at first thought you may think a brownie recipe which instructs you to turn your oven on in the dog days of summer is laughable, but i’m here to tell you that indeed this recipe is a must-make! once you’re finished baking these fudgy chocolate-y squares, and the heat emitting from your oven has surrendered, you’re left with a few options: eat these brownies as is, and hope you can control yourself to eat just 1 or 2. or (my preference), plop a couple in a bowl, scoop some vanilla bean ice cream over top, grab yourself a couple spoons (if you’re sharing), and dig in! in all seriousness, making brownies in the summer time is certainly one of my favorite things to make. before having a baby, frank and i would spend our weekends at the beach, and if i had enough forethought, i would make beach brownies for us and our friends. a beach day is good like that. throw all caution to the wind, surrender yourself to the salty sea air, and dig in to a delicious batch of brownies!

these are by far the easiest brownie recipe i’ve made to date. we use a handful of ingredients that (if you’re gluten-free) are pantry staples, an easy-peasy technique to get that notorious crinkly top, and a quick step to melt the coconut oil and chocolate in one bowl. it all comes together in about 10 minutes, then off to the oven for just over 20 minutes. these brownies are chewy with a bit of crispiness along the edges, and fudgy in the center without feeling too rich. you could easily throw some chopped chocolate in the batter (even though i think these are sweet and chocolatey enough), and/or chopped nuts for some texture and nutty tones. but i love these as is with a good sprinkle of flaky salt sprinkled over top 👌🏼

hope you love these! xo!

(crinkle top) fudgy flourless brownies | gf & df

*updated 2/22/22

print the recipe!

| makes 16 square brownies |

1/3 cup almond flour
1/3 cup cacao powder (or cocoa powder)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted extra virgin coconut oil, plus more for the pan
1/4 cup unsweetened almond butter
1 cup dark chocolate chips or chunks, divided (roughly 6 ounces)
1/2 teaspoon pure vanilla extract
2 large pasture raised eggs

(CRINKLE TOP!) FUDGY FLOURLESS BROWNIES | dolly and oatmeal

method

Preheat oven to 350°F. Grease an 8x8-inch square baking pan, and line it with parchment paper making sure there’s enough overhang on each side. Grease the bottom of the parchment paper.
In a medium bowl, whisk together the almond flour, cacao powder, baking soda, and salt.
Over a low heat, melt the oil and 1/2 cup of the chocolate. Once melted remove from heat, and whisk in the almond butter.
In the bowl of a stand mixer (or with an electric mixer in a large bowl), beat together the sugar, maple syrup, and the chocolate mixture until thoroughly incorporated, about 2 minutes. Add the eggs and vanilla, and mix on medium for 5 minutes, until the mixture has become slightly thick and gooey.
With a rubber spatula, add the dry ingredients and fold the batter until everything is combined. Then fold in the remaining chocolate chips/chunks.
Pour the batter into your prepared pan, use a rubber spatula to spread the batter evenly into the corners and sides of the pan.
Bake in the center of your oven for about 24-26 minutes, until the center is set but slightly gooey when a toothpick is inserted.
Let the brownies cool for roughly 30 minutes. Use the parchment wings to remove them from the pan. Let them cool completely before cutting.