Chocolate Almond Brownies
This is a delicious go-to recipe from OhSheGlows and has a really nice brownie texture. I love how it seems light but chewy at the same time! I always make a double batch since they don’t last in my house! Here is the double batch recipe…
- 2 flax eggs
- 2 cups ground almond meal
- 1-3/4 cups brown rice flour or oat flour
- 4 Tbsp arrowroot powder
- 1 cup cocoa powder
- 1 tsp fine sea salt
- ½ tsp baking soda
- 1 cup (plus ½ cup) non-dairy chocolate chips
- ¾ cup vegan butter (Earth Balance)
- 2 cups organic sugar
- ½ cup almond milk
- 2 tsp pure vanilla extract
- 1 cup chopped walnuts
Preheat oven to 350F degrees. Line two square pans with parchment paper. In a small bowl mix 2 flax eggs (2 Tbsp flax seed mixed with 6 Tbsp warm water). Set aside to gel.
In large bowl whisk together ground almond meal, rice or oat flour, arrowroot powder, cocoa powder, salt, baking soda. In medium bowl melt 1 cup chocolate chips and vegan butter in microwave until most chips have melted, being careful not to over heat. Stir until smooth. Stir in flax eggs, sugar, almond milk and vanilla until combined. Add to dry mixture and combine well with spatula until there is no flour on the bottom of the bowl. Fold in walnuts. Press better evenly into the 2 square pans and sprinkle remaining chocolate chips on top pressing slightly into batter.
Bake for 30-34 minutes. Allow to cool completely before cutting into squares.
How do you eat brownies?
With (n)ice cream, fresh strawberries or simply as is?
See also Rocky Road Fudge.