Apparently it’s another one of those foodie holidays…National Brownie Day! I swear someone must have made these up but hey, I LOVE food so I’m not complaining. I’ve got the perfect, most fudgy, yummy, and EASY brownies to share with you. I’ve been making homemade almond milk quite often recently and I’m always left with lots of almond pulp that I don’t want to waste and throw away. These brownies are made with almond pulp, but you can use regular almond flour to make these too (with a few adjustments I will share in the notes). I wanted to remake the flourless brownies we had at True Food Kitchen in Denver. It was one of the best brownies I’ve ever had, even my husband liked them! I might say these are dang close to those brownies or even better. They are less sweet than the ones at True Food Kitchen, but that’s because I like it that way better. You can always add more sugar though. You can whip these up so fast and they can be made in ONE bowl. Ok, I’ll stop talking now so you can make these brownies…it really only takes like 5 minutes, not including baking time of course.

Ingredients

1/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1/2 cup to 3/4 cup organic cane sugar/coconut sugar (you can also use normal cane sugar)
1 tsp vanilla extract
2 flax eggs (2 Tbsps ground flax + 4 Tbsps* water) or 2 eggs if not vegan
2 Tbsp almond butter
1/4 tsp baking soda
1/2 cup cocoa powder
1/4 tsp sea salt
3/4 cup almond pulp or 1/2 cup + 2 Tbsp almond flour** (see notes)

Instructions

Preheat your oven to 350 degrees F, and grease or line an 8x8 pan with parchment paper.
In a medium mixing bowl, make flax egg by combining 2 Tbsps of ground flaxseed with 4 Tbsps of water. Set aside for 5-10 minutes to thicken up. *(I usually make a flax egg with 3 Tbsps of water for every 1 Tbsp of flaxseed, but this particular recipe needs less liquid.)
Once the flax egg thickened up, add all of the other ingredients into the mixing bowl. With a spatula or wooden spoon, stir well to combine into a thick batter, making sure to break apart all the almond pulp/flour chunks.
Pour the batter into the baking dish, and bake at 350F for 30-40 minutes, until the edges are pulling away from the sides of the pan and the center is semi-firm. Careful not to overbake. It will firm up even more when it cools and in the refrigerator.
Allow to cool completely, at least 3-4 hours, before slicing and serving. These brownies are fudgy, so I recommend refrigerating it for a couple of hours before slicing to make it easier to cut.
Store brownies in an airtight container in the fridge for up to 5 days. Enjoy!

Notes

** Make sure you squeeze out as much liquid as possible from your almond pulp. You don’t want it to be too wet. If you are using almond flour, I added 1/2 cup + 2 Tbsps of blanched almond flour.

(recipe adapted from the Detoxinista)

Author: valeria.chao

Favorite Fudgy Brownies (vegan, gf, paleo)