Isn't it annoying to have to scroll for 5 minutes down a page to get to a recipe? Don't worry - I'd never do that to you! I know lots of you guys are chocolate-lovers and so, here is my gift to you! A fudgy, chocolatey delicious and simple recipe that happens to be vegan, gluten free, refined sugar free, only uses whole, natural ingredients and all that good stuff BUT -tastes amazing.
I LOVE being able to create recipes without refined sugars or flours. While we may not be eating a "low-calorie" snack (but like, it's a brownie - who cares?), we at least know we are putting quality ingredients into our bodies and we won't feel horrendous after eating it...unless of course you eat the entire pan which I can't recommend but I also can't tell you what to do sooo live ya life!
**This recipe contains nuts/nut butter so if you allergic but you still want to make this, let me know! I can help you find a substitution.
Ok, here we go:
¾ cup smooth nut or seed butter (almond, peanut, hazelnut, cashew, sunflower)
¼ cup =+ 2 tbsp pure maple syrup
¾ cup unsweetened applesauce
1½ teaspoons pure vanilla extract
½ cup unsweetened cocoa powder
3 tablespoons coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
½ cup dairy-free chocolate chips/chunks OR chopped chocolate from a 70% dark dairy-free chocolate bar, divided
3 tablespoons whole nuts or seeds, rough-chopped (walnuts, pecans, almonds, hazelnuts, pumpkin seeds, etc. Anything you like!)
1. Preheat the oven to 350°F. Line an 8-inch square pan with a piece of parchment paper. Let some hang over the sides to be able to grab onto later.
2. Whisk together the nut or seed butter, maple syrup, applesauce, and vanilla in one bowl.
3. Add the cocoa powder, coconut flour, baking soda, and sea salt to the nut butter mixture. Whisk to combine and make sure that there are no dry lumps of cocoa in the batter.
4. Melt half of the chocolate chips (in microwave, or in a pot on the stove will work). Stir the melted chocolate into the brownie batter until it is fully mixed in.
5. Transfer the brownie batter into the baking pan. Smooth the batter out evenly, pushing it into the edges and corners of the pan.
6. Scatter the reserved chocolate and nuts over the top. Put the pan into the oven, and bake the brownies until the top is slightly firm and appears dry and lightly cracked, about 27 to 30 minutes.
7. Cool the brownies completely. Then, cover the brownies and place them in the refrigerator for at least 1 hour. This step is crucial. The brownies will not cut neatly unless they get adequate cooling time.
*Run a chef's knife under hot water and dry it off right before you slice the brownies.
I hope you enjoy this one! If you do make it, let me know! I'd love to hear how it came out and be sure to tag me in your photos on Instagram!