Wheat and Milk Free Brownies
Indulge your sweet tooth guilt-free with these decadent Wheat and Milk Free Brownies, a rich and fudgy treat perfect for those with dietary restrictions or anyone seeking a healthier dessert option. Made with wholesome almond flour and sweetened with natural coconut sugar, these brownies boast a deep chocolate flavor thanks to unsweetened cocoa powder. The recipe is completely dairy-free, with optional dairy-free chocolate chips to take the indulgence to the next level. Quick and easy to prepare, these brownies come together in just 10 minutes of prep time and bake to perfection in under 25 minutes. Whether you’re gluten-intolerant, dairy-free, or simply after a more nourishing dessert, these brownies deliver a satisfyingly fudgy texture and irresistible flavor in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Cocoa powder (unsweetened)
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.75 cup Coconut sugar
- 2 large Eggs
- 0.25 cup Coconut oil (melted and cooled slightly)
- 1 teaspoon Vanilla extract
- 0.5 cup Dairy-free chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper or lightly grease it with coconut oil.
In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and salt until evenly combined.
In a separate larger bowl, whisk the eggs, then add the coconut sugar, melted coconut oil, and vanilla extract. Mix until smooth and well blended.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon, mixing until just combined. Avoid overmixing.
If using, gently fold in the dairy-free chocolate chips to the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula for even baking.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (avoid overbaking for fudgier brownies).
Remove the pan from the oven and let the brownies cool in the pan for at least 15 minutes before transferring to a wire rack to cool completely.
Once cool, slice into 8 squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Nutrition Facts
Calories |
2713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.0 g | 212% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1387 mg | 60% | |
| Total Carbohydrate | 332.3 g | 121% | |
| Dietary Fiber | 62.3 g | 222% | |
| Total Sugars | 232.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 2361 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
