Grain-Free Fudgy Almond Pulp Brownies

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These are some of the most decadent brownies I’ve ever made.fudgy almond pulp brownies

They are unbelievably moist and fudgy! I’ve been on a mission to find more uses for my leftover almond pulp, and these brownies are the perfect solution.

I’ve heard some concerns from folks about baking with almond flour, worried that the natural fats found in the almonds may mutate with heat during the baking process. I’ve had similar concerns myself, and haven’t found a suitable answer to confirm this theory either way, which is why I always recommend that these baked almond flour goods be considered a treat, rather than an everyday indulgence.

This is also why I’ve taken a new interest in baking with almond pulp, which is leftover from making homemade almond milk. Since much of the natural oils found in the almonds are released during the blending process, the resulting almond pulp is lower in fat and therefore should have a less-likely chance of mutating when baked.

Using leftover almond pulp is also budget-friendly, since you’re getting double-the-use out of the same batch of almonds! I hope your family enjoys these rich, chocolate treats as much as mine does.

Grain-Free Fudgy Brownies
makes an 8″x8″ pan

Adapted from this recipe

Ingredients:

1/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1 cup organic sucanat
1 teaspoon vanilla extract
2 large eggs
1/4 teaspoon baking soda
1/2 cup cocoa powder
1/4 teaspoon sea salt
1/2 cup ground almond pulp*

Directions:

Preheat your oven to 350F, and line an 8″x8″ glass dish with parchment paper. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.

*Note: To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy “flour” texture.

Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.

baked fudgy almond pulp brownies

Allow to cool completely before slicing and serving.

The brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.

fudgy almond pulp brownies

stack of grain free fudgy almond pulp brownies
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4.91 from 11 votes

Grain-Free Fudgy Brownies

Rich and fudgy, these brownies are grain-free and are the perfect way to use up leftover almond pulp!
Course Dessert
Cuisine American
Keyword brownies, coconut oil, dairy free, grain free, paleo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8
Calories 205kcal

Ingredients

Instructions

  • Preheat your oven to 350F, and line an 8"x8" glass dish with parchment paper. Combine all of the ingredients in a large mixing bowl, and stir well to combine into a thick batter.
  • Pour the batter into the parchment-lined dish, and bake at 350F for 20-25 minutes, until the edges are pulling away from the sides of the pan and the center is firm.
  • Allow to cool completely before slicing and serving.
  • These brownies are so rich and fudgy, you may find that they are difficult to slice without some of the fudgy middles sticking to the knife. I recommend chilling the brownies in the fridge or freezer to make the cutting process go more smoothly, then allow to thaw to room temperature, if you like.

Notes

*To prepare the almond pulp, you must dry it completely after making your almond milk. You can do this in an low-temperature oven, or dehydrator, then transfer the dried almond pulp to a blender or food processor, and process it into a light and fluffy "flour" texture.

Nutrition

Calories: 205kcal | Carbohydrates: 29g | Protein: 10g | Fat: 7g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 47mg | Sodium: 133mg | Potassium: 106mg | Fiber: 2g | Sugar: 25g | Vitamin A: 50IU | Calcium: 10mg | Iron: 0.9mg
Per Serving: Calories: 205, Fat: 7g, Carbohydrates: 29g, Fiber: 2g, Protein: 10g

Enjoy!

Substitution notes:

  • If you don’t have almond pulp on hand, you may be able to substitute traditional almond flour or almond meal. The result might be more oily, so you could reduce the oil by 1-2 tablespoons to compensate.
  • For a less-fudgy brownie, add an additional 1/2 cup of ground almond pulp to the batter before baking.
  • I do not recommend substituting flax eggs in this recipe. The result will be too moist!

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Comments

Rupal vaghela

Hi,
Is there any way to avoid eggs in this recipe.

Billy D

Or you could use a plastic knife to cut the brownies at room temperature. Works for me.
Haven’t made the brownies yet. Pulp is drying.

Abby

Can I use cacao powder instead of coco powder?

Molly

I didn’t want to deal with drying and grinding the almond pulp. So i just put the wet pulp in and left out the applesauce. I also reduced the sugar to 3/4 cup. It was great! Thanks!

Katherine

Hi, can you substitute honey for the sucanat? And if I have no applesauce available where I live, what would be a good substitute?

Cin

Oof, I had a fail on round one, but I’ll certainly try again, as I suspect it was “user error” – haha. I did sub flax for eggs – with less water than a normal flax egg, as suggested in the comments – but I couldn’t get it to mix all the way so I had to add another 2 T water in the end. My pan was a little big (9×9) so I was watching the time carefully, but at 20 (and 25) minutes – they were bubbling away with a layer of liquid at the top. Admittedly, once out of the oven, they stopped bubbling, and I had a bit of the brownie batter with a spoon and it’s delicious, but it’s definitely not a brownie. Maybe when it cools though it will at least be slice-able… Maybe I’ll try again with the proper pan and aquafaba instead…

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