Amaretto Fudge Brownies

Brownies are definitely one of my dessert weaknesses. I used to just have the same, plain ol’ boxed brownies. Through my research and diet restrictions I have figured out some amazing new ways to make our favorite fudgy treat. We are not big drinkers at all. Never have been and never will be but I do like an occasional mixed drink. I had some Amaretto on hand (it’s been in the cabinet for a LONG time) and decided to add it to my brownie mix. The flavors turned out great. The best part is the Whipped Amaretto Cream Topping. You could use this topping for many things; desserts, coffee, cocoa, etc. This makes about 12-15 servings.

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½ cup almond flour
¼ cup coconut flour
1 tsp baking soda
¼ cup coconut sugar
½ cup carob powder or cocoa powder
2 Tbsp flaxseed
6 Tbsp warm water
2 Tbsp coconut milk
1 tsp vanilla
½ tsp sea salt
½ cup coconut oil melted
¼ cup amaretto liqueur
¼ cup carob or chocolate chips

In a large mixing bowl combine almond flour, coconut flour, baking soda, sugar, salt, carob or cocoa powder. In a small bowl, combine flaxseed and water and let sit for about 5 minutes. If you want, you can substitute the flaxseed and water for 2 eggs. Add coconut oil, vanilla, amaretto, coconut milk and egg mixture to flour mixture and blend until well combined. Fold in chocolate chips. Pour into a greased 8×8 baking pan. Bake at 375° for about 20-25 minutes. Let cool about 10 minutes. If desired, top brownies with melted chocolate chips, coconut cream and strawberries.


1 cup coconut cream (solid milk from canned coconut)
1 Tbsp honey
1 Tbsp amaretto
In a small blender, mix ingredients until smooth or about 5 minutes. Refrigerate any leftovers.

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