Description
These gluten free and paleo almond flour brownies are topped with an amazingly delicious almond butter frosting. They’re rich, dense and a perfect pick-me-up.
Ingredients
Units
Scale
- 3/4 cup superfine almond flour
- 1/2 cup cocoa powder
- 1/3 cup coconut sugar
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 1/4 cup refined coconut oil
- 3 eggs
- 1/3 cup vegan chocolate chips
Almond Butter Frosting
- 1/2 cup creamy almond butter
- 1/4 cup powdered sugar, sifted (or 2-3 tbsp maple syrup for a paleo version)
- 2 tbsp refined coconut oil, melted
- 1/2 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp almond milk, to thin to spreading consistency
Instructions
- Melt the coconut oil in the microwave and set aside to cool slightly. Preheat oven to 325°F.
- In a large bowl, whisk together the almond flour, cocoa powder, coconut sugar, baking soda, and salt.
- Add the eggs and cooled coconut oil to the flour mixture. Stir well, then fold in the chocolate chips.
- Spray a 9×9-inch baking pan with cooking spray and pour in the batter — it will be thick and you will need to spread it with a spatula.
- Bake for about 20 minutes. Let cool completely before frosting — the frosting will not set on warm brownies.
- Make the frosting: in a medium bowl, stir together the almond butter, powdered sugar (or maple syrup), melted coconut oil, vanilla, and salt until smooth. Add almond milk a teaspoon at a time until the frosting reaches a spreadable consistency.
- Spread the frosting evenly over the cooled brownies. Place in the fridge for 15–20 minutes to help the frosting set before cutting.
Notes
These are richer and denser than wheat-flour brownies — cut them small. The frosting sets firmer if you refrigerate the bars after icing, and they slice much more cleanly cold. They keep well in the fridge for up to four days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baking, Dessert