Gluten-Free Almond Butter Brownies

Amateur baker, Isabella Carbonari, takes on the kitchen with this delicious brownie recipe that will leave you wanting more. 

Recipe by: Isabella Carbonari

Ready in: 45 minutes

Servings: 16 

(Photo by Isabella Carbonari / The Jaguardian)

Ingredients

DRY

• 1 Cup: Oat Flour

• ¾ Cup: Coconut/Cane Sugar

• ¼ Cup: Cacao Powder

• ½ Tsp: Baking Powder

WET

• 2 Eggs

• ¾ Cup: Crunchy Almond Butter

• ½ Cup: Oat/Almond Milk

• ¼ Cup: Maple Syrup

• 1 Tsp: Vanilla Extract

TOPPINGS 

• ¼   Cup: Roasted Almonds 

• ¼  Cup: 70-80% Dark Chocolate

EQUIPMENT

• 9×9 Baking Pan

• Parchment Paper

•  Whisk

• Spatula

Preparation

1. Pre-heat oven to 350° F and line your baking  pan with parchment paper. 

2. Roughly chop almonds and dark chocolate. 

3. Combine wet ingredients in a medium-sized bowl.

4. Combine dry ingredients, excluding the chocolate and almonds, in a large bowl.

5. Combine dry ingredients, excluding the chocolate and almonds, in a large bowl.

6. Pour wet ingredients into dry and mix with a whisk.

7. Fold in half of the chopped almonds and half of the dark chocolate into the batter with a spatula. 

8. Pour batter into the prepared baking pan and top with the remaining almonds and chocolate. 

9. Bake for 20-25 minutes until baked through but still moist inside. 

10. Devour!

Substitutions

To make this recipe vegan you can sub the eggs for flax eggs. If you are not a dark chocolate fan, it can be switched out for the same amount in semi-sweet chocolate chips. The texture is supposed to have some crunch from the almonds, the crunchy nut butter and chocolate but creamy almond butter can be used for a smooth texture.