Description
These are the best paleo coconut flour brownies with almond butter! They’re so dense, chewy and fudgy that you’ll never believe they are vegan, gluten-free, grain-free, dairy-free, and oil-free!
Ingredients
- 1 cup Almond Butter, Divided
- 4 Tablespoons Honey Or Agave
- 10 Tablespoons Coconut Sugar
- ¼ cups Unsweetened Apple Sauce
- 1 Tablespoon Vanilla Extract
- 6 Tablespoons Cocoa Powder
- 3-½ Tablespoons Coconut Flour (22g, See Note)
- ¾ teaspoons Baking Powder
- ¼ teaspoons Sea Salt
Preparation
Preheat oven to 325ºF and line the bottom of an 8×8 inch pan with parchment paper.
Reserve 2 tablespoons almond butter and set aside. Place remaining almond butter and honey in a large microwave-safe bowl and microwave until almond butter is smooth and melted, about 1–2 minutes. Add coconut sugar and beat with an electric hand mixer on medium heat until just combined, only about 20 seconds. Do not over-mix or you will add too much air into the brownies and they will sink when baking.
Add apple sauce and vanilla and gently whisk by hand until combined, being careful to not whisk in too much air. Add remaining ingredients (except reserved almond butter) and gently whisk by hand until smooth and combined. Your batter will be quite thick. Let stand for 5 minutes so the coconut flour can begin to absorb the moisture.
Transfer to the baking pan and spread out evenly. Melt remaining 2 tablespoons almond butter and drizzle all over the top.
Bake until a toothpick inserted in the center comes out clean, about 30–35 minutes. Let cool completely in the pan. Once cool, slice and devour!
Note: It is very important to weigh your flour to ensure accurate results, as different brands can have different weights. If you use too much, the brownies will be dry and if you don’t use enough, they will be too wet.
