Flourless Brownies

If you’re anything like me, you’ll agree that the biggest problem with making brownies is the urge to eat the entire pan while they’re warm. I’m not saying that this recipe will solve that problem, but at the very least this will mitigate the problem by being a bit healthier. This recipe doesn’t use butter, so it’s dairy free! Plus, using avocado oil specifically as a butter substitute gives the evidence-based health benefits of enhanced nutrient absorption, reduced cholesterol, and it even contains antioxidants. On the off chance that you don’t eat the whole pan - and kudos to you for having more self-control than me - you can stick these in the freezer and they maintain their deliciousness to satisfy a chocolate craving for future you. I’ve tried a few different flourless brownie recipes with friends and this one was the winner. You’re welcome!

Ingredients: 

2 eggs

1 and ¼ cup semi sweet chocolate chips (¾ cup melted + ½ cup more to stir in).

1 tbsp of vanilla extract 

6 tbsp of avocado oil 

1 cup of almond flour

⅔ cup of coconut sugar 

¼ cup of cocoa powder 

½ tsp of baking powder 

½ tsp of sea salt 

Instructions:

Step 1: Preheat the oven to 350 degrees and line a 9x9 square baking pan with parchment paper. 

Step 2: Melt ¾ cup of chocolate chips with avocado oil in a small saucepan until all the mixture is liquid and all the chocolate is dissolved. Set aside to cool. 

Step 3. Mix eggs and sugar with a whisk (or stand mixer) until foamy. 

Step 4: Add the chocolate mixture and then your vanilla. 

Step 5: Mix in dry ingredients (almond flour, cocoa powder, baking powder, and sea salt). 

Step 6: Stir in another ½ cup of chocolate chips if desired. 

Step 7: Pour the mixture into your baking pan and bake for 25-30 min. You want the center to be a bit gooey when you pull it out as the brownies will continue to bake a bit more after it’s been removed from the oven.