Flourless brownies
Detailed Steps: Using almond meal in place of wheat flour makes these brownies so incredibly rich and fudgy, it's hard to believe there's absolutely no oil or butter in them!
They are lightly sweetened with honey and I use sugar-free chocolate chips.
Ingredients: 2 large egg whites
1 cup finely ground almond meal, such as Bob's Red Mill
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ cup honey
4½ ounces (3 cup) sugar-free chocolate chips (I like Lily's)
👩🍳Home Recipe :
Preheat the oven to 325°F. Spray an 8 x 8-inch pan with oil. Cut a sheet of parchment paper about 8 inches wide and long enough to hang over two sides of the pan (to form a sling so you can easily remove the brownies once baked). Place into the baking pan.
In a medium bowl, whisk the egg whites until fluffy.
In a large bowl, whisk together the almond meal, cocoa powder, baking soda, and 1/4 teaspoons teaspoon kosher salt . Add the egg whites and stir with a spatula until combined.
Add 6 tablespoons water and the honey and stir with the spatula until combined. Fold in the chocolate chips. Scrape the batter into the prepared baking pan.
Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
Let cool, then refrigerate for about 30 minutes until chilled and firm (this will make it easier to cut cleaner slices).
Cut into 12 brownies and serve. Store in an airtight container in the refrigerator for up to 4 days.
Per Serving (1 brownie) • Calories 145 • Fat g • Saturated Fat 2.5 g • Cholesterol 0 mg
Carbohydrate 22 g • Fiber 6g • Protein 4g • Sugars 12g • Sodium 180 mg
Flourless brownies have gained popularity as a delicious alternative for those seeking gluten-free and lower-carb dessert options. Using almond meal instead of traditional wheat flour not only ensures the brownies are gluten-free but also adds a moist texture and rich, nutty flavor. Almond meal is a great source of healthy fats, protein, fiber, and essential nutrients, making these brownies more nutritious. Incorporating honey as a natural sweetener adds subtle sweetness and moisture, enhancing the overall taste without relying on refined sugars. For those looking to maintain a lower glycemic impact, sugar-free chocolate chips such as those from Lily's brand are an excellent choice. These chips use stevia or erythritol as sweeteners, which do not cause blood sugar spikes. Additionally, egg whites contribute structure and fluffiness to the brownies without adding saturated fat or cholesterol, which makes this recipe heart-healthy. When preparing the batter, whisking the egg whites until fluffy helps incorporate air, resulting in a lighter texture despite the dense almond meal base. The use of unsweetened cocoa powder intensifies the chocolate flavor while keeping added sugars low. Baking at 325°F and using parchment paper to create a sling in the pan is a helpful tip for easy removal and clean slicing. Allowing the brownies to chill in the refrigerator after baking improves their firmness and makes cutting neat pieces easier. Nutritionally, these brownies provide about 145 calories per serving (1 brownie), with 6 grams of fiber and 4 grams of protein, contributing to satiety. The absence of added oil or butter cuts down saturated fat, making this dessert a lighter indulgence. For variations, consider adding chopped nuts like walnuts or pecans for extra crunch, or a pinch of espresso powder to deepen the chocolate flavor. This recipe is versatile and suits those with gluten intolerance, dairy allergies, or anyone wanting a healthier dessert without sacrificing flavor or texture.
