Flourless Dark Chocolate Brownies

These are a spin on those fabulous Flourless Almond Butter Cookies I posted a while back. And if those delicious cookies were your joint, then these gooey bittersweet dark chocolate flourless dairy free brownies will be too! Maybe even better - if I do say so myself. I still can’t believe the batter is made from nut butter. Truly Amazing. 

And if chocolate ain’t your vibe (I shutter at the thought) well then you can make these as blondies - which means sans cacao powder and chopped chocolate. Instead add some dried fruit - dried cherries perhaps or chop up some crystalized ginger or a combination of both. Most importantly just make these. Like NOW!

Flourless Dark Chocolate Brownies

  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup coconut palm sugar
  • 1/4 cup maple syrup
  • 1 tsp baking soda
  • 1/4 cup cacao powder
  • ¼ tsp fine sea salt
  • 1 cup unsalted nut butter (I used almond butter)
  • 2 ounces dark chocolate (70% or higher), roughly chopped

Preheat oven to 325°

Best way to mix everything really well is in a food processor but if you don’t have one use a whisk and get ready for a good workout cause the mixture gets thick and sticky. 

SO - if using a food processor put all the ingredients in and blend for a good minute until everything is smooth and combine. 

If using your muscles - in a bowl whisk together the eggs, vanilla, coconut sugar, maple syrup, cacao powder, baking soda and salt for a good bit until everything is smooth. Then, using a good spatula mix in the almond butter, stirring thoroughly to combine - about a minute. The dough will be very thick. Add about half of the chopped chocolate, using your hands if necessary to incorporate.

Press the dough into a parchment-lined 8×8″ brownie pan. Sprinkle the remaining chopped chocolate over the top and press each piece slightly into the dough. Cook in the middle rack of the oven.

Bake for 30 minutes until the brownies are puffy and slightly golden brown. Remove from the oven and let cool in the pan for about 5 minutes then carefully lift the parchment paper and transfer brownies to cool completely on a rack before devouring, about 20 minutes. Cut into squares and store leftovers in an airtight container in the fridge.