These fudgy almond flour brownies are perfect when you need a rich chocolate dessert that's easy, vegan, AND gluten-free! No special equipment needed and only a few minutes of hands-on prep time.
⅓cupsmooth, unsalted almond butter - sub another nut or seed butter if needed
⅓cupmaple syrup
2teaspoonsvanilla extract
2teaspoonsgood quality balsamic vinegar, optional
½cupdairy-free semi-sweet chocolate chips - plus more for decorating the top
Instructions
Preheat oven to 350 degrees F (177°C), and line an 8x8-inch metal baking pan with parchment paper.
Whisk together all dry ingredients in a mixing bowl. Stir together wet ingredients in a separate bowl. Combine the two to form a batter, and stir well. Fold in ½ cup chocolate chips.
Spread the thick batter into the parchment-lined pan, and top with more chocolate chips, if desired. Bake for about 30 minutes or until a toothpick inserted in the center comes out hot.
Remove from oven and allow to cool in the pan for 20 minutes. Lift out by the parchment, and place on a wire cooling rack. Let stand for another 20 minutes or so before slicing. Tip: if sliced while still hot the brownies will be quite fragile and messy! That's why it's best to let them rest.
Notes
Once the brownies are cool, I like to leave them on the parchment paper and transfer the whole thing to a storage container with a tight-fitting lid. If you need to stack the brownies to fit inside the container, place parchment between the layers to prevent sticking.The brownies will keep at room temperature for a day or two or in the refrigerator for up to 6 days. Almond flour brownies are freezer-friendly.