These are the first proper baked goods that I’ve made and photographed in the new apartment and I must say, I’m pretty happy with how they’ve turned out! Brownies are pretty much a fail safe sweet treat option and there’s just endless different varieties to be made. These are possibly my favourite brownie recipe yet and are just the right combination of sweet, chocolate and oh so gooey and delicious! The chocolate frosting just adds that extra little something and makes them that bit more indulgent!
They’re also completely gluten and dairy free and you can whip them up in a single mixing bowl, with no blenders or fancy equipment required. I do love my food processor- I have this one and have done for years now (it’s amazing) but I know that not everyone has one.. so it’s nice to make some equipment free recipes too!
I Another slightly more unusual feature of these brownies is the lack of oil in the recipe! I actually haven’t used any oil at all and have instead replaced with with almond butter. If you know me, then you’ll know that I’m pretty much obsessed with nut butters.. like, it can be an actual problem. Honestly, I could scoff nut butters by the spoon full morning, noon and night! My favourites would have to be almond and cashew butter. They’re just SO GOOOOOOD. They work really well in baking and add in some great healthy plant based fats and delicious creamy, nutty flavour. I’ve also used almond butter as the base for the frosting which is a GREAT hack when making healthy buttercream icings!
Super Fudgey Frosted Brownies
- 85 g smooth almond butter
- 90 g coconut sugar
- 1 whole egg
- 50 ml coconut milk
- 3 tbsp cocoa powder/cacao powder
- 72 g oat flour/ GF flour
- 1/3 Tsp bicarb
- Pinch sea salt
- 4 heaped tbsp smooth almond butter
- 2 tbsp raw cacao/cocoa powder
- 3 tbsp maple syrup
- Coconut milk
- Preheat your oven to 180c and line a tray with baking paper.
- Start off my creaming together the coconut sugar and almond butter.
- Crack in the egg and whisk this into the mixture whilst adding the milk.
- Fold in all of your dry ingredients and mix well until you're left with a smooth batter.
- Pour this into the lined cake tin and bake in the oven for around 14 minutes.
- Remove from the oven and allow to cool.
- Meanwhile, mix together the almond butter, cacao powder and maple syrup then gradually add in a little coconut milk and stir util smooth and creamy.
- Once the brownies have cooled, spread the frosting liberally over the top, then slice into portions.