Wednesday, February 26, 2014


yep, flourless brownies. and i'm going to tell you... i probably will never use another brownie recipe in my life. because this one is enough and more. i may or may not have eaten it before dinner, during, after, and for breakfast this morning. trust me with this one...

1/2 c. almonds (sliced or whole, but chopped)
1/2 c. unsweetened cocoa powder
1/2 c. sugar
1 oz. unsweetened chocolate, chopped
1/2 t. baking soda
1/4 t. salt
1/2 c. packed pitted dates
1/4 c. unsweetened almond milk
2 T. extra-virgin olive oil
1 t. vanilla extract
2 Lg. egg whites

Preheat oven to 325°. Line an 8-inch square pan with foil, allowing a 1-inch overhang. Coat with cooking spray.

In a food processor, blend almonds, cocoa, sugar, chocolate, baking soda, and salt until ground. Pulse in dates, almond milk, oil, and vanilla until a smooth paste forms.

Beat egg whites until medium peaks form. Stir in one-third of almond mixture, then fold in remaining mixture. Spread in baking pan.

Bake until a toothpick come out almost clean, about 30 minutes. Let cool on a wire rack.

and fly off to flourless brownie heaven...


  1. Sounds great but if I made them and Amy ate them her hands would turn blue since she is allergic to the almonds. Have you ever tried with something other than the almonds

    1. i haven't tried them without the almonds. i'm thinking any other nut would be a good substitute. maybe cashews or sunflower seeds all ground up? totally worth a try!