Fudgy Gluten-Free Brownies
50 Min • Servings: About 10 Squares
Treat yourself to a guilt-free indulgence! We can't contain our excitement over these incredible gluten-free vegan brownies made with the goodness of the Dilettoso oat-based mix, Choc-o-lotta, and creamy almond butter. Not only are they unbelievably fudgy and decadent, but they also cater to your dietary needs!
What you need
- ¼ Cup + 2 Tablespoons Choc-o-lotta Dilettoso Mix
- ½ Cup Vegan Chocolate Chips
- ¼ Cup Unsalted Creamy Almond Butter (or nut/seed butter of choice)
- ¼ Cup + 2 tablespoons Melted Avocado oil (Sub with Coconut Oil)
- 2 Flax Eggs (See HOT HOT Tip to learn how to make them)
- 1 Tablespoon Cacao Powder, for dusting
Hot Hot Hot
How to do it
- PREHEAT the oven to 325°F. Line an 8-inch square baking pan with parchment paper. Set aside.
- USE a medium bowl, to whisk together almond butter and oil of choice, until it resembles caramel.
- ADD flax eggs and give it a gentle stir. See HOT HOT Tip to learn how to make Flax Eggs.
- FOLD in in the Dilettoso Choc-o-lotta mix, using a rubber spatula. Fold until batter resembles a very soft dough, with no flour patches remaining. Now add the chocolate chips.
- POUR the batter into pan. Using a rubber spatula, smooth batter into an even layer.
- BAKE for 26-34 mins.
- ALLOW your gluten-free vegan brownies to cool off completely, before dusting some cacao powder.
- SLICE into brownie squares and enjoy!
Did you make it?
Then SHARE the love. Tag @DilettosoFoods with #MadeWithDilettoso
Did you know?
Almond butter is the best source of Vitamin E among nut butters and surpasses most with its amount of heart-healthy fats, fiber, calcium, iron, potassium and zinc per serving.
