In 2020 while we all sat at home, I sat at home perfecting the most perfect brownies. Gluten free and dairy free, of course, but also melt in your mouth, double fudge galore. Well it’s been about 5 years since my brownies went viral, and it was time to revamp them a bit.
I’m going to let you guys in on a secret. It’s HOW I make my recipes extra gooey! Melted Chocolate Chips IN the batter! This recipe removes the 1/4 cup of almond milk needed in the original recipe, and replaces it with 1/4 cup melted chocolate. The liquid we need for the recipe, but also the extra chocolate we need.
Here is the 2025 brownie recipe of your dreams- I can’t wait to hear what you think!
What You Will Need:
1 1/2 Cups Almond Flour
1/4 Cup cacao powder
1 Cup coconut sugar
1/4 Cup melted coconut oil
2 eggs
1 tsp vanilla
1/4 melted vegan chocolate
1/4 tsp Baking soda
Dash of salt
Dairy-free mini chocolate chips
What You Will Do:
Preheat oven to 350 degrees F.
In a large bowl, combine your almond flour, cacao powder, coconut sugar, baking soda, and salt.
In a small bowl, combine melted coconut oil, whisked eggs, and vanilla.
Pour bowl of wet ingredients into the larger bowl of dry ingredients and mix!
Using coconut oil, melt a small bowl of chocolate chips.
Take 1/4 cup of the melted chocolate, and add to the recipe.
Stir it in!
Line a brownie pan with parchment paper, and pour batter evenly into the pan.
Top with more chocolate chips (and sprinkles, optional!).
Bake for 25 minutes and take a peak. Expect to bake for 28-30 minutes!
Let the brownies cool before cutting… I promise… they are extra gooey!
