Black cocoa powder gives these brownies a familiar Oreo cookie flavour. Dense and fudgey, these brownies are paired with natural almond butter swirled on top.
This Gluten Free Black Cocoa and Almond Butter Brownie recipe is dark, serious and not for the faint of heart. Dark Chocolate lovers only need apply.
Black Cocoa and Almond Butter Brownies
- 200 g light brown sugar *can sub coconut sugar
- 227 g salted butter *two sticks of butter
- 200 g dark chocolate (60-70%)
- 3 large US eggs (room temperature)
- 30 ml espresso or instant coffee (lukewarm) *one shot of espresso
- 200 g ground almond flour
- 30 g white rice flour
- 200 g natural almond butter
- 2 tbsp maple syrup or golden syrup
- Preheat the oven to 175°C/350°F degrees. Grease a 13" x 9" pan. Line with baking parchment, leaving a 1-2 inch overhang on two sides. Set pan aside.
- Using a double boiler over medium heat, gently melt chocolate and butter. Once the chocolate and butter are melted, add the sugar stiring gently to combine. Remove from heat and set aside to cool slightly.
- While the chocolate mixture is cooling, combine the almond butter and maple syrup. Set aside. *Remember to stir the almond butter to combined the natural oils before measuring.
- In the bowl of a stand mixer fitted with a paddle attachment, mix the eggs and espresso on low until just combined. Add cocoa powder, almond flour, rice flour, and melted chocolate mixture. Mix on medium speed until mixture is fully combined.
- Pour the brownie mixture into the prepared pan and smooth with a spatula to create an even layer. Drop stirred almond butter and maple syrup by the tablespoon on top. With a wooden skewer or toothpick, swirl sauce into brownie.
- Bake for approx 25-30 minutes or until a toothpick inserted in center comes out with a few moist crumbs attached. Allow to cool completely in the pan before cutting in 24 squares. These dark brownies are best served the next day once the flavours have had time to rest. Store in a airtight container in the fridge for up to 4 days