Name: Flourless Double-Chocolate Brownies
Total time: 45 minutes
Yield: Makes 16
Ingredients: 2 large eggs; 1 cup almond butter; ⅓ cup dark or very dark pure maple syrup; ⅓ cup unsweetened cocoa powder; ¼ cup ghee, melted, or extra-virgin olive oil; 2 tsp. vanilla extract; ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt; ¼ tsp. baking soda; 3 oz. bittersweet chocolate (at least 70% cacao), chopped

Photograph by Elliott Jerome Brown Jr., Prop Styling by Gerri Williams, Food Styling by Mieko Takahashi

These brownies just happen to be flourless (and hence, gluten-free), but their deep chocolatey flavor will find fans everywhere. Chef Laura McClain developed this recipe with postpartum cooking in mind as a calorie-and-nutrient-rich snack for new mothers. It was also created to be a versatile recipe: As written, it features almond butter or peanut butter, but you can easily swap in another nut butter. Tip in a touch of almond extract along with the vanilla called for, if you’d like. Either ghee or extra-virgin olive oil works as well, making the brownies extra pantry-friendly.

Recipe notes

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