Saturday, September 12, 2015
Fact: All brownies are good. And isn't it great that there is variety among brownies recipes? Flat, puffy, chewy, cakey; I like them all.
These almond flour, or meal, brownies are delicious and moist. The recipe uses a small pan, 8 x 8, which I find to be the right size for treats.
3/4 cup (84 grams) of Bob's Red Mill Almond Meal/Flour
2 Tbs unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 tsp vanilla
1 tsp instant espresso powder
1/2 cup butter
7 ounces chocolate chips, divided
Preheat the oven to 350 degrees. Oil an 8 x 8 baking pan.
In a large, microwave safe bowl, combine the butter and 4 ounces of chocolate chips. Melt in the microwave and stir to combine. Allow to cool while assembling the remaining ingredients.
In a large bowl combine the almond flour, cocoa powder, baking powder and salt. Set aside.
In a large Pyrex measuring bowl, beat together the sugar, eggs vanilla and espresso powder. Slowly pour the sugar mixture into the butter and chocolate mixture.
Pour the sugar and chocolate mixture into the bowl with the almond flour and beat the ingredients together. Put the mixture into the prepared pan. Scatter the remaining chocolate chips over the dough and then lightly press them into the mixture.
Bake for 30 minutes or until a toothpick inserted into the center of the pan comes out clean.
Cool completely before enjoying!