Ingredients:

  • 1 cup (100 g) almond flour
  • 1/2 cup (50 g) unsweetened cocoa powder
  • 1/2 cup (120 ml) maple syrup or honey
  • 1/4 cup (60 ml) unsweetened applesauce
  • 1/4 cup (60 ml) coconut oil, melted
  • 1/4 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/4 cup (40 g) mini dark chocolate chips
  • 2 tablespoons (30 g) chopped nuts (pecans or walnuts)
  • 2 tablespoons (30 g) rainbow sprinkles (optional)

Instructions:

  1. Preheat the oven to 350°F (175°C).
  2. Line the baking pan with parchment paper or lightly grease it.
  3. In a large bowl, whisk together almond flour, cocoa powder, sea salt, and baking powder.
  4. In another bowl, mix maple syrup (or honey), applesauce, melted coconut oil, and vanilla extract until well combined.
  5. Gradually add the wet mixture to the dry ingredients. Stir until just combined; do not overmix.
  6. Fold in mini chocolate chips and chopped nuts. Reserve extra for topping.
  7. Pour the brownie batter into the prepared pan, spreading evenly.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out mostly clean.
  9. Allow brownies to cool in the pan for at least 10 minutes before lifting them out using the parchment paper. Cut into squares and enjoy!