Far Out Brownies with Chocolate Ganache
These Far Out Brownies with Chocolate Ganache are the best almond flour ones you’ll ever make. They’re are naturally gluten free, sweetened with coconut sugar and are free from inflammatory oils!
It’s hard to believe that something this delicious is also healthy and made with 9 ingredients. It will satisfy any sweet craving and you won’t regret about it . Yeah! Do you like how that sounds?…
…I do, too!!
Give me brownies in the morning, afternoon, evening, in any season and you will make me happy. I’m weak, well… not much… They’re still healthy and YUMMY!😊
On the first bite, you will taste the fudge, rich, super chocolatey flavor that blends perfect with a second layer of deliciousness ganache that is also made with wholesome ingredients. They won’t weight you down and put you in a food coma after eating them, but you know * don’t eat a batch, all at once.😜
INGREDIENTS
- Almond flour: I like to use almond flour because it provides a good source of healthy fats, fiber and protein that will enrich our brownies with a moist consistency, structure and serious nutrition power to create a decadent gluten-free brownie.
- Unsweetened cocoa powder: it will impart a full rich chocolate flavor and dark color. Cocoa powder along oil/butter will stay moist and tender at room or cold temperature.
- Baking powder: a touch of baking powder will provide bubbles on the wet mixture to increase some volume and lighten the texture of brownies.
- Unsweetened chocolate: I like to use unsweetened chocolate for two reasons: 1. It contains 100% cacao which will intensify the rich taste of chocolate . 2. I will be able to control the amount and the type of sugar I want for this recipe. Feel free to use any other type of chocolate you want. However, I recommend to use semisweet for keeping a chocolatey flavor.
- Vegan Butter: I like to use Miyoko’s Creamery butter because either this in cold or room temperature, it will not change the fudge texture of brownies. Substitute: If don’t have this butter close to your place, simply use coconut oil or any other vegan butter.
- Unflavored coconut oil: I like to add 1 tbsp for getting more decadent and moist brownies. (This ingredient is optional)
- Eggs: they will emulsify and provide a creamy texture that you must want on your brownies. Substitute: 2 tbsp flax-seed meal with 5 tbsp water. (Prepare flax eggs in a small mixing bowl by combining flax-seed meal and water).
- Coconut sugar: this unrefined sugar has great depth of flavor, and adds just the right amount of sweetness.
- Vanila extract: just add a teaspoon of vanilla extract to your brownie batter to enhance the chocolate flavor.
STEPS TO MAKE FAR OUT BROWNIES
- Sift the almond flour, cocoa powder, and baking powder together into a bowl.
- Melt the Chocolate: melt the unsweetened chocolate, vegan butter and coconut oil, 1 tbsp coconut sugar together over a double boiler. You also can melt the chocolate with the butter in the microwave in 20-second increment. Then add the rest of the ingredients.
- Whisk the eggs with coconut sugar and vanilla extract.
- Fold the egg mixture in the melted chocolate
- Combine the dry and wet ingredients.
- Transfer to a baking dish, then bake until fudge and fluffy.
FINAL TIPS
- Don’t over-beat the batter once the egg has been added. Typically a well-beaten egg will help to create a flaky layer you traditionally find on the top of brownies. However, since this has baking powder, over-beating the eggs will cause the brownies to puff up too much in the centers and then sink as they cool.
- How to easily cut brownies. For clean-cut brownies, wash and dry the knife after each cut.
- Don’t overbake. A toothpick inserted in the middle should still come out damp, though not gooey or wet.
HOW TO STORE THE BROWNIES
These homemade brownies will last for up to 3 days when stored on the counter in an airtight container. If you want them for a few extra days, store them in the fridge where they’ll last for up to 5 days.
Brownies will keep in the freezer up to 1 month.
SERVING SUGGESTIONS
Our brownies are awesome on their own , however there are a few ways that you can make the most of this experience, including:
- Warmed up: heat them up ever so slightly until they are warm and gooey throughout, and then serve them with your favorite ice cream flavor.
- Crumble into ice cream: Brownies are the perfect topping for vanilla ice cream if you fancy an indulgent dessert. You could also top this off with some caramel or chocolate sauce for the ultimate experience.
- Brownie sandwich: Instead of eating a brownie on its own, you can combine two together with a filling to create the ultimate brownie sandwich. The filling could be anything nut butter to a cream cheese filling to create a cheesecake brownie sandwich.
- Chocolate ganache: Spread on the top of your brownies, a delicate layer of melted chocolate and if you want, sprinkle some nuts or chocolate chips. Enjoy this with a glass of milk. Munch!
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
If you liked this recipe, you might be interested on these others:
Yummy in my Tummy Nutella Brownies
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Far Out Brownies with Chocolate Ganache
Equipment
- 1 6×4 inch baking pan with parchment paper
Ingredients
- 1 cup almond flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- 4 oz unsweetened chocolate half for brownies and the other half for ganache
- ¼ cup vegan butter
- 1 tbsp unflavored coconut oil optional
- 2 eggs
- 1 cup coconut sugar
- 1 tsp vanilla extract
Ganache
- 2 oz unsweetened chocolate
- 1 tbsp coconut sugar optional
- 1 tbsp unflavored coconut oil
- 2 tbsp almond milk
Instructions
- Preheat the oven to 350F and line an 6×4 baking pan with parchment paper; set aside.
- Sift the almond flour, cocoa powder, and baking powder together into a large bowl. Then mix until well combined.
- Melt the unsweetened chocolate, vegan butter, coconut oil together in a glass bowl over a double-boiler or in 20-second increments in the microwave. Stir together to combine.
- In a separate mixing bowl add the eggs, coconut sugar, vanilla extract and Whisk thoroughly to combine and start dissolving the coconut sugar.
- Mix the ingredients together, making sure all of the dry ingredients dissolve into the wet.
- Add the batter to the prepared baking dish and spread into an even layer with a rubber spatula.
- Bake for 25 minutes, or until the edges appear dry and slightly fluffy and the center is no longer wet or sticky. Note that the brownie batter may not look completely cooked after 25 minutes, but it will set once removed from the oven (this is the key to fudge brownies!).
- FOR THE GANACHE: Melt the unsweetened chocolate, almond milk, coconut sugar, coconut oil together in a glass bowl over a double-boiler. Once melted and your brownies have cooled down, spread the chocolate layer over the top. Let sit for 10 minutes, then refrigerate.
- Store completely cooled leftovers in an airtight container at room temperature or in the fridge up to a few days. Will keep in the freezer up to 1 month.