Salted Brownies
These salted brownies are gluten, dairy and refined-sugar free, but I promise you would NEVER know it. They are a classic recipe that I used to make and sell when I owned a virtual kitchen; thankfully I’m bringing them out of the archives because you deserve this information!
Boxed brownies have always been in my top favorite desserts, which is very off-brand because if you know me, you know I don’t typically enjoy a lot of store-bought processed sweets. But there is just something the flavor and texture (CRINKLE TOP, I’M LOOKING AT YOU) that has me as a forever fan. That is, until these salted brownies came into existence.
For starters, they’re free from gluten, dairy and refined sugar. Which might not sound like a great formula for a delicious dessert if you’re new here. But let me tell you, these brownies are my absolute favorite and have me forgetting about the boxed variety altogether. They’re fudgy, dense and the salt takes it to the next. level. My goal is always to combine the best of both worlds: nutrient-dense foods with high flavor. And let me tell you: these salted brownies are a perfect example.
What’s inside?
One of my favorite tricks is to make desserts that just happen to be better-for-you. Obviously, brownies are still a treat, but with ingredients like this, you can feel much better about indulging regularly (as I do).
Eggs– protein and healthy fats
Almond Butter– protein and healthy fats
Coconut Sugar– low impact on blood sugar
Coconut Oil– heathy fats
Cacao Powder– antioxidants and minerals
Almond Flour– protein and fiber
Chocolate Chips– I like the refined-sugar-free ones from Hu Kitchen
Why is coconut sugar better than regular?
I’m a bit fan of coconut sugar for several reasons. It has a much lower impact on blood sugar and is even considered paleo. There’s no coconut flavor if that’s not your thing. And it’s granulated so it subs easily into most all recipes (outside of the specific baking ones that require very fine sugar like macarons). I use it as my main granulated sugar for any and all recipes– it has a brown sugar adjacent flavor and works perfectly.
Ingredients
- 2 eggs
- ½ cup almond butter
- 1 cup coconut sugar
- ¼ cup melted coconut oil
- 1 tsp vanilla
- ½ tsp salt
- 1 cup almond flour
- ⅓ cup cacao powder
- ½ tsp baking soda
- ¼ cup dark chocolate chips (refined-sugar free or regular)
Instructions
- Pre-heat oven to 350. Line an 8×8 square pan with parchment (or you can grease the pan with a little butter or oil).
- Combine eggs, almond butter, vanilla, salt, and coconut sugar. Mix together until very smooth, using a rubber spatula or wooden spoon.
- Add in the melted coconut oil and stir to fully combine. If just melted, wait for it to cool a few minute so it's not too hot (this can impact eggs if too warm).
- Sift the cacao powder with a sieve, tapping to work it through. This step may seem unnecessary, but cacao powder can clump easily so it really is helpful. Help push the remainder through by pressing a wooden spoon into the sieve. Stir in.
- Add the almond flour in and pour the baking soda on top of the flour. I like to mix it into the almond flour a little first (avoids needing another bowl for this) and then combine everything together.
- Once fully mixed, fold in the chocolate chips, saving a handful for the top.
- Pour into the pan and press down using a spatula or your hands (I find that hands work best– it's only super sticky for a second). This is a thicker dough so it needs the assistance. Sprinkle the few chocolate chips left on top.
- Bake for 22-27 minutes. This depends on your oven. I personally like to see a few cracks starting to form on the edges, but where it's still a bit underdone in the center. A cake tester should come out *almost* clean. They will continue to cook once out of the oven, too. If you like them more well done, keep cooking!
