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Gluten Free Cakey Cacao Brownies
These cakey chocolaty brownies are insanely good. Did I mention they are ready to go under 30 minutes?! This brownie can be adapted to add in any of your favorite brownie mix ins. I included Maca powder in this recipe which gives the brownies a caramelized taste and has added benefits but you can absolutely leave it out.
Prep Time: 00:05
Cook Time: 00:15
3 tablespoons almond flour
3 tablespoons cacao powder (or unprocessed cocoa powder)
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 tablespoon maca powder (optional)
2 tablespoons cacao nibs (optional)
1/2 cup nut butter of choice (i have used almond and tahini and both are wonderful)
1 tablespoon coconut oil
1 tablespoon honey or maple syrup
4 tablespoons unsweetened apple sauce
2 tablespoons coconut sugar
3 tablespoons unsweetened non-dairy milk
1 tsp almond extract (or vanilla extract)
1/4 cup egg whites (or 1 flax egg)
1/4 cup dairy free, refined sugar free chocolate chips or crushed chocolate bar
1Preheat the oven to 350 degrees F. Grease an 8x8" baking pan for thinner brownies or use a 9x5" loaf pan for a thicker brownie.
2In a small bowl combine all the dry ingredients (almond flour, cacao powder, maca powder, baking powder, baking soda, and salt, set aside.
3In a microwave safe bowl or on the stove top over low heat, melt the nut butter and coconut oil together, stirring to combine. Add in the honey or maple syrup, applesauce, coconut sugar, almond milk, egg whites, and extract, mixing to combine. Remove from heat.
4Add the dry ingredients into the wet folding the ingredients in until well incorporated.
5If using, fold in the chocolate chips or any other mix ins you may want.
6Pour the batter into the prepared pan, spreading it out evenly. Sprinkle the top with cacao nibs and a little sea salt if you'd like.
7Bake for 12-15 minutes if you are using an 8x8 pan, 18-20 minutes if you are using a loaf pan, or when a sharp object is inserted into the center and comes out clean.
8Let the brownies cool for 20-30 minutes before slicing as the cake will continue cooking slightly as it rests. Slice, and enjoy!!
Can be kept at room temperature in a covered container for 3-5 days or 1-2 weeks kept in the refrigerator.
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