Easy Flourless Brownie (Print Version)
This fudgy flourless brownie is made in one skillet, totally vegan and gluten-free, with a soft center and crispy edges.
# Ingredients:
→ Main Items
01 -
⅓ cup natural almond butter (just almonds and salt)
02 -
2 teaspoons pure vanilla
03 -
⅓ cup coconut sugar
04 -
¼ cup solid coconut oil
05 -
⅓ cup dark chocolate chips or pieces of a chocolate bar
06 -
½ cup plain, unsweetened applesauce at room temperature
→ Dry Mix
07 -
2 tablespoons tapioca flour or cornstarch
08 -
½ teaspoon baking soda
09 -
¼ teaspoon salt
10 -
½ cup cocoa powder, leveled with a spoon
→ Extra Chocolate
11 -
¼ cup chocolate chips, plus some extra for sprinkling
# Steps:
01 -
Set the oven to 350°F. Grease a cast iron skillet (8 or 9 inches) lightly.
02 -
In a bowl that’s safe for use in the microwave, combine coconut oil and chocolate chips. Heat for 15-20 seconds at a time, stirring after each interval, until smooth. Let it cool for about 5 minutes.
03 -
In a separate bowl, combine cocoa powder, tapioca flour (or cornstarch), baking soda, and salt. Whisk it all together, then set aside.
04 -
Once the melted chocolate mixture has cooled, stir in almond butter and coconut sugar until smooth. Then mix in the applesauce and vanilla.
05 -
Pour the wet chocolate mixture into the bowl of dry ingredients. Gently fold the mixture together using a spatula or a spoon—don’t overdo it! The batter will be thick and fudgy.
06 -
Spread the batter in the greased skillet. Toss on any extra chocolate chips you like. Bake for 20-25 minutes. The crust should get crackly while the middle stays gooey.
# Helpful Notes:
01 -
Can use an 8x8-inch baking dish if you don’t have a skillet.
02 -
Brown sugar works as a good swap for coconut sugar.
03 -
Tastes fantastic served warm with some nut butter or a scoop of ice cream.