Ingredients
- 1 cup almond butter divided
- 4 tablespoons raw honey
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 6 tablespoons cocoa powder
- 3 1/2 tablespoons coconut flour 22 grams
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 325°F and line the bottom of an 8x8-inch pan with parchment paper.
- Place 3/4 cup plus 2 tablespoons of the almond butter, reserving the rest for later, along with the honey in a large microwave-safe bowl. Microwave until the almond butter is smooth and melted, about 1-2 minutes.
- Add in the coconut sugar and beat with an electric hand mixer until just combined, only about 20 seconds. Do not overmix, or you will add too much air into the brownies and they will sink when baking.
- Add in the applesauce and vanilla and gently whisk by hand until combined, being careful to not whisk in too much air.
- Add in all the remaining ingredients and gently whisk by hand until smooth and combined. Your batter will be quite thick. Let stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Transfer to the baking pan and spread out evenly. Melt the remaining 2 tablespoon of almond butter and drizzle all over the top.
- Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool completely in the pan.
- Once cool, slice and enjoy.