This recipe is based on previous French toast casseroles, but I’ve left off the majority of the white sugar that they usually ask for. The maple syrup and blueberries add a lot of sweetness. Adding more maple syrup to the dish is optional.
Prep Time: | 15 mins |
Cook Time: | 30 mins |
Total Time: | 45 mins |
Servings: | 16 |
Yield: | 1 9-inch baking pan |
Ingredients
- 1 cup mixed nuts
- 1 cup brown sugar
- ½ cup flaxseed oil
- ¼ cup unsalted butter, softened
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup almond flour
- ¾ cup unsweetened cocoa powder
- ¼ cup all-purpose flour
- 2 ounces 70% dark chocolate, broken into small pieces
- 2 teaspoons baking powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan.
- Spread mixed nuts onto a baking sheet.
- Toast in preheated oven until nuts start to turn golden brown and become fragrant, 10 to 12 minutes. Let cool.
- Mix brown sugar, flaxseed oil, and butter together in a bowl until creamy. Add eggs, 1 at a time, whisking well after each addition. Stir in vanilla extract. Add 2/3 cup toasted nuts, almond flour, cocoa powder, all-purpose flour, dark chocolate, and baking powder; mix batter well.
- Pour batter into the prepared baking pan. Sprinkle remaining 1/3 cup toasted nuts on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Substitute sunflower oil for the flaxseed oil if desired.
Nutrition Facts
Calories | 266 kcal |
Carbohydrate | 19 g |
Cholesterol | 43 mg |
Dietary Fiber | 3 g |
Protein | 6 g |
Saturated Fat | 4 g |
Sodium | 135 mg |
Sugars | 11 g |
Fat | 21 g |
Unsaturated Fat | 0 g |
Reviews
This is a nice option for a healthier brownie. I used canola oil and coconut flour as that’s all I had in hand. They are very rich with the bittersweet cacao and cocoa powder. I would check them at 18 min so they are not over baked. Love the nuts inside and in top. Give it a try!