Gluten Free Brownies
These Gluten Free Brownies are rich, fudge-y, and extra chocolate-y! These are the BEST flourless brownies — no weird flours required!
Servings: 16 brownies
Calories: 290kcal
Ingredients
- 1 cup all-natural almond butter only ingredient listed should be “almonds”*
- 1 cup all-natural peanut butter only ingredient listed should be “peanuts”*
- 2/3 cup pure maple syrup
- 1/2 cup coconut sugar
- 1/2 cup cocoa powder
- 2 large eggs
- 1 tablespoon instant coffee
- 1 tablespoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup chocolate chips plus more for topping, if desired
- Maldon sea salt optional for topping
Instructions
- Preheat oven to 350 degrees F. Grease a non-stick 8x8 pan with cooking spray and line with a parchment paper sling. Set aside.
- Place almond butter, peanut butter, maple syrup, coconut sugar, cocoa powder, eggs, instant coffee, vanilla extract, baking soda, and salt into a large bowl.
- Mix, using a hand or stand mixer, until combined, then stir in chocolate chips.
- Dump batter into the prepared pan (it will be very thick) and flatten out with a spatula.
- Top with more chocolate chips, if desired, and bake in preheated oven for 30-40 minutes (I did 35 minutes), or until an inserted toothpick comes out almost clean.
- Remove from oven, top with optional maldon sea salt, and let cool in the pan for 20 minutes.
- Use the parchment paper sling to remove the brownies from the pan, cool completely, then cut into bars and enjoy!
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Notes
*Be sure to stir the nut butters really well to reincorporate the oil before measuring it out for this recipe.
Nutrition
Serving: 1brownie | Calories: 290kcal | Carbohydrates: 25g | Protein: 9g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 313mg | Potassium: 314mg | Fiber: 4g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 1mg