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You'd never guess these super fudgy Salted Almond Brownies are gluten-free, paleo and vegan, because they taste just as good as a traditional brownie! They're incredibly fudgy and chocolatey and the toasted almonds and sea salt make them even better.

Salted Almond Brownies

You'd never guess these super fudgy Salted Almond Brownies are gluten-free, paleo and vegan, because they taste just as good as a traditional brownie! They're incredibly fudgy and chocolatey and the toasted almonds and sea salt make them even better.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 brownies
Author Rachel

Ingredients

Instructions

  1. Preheat oven to 350°F. Line with parchment and lightly grease an 8x8” baking pan.

  2. Put the Blackout Chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the maple syrup, coconut sugar, and almond butter. Whisk until completely combined.
  3. Add flax egg and vanilla extract to the chocolate mixture and whisk until combined.
  4. Add the almond flour, salt, baking soda, and cocoa powder to the chocolate mixture and once it’s stirred in, fold in the Salted Almond chocolate chunks and toasted almonds.

  5. Bake in the preheated oven for 20-22 minutes, or until a few crumbs are attached when a toothpick is inserted into the center, but it’s not too wet. If desired, press more chocolate onto the top after baking! Sprinkle with flaky sea salt.

  6. Let cool completely before cutting and serving. I like to place them in the fridge overnight before cutting! Store in an airtight container at room temperature for a few days, or in the fridge for up to a week.