Vegan Almond Flour Brownies

These rich, chocolatey vegan almond flour brownies are the perfect allergen-friendly dessert! Simple and easy, you'll love how quickly you can whip up a tasty batch of gooey, delicious brownies for everyone to enjoy.

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Course: Clean Eating Dessert Recipes

Cuisine: American

Diet: Gluten Free

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: Brownies

Calories: 286kcal

Author: Violet Parcha

Equipment

Ingredients

2 cups almond flour
1 cup chocolate chips
2/3 cup coconut sugar
2/3 cup cocoa powder
1/3 cup avocado oil
2 tablespoons ground chia seeds whisked into 1/3 cup water to create chia eggs
2 teaspoons vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt

Instructions

Preheat oven to 350 degrees.
Grease a 9"x13" glass pan.
In a large mixing bowl, stir together the dry ingredients: almond flour, cocoa powder, salt, and baking soda.
2 cups almond flour, 2/3 cup cocoa powder, 1 teaspoon baking soda, 1/2 teaspoon salt
Add the coconut sugar, avocado oil, chia eggs, and vanilla extract, and stir until just combined.
2/3 cup coconut sugar, 1/3 cup avocado oil, 2 tablespoons ground chia seeds, 2 teaspoons vanilla extract
Fold in half of the chocolate chips.
1 cup chocolate chips
Scoop the batter into the greased pan and spread evenly.
Sprinkle the rest of the chocolate chips on top.
1 cup chocolate chips
Bake for 25 minutes or until the edges of the brownies are just beginning to look dry.
Let cool for 20-30 minutes, and serve while still slightly warm.

Notes

You can substitute coconut sugar for white sugar.
Store brownies in an airtight container in the fridge for 3-5 days. Reheat slightly before enjoying.
The brownies can also be frozen for 2-3 months.

Nutrition