Image by Hilarie Laughman
I love these brownies.
This is a “Sneak Peek” Recipe from my newest cookbook, Treat Yourself: Real Food Desserts. If this looks great, consider buying the book.
Chocolate Brownies are one of my favorite recipes from the new book. I made them more times than I can even count, honestly. I also took them to several parties and made them for several guests. They were nearly universally adored. They’re even grain-free! Every time I think about them I just want to make more…they’re that yummy.
And now you can make them too!
Ingredients:
- ½ c. butter
- ¾ c. sucanat
- 1 egg
- 1 tsp. vanilla
- ½ c. cocoa powder
- ½ tsp. sea salt
- ½ tsp. baking soda
- ¾ c. almond flour
Directions:
Melt the butter in a saucepan over medium heat. Add the sucanat and blend in thoroughly. Add the cocoa powder, egg, and vanilla and stir to combine. Add the almond flour and continue stirring until thick and smooth. Pour into a greased 8×8 pan and bake at 350 for 20 – 25 minutes, or until a toothpick inserted in the center comes out clean.
**This post has been entered in Real Food Wednesdays at Kelly the Kitchen Kop and Slightly Indulgent Tuesdays at Simply Sugar and Gluten Free**
How do you like your brownies?
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TESTING!
I absolutely LOVE these brownies…I had tried some other almond flour brownies from a cook-book and I was skeptical to try these… but I must say, I’m HOOKED!!!!! I’m so excited I can finally eat decent brownies again!!!!!
Thank you so much for this recipe, I’ll have to get your cook-book!
Would coconut sugar work instead of the sucanat, since that’s what I have on hand?
Hi Angela,
Sure! Any kind of granulated-type sugar would work. (Probably not honey or maple syrup.)
So, IF one were to try and substitute maple syrup as the sweetener in this recipe, how might one attempt that?
Still doing the no sugar in our house, but I would LOVE some brownies! These look amazing! Do you think it would be possible to cut down on the amount of sweetener (like maybe 1/2 cup) or increase the amount of flour. I experiment like that a lot and only get it right about half the time (or less)!
Yes, I’d cut down on the amount of sugar you use, and you might need to up the flour a little bit. If you try it, let me know how it goes!
Am I able to use regular sugar? Have you tried this with any other flours? We can’t use almond flour. The only flours we can use are millet, sorghum, and bean flours.
You could use regular sugar, yes. You might try an all-purpose gluten-free flour and see if that works — it would change the texture a little, but I think it should.
The instructions don’t mention adding the sea salt and baking soda. I did add them, but did not have success with this recipe. I obviously did something wrong. The sucanat melted and the liquid would not combine with the rest of the ingredients. Hoping someone who was successful making these brownies has some suggestions as I would really like this to work out.
You have to stir really hard to get the sucanat to melt and combine with the other ingredients. It’s kind of tricky, but it will happen if given time. I usually add baking soda and salt after the liquid ingredients, before the almond flour. Hopefully this helps!
Would cacao powder work instead of cocoa powder?
Sure, that would be fine.
These are the best grain free brownies I’ve ever made! I used half raw cacao and half carob powder, coconut oil and coconut sugar! Thanks for your tip Kate about mixing well. I’ve never been able to get grain free brownies to turn out right because I was afraid of overmixing. After making these I tried another recipe I’d given up as failure and they turned out perfect!