These completely flourless brownies are what memorable dessert dreams are made of: every bite is moist, rich, intense, and completely delicious. You'll not only take little nibbles to make the pleasure last just a little bit longer but you'll most likely commit to making another batch before you reach the end of the first one.
I found this recipe idea over at Elana's Pantry. She always inspires me with her clever use of gluten free and wholesome ingredients. I altered her original recipe just a bit: maple syrup and a little evaporated cane juice instead of agave nectar, a little extra water, a little easier on the dark chocolate chips. The result was a batch of very addictive and decadent brownies, blissfully free of (cow) butter or flour.
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| Flourless Brownies (makes a 9 x 13 dish) 16 oz almond butter, smooth and roasted 2 eggs, beaten 1/2 cup pure maple syrup 1/4 cup evaporated cane juice 3/4 cup room temperature water 1 tbsp vanilla extract 1/2 cup cocoa powder, unsweetened 1/2 tsp salt 1 tsp baking soda 3/4 cup dark chocolate chips 1/4 cup walnut pieces, optional
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7 comments:
Your brownies look so decadent but also so tasty & marvellous too!
I love that you used almond butter in these,...lovely!
PMS heaven!
These look mouth-wateringly good Alexa. I am in a real chocolate phase at the moment. Nom, nom!
Looks fantastic and very tempting!
Those look perfect!
i'd like to make these but i don't have evaporated cane juice.. can i sub something else? thanks!
Bekah,
You can safely use any regular sugar--or if you like experimenting try substituting the evap. cane juice with brown rice syrup or agave nectar instead. Enjoy and Happy New Year!
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