Valentines day is only one day away and if you love giving homemade gifts this recipe is for you. Fudgy and soft, yet paleo and dariy free these browines hit all your sweet tooth cravings without breaking your diet. I've made countless 'heathy' browine reciepes but this is the only one that actually tastes like browines.
If Valentines or Galentines isn't your thing these can be eaten on any occasion, chocoloate doesn't discriminate.
1 teaspoon pure vanilla extract
½ cup finely ground, blanched almond flour
¾ cup unsweetened cocoa powder
¼ cup natural, unsalted creamy almond butter
¼ cup + 2 tablespoons coconut sugar
⅓ cup pure maple syrup
¼ cup melted coconut oil
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
¾ cup vegan chocolate chips
Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.
Add cocoa powder in ¼ cup increments, whisking until well mixed and thick like frosting. Scrape down the sides of the bowl as necessary. Whisk in vanilla, salt and flax eggs, until well incorporated. Using a rubber spatula, fold in almond flour until you get the consistency of soft dough or very thick batter, and no flour patches remain.
Fold in chocolate chips. Pour batter into pan. Using the rubber spatula, smooth batter into an even layer.
Bake for 28-36 mins. Mine took about 30 minutes. Cool for 1-2 hours, or until completely cool.* Slice into 16 brownies. Enjoy!