Small Batch Brownie Pudding

• tiempo total: 46 minutes

Ingredientes

It’s rich, fudgy, and has that molten, brownie batter center that makes every bite better than the last. PLUSSSS you don’t need any fancy equipment either and comes together in just about 20 minutes. it’s Gluten-free, naturally sweetened, and honestly one of the best textures I’ve ever had. I’ve made this more times than I can count already and I’m still not over it.

Comment RECIPE and I’ll send it your way 🤎

https://lovelydelites.com/small-batch-brownie-pudding-re-fined-sugar-free-gluten-free/

1/4 cup creamy almond butter (I like the one from Trader Joe’s!)

1 tbsp coconut oil

½ cup dark chocolate chips

¼ cup coconut sugar

¼ cup maple syrup

1 whole egg

1 egg yolk

1 tsp vanilla extract

2 tbsp almond flour

3 tbsp cacao powder (dark preferred)

Instrucciones

Preheat oven to 350°F. Butter/grease an 8×8 ceramic baking dish.

In a heatproof bowl, gently melt almond butter, coconut oil and chocolate until smooth (you can use a double boiler on the stove-top, or microwave in 20–30 second bursts).

Stir in coconut sugar and maple syrup while warm.

Whisk in eggs one at a time until glossy and thick (whisking slowly) this helps create the crackly top. Add vanilla extract last.

In a small bowl, whisk together the almond flour, cocoa powder and salt.

Fold dry into wet and mix with a spatula until just combined. Batter was silky, thicker than brownie batter, but thinner than cookie dough. Add to prepared dish and spread evenly.

Bake 18-22 minutes or until edges are set and the center is mostly set. (a little jiggle is ok) If your oven runs hot, check it at the 15 minute mark!

Let sit 10–12 minutes to let the pudding center thicken before serving.

Top with flakey sea salt if desired, scoop and enjoy warm with vanilla ice cream!