Brownies are generally difficult. When made with coco powder, they tend to taste a bit chalky or not chocolate like. On top of that, making a grain free brownie, I'll be honest I wasn't expecting success. But, now with extra time and online books - we have a winner! The book that I used for the base of this is called
The Paleo Dessert Bible by Anna Conrad. The brownie was very moist and tasted chocolate-y. We stored it on the counter and it was still moist and delicious on day 3, which is as long as it lasted.
Brownie with salt and chocolate chips
- 8 tbs butter
- 3 ounces chocolate chips + more for toping
- 2/3 cup almond flour
- 1/2 tsp baking powder
- 1/4 tsp salt + more for toping
- 1/4 c brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- preheat oven to 350F
- line a 8 inch square baking pan with parchment paper
- in a double boiler, melt chocolate chips and butter (or in the microwave, high at 1-3 min). Add brown sugar and mix.
- in a large bowl, mix almond flour, baking powder, salt. Add lightly beaten eggs, vanilla, slowly add in the chocolate chip mixture and stir until incorporated.
- pour mixture into baking pan. top with extra chocolate chips and salt
- bake for 22-27 min, once a toothpick comes out clean.
- pull from oven and let cool for a min of 10 - 15 min (the original said 2 hrs but that was never going to happen in our house)
