The snow has melted, the buds are out on the trees, the farmer’s market is back outside with Spring greens, the sun is warm…so its not all bad. These brownies, are not bad either. They are decadent and satiating.
These are my ode to the crack brownie. Okay, let me explain. My uncle is in a band, and every year they have a festival at the end of the summer. One of the nights, my aunt and I (Becca and Becky) were sitting backstage, ceaselessly eating these little brownie bites someone had brought from NYC. They didn’t look particularly special, but they were so addictive, like crack (or so I hear).
These chocolate-almond brownies are just as tasty, but are gluten-free, refined-sugar free, and even have a vegan option. They are super easy, and such a nice treat during those really insane times in your life.
Chocolate Almond Brownies
Makes 12 brownies in a regular muffin tin or 24 mini-muffin brownies
Adapted from Slim Palate
1 cup almond flour
1/2 cup cocoa powder
1/4 tsp baking soda
a pinch of sea salt
1/2 cup pure maple syrup
1/4 cup coconut oil, melted
1/4 cup neutral oil (like grapeseed) or melted coconut oil
3 eggs, lightly beaten (if you want to go vegan, use 3 egg replacers, or 1 ripe banana mashed & add another 1/4 tsp of baking soda, or use 3 TBL of Vegenaise)
1 tsp of pure vanilla extract
1/2 cup of semi-sweet chocolate chips
- Preheat the oven to 350 degrees. Grease your muffin tins with coconut oil (either the minis or the regular/ or line them).
- In a bowl, combine flour, cocoa, baking soda & sea salt. In a mixer combine oils and syrup. Slowly add your eggs (or substitutes). Add vanilla.
- Slowly add your dry ingredients. Mix until just combined. Fold in the chocolate chips. Divide the batter evenly in the pans. Bake for 15 minutes, until the tops have risen & a toothpick inserted comes out clean.
- Once they are done, let them cool in the pan for 5-10 minutes. Then pop run a knife along the edges of the brownies & pop out (if you used liners, wait a few more minutes until you peel them all off).
- The brownies store the best in the refrigerator. They even taste better cold I think.
Side Note: You can cook these in an 8×8″ pan or an 8″ cake pan instead of making them bites. If you do, you will need to cook them a little longer, about 25 minutes until the batter has set and when tested with a knife, it comes out clean.