Fudge Brownies
Ghirardelli brownies were a staple at my house, but I’ve created the perfect substitute for us. These have a lightly crisp exterior and chewy, fudgey inside. They’re dairy, gluten, grain, and refined sugar free, making them perfect for you and any guests! Personally, I adore the classic combo of a warm brownie and cool, vanilla ice cream. The dangerous, gooey load of chocolate will never have anyone guessing they’re vegan!
Ingredients:
2 (flax) eggs
1/2 cup coconut sugar
1/3 cup almond butter, creamy
1/4 cup coconut oil, melted + cooled
3 tbsp honey
3/4 cup almond flour
3 tbsp cacao powder
1/2 tsp baking soda
1/4 tsp sea salt
1/2 cup chocolate chips
Directions:
Preheat the oven to 350 degrees and line a baking dish with parchment paper.
Prepare your flax egg, if using, then set aside to thicken.
In a medium-size bowl, combine the coconut sugar, almond butter, melted coconut oil, and honey.
Add the flax egg, when ready, and make sure everything is incorporated well.
In a separate, smaller bowl, mix the almond flour, baking soda, and sea salt together.
Pour the dry mixture into the wet and stir until smooth.
Very gradually add the cacao powder, then fold the chocolate chips in.
Bake for 28-30 minutes, then let cool for about 5, if possible.
Enjoy with a scoop of ice cream or simply eat plain!
Store the leftover treats in the fridge, for later.
Notes:
To make a flax egg, combine 2 tbsp of flax seeds or flax seed meal with 5 tbsp of warm water. Set aside, then use when a gelatinous consistency is reached.
Can use maple syrup, instead of honey.
Any creamy nut butter is welcome here, but the taste may slightly alter if you choose to switch things up.
