A fudgy, flavourful, gluten-free treat, rich with goodness, these Fudgy GF Almond Brownies are a quick and easy way to indulge your chocolate cravings!
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
9 x 13 inch pan
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Ingredients
- 2 cups almond flour
- 1/2 cup brown sugar
- 1/4 cup cocoa
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups grated zucchini From frozen: unthaw and squeeze out as much moisture as possible. I was left with about 1/2 cup of squeezed, grated zucchini.
- 1 flax egg One Tablespoon in 3 Tablespoons of water. Stir and let gel for a few minutes.
- 1/3 cup oil
- 1/4 cup plant milk
- 2 teaspoons vanilla
- 1 teaspoon almond flavouring
- 1/2 cup chocolate chips Kirkland brand are accidentally vegan!
- 1/4 cup toasted sliced almonds optional but add a great crunch
Ingredients
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Instructions
- Heat oven to 350 degrees F.
- Grease a 9 x 13 pan.
- Make your flax egg and let sit for a few minutes.
- In a large bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt.
- Add the rest of the ingredients, except for the chips and sliced almonds.
- Stir just until combined. Fold in the chocolate chips.
- Spread the batter in the pan and sprinkle on a few more chocolate chips and sliced almonds.
- Bake for about 30 minutes, or until it feels set. Less cooking equals greater fudginess.
- Remove and let cool a little before cutting, if you can resist. Enjoy!
Recipe Notes
The "secret" ingredient (zucchini) won't be noticeable at all, but it does help to make these moist and they keep well for days!
