND BUTTER BROWNIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h45m
Yield 16 servings
Number Of Ingredients 7
Steps:
- For the brownies: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch glass baking pan with coconut oil and set aside.
- Combine the brownie mix with the eggs, oil and 1/4 cup water in a large bowl. Stir together using a rubber spatula until fully incorporated. Spread in the prepared pan.
- For the topping: Combine the almond butter, powdered sugar and coconut oil in a separate bowl. Spoon dollops of this mixture over the top of the brownie batter. Using a toothpick, swirl the two together. Bake until the edges are set and a toothpick inserted an inch from the edge of the pan comes out clean, 25 to 30 minutes. Immediately sprinkle with the flaky salt. Cool completely in the pan before cutting into squares and serving.
FUDGY FLOURLESS ALMOND BUTTER BROWNIES (GLUTEN FREE + DAIRY FREE)
Truly one of the best gluten free brownie recipes on the internet: fudgy, flourless almond butter brownies made with simple ingredients like natural creamy almond butter, pure maple syrup, cocoa powder and chocolate chips. Incredible hot from the oven or even straight from the fridge -- you'll love these!
Provided by Monique Volz of AmbitiousKitchen.com
Categories Dairy Free Dessert Gluten Free Grain Free Paleo
Time 30m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees Line an 8x8 inch pan with parchment paper.
- In a large bowl, mix together the almond butter, brown sugar, maple syrup and eggs until smooth and well combined. Next add melted coconut oil and mix again until smooth. Finally add in the cocoa powder, baking soda and salt and mix until well incorporated. Stir in ¼ cup chocolate chips. The batter should be THICK and that's the way we want it.
- Add the brownie batter to the prepared pan and evenly spread out using a rubber spatula or you may need to your hands to evenly push the batter towards the edges. Bake for 15-20 minutes until tester comes out clean or with just a few crumbs attached. It's best to underbake these brownies. Allow the brownies to cool in the pan for at least 20-30 minutes before removing or cutting; they will be super fudgy and you want them to completely set first. This will be a true testament of willpower :)
- To top the brownies: add chocolate chips and coconut oil to a small microwave safe bowl and microwave in 30 second intervals until chocolate is smooth and melted. Drizzle over brownies, then top with fancy sea salt. Cut into 16 squares and enjoy! These brownies are delicious straight from the fridge. They're fudgy and perfect if you want to store them in there.
Nutrition Facts : ServingSize 1 brownie, Calories 175 kcal, Sugar 14.1 g, Fat 10.9 g, SaturatedFat 3.1 g, Carbohydrate 20.8 g, Fiber 2.5 g, Protein 4.1 g
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- In a medium bowl, mix together the almond butter and coconut sugar. Add the rest of the ingredients except the chocolate chips and mix well. The dough will be thick and slightly sticky. Once mixed, add the chocolate chips and mix until evenly distributed. Pour into the lined baking tray and smooth with a spatula. Sprinkle the cacao nibs on top and gently press them into the batter. Finish with sea salt.
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