Description
Chocolatey, fudgy, and topped with crunchy toasted almonds, these brownies will immediately have you going back for seconds. This recipe is excerpted from my forthcoming cookbook, All In Good Taste.
Ingredients
Scale
- 3/4 cup (203g) well-stirred almond butter
- 1/2 cup (157ml) pure maple syrup
- 1 large egg
- 3/4 cup (182g) unsweetened applesauce
- 1 teaspoon baking soda
- 3/4 teaspoon pink salt
- 1/2 cup (60g) Valrhona cocoa powder
- 3 level tablespoons coconut flour
for the topping:
- 1/2 cup (3 ounces/85 g) coarsely chopped dark chocolate
- 1/2 cup (60g) whole unsalted, dry roasted almonds, coarsely chopped
- Maldon flake salt
Instructions
- Preheat the oven to 350 F. Line an 8”x 8” (20 cm) square metal baking pan with parchment paper.
- In a medium mixing bowl, add each ingredient in the order listed, whisking well after each addition.
- Pour the batter into the prepared pan, and use a rubber spatula to spread the batter to the edges. Tap the pan on the counter a few times to smooth out the thick batter.
- Sprinkle with the chopped almonds, then the chopped chocolate, to cover all the batter. Finish with a light sprinkle of flake salt.
- Bake on the center rack for 30 minutes.
- Cool completely in the pan. Once cool, lift the brownies out of the pan by the parchment paper “handles” onto a cutting board and cut into squares.
Notes
- Valrhona cocoa is critical to the deep chocolaty flavor and texture of this brownie. I find it at Whole Foods but it’s also available online. (It’s way cheaper at Whole Foods than Amazon.)
- For a paleo-friendly dark chocolate option which is free of refined sugar, Guittard makes a dark chocolate chip with coconut sugar. All Guittard chocolate is free of soy. For a budget-friendly option, Trader Joe’s “Pound Plus” bar is made by Callebaut, and in case you don’t own a digital kitchen scale and you’ll need seven squares.
- Add 1 tablespoon of ground flax seed + 3 tablespoons of water to the bowl first. Give it a few minutes to thicken a bit, then proceed with the recipe as written, omitting the egg.
- Prep Time: 15 minutes
- Cook Time: 30 minutes