Devilish Dark Chocolate Brownies (DF,GF) |
Prep time: 10 mins
Cook time: 35 mins
Total time: 45 mins
- 5 ounces dark chocolate (make sure it doesn't have any form of milk listed in the ingredients)
- ½ cup coconut oil
- 2 eggs (organic and cage free of course)
- 1 cup packed unrefined cane sugar
- ½ rounded cup almonds, processed into a fine meal
- ¼ teaspoon baking soda
- ¼ cup brown rice flour
- ½ teaspoon fine sea salt
- 2 teaspoons vanilla (be sure to use real vanilla)
- Optional:
- ½ cup chopped pecans or walnuts, if desired
- ½ cup dark chocolate chips for the top, if desired
- Preheat the oven to 350 degrees F. Line an 8x8-inch square baking pan with foil and lightly oil the bottom.
- Using the microwave, melt the dark chocolate and butter in a large (microwave safe) measuring cup. Stir together to combine. Set aside.
- In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth.
- Add the melted chocolate mixture into the egg-sugar mixture a little at a time - incorporate it slowly- and beat well for a good minute. The chocolate will look smooth and glossy.
- In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so. You now have your brownie batter.
- If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan [don't worry if it's thinner than you're used to]. Shake the pan a little bit to even out the batter.
- Layer the semi-sweet chips all over the top of the batter and press them in slightly.
- Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don't overcook. (Err on the gooey side.)
- Cool on a wire rack; remove the brownies from the pan by gripping the foil edges. Chill before cutting.
Recipe by at https://fooduciary.com/devilish-dark-chocolate-brownies/
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