Almond Sea Salt Vegan GF Brownies
Servings: 9 brownies
Equipment
- mixing bowl + spatula
- baking dish (8x8) + unbleached parchment paper
- measuring cup and spoons
Ingredients
Wet Ingredients
- 2 flax eggs whisk together 2 tablespoon flaxseed meal with 6 tablespoons of water, let sit for 5 minutes
- ¼ cup coconut sugar, packed
- ¼ cup applesauce
- ¼ cup maple syrup
Dry Ingredients
- 1½ cups almond flour, packed
- ½ cup cocoa or cacao powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Add-Ins
- ½ cup mini chocolate chips (I used Enjoy Life)
Toppings
- ½ cup raw whole almonds (or sub with peanuts, pecans or walnuts)
- handful roughly chopped vegan chocolate bar of choice or additional chocolate chips (optional)
- large pinch sea salt flakes
Instructions
- Preheat and prep: Make 2 flax eggs by whisking together 2 tablespoons of flaxseed meal with 6 tablespoons of water. Set aside for about 5 minutes. Preheat the oven to 350° F and line an 8x8 pan with unbleached parchment paper or grease with your favorite oil.
- Combine wet ingredients: While the flax eggs form, add all wet ingredients to a small mixing bowl. Stir or whisk until combined. Add flax egg and stir again.
- Combine dry ingredients: add all dry ingredients to a medium-sized mixing bowl and stir until combined. Add wet ingredients directly to the dry and stir to combine. Fold in chocolate chips. The batter will be thick, this is ok!
- Add batter to baking dish: Pour/spread the brownie batter into the greased/lined baking pan and smooth the top with a spatula. Top with a sprinkle of sea salt flakes and any other desired toppings (nuts, chocolate chunks, etc.). Top tip: gently press down on the toppings to ensure they bake into the brownies.
- Bake: Bake on the middle rack for 30-40 minutes (30-35 minutes for ooey-gooey brownies, 35-40 for a little less of a fudgy consistency). Remove from the oven and let sit to cool (at least 30 minutes, this makes them much easier to cut)... or grab a spoon and dig in! *place them in the fridge for 1-2 hours before cutting, if you prefer perfect squares/rectangles.
Notes
*To pack flour: scoop the measuring cup directly into the flour bag and as you remove the cup, press firmly so the flour is packed and level. If scooping from a jar, scoop directly in and then pat down and add more as needed until the flour is packed and level.
For a chocolate drizzle: add ¼ cup of chocolate chips into a microwave safe jar with ½ a teaspoon of coconut oil. Microwave for 30 seconds to 1 minute, watching closely so the chocolate does not burn.
If you prefer a more cake-like brownie, add an additional ¼ to ½ teaspoon of baking powder.
To cut brownies: cool brownies are the key to success here. Cut with a large knife, only after letting them completely cool. For best results place in the fridge for 2 hours before cutting.