Easy Flourless Brownie (Print)
Rich, soft brownies made without flour, naturally vegan and gluten-free, with a gooey middle and perfectly crisp edges.
# Ingredients:
→ Main Ingredients
01 -
⅓ cup natural almond butter (only almonds and salt)
02 -
2 teaspoons vanilla flavoring
03 -
⅓ cup chopped chocolate or dark chocolate chips
04 -
½ cup unsweetened applesauce, at room temperature
05 -
⅓ cup coconut sugar
06 -
¼ cup firm coconut oil
→ Dry Ingredients
07 -
2 tablespoons tapioca flour or cornstarch
08 -
½ teaspoon baking soda
09 -
¼ teaspoon salt
10 -
½ cup cocoa powder, packed and leveled
→ Topping
11 -
Extra chocolate chips for sprinkling, plus ¼ cup
# Steps:
01 -
Set your oven to 350°F and grease a cast iron skillet, either 8 or 9 inches.
02 -
In a microwaveable bowl, heat the coconut oil with the chocolate in 15-20 second bursts. Stir between each round until smooth, then let it cool for a few minutes.
03 -
Combine cocoa powder, tapioca flour (or cornstarch), salt, and baking soda in a clean bowl. Toss it together and set aside.
04 -
When the chocolate mixture has cooled, stir in the almond butter and coconut sugar until it’s smooth. Add the vanilla and applesauce and mix again.
05 -
Add the wet mix into the dry mix. Use a spoon or spatula to gently stir until it comes together—it’ll have a thick and fudgy texture. Don’t overdo the stirring.
06 -
Spread the batter into your greased skillet. If you want, add extra chocolate chips on top. Bake for about 20-25 minutes, just until the top looks crackly but the middle stays soft.
# Notes:
01 -
Swap the skillet for an 8x8-inch baking pan if needed.
02 -
It’s fine to use brown sugar instead of coconut sugar.
03 -
Tastes amazing warm, especially with ice cream or nut butter.