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ALMOND FLOUR CHOCOLATE BROWNIES
(Gluten, Grain, Milk Dairy (But does contain “Casein” “Lactose“ in the butter I use which is found in most butters. But you can use goats milk butter or GHEE) & “Peanut” FREE)
(It does contain a nut though….almond.. because of the almond flour)
3/4 cup almond flour (NOT packed to tightly) –
1/4 teaspoon kosher salt (I powder mine down with a coffee
grinder) (Kosher Salt)
1 tablespoon unsweetened “Organic Criollo Arriba Cacao Powder”. ♥
Gluten-free, Vegan, Organic, Raw, Nut-Free, Soy-Free, Kosher, non-
GMO (Organic Criollo Arriba Cacao Powder) (if you are using lower quality cacao powder you can add in total 2 tbsps. But with this brand ONE is sufficient.)
1/2 teaspoon baking powder (aluminum free – just a touch over 1/2 tsp)
3/4 cup powdered xylitol (Xylitol Canada)
3 EXTRA large eggs (free range & hormone free)
1 tablespoon unsweetened vanilla (Simply Organic Brand –
Unsweetened Vanilla Extract)
1/2 cup “plus” 2 tbsps of salted butter (softened not liquefied when measuring)
7 oz unsweetened bakers chocolate (equals about 4 blocks of unsweetened chocolate before liquefied. When liquid it yields about 7-8 oz’s)
Preheat your oven to 350 degrees.
Mix together the almond flour, salt, cocoa powder, and baking
powder and set aside. (I used a whisk to mixed everything together then I SIFTED the dry ingredients. (IMPORTANT: SIFT your dry ingredients. I use: 3 Cup Flour Sifter).
This RAW Cacao Powder is AWESOME! ♥
Gluten-free, Vegan, Organic, Raw, Nut-Free, Soy-Free, Kosher, non-GMO’d
In a double boiler, melt together 7 ounces (4 blocks of chocolate) with the
1/2 cup – plus 2 tbsps of butter.
7 oz of chocolate is about 4 bars of the pkg’d chocolate
5 or 6 of the smaller chunks of chocolate
I grind mine down with a coffee grinder. This one is from Walmart.
It cost about $15 bucks!
Egg & Sugar Mixture
Slowly pour the melted chocolate and butter into the egg/sugar
mixture while whisking until fully incorporated. Do not pour to much
of the chocolate at once…it will cook the eggs…pour a
little….whisk….pour some more..whisk….and so forth…until all the chocolate is added and whisked well.
Add the chocolate/egg mixture in with the dry ingredients and mix
completely. (I used a whisk ..I find it mixes better than a spatula in this recipe)
Pour the batter in an 8 x 8 pan. (a MUST)
Bake for 30 minutes or until a toothpick poked into the “center” of the dish comes out clean. Everyone’s heat in their oven is different. I found mine was cooked in about 27/28 mins. So keep an eye on it. The last 4 or 5 mins..do the toothpick test. Almond flour can burn/overcook easily…so it will not hurt if your toothpick has a slight bit of ingredients on it.
The tooth pick on the right shows it is not quite ready!
I lay it on a cooling tray so it’s not sitting right on the counter. It helps it cool more evenly.
The brownies will be raised when taken immediately from the oven. But they will settle. It is BEST to have these the next day. (Keep refrigerated). But if you want it more cakey..you can eat once cooled. The next day the brownies are more dense..it’s more like a cake/fudge brownie.
The difference in the texture really is night and day from leaving it in the fridge over night! SO YUMMY!
Sorry these next 2 pics are blurry! 😦
For the “CHOCOLATE BUTTERCREAM FROSTING” you can find it here: Chocolate Buttercream Frosting
(CLICK ON PICTURES FOR LARGER VIEW)