Our sources tell us that these Buñuelo Brownies are the one thing Santa loves more than chocolate chip cookies! (Who are we to be nonbelievers? 😉) These brownies bring back childhood memories of licking the brownie bowl when our mom wasn’t looking, smelling the sweet aroma of chocolate as it filled our home, and most of all, enjoying buñuelos and sweets while gathered around the tv for holiday movies! And if yours don't last until Santa comes? Take it from us—just say "Siete Claus got to them first!" ❤️
2 tbsp Flaxseed Meal
¾ cup Melted Coconut Oil, plus more for greasing pan
1 ¼ cup Coconut Sugar
1 ½ cups Almond Flour
½ cup Tapioca Flour
¼ cup Chickpea Flour
1 tsp Baking Powder
¼ tsp Sea Salt
½ cup Unsweetened Dutched Cocoa Powder
¾ cup Semisweet Chocolate Chips
½ bag Grain Free Mini Buñuelos Cinnamon Crisps, lightly crushed
Preheat the oven to 350° F and lightly grease an 8x8-inch baking dish.
Combine flaxseed meal and ¼ cup water in a small bowl and stir. Let rest for 5 minutes until mixture thickens.
In a separate medium bowl, add almond flour, tapioca flour, chickpea flour, baking powder, salt, and cocoa powder. Whisk to combine.
Gently mix in melted coconut oil and flax mixture into dry ingredients until mixture is well combined.
Gently fold in chocolate chips.
Add batter to the prepared baking dish and spread evenly with a spatula.
Top with crushed Mini Buñuelos and press down pieces into batter.
Bake until the edges are slightly firm and dry. The center is dry when inserting a toothpick, about 25-30 minutes.
Remove from the oven and let cool in the pan for at least 2 hours to completely set. Cut into 9 squares. Arrange brownies on a platter and garnish with flaky salt.
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