Easy & quick flourless marble brownies that are gluten-free, dairy-free, refined sugar-free and paleo based. Made with almond flour, honey & tahini.
Healthy Paleo Flourless Marble Brownies? No way! 😅
That can’t be healthy! No flour?! Well, only almond flour (blended almonds). I can’t help myself. Therefore, I can only make flourless marble brownies with almond meal. That’s the only “flour” that allows me to cover up that it’s healthyish! Yes, it’s dairy-free, gluten-free & refined sugar-free. Still, you always have to manage portion control. I know, it’s hard.
Trust me! I have tested this recipe on kids and grownups, who think that healthy food doesn’t taste good. Therefore, they didn’t even know what was inside once I told them.
These brownies usually disappear so quickly that in many cases I don’t even get a piece. It’s a struggle to save these for the image. In addition, some of my family members or friends also say that it’s their favorite dessert of mine. It makes me blush. 😊
Also, my usual brownie recipe with hazelnuts is here.
How to avoid under- or overbaking the brownies? 🙄
When I see a brownie, then I always wish that they are fudgy and moist. If I have to eat a dry brownie, then I would rather pick a raw brownie batter. For real.
Still, I have overbaked brownies. I know exactly how it tastes even when I use the same ingredients every time. For that reason, it’s all about timing.
What do I always try to do to get fudgy & moist brownies? 😍
- Recipe: Cooking time is essential. Sometimes a few minutes can make a huge difference. If I’m confused whether it’s under- or overbaked, then I always tell myself that a little bit underbaked is better. The brownies will always set when they cool down since there’s a lot of chocolate inside.
- Less mixing: Brownies don’t need a lot of air inside. We need that fudgy texture.
- Rotating pan: The oven temperatures always depends on the oven (quite often the backside of the oven is hotter). Still, to avoid any uneven baking, I like to rotate the pan in the middle of baking.
- Top = cracks + shiny
- Edges = visible set
- Middle = almost set
When you see 5 these signs, then take it out of the oven even when the recipes says 3- 5 more minutes. Remember that the brownies will always set when they cool down since there’s a lot of chocolate inside.
Flourless Marble Brownies (Gluten-Free, Dairy-Free, Paleo Based)
About 12 pieces
Preparation: 10 minutes
Time in Total: 35 minutes
Nutritional information (per one piece, about 45 g): 182,8 kcal, Protein: 3,9 g, Net Carbs: 6,7 g, Fat: 15,6 g
- 80 g almond flour
- ½ tsp baking powder
- Pinch of salt
- 200 g dark chocolate or dark chocolate chips (you can look for paleo, organic, dairy-free & refined sugar-free one)
- 2 tbsp honey
- 3 eggs
- 1 tbsp coconut butter (without coconut taste) + some for greasing the pan
- 50 g chopped cashews
- 1 tbsp tahini
- 2 tbsp chocolate chips (you can look for paleo, organic, dairy-free & refined sugar-free one)
- Preheat the oven to 175° C/ 347° F.
- Mix almond flour, baking powder, and salt. Mix well.*
- Melt chocolate in a water bath. Add honey and coconut butter. Mix well. Add it to the almond flour mixture. Add eggs and just mix with a spoon until combined.**
- Add chopped cashews in the mixture.
- Pour the mixture into a small baking pan (24 cm x 17 cm) which is covered with baking paper (butter the baking paper with extra coconut butter).
- Decorate with chocolate chips and tahini. Swirl with a fork to make it look like marble.
- Bake it for 20-23 minutes until it stays together and the toothpick comes out almost clean.*** Rotate the pan when it has been in the oven for about 13 minutes.
- Finally, let it cool down completely and it will set properly when it has cooled down to room temperature.
* No mixer! Don´t use mixer while making these brownies. The brownies don´t need a lot of air inside the mixture. The texture should be a little bit like fudge in the middle. Just mix it with a spoon or spatula until combined.
** Mixing?! Don´t overwork the mixture, the key is to mix as less as possible.
*** Moist? Don´t overcook them because you need that fudgy brownie. When you check the mixture then it should be almost set and still moist inside. Also, don’t worry it will set when it cools down. The edges of the brownies will be visibly baked through and the center will be set when you shake the pan. Therefore, a good sign is cracking on the brownie’s top