Description
These flourless brownies are a rich, fudgy, and healthier alternative to traditional brownies, using dark chocolate and natural sweeteners. They are naturally gluten-free and perfect for a decadent dessert that satisfies chocolate cravings without flour.
Ingredients
Scale
Brownie 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 of the brownies.
- Melt the Chocolate: Place the chopped dark chocolate in a heatproof bowl over simmering water and stir continuously until melted and smooth. Remove from heat and let it cool slightly.
- Whisk Eggs and Sugar: In a medium mixing bowl, vigorously whisk the coconut sugar and eggs together for 2 to 3 minutes until the mixture lightens in color and becomes slightly frothy.
- Add Wet Ingredients: Stir in the vanilla extract, fine sea salt, and unsweetened applesauce until fully combined, ensuring the mixture is smooth.
- Combine with Chocolate: Gradually pour the melted chocolate into the egg mixture while whisking constantly to maintain a smooth texture and prevent the eggs from curdling.
- Fold in Dry Ingredients: Sift in the unsweetened cocoa powder and, if using, the almond flour or protein powder. Gently fold these into the batter until just combined, being careful not to overmix.
- Bake the Brownies: Pour the batter into the prepared baking pan and spread evenly. Bake in the preheated oven for 20 to 25 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs. Allow to cool before slicing.
Notes
- Use parchment paper with an overhang to easily lift brownies from the pan.
- For a sugar-free version, substitute coconut sugar with erythritol.
- Optional almond flour or protein powder can add texture and protein boost.
- Do not overbake to maintain a fudgy center.
- Ensure melted chocolate cools slightly before mixing with eggs to prevent curdling.
