Almond Flour Brownies

These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.

Overhead shot of almond flour brownies on a wooden board

Do you need an ultra easy brownie recipe that can be mixed together in a flash and baked in an instant? Maybe you don’t have a food mixer and can’t bear washing up. Or perhaps you need something gluten-free but get intimidated by all the different flours.

If you are nodding your head vigorously to all the above then this brownie is exactly the brownie you have been looking for:

1 bowl.
1 wooden spoon.
1 flour.
8 ingredients.
20 minutes.

Then the best bit? These are the fudgiest, most chocolatey brownies you could hope to imagine.

A stack of almond flour brownies with a flower on top.

So what’s the secret? The clue is is in the title.

Almond Flour. It’s kinda my favourite.

What is almond flour?

Almond flour is made from very finely milled almonds. It is a slightly different product than ground almonds or almond meal as it has a finer grind so is much softer and quite powdery. Basically it looks like flour.

Almond flour is very high in protein and as such is excellent used in baked goods. It gives a moist and tender crumb so is a very reliable flour for gluten-free recipes. Cakes and bakes made with almond flour are delightfully fluffy but also hold together very well.

If you would like to investigate the differences between ground almonds, almond meal and almond flour then visit my in depth post all about nut flours.

A mixing bowl of brownie batter

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Can you sub almond flour for almond meal?

Yes you can but be prepared that the end result may not be quite the same. For instance, instead of the smooth texture you would get from baking these brownies with almond flour the brownies will be a little nubby from the more rubbly meal. However, all the taste will still be there and the brownies will be just as fudgy.

A mixing bowl of brownie batter

How do you make Almond Flour Brownies?

There are few steps involved in these brownies so it’s the recipe to reach for if you are short on time but still need to deliver the perfect brownie.

  1. Melt the chocolate with the butter in a glass bowl over a pan of simmering water.
  2. Add sugar, eggs, almond flour, cocoa powder, salt and vanilla into the bowl and mix.
  3. Pour the brownie batter into an 8 inch lined and greased square cake tin.
  4. Bake for 20 minutes.
  5. Leave the brownies to cool in the tin.

Baker’s Tip: For these brownies we don’t use a bain marie for melting the chocolate. You just need a large glass mixing bowl (or you can use a metal one) then rest it over a pan of simmering water. You want the bowl to drop just a little into the saucepan but nowhere near the water. The mixing bowl should be large enough so that once the chocolate has melted you can add in the rest of the ingredients. Truly a one-bowl recipe.

Baker’s Tip: We don’t just use melted chocolate or cocoa powder in these brownies. We use both. The melted chocolate gives the brownie its fudgy texture and the cocoa powder gives the brownie its intense chocolate flavour.

Baker’s Tip: Once baked, leave the brownies in the tin to cool in the fridge for at least four hours. This makes the brownies much easier to cut.

Overhead shot of almond flour brownies on a wooden board

Can you make Almond Flour Brownies dairy-free and refined sugar-free?

Yes! Use dairy-free dark chocolate and substitute coconut oil for the unsalted butter. To make the brownies refined sugar-free simply substitute the caster sugar for coconut sugar.

Before we get too carried away with these brownies I feel I should give you a little caveat. There is no crackly top on these brownies. The surface is still delightfully crisp but because we are using melted butter and no creaming method then we don’t get the traditional crackle topped brownie. If this is a sticking point for you then may I point you in the direction of these other lovely gluten-free brownies which have crackles galore:

Milk Chocolate Peanut Caramel Brownies
Choc Chip Cookie Dough Brownies
Black Sesame Peanut Butter Brownies

If you make these Almond Flour Brownies then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes. Did you know that I also have a Pinterest Board dedicated to Brownies. There is a lot of inspiration on there if you need a further brownie fix.

Overhead shot of almond flour brownies on a wooden board
Print Recipe
5 from 1 vote

Almond Flour Brownies

These Almond Flour Brownies are a really simple one-bowl recipe which creates incredibly fudgy and intensely chocolatey gluten-free brownies.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 295kcal

Ingredients

  • 200 g dark chocolate broken into pieces
  • 165 g unsalted butter
  • 300 g caster sugar
  • 150 g almond flour
  • 60 g cocoa powder
  • 3 eggs lightly beaten
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract

Instructions

  • Pre-heat the oven to 180°C/160°C fan assisted oven/ gas mark 4.
  • Line and grease an 8 inch square cake tin.
  • Place the chocolate and unsalted butter in a large glass or metal mixing bowl.
  • Set the mixing bowl over a saucepan of barely simmering water and melt the chocolate and butter.
  • Once melted, removing the mixing bowl from the top of the saucepan and add the rest of the ingredients.
  • Beat well until the batter is thick and smooth.
  • Pour the brownie batter into the prepared cake tin.
  • Bake for 20 minutes.
  • Remove the brownies from the oven and leave to cool in the tin before removing and cutting.

Notes

  • This recipe uses medium eggs. Although if you only have large eggs then that won’t really be a problem here.
  • If you can’t find almond flour then you can substitute ground almonds or almond meal. The texture will just be a little more nubby.
  • Cooling the brownies in the tin helps the brownies to set properly. I recommend refrigerating the tin of brownies for about 4 hours too which makes the brownies easier to cut.

Nutrition

Calories: 295kcal | Carbohydrates: 28g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 161mg | Potassium: 160mg | Fiber: 3g | Sugar: 22g | Vitamin A: 305IU | Calcium: 41mg | Iron: 2.5mg

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A stack of almond flour brownies with a flower on top.

Milk Chocolate Peanut Caramel Brownies {gluten-free}

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.

A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies

Sometimes the best recipes are happy accidents. I think I could write a whole cookbook based around my three favourite ingredients, chocolate, peanuts and caramel. I can’t resist any treat which involves this magic combination. For Valentines Day this year I developed the most amazing chocolates involving Lindt milk chocolate (my favourite!), salted peanuts and caramel. These chocolates were divine, my perfect recipe and would have made the best post ever. However, they stuck to the chocolate mould and fell apart a bit so were not photoworthy. I kept meaning to re-make them but then was hit by an awful third trimester of my pregnancy and then was totally consumed by the birth of my beautiful son and then juggling life with a newborn and toddler. Messing around tempering chocolate was the last thing on my mind and simple recipes were the order of the day for a while.

Milk Chocolate Peanut Caramel Brownies on a wire rack

I have managed to carve a little more time out for myself at the moment as Beau is sleeping a little more in places other than my arms so decided to re-visit these wonderful chocolates. Unfortunately I decided to do this on pretty much the hottest day of the year so far. I didn’t even get past the chocolate tempering stage as my chocolate completely seized in the atrocious heat. Refusing to dispense of 300g of lumpy but still serviceable milk chocolate or the caramel I had already made I set about bunging all my assembled ingredients together to make brownies. When in doubt, make brownies is pretty much my mantra.

A stack of Milk Chocolate Peanut Caramel Brownies {gluten-free}

Thus these Milk Chocolate Peanut Caramel Brownies were borne and they are also a complete delight. Of course you can never be disappointed when dealing with the holy trinity of ingredients. I kept the recipe simple. To be honest I was in a bit of a funk over the seized chocolate so I slammed everything together in a bit of a grumpy hurry using minimal equipment. As such I just used Doves Farm plain gluten-free flour as my flour base. Chocolate is so forgiving when it comes to gluten-free baking as it adds lots of moisture and binding so using a pre-blended gluten-free flour works just fine. I also tried to keep the recipe as one-bowl as I could without dragging out the food mixer as I couldn’t face all the washing up.

Milk Chocolate Peanut Caramel Brownies on a cooling rack

Due to the nature of the ingredients the brownies are very rich so I cut them into 16 squares which turned out to be the perfect sweet salty fudgey after dinner treat that my chocolates would have been.

A stack of Milk Chocolate Peanut Caramel Brownies with a knife in front of a wire rack with brownies

So it wasn’t the recipe I had intended but these Milk Chocolate Peanut Caramel Brownies were well worth the baking fumble. Far too irresistible though, my pre-pregnancy jeans did not thank me.

Milk Chocolate Peanut Caramel Brownies {gluten-free}

These gluten-free Milk Chocolate Peanut Caramel Brownies are rich fudgey and utterly irresistible.
Prep Time20 mins
Cook Time25 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: American
Servings: 16 brownies
Calories: 343kcal

Ingredients

Caramel

  • 75 g caster sugar
  • 45 g whipping cream
  • 75 g cold unsalted butter cubed

Brownies

  • 300 g milk chocolate
  • 150 g unsalted butter
  • 175 g caster sugar
  • 4 eggs lightly beaten
  • 125 g gluten-free flour
  • 20 g cocoa powder
  • 100 g salted peanuts roughly chopped

Instructions

Caramel

  • First make the caramel by pouring the caster sugar into an even layer into a medium sized saucepan and heat gently. Do not stir but shake the pan around occasionally to melt the sugar evenly.
  • When just melted and turning a golden brown, pour in the whipping cream. It will bubble up so be careful. Then add the cubed butter and stir it all together.
  • Once it has melted into a smooth caramel remove from the heat. Pour into a heat resistant container and place in the fridge to cool for a couple of hours.

Brownies

  • Pre-heat the oven to 160°C and line and grease a 20cm square cake tin.
  • Melt the chocolate with the butter and caster sugar in a bain marie until the mixture has melted.
  • Remove from the heat and let stand for 5 minutes.
  • Add the eggs one at a time, mixing in well.
  • In a separate bowl sift together the flour and cocoa powder and fold into the chocolate batter.
  • Add 70g of the salted peanuts.
  • Pour into the cake tin.
  • Drop heaped teaspoons of caramel evenly into the brownie batter.
  • Scatter over the remaining 30g of peanuts.
  • Bake for 35 minutes until there is still a wobble in the centre of the brownies.
  • Remove from the oven.
  • Leave to cool to room temperature then place in the fridge for 4 hours before removing from the tin and cutting into 16 squares.

Nutrition

Calories: 343kcal | Carbohydrates: 33g | Protein: 4g | Fat: 23g | Saturated Fat: 12g | Cholesterol: 75mg | Sodium: 48mg | Potassium: 139mg | Fiber: 2g | Sugar: 25g | Vitamin A: 450IU | Calcium: 28mg | Iron: 1.3mg

If you like this recipe you might like…

Salted Caramel Chocolate Espresso Cake

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Black Sesame Peanut Butter Brownies

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Choc Chip Cookie Dough Brownies {gluten-free}

Gluten-free intensely fudgey brownies stuffed with chocolate chip laden cookie dough balls. These Choc Chip Cookie Dough Brownies are pure comfort food.

Choc Chip Cookie Dough Brownies {gluten-free}

We realised as we were still frantically packing our cases at 4am, running late for the airport, that September is not a terribly clever time of year to go on holiday. As soon as August is cleared away and schools are back then new contracts come in at work, a plethora of late summer veg and fruit needs to be preserved and Autumn festivals kick off. So goodness knows why Luke and I have decided four years on the trot to go away right when things are ramping up. We always return to utter pandemonium and far too much to catch up on.

Not only had I just started at the new Stroud Green Market then we whisked ourselves away to Mallorca for a blissful week. We have been going every year for several years now and it has just got better since having Cole as it turns out he’s also quite partial to days spent on the beach, eating tapas and exploring the local markets. His version of exploring is of course running amok down narrow cobbled streets and grabbing bright and shiny things off stalls.

Choc Chip Cookie Dough Brownies {gluten-free}

However, going away mid-September did mean missing the second Stroud Green Market so reluctant to miss anymore I returned straight from the airport at midnight on the Friday to begin in the kitchen at 7am on the Saturday. The mad rush and baking day was worth it as so far the community have been proudly supportive of this fledgling market and it was a brilliant day.

I brought these Choc Chip Cookie Dough Brownies with me to the market. They are a real indulgence brownie, bound with memories of childhood baking when the real joy came from eating the raw cookie dough directly from the mixing bowl.

Choc Chip Cookie Dough Brownies {gluten-free}

The brownie itself is my go-to brownie recipe, it’s made with a combination of teff flour and a ready-made gluten-free blend. As it’s a brownie whatever flour you go for can be very forgiving. I love teff flour for flavour and you can go all in on teff if you so fancy, with perhaps a few tablespoons of tapioca flour for binding. The brownies have a lot of melted chocolate involved so get very fudgey. To make it easier to cut I place my cooled brownies, still in their tin, into the fridge for a couple of hours. However, if you prefer a gooey squidgy brownie then give the fridge a miss.

Choc Chip Cookie Dough Brownies {gluten-free}

Gluten-free intensely fudgey brownies stuffed with chocolate chip laden cookie dough balls. These Choc Chip Cookie Dough Brownies are pure comfort food.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Cake
Cuisine: British
Servings: 12 brownies
Calories: 492kcal

Ingredients

Choc Chip Cookie Dough

  • 40 g unsalted butter room temperature
  • 40 g soft light brown sugar
  • 40 g caster sugar
  • ¼ teaspoon vanilla extract
  • 45 g oat flour
  • ¼ teaspoon salt
  • 40 g chocolate chips

Brownies

  • 300 g dark chocolate
  • 150 g unsalted butter
  • 150 g caster sugar
  • 150 g light brown soft sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 100 g teff flour
  • 75 g gluten-free flour blend
  • 20 g cocoa powder
  • ½ teaspoon salt

Instructions

Choc Chip Cookie Dough

  • Cream butter and sugars for about 8-10 minutes until light and fluffy.
  • Add the vanilla extract, the oat flour and salt until combined.
  • Finallly stir in the chocolate chips.
  • In your hands roll up the dough to make lots of little balls.
  • Place on a baking parchment on a baking tray then rest in the freeze for at least 1 hour to firm up.

Brownies

  • Pre-heat the oven to 150°C and line and grease a 20cm square cake tin.
  • Melt the chocolate slowly in a bain marie.
  • Meanwhile beat the butter and sugars together until light and fluffy.
  • Add the eggs one at a time, mixing in well. Then add the vanilla extract to thoroughly combine.
  • Pour in the melted chocolate and mix together.
  • In a separate bowl sift together the flours, cocoa powder and salt. Fold into the chocolate batter.
  • Pour half of the brownie batter into the tin, then dot with 3/4 of the cookie dough balls. Pour the rest of the batter over the top, smooth and then push in the remaining cookie dough balls. Bake in the oven for 25 minutes.
  • Remove from the oven then leave the brownies in the tin to cool.
  • To make the brownies easier to cut, once they are cool you could transfer the tin to the fridge for a couple of hours. Remove the brownies from the tin and then cut into 12.

Nutrition

Calories: 492kcal | Carbohydrates: 58g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 182mg | Potassium: 262mg | Fiber: 5g | Sugar: 39g | Vitamin A: 490IU | Calcium: 68mg | Iron: 4.6mg

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Black Sesame Peanut Butter Brownies {gluten-free}

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Whole Orange Chocolate Chip Cake {gluten-free}

Whole Orange Chocolate Chip Cake {gluten-free}

Black Sesame Peanut Butter Brownies {gluten-free}

Black Sesame Peanut Butter Brownies are a richly decadent fudgy treat. Packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

It’s important to have a particularly good brownie in your back pocket and this is mine.

Well it was anyway. For years, happily attending cake stalls with me, being brought to hen weekends, or baked up in a big old batch when only the dark intense comfort of chocolate can satisfy.

The thing was, that as it stood, my brownie recipe was created with plain old wheat flour. As I transitioned to a 100% gluten-free way to life last year I just couldn’t abandon my tried and true Black Sesame Peanut Butter Brownies on the wayside. So I set forth on a quest to make them gluten-free without losing any of their taste or texture.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

If you’re interested in reading about how you might change a brownie recipe made with wheat flour to a gluten-free version which is just as wickedly delicious then do read on.

I can’t lie this brownie is not the same beast as it was back in its old wheat incarnation. No, when I made the switch I opted to inject more flavour into this already wonderful brownie and the flours used intensified its fudgy interior. Instead this gluten-free Black Sesame Peanut Butter Brownie is better than it ever was before.

How do you make a brownie recipe gluten-free?

In a lot of brownie recipes flour is almost an afterthought which is why they are so easy to make gluten-free. If a brownie recipe uses less than 100g of plain flour then try just swapping in a generic gluten-free flour blend. You will barely notice the difference. Though if you rely on these blends for recipes which require a lot more flour then you will become aware of the slightly gritty, more crumbly qualities that bad gluten-free baking is famous for.

You might even decide if there is only a scant amount of flour involved that you would like to substitute ground almonds which would be an excellent decision. You will certainly notice a difference in taste and texture if you go this route but it will be a delicious one, more squidgy and flavourful and of course packed with protein – practically a healthy snack.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

These changes wouldn’t work with the Black Sesame Peanut Butter Brownie though as not only would almonds compete with the layers of flavour this brownie is already boasting but it also required 175g of plain flour which is a fair amount for a brownie and too much for a straight swap of a gluten-free flour blend.

When I initially created this recipe I wanted the brownie to be bigger, bolder and better than other brownies I had tried so with the 300g of melted dark chocolate and 4 eggs in the mix that large amount of flour was needed to hold the brownie together.

Gluten-free baking is a challenge but also really good fun as the playing field is wide in terms of which flours you choose to use for which cake. It gives the baker an extra element of control and is so satisfying when you get the exact right blend of flours right. Here I had a lot of flour to play with and I didn’t want to lose the integrity of the original brownie so I had to choose wisely.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

I plumped for teff flour as the lead flour for flavour. Teff is an ancient Ethiopian flour with a slightly malty cocoa aroma and so it is not an unusual choice for a brownie. The teff flour adds an extra element to the brownie batter, providing a subtle landscape for the black sesame and peanut butter flavours.

However, I didn’t just want to swap in 175g of teff flour as the taste would be a little overwhelming plus the brownie would probably cave in on itself due to the fine nature of teff flour. Somehow I needed to replicate the job the gluten makes to hold it all together.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

This is where the tapioca flour comes in. Before gluten-free baking my tapioca flour would only ever emerge when I made a fruit pie recipe, as it’s often used to thicken up the juices so to avoid soggy bottoms and create a silky fruit sauce.

Now tapioca flour has become a firm friend of mine. A couple of tablespoons here and there help enormously to bind flours, warding away the threat of crumbly dry cakes. 25g is all that is needed in this brownie, you don’t want too much lest the cake gets gummy.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

However I still needed a little extra flour as I was lacking in bulk, I chose to split the difference between white rice flour and potato starch, both great neutral flours. I used 25g of each but you can use 50g of either for simplicity if you like.

The new improved Black Sesame Peanut Butter Brownie is finally ready to share with the world. It’s still my absolute favourite brownie recipe, now even more so with the added benefits of teff flour. The effect of intoxicating black sesame seeds, gathered into a paste with honey and married with the peanut butter swirls is glorious. The crunch of salted peanuts and black sesame seeds scattered across the top takes it to another level.

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

These photographs were taken in collaboration with the brilliant @taraliondaris who I had the pleasure of working with recently. She did a beautiful job styling these brownies and most of the above images were taken by her.

Black Sesame Peanut Butter Brownies {gluten-free}

Fudgy gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.
Prep Time25 mins
Cook Time25 mins
Total Time50 mins
Course: Dessert
Cuisine: British
Servings: 12 brownies
Calories: 539kcal

Ingredients

  • 130 g black sesame seeds + 2 teaspoons for scattering
  • 90 g light honey
  • 100 g smooth peanut butter
  • 300 g dark chocolate
  • 150 g unsalted butter room temperature
  • 120 g caster sugar
  • 120 g light brown soft sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 100 g teff flour
  • 25 g white rice flour
  • 25 g potato starch
  • 25 g tapioca flour
  • 25 g cocoa powder
  • ½ teaspoon sea salt
  • 30 g salted peanuts roughly chopped

Instructions

  • Pre-heat the oven to 150°C and line and grease a 20cm square cake tin.
  • Pour the sesame seeds into a food processor and whizz for 5-10 minutes until the seeds are broken down and are beginning to release their oils. Then add the honey and continue to process until smooth. Set aside.
  • Heat the peanut butter until melted and pour into a piping bag. Set to one side.
  • Melt the chocolate slowly in a bain marie then also set aside.
  • Meanwhile beat the butter and sugars together until light and fluffy.
  • Add the eggs one at a time, mixing in well. Then add the vanilla extract.
  • Pour in the melted chocolate and the black sesame paste and mix well.
  • In a separate bowl sift together the flours and cocoa powder then fold into the rest of the batter.
  • Pour half of the brownie batter into the cake tin.
  • Then pipe the molten peanut butter in zig zag lines on top of the batter. Using a wooden skewer, draw continual circles through the peanut butter lines to create a swirl pattern.
  • Pour the rest of the brownie batter over, smooth the surface, then pipe and swirl the rest of the molten peanut butter in the same way.
  • Scatter the salted peanuts and remaining black sesame seeds over the top.
  • Bake for 25 minutes in the centre of the oven.
  • Remove from the oven and leave to cool in the tin.
  • Once cool cut into 12 squares.

Nutrition

Calories: 539kcal | Carbohydrates: 56g | Protein: 10g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 187mg | Potassium: 398mg | Fiber: 7g | Sugar: 33g | Vitamin A: 400IU | Vitamin C: 0.1mg | Calcium: 166mg | Iron: 6.1mg

 

If you like this recipe then you may like…

Choc Chip Cookie Dough Brownies {gluten-free}

Choc Chip Cookie Dough Brownies {gluten-free}