These brownies just happen to be flourless (and hence, gluten-free), but their deep chocolatey flavor will find fans everywhere. Chef Laura McClain developed this recipe with postpartum cooking in mind as a calorie-and-nutrient-rich snack for new mothers. It was also created to be a versatile recipe: As written, it features almond butter or peanut butter, but you can easily swap in another nut butter. Tip in a touch of almond extract along with the vanilla called for, if you’d like. Either ghee or extra-virgin olive oil works as well, making the brownies extra pantry-friendly.
Read More: How a Maple Brownie Helped Me Return to My Body After Pregnancy Loss
Recipe information
Total Time
45 minutes
Yield
Makes 16
Ingredients
Preparation
Step 1
Preheat oven to 325°. Line an 8x8" baking pan or dish with 2 overlapping sheets of parchment paper, leaving overhang on 2 sides. Whisk 2 large eggs, 1 cup almond butter, ⅓ cup dark or very dark pure maple syrup, ⅓ cup unsweetened cocoa powder, ¼ cup ghee, melted, or extra-virgin olive oil, 2 tsp. vanilla extract, ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, ¼ tsp. baking soda, and ¼ cup water in a large bowl until combined. Fold in 3 oz. bittersweet chocolate (at least 70% cacao), chopped, with a rubber spatula until evenly incorporated. Scrape batter into prepared pan and smooth top.
Step 2
Bake brownies until top is puffed and a tester inserted into the center comes out with a few moist crumbs attached, 22–25 minutes (it will be closer to 25 minutes if using a glass). Let brownie cool (it will deflate a little). Using parchment paper, lift out brownie from pan and transfer to a cutting board. Cut into 16 squares.
Do Ahead: Brownie can be baked 3 days ahead. Let cool; store tightly wrapped at room temperature.
Recipe notes
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