Flourless Christmas Tree Brownies
Updated Dec 23, 2021, Published Dec 15, 2021
This post contains affiliate links. Please see our disclosure policy.
Is your Christmas tree up and decorated yet? I know many people who put theirs up on Thanksgiving or the day after, so catch up and get that tree up! If you don’t have room for a Christmas tree, perhaps some edible ones instead! These Flourless Christmas Tree Brownies are a delightful holiday treat to make with the kids or share with friends, neighbors, and coworkers. They are delicious brownies with a decadent chocolate ganache on top and you can decorate them with any color icing gel and sprinkles you’d like.
My secret ingredient in these brownies and in other chocolate treats I’ve made is to add tamari. I know, I know, adding tamari soy sauce to chocolate may seem weird, but trust me on this one! Tamari actually accentuates the chocolate flavor beautifully and adds a subtle but much needed touch of saltiness to balance the sweet. I used San-J’s 25% less sodium tamari because it has just the right amount of saltiness. Please note that San-J recently changed it’s label, but it’s the same recipe and product, just an updated label.
These brownies will last a few days in the fridge, so feel free to make them ahead for a party.
Get more gluten-free dessert recipes.
Flourless Christmas Tree Brownies
Ingredients
For the Brownies:
- Gluten free non-stick cooking spray
- 12 tablespoons (1 ½ sticks) unsalted butter
- 1 (12 ounce) bag semisweet chocolate chips
- 1 ½ cups finely ground almond flour
- 4 tablespoons unsweetened cocoa powder
- ¾ teaspoon baking powder
- 5 large eggs
- 1 ½ cups brown or coconut sugar
- 3 tablespoons San-J 25 % Less Sodium Tamari
- 1 tablespoon pure vanilla extract
- Gel icing
- Sprinkles
For the Ganache:
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- 2 tablespoons unsalted butter, , cut into small pieces
- 1 tablespoon San-J 25 % Less Sodium Tamari
- 1 teaspoon pure vanilla extract
Instructions
For the Brownies:
- Preheat the oven to 350 degrees. Spray 2 (8-inch) cake pans with cooking spray, line the bottom with parchment, and lightly spray the parchment.
- Put the butter and chocolate chips in a microwave-safe bowl and microwave on high power for 2½ minutes. The chocolate chips should be very soft and beginning to melt. If not, microwave for another 30 seconds. Stir until the chocolate is fully melted and glossy. Let cool for 5 minutes.
- Combine the almond flour, cocoa powder, and baking powder in another bowl, whisking well to make sure no lumps.
- Add the eggs, sugar, tamari, and vanilla to the cooled chocolate and whisk well. Add to the dry ingredients and mix well. Divide the batter evenly among the two prepared cake pans. Bake for 30-35 minutes or until the edges look dry and a toothpick inserted into the center comes out clean. Let cool in the pans for 30 minutes. Remove from the pan and place facedown on a wire rack, remove the parchment and leave to finish cooling completely.
- When completely cool, place the cakes face down on a cutting board and cut each cake into 8 triangles. Put a piece of waxed paper under the wire cooling rack and place the triangles face down on the rack.
For the Ganache:
- Heat the cream over medium heat until it almost comes to a boil. Add the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy. While still warm stir in the butter until completely melted. Stir in the tamari and vanilla.
- Spoon the ganache heavily over the brownies, letting it drip down the sides.
- Decorate with gel icing and sprinkles. Refrigerate to let the ganache harden, about 1 hour.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
