A sneak peek from my cookbook!

Fudgy Brownies with Toasted Almonds + Flake Salt

Mar 02, 2024

Colin Price Photography, Fudge Brownie, Gluten free, vegan, chocolate, dairy-free

Hi Hi, and Hello — chocolate lovers, I’ve got you!

These are the kind of fudge brownies you eat with a fork! They’re intensely chocolatey, and topped with crunchy toasted almonds and luxurious puddles of molten dark chocolate. If you don’t eat eggs, you’re in luck! Just swap out the egg for ground flax seeds + water (see notes). This brownie holds up well in the fridge for up to a week, and 20 seconds in the microwave will return your square to its molten glory.

Not only is this a single bowl + whisk situation, these scrumptious brownies are rich in nutrients and suitable for most any audience because they’re free of gluten, grains, dairy, refined sugar (when you use a paleo-friendly dark chocolate) -- and there’s a vegan/eggless option.

If you have (or suspect) an egg allergy, you may wonder if you’ve imagined that baked goods don’t bother you. You are indeed onto something as the protein in eggs are denatured after prolonged (25-30 minutes) cooking at 350F degrees. For many of us, more lightly cooked (scrambled or boiled) eggs are not well tolerated, while cakes and muffins are just fine. When it comes to allergies you should proceed with caution and consult your doctor, but this may be something to explore!

Using ground flax:
If you plan to swap out the egg for flax in this recipe, consider grinding it yourself rather than purchasing pre-ground flax seed. A quick whirl in your high speed blender will turn it into a fine powder that’s fresher than pre-ground, and because it’s more finely ground the nutrients are better absorbed. It’s less expensive too! And I like the way a finer grind is better distributed in batter and smoothies. I recommend storing flax in the refrigerator to extend freshness.

Lining with parchment paper:
The most common way to line an 8”x 8” baking pan is to create two parchment paper slings, one running east/west and the other north/south. However, I find the simplest way — which also produces nice clean corners and minimal leakage — is to use a single 12”x 12” square of parchment paper. If you’re starting with a 12”x 16” sheet of pre-cut parchment paper, trim a few inches off the end to make it 12” x 12”. The next step is to cut about 4-inches into each corner towards the center of the paper, as pictured below. Lastly, press it into the bottom of the baking pan and it will conform perfectly to the shape of the pan. I’ve given up trying to wrangle a full roll of parchment in favor of using pre-cut sheets and I’m so happy I did. Liberate yourself! The easier the process, the more treats you’ll bake.

Enjoy!
xx - Rachel

Fudgy Brownies with Toasted Almonds + Flake Salt

Serves 9
Ingredients:
3/4 cup (203 g) well-stirred almond butter
1/2 cup (157 g) pure maple syrup
1 large egg
3/4 cup (182 g) unsweetened applesauce
1 teaspoon baking soda
3/4 teaspoon pink salt
½ cup (60 g) Valrhona cocoa powder
3 level tablespoons coconut flour
Toppings:
½ cup (3-ounces/85 g) coarsely chopped dark chocolate
½ cup (60 g) whole unsalted, dry roasted almonds, coarsely chopped
Maldon flake salt

Instructions:
Heat the oven to 350^oF (180^oC).
Line an 8”x 8” (20 cm) square metal baking pan with parchment paper.

In a medium mixing bowl, add each ingredient in the order listed, whisking well after each addition. Pour the batter into the prepared pan, and use a rubber spatula to spread the batter to the edges. Tap the pan on the counter a few times to smooth out the thick batter. Sprinkle with the chopped almonds then the chopped chocolate, with the goal of covering all the batter. Finish with a light sprinkle of flake salt.

Bake on the center rack for 30 minutes.

Cool completely in the pan. Once cool, lift the brownies out of the pan by the parchment paper handles onto a cutting board and cut into squares.

Sourcing notes:
Valrhona cocoa is critical to the deep chocolaty flavor and texture of this brownie. I find it at Whole Foods but it’s also available online.

For a paleo-friendly dark chocolate option which is free of refined sugar, Guittard makes a dark chocolate chip with coconut sugar. All Guittard chocolate is free of soy. For a budget-friendly option, Trader Joe’s “Pound Plus” bar is made by Callebaut, and in case you don’t own a digital kitchen scale you’ll need seven squares.

Make the egg-free version:
Add 1 tablespoon of ground flax seed + 3 tablespoons of water to the bowl first. Give it a few minutes to thicken a bit, then proceed with the recipe as written, omitting the egg.

copyright © 2024 by Rachel Riggs