These low carb brownies will knock your socks off. Almond flour brownies are dense and fudgy and will satisfy your intense chocolate cravings. They even pack in a serving of veggies!
Brownies with a healthy twist....what could be better?!
I am not a big chocolate person but I can never resist a warm brownie (100% topped with ice cream)...sometimes there is just nothing better. Now Justin, on the other hand, is a massive chocoholic! This healthy twist on a classic dessert was inspired by my sweet tooth of a husband.
The best part about these Almond Flour Brownies (well besides them tasting incredible)? Another 1 bowl recipe! My favorite kind of dish. The less to clean up the better. Start by melting good quality dark chocolate over a double boiler. Once smooth and melted let the chocolate cool for a couple minutes. To the same bowl add in maple syrup, vanilla, eggs, greek yogurt and melted coconut oil. Whisk until well combined. Then add the rest of the dry ingredients as well as a small grated zucchini. Yes, a zucchini! Added veggie bonus. You can't taste it but it adds a nice bit of moisture to these tender brownies.
Mix very well until everything is combined and then bake. I found it best to let the brownies completely cool and stick in the refrigerator for an hour (or up to overnight) and then slice. They are a very moist and tender brownie and tend to not hold up as well hot out of the oven (unless you're like me and don't mind scooping a hot brownie into a bowl to enjoy with a spoon...then by all means dig in!). I cut into 24 square bites and stored in a Tupperware container in the fridge. These will keep for 7-10 days and I honestly best enjoyed them on my way out the door to practice for a small sweet snack that I know isn't going to ruin my good eating for the day.
Grain free, refined sugar-free and an added veggie bonus, you cant go wrong with this Almond Flour Brownies treat this week! Happy Monday friends!Print
Healthy desserts, not your thing? No worries! This may be more up your alley.