Chewy, cakey, fudgy, it’s a key brownie question. Which is your preference? I’d definitely be one to opt for chewy, then fudgy and there is no real place for cakey! Cakey is for cakes. I wouldn’t say no to a chocolate sheet cake once it’s a little gooey in parts, just don’t try tell me it’s a brownie!
Passionate about brownies and chocolate much?! My go to dessert to bake and indulge in would always be and has always been a brownie. Ideally with a little ice cream, ever so slightly heated. It’s one of the few foods I actually enjoy warm.
With the Bank Holiday Monday in Ireland just before Halloween, I received a belated package from Smarties and so had to put them to good use…hence the Smarties or rather Scaries topped brownies. Now in general I don’t eat dairy or gluten or products that are likely to even have traces but every now and then I just live on the edge a little and have a bit of whatever I might be craving regardless. Small amounts generally don’t cause my tummy too much bother, it’s just when I eat various different sources or consecutive days. Basically a few Smarties on top of my brownies is totally allowable in my more flexible balanced life books.
These brownies were surprisingly quite epic. I wasn’t expecting them to live up to my quirky brownie expectations. The last ones I made were my faves of all time so they had a lot to live up too. These are a little softer, no crispy edges but still chewy and a little more fudgy. They’re not vegan friendly but I reckon they would work pretty well with two flax eggs (2 tbsp milled flax mixed with 6 tbsp water), but I’m yet to test it out. Let me know if you do!
I baked mine in a non stick 8 inch square tin to create a thicker brownie. You can slice them into 9 or 12 depending on your appetite… I went with 9 chunky generous brownies!
Chewy Gluten Free Flourless Almond Butter Brownies
Print RecipeIngredients
- 1 cup (240g) smooth roast almond butter
- 2 large eggs
- 100g raw cane sugar or coconut sugar (raw can sugar for low FODMAP)
- 1 tsp vanilla extract
- 60ml maple syrup
- 1 tbsp coconut flour
- 1/2 tsp baking soda
- 1/4 tsp Pink Himalayan Rock Salt
- 1/3 cup (40g) cocoa powder
- 80g chocolate chips
- 2 handfuls of Smarties or Halloween Smarties "Scaries"
Instructions
Preheat oven to 180C (350F).
Line an 8 inch square tin with baking paper and lightly grease with coconut oil.
Mix together almond butter ,eggs, sugar, vanilla and maple syrup in a large bowl until smooth.
Add coconut flour, cocoa powder, salt, baking powder to the wet ingredients. Mix with a fork to combine.
Once you have a smooth batter stir through the chocolate chips.
Place thick batter into brownie tin and spread evenly. It is quite sticky but do you best to spread it evenly using the back of a clean spoon.
