Recipe: Fudgy Flourless Brownies
Have you ever considered baking without flour? With the right ingredient swaps, it’s doable! This brownie recipe is fudgy, flourless proof!
Pairing nut/seed butter with eggs and a leavening agent (baking powder) creates a lift to the brownies that makes them both airy and dense, a win-win in the texture department.
These brownies have a richness that’s truly next level, thanks to a hefty dose of cocoa powder and an abundance of healthy fats from the nut/seed butter. These two ingredients also add a whopping 4.5 grams of fiber per brownie! Since we’ve skipped the flour, the primary source of carbohydrates is the brown sugar and maple syrup. Paired with the fats and proteins from the eggs and nut/seed butter, these brownies are more blood-sugar-friendly than traditional sweet treats.
They’re also nut-allergy friendly if you choose tahini (sesame seed paste) or sunflower seed butter. Whichever nut or seed butter you choose, look for a thinner texture to help this batter come together easily. Take your customization a step further by changing up the flavor of baking chips, adding chopped nuts, a splash of peppermint extract, or whatever other creative additions make your brownies unique.
Fudgy Flourless Brownies
Serves 9
Ingredients
- 1 C creamy nut/seed butter, such as tahini or almond butter
- 1/4 C maple syrup
- 1/2 C brown sugar or coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 C cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1/3 C semi-sweet chocolate chips (dairy-free, if needed)
Directions
- Preheat oven to 350 degrees and grease an 8×8 baking dish (or line with parchment paper and grease well).
- Stir together the nut butter, maple syrup, brown sugar, eggs, and vanilla until thick and blended.
- Mix in the cocoa powder, 1/4 cup at a time, breaking up any small clumps. Next, add the baking powder and salt. Stir until well combined (it will be thick!).
- Fold in chocolate chips, then pour the batter into the baking dish, spreading it evenly to the edges and smoothing the top.
- Bake in oven for 22-24 minutes (or until a toothpick comes out clean when testing the brownies).
- Allow the brownies to cool for at least 15 minutes (this is key so they set!), then slice and enjoy!
- Store the brownies in a tightly sealed container on the counter or in the fridge – either is fabulous!
