These flourless, grain-free brownies are rich, fudgy, and just the right amount of chewy. Made with our Almond Butter Sea Salt as the star ingredient, they’re a wholesome twist on the classic—no butter needed. Feel free to stir in some chocolate chips or chopped nuts for extra texture, and don’t skip the sprinkle of flaky sea salt before baking!
INGREDIENTS
Makes 16 squares
- ¾ cup (200 g) Almond Butter Sea Salt
- 2 large eggs
- 2 tsp vanilla extract
- ¼ cup (85 g) maple syrup
- ¼ cup (65 g) coconut sugar or organic cane sugar
- ⅓ cup (30 g) raw cacao powder, sifted
- ½ tsp baking soda
- ¼ tsp fine grain sea salt
- ¼ cup (45 g) dark chocolate chips or chunks (70%), plus more for sprinkling (optional)
- 1 tbsp coconut oil (or any other neutral oil of your choice)
- Flaky sea salt (such as Maldon)
INSTRUCTIONS
- Preheat the oven to 350°F and line an 8 x 8 inch pan with parchment paper, leaving a bit of overhang on the sides to make removing the brownies easier later.
- In a large mixing bowl, whisk together the almond butter, eggs, vanilla, maple syrup, and sugar until smooth and well combined.
- Add the cacao powder, baking soda, and salt to the bowl, and stir with a spatula until fully incorporated.
- Melt the chocolate and coconut oil together in a double boiler (or in a heatproof bowl set over a pot of simmering water). Once melted and smooth, pour into the bowl with the batter and mix until everything is evenly combined.
- Pour the batter into the prepared pan and spread it out evenly. If you’d like, sprinkle a handful of extra chocolate chips on top, then finish with a pinch of flaky sea salt.
- Bake for 25 to 30 minutes, or until the top looks set and slightly dry to the touch. Be careful not to overbake.
- Remove from the oven and let the brownies cool completely in the pan—this takes at least 45 minutes to 1 hour. Once cool, lift them out using the parchment paper and cut into squares.
