Imagine sinking your teeth into a rich, fudgy brownie that's not only incredibly delicious but also secretly healthy. These flourless dark chocolate brownies are about to revolutionize your dessert game, proving that clean eating doesn't mean sacrificing flavor. With a perfect balance of intense chocolate, creamy almond butter, and natural sweetness, this recipe is set to become your new obsession – whether you're following a gluten-free diet or simply craving an irresistible chocolate treat that's both nutritious and sinfully delectable.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Dessert
Serves: 16 brownies
Ingredients
- 1 cup dark chocolate chips
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 2 large eggs
- 1/4 cup cocoa powder
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch square baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- Create a double boiler by placing a heat-safe glass bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
- Add dark chocolate chips and almond butter to the double boiler. Stir gently and continuously until completely melted and smooth, about 3-4 minutes.
- Remove the chocolate mixture from heat and let it cool slightly for 2-3 minutes. Whisk in honey or maple syrup, then add eggs one at a time, mixing thoroughly after each addition.
- Sift cocoa powder and salt into the wet mixture. Stir gently until fully incorporated, being careful not to overmix.
- Add vanilla extract and mix until the batter is uniform and glossy.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for at least 1 hour. This helps the brownies set and makes cutting easier.
- Using the parchment paper overhang, lift the brownies out of the pan and cut into 16 equal squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Use high-quality dark chocolate chips for the most intense chocolate flavor and smoothest texture.
- Make sure your eggs are at room temperature to help them blend more easily into the batter.
- Don't overmix the batter – this can lead to tough, dense brownies. Mix just until ingredients are incorporated.
- Use a double boiler method to melt chocolate gently and prevent burning.
- Let the brownies cool completely before cutting to ensure they hold their shape.
- For extra decadence, sprinkle sea salt or chopped nuts on top before baking.
- Check your brownies early – they're done when a toothpick comes out with a few moist crumbs.
- Store in an airtight container to maintain moisture and freshness.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 10g
Protein: 4g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 30mg
