2-1/4 cups almond flour
2 cups packed brown sugar
1/2 cup unsalted butter
1 cup strong brewed coffee, or water
1/4 cup dark, unsweetened cocoa
1/2 cup buttermilk
1/2 cup unsweetened applesauce
2 eggs
1 teaspoon baking soda
1 teaspoon pure vanilla

1/2 cup unsalted butter
2 Tablespoons dark cocoa
1/4 cup almond milk
3-1/2 cups unsifted powdered sugar (Confectioner’s sugar)
1 teaspoon pure vanilla

Combine the flour and brown sugar in a large bowl.
In a heavy saucepan combine butter, coffee and cocoa; bring to a boil, stirring constantly. Pour boiling mixture over flour mixture.
Add buttermilk, eggs, applesauce, baking soda and vanilla. Mix well on high speed with electric mixer.
Pour into well-buttered 15 x 13 pan and bake at 400F for 20 to 22 minutes or until tests done in the center.
While brownies bake, prepare the frosting. In a saucepan combine the butter, cocoa and milk. Heat to boiling, stirring. Remove from heat and mix in vanilla and powdered sugar until frosting is smooth. Pour warm frosting over the brownies as soon as you remove them from the oven. Allow to cool completely before cutting into bars.
Yields: 48 bars

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