Moist and flavorful brownies without the gluten!

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Recipe Summary

Servings:
16
Yield:
16 2-inch squares
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Brownie Base:
Almond Butter Swirl:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F. Line an 8-inch square metal, ceramic, or glass baking pan with 2 long pieces of aluminum foil, layering the pieces across one another and crimping the overhang over the sides of the pan.

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  • Melt the butter and chocolate together in a small (1 1/2-quart) heavy-bottomed saucepan over low heat, stirring constantly to make sure the chocolate doesn't burn. When nearly all the chocolate is melted, remove the pan from the heat and continue stirring to melt completely.

  • Scrape the melted chocolate into a large mixing bowl with a silicone spatula. Stir in the applesauce and vanilla extract, then stir in the sugar and salt until a grainy batter forms.

  • Stir in the eggs one at a time, making sure the first egg is fully incorporated before adding the next.

  • Gently stir in the almond flour 1/4 cup at a time, then stir in the almonds.

  • Pour the batter into the prepared baking pan, spreading it evenly to reach all the corners of the pan.

  • Make the almond butter swirl by beating the almond butter, sugar, and applesauce together with a silicone spatula or electric hand mixer on low speed.

  • Drop the almond butter in spoonfuls over the brownie batter and use the tip of a butter knife to carefully swirl into the batter, making sure not to puncture the foil on the bottom of the pan.

  • Bake for 45 minutes to 1 hour, or until a toothpick or small knife inserted into the center of the pan comes out with moist crumbs attached. (Baking time will be slightly longer for ceramic and glass pans than for metal pans.)

  • Cool completely in the pan for at least an hour and preferably overnight.

  • Use the long edges of the foil to carefully lift the bars out of the pan and onto a cutting board. Peel the foil off and cut the brownies into squares.

  • Brownies taste best when baked the day before you plan to serve them. Leftover brownies can be stored in the refrigerator in an airtight container for up to 5 days.

Nutrition Facts

223 calories; protein 4.5g; carbohydrates 20.9g; fat 15.4g; cholesterol 30.9mg; sodium 101mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/01/2015
These are good but I don't know why the baking dish needed to be lined with foil - maybe because of crumbliness or maybe they would stick to the dish otherwise? I added 1/2 teaspoon of xanthan gum to assure that they didn't crumble and they were nice and chewy. Next time I'll try them without the foil and report back. Read More
(3)
3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/31/2015
These are good but I don't know why the baking dish needed to be lined with foil - maybe because of crumbliness or maybe they would stick to the dish otherwise? I added 1/2 teaspoon of xanthan gum to assure that they didn't crumble and they were nice and chewy. Next time I'll try them without the foil and report back. Read More
(3)
Rating: 4 stars
04/04/2015
The taste was delicious but I found them impossible to cut and get out in a neat fashion. They stuck to the baking paper so that a lot of them was lost unless removing with a spoon. None the less the taste was nice and they were super fudgey. Don't know how to fix this conundrum without adding flour which kind of defeats the point. Read More
(2)
Rating: 4 stars
07/06/2015
Fudge brownies! Tastes great. I cooked it 45 min because of the toothpick test but I think it could have used some more baking time. The top was crunchy but the bottom was sticky. Read More
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