​As someone who has loved to cook and bake for years, I can confidently say that it’s not always easy to use alternative ingredients or make modifications to classic recipes, like brownies. I used to be very adament about baking with the all purpose flour, white and brown sugar, sweetened chocolate chips, and dare I say vegetable oil. You can’t deny that these ingredients make an exceptionally sweet and authentic brownie. But you also can’t deny the way you feel after eating one.

 

Unlike sugars and fats that are more versatile in recipes, flour is a different story. It isn't just a filler—flour provides structure, texture, and moisture absorption. So substituting it to a different type (like almond flour, whole wheat, or coconut), can dramatically alter the outcome of a recipe. To get good results, you would also need to adjust liquids, binders, or leaveners. So, it’s often easier and more cost effective to just use all purpose flour when it comes to recipes like brownies. But is it effective for our health? Let's break it down. All-purpose flour is highly processed with a high glycemic index, which means like refined sugar, it causes rapid blood sugar spikes and crashes. It’s low in fiber and nutrients, and its gluten content can contribute to inflammation and gut problems. To make it worse, theres a bleached version of flour on the market where actual chemicals are added to the flour to make it whiter and softer. Read that again.

 

At Frankie’s, we respectfully don’t give a f*uck about the color and texture of flour. Because we know that’s not relevant when it comes to making a delicious product. Our brownies are made of almond flour, unrefined sugar, and healthy fats to make a delicious yet nutrient dense ice cream flavor you can feel good about eating. Trust me, your body thanks you.