This was an amazing brownie that uses no flour
- Carbohydrate 1.46987508667955 g
- Cholesterol 0.245 mg
- Fat 0.0646161666972291 g
- Fiber 0.46222082798549 g
- Protein 0.239417750105004 g
- Saturated Fat 0.0336046666667306 g
- Serving Size 1 1 Serving (19g)
- Sodium 1560.11996666954 mg
- Sugar 1.00765425869406 g
- Trans Fat 0.0133708166970758 g
- Calories 8 calories
Step-by-step
- In a large bowl, blend almond butter until smooth with a hand blender or mixer.
- Blend in eggs, then blend in agave and vanilla
- Blend in cocoa, salt and baking soda. Fold in chocolate chips
- Grease a 13x9 inch glass dish
- pour batter in dish
- bake at 325 for 35-40 min.
Operating without traditional wheat flour requires replacing both the gluten network and the starch structure that typically provide baked goods with their skeletal integrity. Standard baking relies on wheat proteins to trap air and build crumb structure, forcing flourless pastry development to lean heavily on alternative binding agents and protein coagulations. Almond butter supplies both the necessary fat and structural proteins, while agave nectar introduces liquid monosaccharides that retain moisture far longer than granulated sucrose.
Processing these ingredients demands specific mechanical intervention to prevent oil separation in the nut butter. Blending the almond butter until completely smooth before introducing the eggs ensures that the natural lipids emulsify properly with the water content in the eggs, creating a uniform batter that will not break down during thermal application. Baking at precisely 325 degrees Fahrenheit prevents the high sugar content from scorching before the center sets, while a 35 to 40 minute duration allows the proteins in the eggs to fully coagulate and firm up the dense crumb. Overbaking dries out the interior rapidly, destroying the moisture barrier established by the agave nectar and turning a fudgy square into a crumbly mass.
Swapping dark chocolate chips for alternative mix-ins like toasted chopped hazelnuts or dried cherries alters the moisture equilibrium slightly, though keeping the base proportions exact preserves the characteristic density of the finished pan.
