Fudgy Almond Flour Ganache Brownies (Edit recipe)

Easy, one bowl Fudgy Almond Flour Ganache Brownies made with gluten-free almond flour and free of refined sugars. Topped with a creamy, rich vegan ganache.

10 minutes

35 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	222
Fat:	18 g
Carbohydrates:	13 g
Protein:	1 g
Cholesterol:	12 g
Sodium:	77 mg
Fiber:	1 g
Sugars:	10 g
Calculated per serving.

by Jessi's Kitchen

View original recipe

Serves: 16

Ingredients

Fudgy Almond Flour Brownies

1 cup Coconut Sugar, (120g)
3/4 cup Avocado Oil, (150g)
2 Eggs
1 Egg Yolk
1 tsp Vanilla Extract
1/2 cup Cocoa Powder, sifted (50g)
1 cup Almond Flour, (120g)
1/2 tsp Salt
1/2 cup Pecans
1/2 cup Semi-Sweet Chocolate Chips

Vegan Ganache

1/2 cup Coconut Milk, full-fat, canned (120g)
1/2 cup Dark Chocolate, (60-70%)

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 and grease an 8×8 pan. Line with parchment paper if preferred.
In a bowl whisk together the avocado oil and coconut sugar. Then whisk in the two eggs, egg yolk and vanilla.
Add the sifted cocoa powder, almond flour and salt to the bowl and whisk to combine. Batter will be thick.
Mix in your chocolate chips and pecans and then pour the batter in to the pan. Bake for 30-35 minutes or until edges are set and middle is still just a little soft.
Let the brownies cool to room temperature before topping with vegan ganache.
Heat the coconut milk on the stove or in the microwave. Once hot, add the chocolate to the bowl and let sit and melt for 2-3 mins in the hot milk. Whisk to combine the melted chocolate and coconut milk. Pour the ganache over the brownies and top with pecans and cacao nibs if desired.
Leave the brownies out for 1-2 hours and let the ganache set or stick in the refrigerator to speed up the process