Dairy Free,  Dessert,  Gluten Free,  Recipe,  Vegan,  Vegetarian

Chewy Almond Flour Fudge Brownies (Vegan+GF)

Okay, wow I feel like we need some major recap time guys. It’s been forever since we had a chat and even longer since that chatting involved chocolate. I know, no chocolate? The world might as well have ended, right?


 

So I mentioned being sick in one of my recent posts and that was very true but what I didn’t realize at the time of writing that post, was that I would end up getting sicker the next day and what’s more, end up feeling really-not-great for over one full week! Even as I’m writing this I’m fighting not to be distracted my some of the annoying leftover symptoms that just won’t seem to let up despite the fact that it’s been about 11 days now, grrrrr!

Sorry, not trying to make this sound so negative. Actually, my point in telling you is that I wanted to let you know the reason for me being AWOL on you guys and that my lack of posts wasn’t intentional. I’ve missed sharing posts and recipes with you so much.

It was so weird getting back in the kitchen, Hehe, even making something as basic as brownies felt sort of off at first, but luckily it only took a few moments for me to feel at ease again. I have to admit though, seeing what things are like when I’m not whipping up food at my usual pace was quite interesting. My house is full of perfectly capable cooks, don’t get me wrong, but instead of anyone filling in on my behalf as kitchen whirlwind the whole gang pretty much did their own thing. I think it was sort of refreshing for everyone actually but,(*face-palm-moment*) there might have been some frozen chicken nuggets and pizzas when I wan’t around to protest. Apparently the daily amount of sandwich bread and sliced cheese was pretty insane as well. As I said though, no one minded and change is always a good thing.

I’d have to say that these brownies are the ultimate fudgy experience for those who are seeking an ultra rich treat. With Easter coming up soon (I know, I totally missed St. Patrick’s Day), I dug through my ingredients for something that, to me, always says Easter and Springtime; malted milk. The malted milk combined with browning the butter adds this candied flavor that’s like you infused them with caramel. You also adds a generous amount of melted chocolate to the batter and top the whole pan with some extra chunks!

For those of you who are crazy for the malt, I do want to tell you that it’s not extremely prominent with all the other flavors going on. Now I’m a huge malt fan so what I would do if I’d had Whoppers (malted milk ball candies), I so would have tossed a good big handful into the batter and sprinkled the top with some chopped pieces up ones for good measure. Unfortunately they don’t sell them around where I live at the moment so I was out of luck but I definitely recommend trying that because guy, Whoppers and brownies are a match made in heaven.

Chewy Almond Flour Fudge Brownies (Vegan+GF)

Almonds make a perfect lead ingredient in these fudgy, chewy brownies.

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 - 15 brownies

Ingredients

  • 1 cup coconut sugar
  • 2/3 cup cocoa powder
  • 1/2 cup coconut cream *see note
  • 2 flax eggs (2 tablespoons ground flax mixed with 6 tablespoons water, whisk together, set for 15 minutes)
  • 1/2 teaspoon instant coffee powder
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1 cup blanched almond flour
  • 1/3 cup non-dairy semi-sweet chocolate chunks

Instructions

  1. Preheat oven to 350 degrees F (180 C) and grease an 8x8 inch square pan with oil.
  2. In a small saucepan set over low heat, stir coconut cream with sugar and cocoa powder while whisking.
  3. Once warm, remove from heat and scrape into a medium bowl then stir in baking powder, espresso powder, salt, and vanilla until combined. Add the coconut milk then the flour and stir in until smooth.
  4. Pour the batter into prepared pan and sprinkle chocolate chips over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for about 10 minutes before cutting.

6 Comments

  • Cheryl

    Browned butter? Malted milk? FUDGE?! I can’t even with this recipe. It almost hurts me with how good it sounds! But I am really eying your surface in these photos – so gorgeous! What is it?

    • Tori

      Thanks Cheryl. Oh, and the surface is actually just a large painted wood board. I go through phases where I get tired of the same surfaces and just make my own new ones. Hope you have a great week!

  • Kiley

    Hi there, I’d love to try this recipe. I love malt and want to make these for my boyfriends birthday. Is there a way to make these a little less fudgey? They need to be sent in the mail to get to him. Maybe one less egg or slightly more malted powder and/or flour? Less chopped chocolate in the batter? I would love your suggestions.

    Also, you say to sprinkle chocolate chips or chunks on top before baking. What do you have shown in the picture? Is that cane sugar or the malted milk powder? And did you put it on before or after baking? It looks beautiful. Thanks. Looking forward to trying this, thank you for sharing!

    • Tori

      Hey Kiley! I’m so happy you want to try these. The fudginess can definitely be helped by baking them longer, about 5 to 10 minutes. As for the chocolate chunks, yes you do sprinkle it on top but it doesn’t show in the pictures because it sinks down a bit as they bake. The topping in the pictures is malted milk powder and it’s only an optional thing, but I agree it looked prettier with the addition.
      Thanks and I hope your boyfriend enjoys them!

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