Description
These flourless brownies are a rich and fudgy treat made without any flour, using dark chocolate and natural sweeteners for a healthier twist. Perfect for those avoiding gluten or looking for a decadent dessert that’s simple to prepare.
Ingredients
Scale
Main Ingredients
- 100g dark chocolate (70% cocoa or sugar-free), chopped
- 50g (¼ cup) unsweetened applesauce
- 100g (½ cup) coconut sugar (or erythritol)
- 2 large eggs
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 30g (¼ cup) unsweetened cocoa powder, sifted
- 1 tbsp almond flour or unflavored protein powder (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 175°C (350°F) and line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
- Melt the Chocolate: In a heatproof bowl over simmering water, melt the chopped dark chocolate, stirring until smooth. Remove from heat and set aside to cool slightly.
- Whisk Eggs and Sugar: In a medium mixing bowl, whisk the coconut sugar and eggs together for 2 to 3 minutes until the mixture becomes lighter in color and slightly frothy.
- Add Wet Ingredients: Stir in the vanilla extract, sea salt, and unsweetened applesauce until fully incorporated.
- Combine with Chocolate: Gradually pour the cooled melted chocolate into the egg mixture while whisking constantly to maintain a smooth texture and avoid curdling.
- Fold in Dry Ingredients: Sift in the cocoa powder and optional almond flour or protein powder. Gently fold until just combined without overmixing.
- Bake the Brownies: Transfer the batter into the prepared pan, spreading it evenly. Bake for 20 to 25 minutes until the center is just set and a toothpick inserted comes out with a few moist crumbs.
Notes
- You can substitute coconut sugar with erythritol for a lower-calorie and diabetic-friendly version.
- Using parchment paper with an overhang makes removing the brownies from the pan easier.
- Do not overmix the batter after adding dry ingredients to keep the brownies tender and fudgy.
- If you want extra protein, use unflavored protein powder instead of almond flour.
- Allow the brownies to cool completely before cutting for cleaner slices.
