Description
Ready to bite into rich, gooey, fudgy gluten-free brownies with a delightfully crackled top? This recipe is for you!
Ingredients
Units
Scale
- 4 large eggs
- 1 1/2 cups of sugar
- 1 3/4 cup chocolate chips ( one 10 ounce bag) or chopped baking chocolate
- 3/4 cup creamy almond butter or all-natural peanut butter ( see note 1)
- 2/3 cup cocoa powder
- 1 tbsp expresso powder (use instant coffee if you don't have espresso powder)
- 1/4 tsp salt
- Flaky salt to top the brownies (optional)
Instructions
- Preheat oven to 350ºF and line an 8x8 baking pan with parchment paper
- Using a stand-up or hand mixer, whisk eggs and sugar on medium-high speed for 5 minutes until pale yellow has doubled in size and the egg mixture is light and fluffy.
- Melt the chocolate chips and almond butter in the microwave in 20-second increments stirring after every 20 seconds. Repeat until melted. Alternatively, you can melt the chocolate using the double boiler method.
- Add warm chocolate to the egg mixture and whisk until combined. add cocoa powder, espresso powder, and salt and mix until combined.
- Pour the chocolate brownie mixture into the prepared baking pan.
- Bake for 25 minutes, remove from the oven, and let the brownies cool completely before cutting them.
Notes
- Preferably use a new jar of almond butter, if the almond butter is too dry try mixing it well and heating it so it becomes creamy again. You can make your own almond butter by putting raw or roasted almonds in a food processor for 15 minutes. It will go from coarse to powder, to thick to creamy. Be patient.
- Prep Time: 15
- Cook Time: 25
- Category: Dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 brownie
- Calories: 275
- Sugar: 25.9 g
- Sodium: 57.9 mg
- Fat: 15 g
- Saturated Fat: 5.1 g
- Trans Fat: 0 g
- Carbohydrates: 32.9 g
- Fiber: 3.7 g
- Protein: 5.9 g
- Cholesterol: 47.6 mg