This recipe uses oil instead of butter to create a fudgier result. The olive oil also provides monounsaturated fats, antioxidants, and polyphenols! You can of course substitute with butter, which is also tasty.
A brownie MUST be fudgy for me, I feel like cakey is just not the right consistency. So if you believe fudgy brownies are superior, then this is the recipe for you!
Ingredients and Benefits:
Eggs: I use pasture-raised eggs for 2-3 times the omega-3s, more vitamins, and sustainability. Make sure the eggs are room temperature so they mix smoothly.
Coconut sugar: An unrefined sugar with a lower glycemic index.
Olive oil: Rich in polyphenols and monounsaturated fats. You can substitute with avocado oil too.
Cacao powder: Rich in flavonoids and minerals for anti-inflammatory benefits. You can substitute with cocoa powder if needed. I buy mine from Thrive Market for the best price and size!
Almond flour: Use super-fine and I find it better to weigh out, however that is not necessary. It is higher in protein, fiber, and healthy fats.
Salt: Brings out the chocolate flavor.
Baking soda: A small amount is used for leavening, but this can be omitted for a denser brownie.
Fudgy Almond Flour Olive Oil Brownies
Try these gluten and refined sugar free fudgy brownie that you will love!
Ingredients
Instructions
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Preheat oven to 350 degrees Fahrenheit
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In a medium bowl, whisk together the egg, coconut sugar, olive oil, and vanilla extract
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Fold in the almond flour, cacao powder, baking soda, and salt
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If adding chocolate chips, then stir those in
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Pour into prepared 8x8 baking dish and bake for 20-22 minutes
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Cool for 30 minutes to let the fudginess set
