Almond Flour Double Chocolate Brownies

free of gluten, dairy/casein, and soy

created by carrie forbes of gingerlemongirl.com

Dry Ingredients:

2 1/2 cups (252 grams) blanched almond flour

1/4 cup (26 grams) cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1/3 cup sugar -or- palm sugar (I used palm sugar)

Wet Ingredients:

1/4 cup canola oil  -or- your favorite oil

2 eggs

1/2 cup + 2 tablespoons applesauce

1/2 teaspoons liquid vanilla stevia (optional -- but adds a bit more sweetness!)

1 tablespoon vanilla extract

Optional Add In's:

1/2 cup allergen free chocolate chips like Enjoy Life

Directions:

Preheat oven to 350 degrees. Line a 9 x 13" baking dish with parchment paper or spritz with non-stick cooking spray or oil. Whisk all dry ingredients together in a large bowl. In another bowl whisk together all wet ingredients. Stir the wet ingredients into the dry ingredients and finally fold in the chocolate chips. Pour the batter into the prepared 9 x 13" baking dish and spread evenly throughout with a spatula. Bake for 30-35 minutes until a toothpick inserted in the middle comes out (mostly) clean - you may run into chocolate chips, so there may be a little on the toothpick, or until the brownies, spring back just a little when you gently touch them. Allow to cool in the pan for 30 minutes, then cut into 24 brownies with a sharp knife. Eat one or two slowly and enjoy them! They are filling since they are made with almond flour! Wrap the rest & freeze! Pull one out when you need a chocolate fix!

Makes 24 Brownies

Nutrition Data per brownie:

134 calories/ 7 grams fat/ 3.5 grams protein/ 10 grams carbohydrates/ 2 grams fiber

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Do not republish without permission from Carrie Forbes @ gingerlemongirl@gmail.com