Yesterday, if you watched my stories on IG, I attempted to make flourless fudge like brownies….and it half failed. The taste was almost there, but they were completely flat and crumbled the minute you cut into them. When I took a peak at them in the morning they were hard as rocks! I wasn’t going to make them again because I do hate wasting ingredients, but I knew that if I just changed a few things around- I believed it would work.
I wanted to make these brownies with as little ingredients as I could and with ones that you most likely already have on hand…this time around they were moist, rich in chocolate taste, dense, and fudge-y in the middle. SO GOOD!
They only take about 15 minutes to bake in the oven and once they are completely cooled, you can dig in. I suggest allowing them to cool for at least 10 minutes or so, because when they are hot out of the oven they tend to crumble when you slice them right away. I did use almond butter in the recipe, but feel free to use peanut butter or even sunflower seed butter if you want to keep them 100% nut free! They aren’t super sweet; I only added about 1/2 cup of coconut sugar, so you can either add in about 1/4 cup more or add in about 1/2 cup of chocolate chips! That will make them a bit more gooey too.
Once they were out of the oven, I drizzled a little peanut butter on top, but of course that is optional - you can leave them plain, or coat them slightly with coconut butter or melted chocolate.
These brownies will last up to 5 days in the fridge or freeze them for longer!
Here is the recipe!
About 10-12 brownies
Prep time: 10 minutes
Bake time: 15 minutes
Total time: 25 minutes
1 cup creamy nut butter of choice
2 eggs; whisked
1/4 cup almond or coconut milk
1/3 cup coconut oil, melted/cooled
1 cup cacao powder
1/2 tsp. baking soda
1/2 tsp. baking powder
dash of sea salt
1/2 cup coconut sugar
optional add ins; chocolate chips or walnuts
Preheat your oven to 350 degrees and lightly grease an 8x8 pan with oil
Combine the DRY ingredients in a large bowl; mix
Combine the WET ingredients in a bowl, mix. I used my blender here to mix since my nut butter wasn’t as creamy.
Add the wet ingredients to the dry ingredients. Mix until well incorporated. It will be somewhat thick.
Add in your optional add ins here, mix.
Spread evenly in your pan.
Bake at 350 degrees for about 15 minutes. After 15 minutes stick a knife in the center and if it comes out clean they are done! If you over cook, they will be more cake like!
Allow them to completely cool before cutting!!
Store in fridge for up to 5 days or freezer for longer!