Vegan Flourless Brownies

This is the very first recipe on my blog. In Indian culture, it is customary to begin all new ventures by consuming something sweet. It is supposed to usher in good luck. I can’t think of a better way to usher in luck than by sharing my recipe for a guilty pleasure – brownies! 

I can eat brownies any time of the day. There’s nothing as decadent or sinful as fudgy, gooey chocolate brownies. Pretty soon, I realized that I would have to find a healthier version of this guilty pleasure. When I first came across a recipe for flourless brownies a few years ago, I did a double take. Wait what – brownies without flour? Would they taste anything like the ones I had been used to. Well, of course they tasted great. But the original recipe also included eggs, which helps with binding and gives structure to the brownies. I will admit I was skeptical when I first made the vegan version of that recipe. But if anything, these taste even better than the original version. There’s more – these brownies are oil-free, refined sugar-free and take less than 30 minutes to make using basic staples in your kitchen. So the next time you have a craving for something sweet but don’t want to spend too much time whipping up something, this is your go-to recipe. Plus, you can feel a little less guilty since the ingredients are clean.)

Without further ado, here is the recipe. 

Vegan Flourless Brownies

Recipe by theplantpaletteblogCourse: Desserts, Gluten Free, Oil FreeDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Yield: 12-16 brownie squares

Ingredients

• 1/4 cup + 2 tbsp cocoa powder

• 1 cup soft almond butter

• 1/2 cup pure maple syrup

• 1/3 cup almond flour

• 1/4 cup dairy-free chocolate chips (optional)

• 1 1/2 tsp baking soda

• 1/4 tsp vanilla extract

• 1/8 tsp sea salt

Directions

• Preheat oven to 325 degrees F (165 degrees C. Line an 8×8-inch pan with parchment paper or grease well. 
• Whisk together the dry ingredients – cocoa powder, almond flour, baking soda and salt.
• Add in the almond butter, maple syrup and vanilla extract and mix well. If the almond butter is dry, add a tablespoon of almond milk to thin out the batter.
• Pour the batter into the prepared pan and spread it evenly. Don’t worry if it looks thin; it will rise once baked. Top with the chocolate chips, if using. 
• Bake on the center rack for 15 minutes. They should look underdone when you remove them from the oven. Let it cool in the pan for 30 minutes before cutting.