Gluten Free Fudgy Brownies

I LOVE brownies and can't believe I haven't Scrounged them up yet!

I thought this Scrounge would be perfect for the #quarantinelife It's the perfect treat yoself dessert and hopefully you already have these ingredients at home, and if you don't you know I always have Scrounge suggestions for substitutions (see below)!


Enjoy and be sure to tag me on IG if you make these!


I hope you're all staying safe and healthy during this crazy time.


Happy Scrounging!

Jenna



T h e S c r o u n g e

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better!

  • If you don’t have butter, use ghee

  • If you don’t have olive oil, use coconut oil

  • If you don’t have coconut sugar, use regular white sugar or brown sugar

  • If you don’t have almond flour, use all purpose flour or try oat flour

  • If you don't have walnuts, use almonds, cashews, peanuts or do without

  • If you don't have chocolate chips, do without or try cocoa nibs

I n g r e d i e n t s

1/2 cup melted butter

1 tbsp olive oil

1 1/8 cup coconut sugar

2 eggs

2 tsp pure vanilla extract

1/2 cup almond flour

1/2 cup unsweetened cocoa powder

1/4 tsp sea salt

1/4 cup walnuts (optional)

1/4 cup chocolate chips (optional)


D i r e c t i o n s

Preheat oven to 350°F.


Lightly grease an 8-inch square baking pan with cooking oil spray, I used avocado oil spray because that’s what I had, any cooking spray will work or use coconut oil. Line with parchment paper on top of oil.


Combine melted butter, oil and sugar together in a medium-sized bowl. Whisk well for a minute. Add the eggs and vanilla and beat using a mixer for another minute, should now be light in color.


In a separate medium sized bowl, combine flour, cocoa powder and salt and mix together using a spatula or wooden spoon.


Slowly, in a few sections (I did mine in 3 sections) mix the dry ingredients into the wet ingredients until just combined. After pouring each section of dry ingredients into the wet ingredients, beat with mixer until just combined. Note: do not over beat as doing so may affect the texture of your brownies.


Once all dry ingredients have been combined add in nuts and chocolate chips, if using, and mix using a spatula.


Pour batter into prepared pan, smoothing the top out evenly.


Bake for exactly 21:30 on the top shelf to get a very moist, fudgy texture. If you like your brownies more firm, bake longer, 20-25 minutes. If testing with a toothpick, the toothpick should come out dirty for fudge-textured brownies.


Remove and allow to cool to room temperature before slicing.


Store in the fridge for up to 7 days.


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