Is there ever such a thing as too many brownie recipes?
I like to think the answer to that question is no.
You see, I already have at least 10 different brownie recipes that I make on the regular and yet I still continue to play around with more.... and each time I probably think it's the best one ever for different reasons.
This brownie recipe is gluten free, vegan, paleo, grain free and spectacularly delicious.
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The edges are crunchy and chewy and the middles are soft and gooey - also known as the perfect brownie according to me.
The crackly top says it all. When a brownie looks like that, you know it's going to be good.
So let me share the recipe with you! >>
Paleo and Vegan Almond Butter Brownies Recipe
makes 12-16 brownies that are gluten free, grain free, vegan,
refined sugar free, egg free, dairy free, paleo and clean eating friendly
2 tsp (10g) ground flax + 3 tbsp boiling water
1 cup (240g) natural almond butter
1/3 cup (35g) unsweetened cocoa powder
1/2 cup (100g) coconut sugar
1/2 tsp baking soda
1/2 cup milk chocolate chips (or more 😉)
- Preheat your oven to 180C/355F.
- Line an 8" square tin with baking paper and set aside.
- Place your flax and boiling water in a small bowl, mix to combine and allow to thicken whilst you get your other ingredients.
- Add all of your ingredients (except the chocolate chips) in a bowl and mix until combined. It will be quite thick at first but it will come together.
- Stir through your chocolate chips and scoop your brownie batter out into your prepared tin.
- Using wet fingertips or a wet spoon or spatula, smooth your brownie mixture out to form an even layer.
- Bake your brownies for ~20 minutes or until the edges are crispy and the top looks cracked and set (they will firm as they cool).
- Remove your brownies from the oven and allow to cool completely before slicing.
But tell me, what's your ultimate brownie like?
Are you a soft and cakey, gooey or crisp and chewy brownie fan?
Are you a soft and cakey, gooey or crisp and chewy brownie fan?
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