Almond Butter Brownies {gluten & lactose-free}
Servings: 16 brownies
Ingredients
- ⅓ cup (40 g) chickpea flour or all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 6 ounces bittersweet chocolate 65-70% cacoa, roughly chopped
- 1 cup (144 g) coconut sugar or ¾ cup (150 grams) brown sugar
- 2 large eggs
- 1 cup (240 g) almond butter or peanut butter
- 1 teaspoon pure vanilla extract
optional
- ½ cup (50 g) chopped almonds or peanuts
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-by-8-inch square pan. Line with parchment paper, allowing two sides to hang over.
- In a small bowl, whisk the flour, baking soda, and salt together.
- Using a double-boiler, heatproof bowl set over a pan of boiling water, or in a microwave, melt 4 ounces of the chocolate. Stir until completely melted and then let cool for 5 minutes.
- In a large bowl, whisk the eggs and sugar together, then whisk in the almond butter and vanilla. Pour in the melted chocolate, mix until combined. Fold in the flour mixture until just incorporated. The dough should be thick and gooey.
- Pour the batter into the prepared pan, smooth out the top with a rubber spatula, then sprinkle with the remaining 2 ounces of bittersweet chocolate and optional chopped almonds.
- Bake for 20 minutes, erring on the side of underbaking rather than overbaking. No liquid should stick to a toothpick inserted into the center of done brownies, but some brownie crumbs should.
- Allow the brownies to cool for 20 minutes, then lift from the pan with the parchment paper. Transfer to a rack and let cool completely (or freeze for 30 minutes to speed up the cooling). Slice the brownies into squares and serve.
- These can be stored at room temperature for 4 days in an airtight container or in the freezer for 1 month. You may find you prefer these straight from the freezer, they are fantastic chilled.