Looking for a deliciously fudgy brownie that’s gluten and refined sugar-free and also pretty gosh darn amazing while delivering more protein than a traditional version?
Mix up almond butter, applesauce and oat flour (and a couple other items) and boom — these amazing brownies are going to be in your grasp in no time.
Happy Eating,
~Monique
Almond Butter Chocolate Chip Brownie {gf}
1/2 cup almond butter
3 tbls honey
4 heaping tbls coconut sugar
1 tsp vanilla extract
1 egg
1/2 cup unsweetened applesauce
1/4 cup oat flour
1/4 cup cacao powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp pink salt
1 bar 70% dark chocolate, chopped, or 3/4 cup dark chocolate chips
Preheat the oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
Mix the almond butter, honey, coconut sugar, vanilla, egg and applesauce until smooth. Mix in the oat flour, cacao powder, baking soda, baking powder, pink salt and 3/4 of the chopped chocolate.
Pour the brownie batter into the baking dish, sprinkle with remaining chopped chocolate. Bake for 25-30 minutes. The top will puff up; a toothpick inserted will come out clean. Underbake just slightly for a more fudgy bar.
Remove from oven and cool at least 10 minutes before cutting. Store in a sealed container for 2-3 days, longer in the fridge, or wrap each bar tightly in plastic wrap to freeze.
Note: Go bitter by reducing the honey and sugar by 1 tablespoon each, especially if you are used to eating less-sugary desserts.
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