Ginger Almond Brownies

September 6th, 2011 at 12:12 pm

I’ve spent the better part of the last three days baking my way through the holiday weekend. With the kitchen remodel just about done, I finally have an oven again. I cannot tell you how good it feels to cook like normal again after nearly eight weeks of preparing food in the basement. Just in time for fall, I’m revved up and ready to get in that kitchen and cook up a storm.

These grain-free brownies were the first treat to come out of the new oven. They are a lighter, more cake-like brownie, not dense and fudgy. There’s certainly a place for ooey-gooey brownies, but I was in the mood for something a bit less heavy.

Ginger and chocolate pair beautifully together. If you’ve never tried this striking combo, you really should. In these brownies, the kick of the ginger is very subtle but adds a mouthwatering layer of spicy flavor that gives them depth. Ginger’s refreshing, fragrant zing perfectly complements the richness and weight of the cocoa powder.

When I’m trying to reinvent an old stand-by recipe for cookies or brownies, I try to think not just in terms of flavor but also of texture. Sprinkling the brownies with sliced almonds before popping them in the oven adds an element of crunch that is otherwise missing from brownies. The almonds also serve a dual purpose as a pretty garnish.

Like I said, I’ve been bit by the baking bug these past few days. Here are a few more tasty-looking baked treats that you might enjoy, too:

Ginger Almond Brownies

Makes 12

Don’t let the long list of ingredients scare you. Most of them are pantry staples. These brownies come together quickly with no special equipment required.


½ cup unsweetened cocoa powder

¼ cup blanched almond flour

¼ cup tapioca starch

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

¼ teaspoon baking soda

¼ teaspoon baking powder

¼ teaspoon sea salt

¼ cup plus 2 tablespoons dark maple syrup (preferably Grade B)

¼ cup virgin coconut oil, melted and cooled (plus extra for greasing the pan)

¼ cup unsweetened applesauce

2 large eggs

1 teaspoon finely grated fresh ginger root

1 teaspoon vanilla extract

1/3 cup sliced almonds


Preheat the oven to 350° F. Line a 8×8-inch baking dish with parchment paper, allowing a 2-inch overhang. Lightly oil the parchment paper and sides of the pan with coconut oil.

In a large bowl, whisk together the cocoa powder, almond flour, tapioca starch, ground ginger, cinnamon, baking soda, baking powder, and salt. In a medium bowl, whisk together the maple syrup, coconut oil, applesauce, eggs, grated ginger, and vanilla. Using a rubber spatula, stir the wet ingredients into the dry until combined. Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly over the top of the batter.

Bake for about 25 minutes, or until a toothpick inserted into the center of the pan comes out clean and the brownies spring back lightly when touched. Cool completely before cutting into 12 brownies. Store in an airtight container in the refrigerator.

Ingredient Tip: Peel up your root of fresh ginger when you get it home from the store. Then put it in a plastic food storage bag and keep it in the freezer for easy grating whenever you need. Roots stored in the refrigerator will wither up within a few days.

Find more healthy recipes at Slightly Indulgent Tuesday.



  1. These are so pretty. SO glad you got your kitchen back! I would be in there the entire weekend too!

  2. Hallie, those brownies are gorgeous! They include some of my favorite flavors, so I can totally imagine how good they taste! Congrats on the new kitchen, dear. :-) That and the change in seasons will have you baking even more. ;-)


  3. They look terrific, Hallie! And glad you’ve got your kitchen back! I bet I could make these with flax eggs and they’d still be great. . . gotta try them! :)

  4. That ingredient list doesn’t look too long at all! I love that you go light on the almond flour since it can over power.

  5. Wow! This recipe looks amazing, Hallie. I will totally make these. I LOVE ginger and find interesting places to add it all of the time. Would have never thought about adding it to brownies!
    PS are you going to do a big kitchen reveal soon?? ;)

  6. Kim – yes, I plan to do a kitchen reveal here in a few weeks. Still waiting on one final (and pretty important!) element, so I want it to be officially finished before I take after photos. :)

  7. Hallie,

    I love ginger! Your recipe sounds wonderful and your photo gorgeous. And thanks for the tip on storing ginger. That’s a keeper!

  8. These look fantastic. I’m a HUGE ginger fan and find any excuse to include it in all recipes:). I will definitely give this a try – am printing it out as I type! Thanks Hallie!

  9. Hallie,

    I have one small piece of advice for your readers…if they plan on making some of these Brownies, they better plan on making a double batch.

    Yep, they’re that good!!


  10. Hallie,

    I made this today and I was blown away at how good they are!

    – I added a little less sweetening, which I changed to half Maple Syrup and half Agave, in hope to reduce my glycemic load. This made it more like a bittersweet chocolate cake, but perfect for my taste buds.

    -I used more fresh ground ginger because I didn’t have the powder. It was great.

    I think I could have used a tad more applesauce to give it more moisture…. but I’m still getting used to gluten free textures. I loved the tapioca starch after having dry and bitter results using corn starch in Bob Redmill brownies.

    I’m very happy that you are out there making such successful recipes, since we seem to be eating the same kinds of food.

    I made the basil cornbread in tandem with this, but will try it this evening at dinner.

    I’m looking forward to recreating more of your magic!

    Many thanks!


  11. Can you use ground raw almonds for gluten free baking or does it have to be blanched?

  12. Heidi: I have used ground raw almonds in a lot of recipes (or purchased ground raw almond meal from a place like Trader Joe’s and used that) and it usually works. Anything requiring a fine crumb, like cakes or something, I would probably go with blanched.


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