Fudgy, melt-in-your-mouth almond brownies. This delectable chocolate treat is studded with sliced almonds and made with almond flour. The recipe is gluten-free, grain-free, and vegan.
Preheat the oven to 350°F degrees. Line an 8x8 baking pan with parchment paper. In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken.
In a large bowl, whisk together flax egg, softened coconut oil, almond butter, and maple syrup until creamy. Whisk in almond milk and vanilla extract. Add almond flour, cocoa powder, baking powder and soda, and salt. Use a spatula to fold until a smooth batter forms. Stir until a smooth, thick but pourable batter forms. Fold in chocolate chunks.
Pour batter into the prepared baking dish. Sprinkle over sliced almonds. Bake for 35 minutes. Brownies should not jiggle and top should be firm to touch. Let sit for 15 minutes before cutting into pieces
*If coconut oil is too hard, allow it to sit at room temp. until softened. If it is liquid, place it in the fridge for about 20 minutes to firm up.
Substitutions: Any type of creamy nut butter can be substituted for the almond butter. Honey or agave can be substituted for the maple syrup.
Storage: Store brownies in an airtight container at room temperature for up to 5 days.