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These are some of the most decadent brownies I’ve ever made.
They are unbelievably moist and fudgy! I’ve been on a mission to find more uses for my leftover almond pulp, and these brownies are the perfect solution.
I’ve heard some concerns from folks about baking with almond flour, worried that the natural fats found in the almonds may mutate with heat during the baking process. I’ve had similar concerns myself, and haven’t found a suitable answer to confirm this theory either way, which is why I always recommend that these baked almond flour goods be considered a treat, rather than an everyday indulgence.
This is also why I’ve taken a new interest in baking with almond pulp, which is leftover from making homemade almond milk. Since much of the natural oils found in the almonds are released during the blending process, the resulting almond pulp is lower in fat and therefore should have a less-likely chance of mutating when baked.
Using leftover almond pulp is also budget-friendly, since you’re getting double-the-use out of the same batch of almonds! I hope your family enjoys these rich, chocolate treats as much as mine does.
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Grain-Free Fudgy Brownies
makes an 8″x8″ pan
Adapted from this recipe
Ingredients:
1/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1 cup organic sucanat
1 teaspoon vanilla extract
2 large eggs
1/4 teaspoon baking soda
1/2 cup cocoa powder
1/4 teaspoon sea salt
1/2 cup ground almond pulp*
Directions:
Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
*Note: To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.
Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
Allow to cool completely before slicing and serving.
The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
- 1/4 cup coconut oil , melted
- 1/4 cup unsweetened applesauce
- 1 cup organic sucanat
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 teaspoon baking soda
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1/2 cup ground almond pulp*
- Preheat your oven to 350F, and line an 8"x8" glass dish with parchment paper. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
- Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
- Allow to cool completely before slicing and serving.
- These brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.
Per Serving: Calories: 205, Fat: 7g, Carbohydrates: 29g, Fiber: 2g, Protein: 10g
Enjoy!
Substitution notes:
- If you don’t have almond pulp on hand, you may be able to substitute traditional almond flour or almond meal. The result might be more oily, so you could reduce the oil by 1-2 tablespoons to compensate.
- For a less-fudgy brownie, add an additional 1/2 cup of ground almond pulp to the batter before baking.
- I do not recommend substituting flax eggs in this recipe. The result will be too moist!
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Reader Feedback: What’s your favorite dessert lately?
Any substitution for sucanat? Maple syrup maybe?
Made these for the grandkids. Has anyone made them without cocoa? Maybe an orange cranberry, vanilla chocolate chip, orange chocolate or snicker doodle flavor?
The search for the best brownie recipe is over. These are so so so delicious!
Hi Megan, Love your recepies – I made the almond milk for the first time last week (Yum!) for Chai Latte (your receipe) and decided to do your Brownies with the leftovers (double batch). Was in a hurry, as we were going out and wanted to share them with the family. So In the mad rush, I forgot to add the eggs! WhileI added Macadamia nuts and 2 bite sized squares of dark choc, chopped finely to half of the batch, While the other half was enhanced with a small handful of cranberries. I also had to substitute the baking soda w. baking powder, as it was all I had.
Both lots came out wonderfully gooey, rich and delicious! We had the last piece tonight. Still fresh and moist.
I now have a batch made with your original receipe (plus a handful of chopped macadamia nuts and 2 small pieces of dark rich chocolate) in the oven, and I can’t wait to see what it will taste like! So great for those of us who are restricted in our diets, to have these special treats!
Oof, I had a fail on round one, but I’ll certainly try again, as I suspect it was “user error” – haha. I did sub flax for eggs – with less water than a normal flax egg, as suggested in the comments – but I couldn’t get it to mix all the way so I had to add another 2 T water in the end. My pan was a little big (9×9) so I was watching the time carefully, but at 20 (and 25) minutes – they were bubbling away with a layer of liquid at the top. Admittedly, once out of the oven, they stopped bubbling, and I had a bit of the brownie batter with a spoon and it’s delicious, but it’s definitely not a brownie. Maybe when it cools though it will at least be slice-able… Maybe I’ll try again with the proper pan and aquafaba instead…