My favorite Flourless Brownie Mocha Gelato Sundaes are the perfect nightcap. Rich flourless brownies are only made better by a drizzle of almond butter and a scoop of mocha gelato! They melt together into a delicious, chocolate nutty explosion of flavor. You’ll never want a traditional sundae again! Plus, my Flourless Brownies are baked up in a loaf pan, so every piece has an edge and a tender center.
I’m back I’m back!
I was planning on sharing this recipe with you while I was away, but then I decided to fully enjoy my time and not worry about it…plus, I didn’t have a laptop with me so it was hard to find computer time.
Anyways, I was in Colorado for EIGHT days with my little one. I have SO much to say about my time there and have no clue where to start. In fact, I’ve been trying to figure out what to say for weeks now.
I’ll start out by saying, I ate some damn good food on this trip. Like, blow your mind sushi, crazy delicious gluten free peach pancakes, the best sundried tomato pesto I’ve ever tasted, and some spicy tasty curry! Like, everything.
I also found the cutest coffee shops. AND total tip here: the brunch places I ate at, Snooze and Gallop, had amazing almond milk lattes that were WAY cheaper than the ‘Bucks, so I took full advantage and ordered an extra to go too. Hashtag frugal, hashtag coffeesnob.
This was also a total personal test trip. I traveled there solo with my baby. Yes, airplanes, just one checked bag…just yours truly to wake up with him all night long to assure him its ok that we’re sleeping somewhere new. My mom was there to help, which was a lifesaver for sure. Hashtag showersarenice.
Speaking of personal, I’ll just blurt it all out so we can talk about brownies: remember how suddenly my trip to Chicago turned into the worst week of my life and suddenly I was posting pictures of Colorado instead? Well, my grandmother passed away. And my other grandmother was suddenly in the hospital and not doing well. I flew home after the worst 5 days and could hardly get out of bed. So this trip last week was difficult for me, personally, too. We laid my grandmother’s ashes to rest. And I became a determined cheerleader for my other grandmother, cheering her on as she slowly walked down hallways for the first time in numerous weeks (if you know my grandmother, you know that just months ago she was on a road trip in Sedona with my mom and grandpa, and walking miles everyday). I don’t want to talk about it, this isn’t the place, but to say I have been sad is the understatement of the century. So this trip, these last 8 days, have been a bit of catharsis for my soul.
Anyways, so that is what I’ve been up to. And all the while, consuming SO many brownie sundaes. Like, I had no clue I loved brownie sundaes this much. I guess it just took the perfect Flourless Brownie and the right gelato to make it all click for me.
My Flourless Brownie Mocha Gelato Sundaes are a dream come true. Warm, fudgy brownies that are rich and mildly nutty, topped with warm maple almond butter and then a perfect scoop of coffee chocolate chip Talenti gelato: all of my favorite things colliding. Can you taste it now?! I hope you can! And you totally need to rush to the kitchen to get these going.
I’ve always been a bit of a failure when it comes to brownie making. In fact, I resorted to boxed brownie mixes permanently because all of my attempts at homemade brownies were a bust! But these worked! And I couldn’t be happier. The trick was making them flourless. Perfect.
I added a bit of almond meal to the batter, which gives them a little body, some texture, and a hint of nuttiness. I love it.
And then I just chose some of my favorite Justin’s maple almond butter to drizzle on top of a warm brownie and a scoop of Talenti. No, this isn’t a sponsored post for either of those brands, I just happen to almost exclusively buy them. They’re so damn good. In fact, I think this brownie sundae would be just as good with the vanilla almond butter (I used the maple) and some pistachio gelato! Do it.
This is my idea of a “grown up” sundae. And it brings me such satisfaction, not only because my brownies finally turn out amazing, but because it is so rich and decadent and yet not cloyingly sweet like most sundaes can be. I just know you’ll love these Flourless Brownie Mocha Gelato Sundaes as much as I do.
- 1 cup semisweet chocolate (you can use chips or a chopped bar)
- 2 eggs
- ½ cup coconut sugar
- ½ cup almond meal
- ½ tsp. baking powder
- ½ tsp. vanilla extract
- ¼ tsp. Kosher salt
- Preheat your oven to 350 degrees F. Line a loaf pan with parchment and spray with nonstick spray (I used coconut oil spray).
- First, melt your chocolate. (microwave or a double boiler)
- In a bowl, whisk together the eggs, coconut sugar, and vanilla. Then, slowly pour in the melted (cooled) chocolate, whisking continuously. Finally, stir in the almond meal, baking powder and salt. Pour the batter into the prepared pan.
- Bake for 15-18 minutes. Be sure not to over bake! The edges will be pulling away from the pan, there will be a cm thick band of brownie around the edge that is slightly more raised than the whole brownie (if that makes sense…just look at it in the pan and you’ll see)…just don’t over bake. It’s better to under bake.
- Let the pan cool on a wire rack before using the excess parchment to carefully lift out the brownies. You can either cut them now and eat them, or wrap them in plastic and put them in the fridge.
- Cutting: you’ll get cleaner cut lines if the brownies are COLD, but then you’ll need to reheat them for sundaes.
- FOR SUNDAES: place 1 Tbs of almond butter on each hot brownie (I like to use Justin’s maple almond butter) and let it get melty and drippy. Add a scoop of Talenti coffee chocolate chip gelato to each brownie. Dig in!
- Keep brownies in an airtight bag on the counter for 2 days, in the fridge for 4 or in the freezer for longer.