Here's a quick lower glycemic chocolate treat for you. I made these last night and was really impressed at how well they turned out! If you can tolerate almonds & eggs, I highly recommend these tasty little brownies. They are very fudgy & chocolately without a lot of sugar or simple carbohydrates.
Since I'm seriously watching my "sweets" intake, I ate one of these little brownies and wrapped the rest of them up and froze them. Michael loved them and took 2 to work with him. I don't feel bad about him eating these little brownies because they are full of healthy fats & just a little bit of sugar.
Almond Flour Double Chocolate Brownies
free of gluten, dairy/casein, and soy
created by carrie forbes of gingerlemongirl.com
printer-friendly recipe
Dry Ingredients:
2 1/2 cups (252 grams) blanched almond flour
1/4 cup (26 grams) cocoa
1/4 teaspoon salt
1 teaspoon baking soda
1/3 cup sugar -or- palm sugar (I used palm sugar)
Wet Ingredients:
1/4 cup canola oil -or- your favorite oil
2 eggs
1/2 cup + 2 tablespoons applesauce
1/2 teaspoons liquid vanilla stevia (optional -- but adds a bit more sweetness!)
1 tablespoon vanilla extract
Optional Add In's:
1/2 cup allergen free chocolate chips like Enjoy Life
Directions:
Preheat oven to 350 degrees. Line a 9 x 13" baking dish with parchment paper or spritz with non-stick cooking spray or oil. Whisk all dry ingredients together in a large bowl. In another bowl whisk together all wet ingredients. Stir the wet ingredients into the dry ingredients and finally fold in the chocolate chips. Pour the batter into the prepared 9 x 13" baking dish and spread evenly throughout with a spatula. Bake for 30-35 minutes until a toothpick inserted in the middle comes out (mostly) clean - you may run into chocolate chips, so there may be a little on the toothpick, or until the brownies, spring back just a little when you gently touch them. Allow to cool in the pan for 30 minutes, then cut into 24 brownies with a sharp knife. Eat one or two slowly and enjoy them! They are filling since they are made with almond flour! Wrap the rest & freeze! Pull one out when you need a chocolate fix!
Carrie's Notes:
- I added the weight measurements for the flours in this recipe for those that weigh their ingredients. If you don't use weight measurements, please note I pack almond flour in a cup much like you would brown sugar.
- I used palm sugar in this recipe to lower the overall white sugar content and glycemic index. Feel free to use the sugar or sugar substitute of your choice.
- Egg-Free - I'm fairly confident this recipe would work using a flax seed or chia seed egg substitute if you are intolerant of eggs. Here's a handy Vegan Egg-Free Baking Substitutes Chart.
- I used canola oil, because it's what I keep on hand... but use the oil you like best!
