My friend, N, made some brownies for me last week when our families and another family were all together. She knows I love chocolate and also knows I can’t have grain, and I so appreciated her doing this for me! To top it all off the brownies were DELICIOUS! So, I understand I have been eating non-grain things for over 2 years now and may not be the best judge anymore if something is good or not if it is lacking grain. However, let me tell you that my husband and my friend’s husband BOTH loved them! They are moist, fudgy and full of brownie goodness! I wanted to share the recipe with you. I have shared my zucchini brownies before, but these are much better! So, without further ado, here is the recipe. I’ve linked the title to the original blog the recipe came from!
3/4 cup blanched almond flour
1/2 tsp baking powder
1/4 tsp sea salt
1/2 cup unsalted butter
1/3 cup chocolate chips (plus extra for sprinkling on top)
1/4 cup unsweetened cacao powder
3 large eggs
2 tsp pure vanilla extract
1. Preheat oven to 350 degrees. Very lightly grease an 8×8-inch baking dish with coconut oil. In a small bowl, mix together the almond flour, baking powder and salt; set aside.
2. Cut the butter into chunks. Then, place the butter chunks into a small saucepan and melt over medium heat. Add 1/3 cup of chocolate chips and the cocoa powder. Stir until the chocolate chips begin to soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
3. In a large bowl, add the eggs, rapadura and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate-butter mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
4. Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle 1/4 cup of chocolate chips evenly across the top of the batter. Then, use a spreader to gently press the chocolate chips into the batter and smooth out the top. (Doing this, instead of mixing the chocolate chips directly into the batter, keeps them from sinking to the bottom of the pan.)
5. Bake for approximately 26-30 minutes until a toothpick inserted into the center comes out clean. Remove from oven and allow to cool completely in the baking dish before slicing and serving. For an extra special treat, top with a scoop of homemade vanilla ice cream. YUM! (Recipe inspired by The Wannabe Chef.)