The Best Brownies I Make

The Best Brownies I Make

Serves 6-8

1(4 oz) stick butter

4 oz. best quality semisweet or bittersweet chocolate

½ tbsp good quality coffee or espresso powder (can omit, but it really adds something)

2 tsp vanilla

½ cup coconut sugar

1 tsp salt

2 eggs

1 ½ cups almond flour (not almond meal)

1 tsp baking powder

1 cup add-in (chocolate chips, salted caramel chips, white chocolate chips, mini marshmallows, or toasted almonds or pecans or whatever you like, but do add something. I would stick to one add-in, just use good quality chocolate chips if you can’t decide)

Line a 8x8 pan with parchment paper. Preheat oven to 350.

In a small saucepan over medium low heat, melt the chocolate and butter until smooth. Stir in the coffee, vanilla, coconut sugar, and salt and mix well to combine. Set aside to cool a bit.

In a medium bowl, whisk the eggs until uniformly yellow. A little at a time, begin to add the chocolate mixture to the eggs, whisking well after each addition. You don’t want to accidentally cook your eggs with the warm chocolate, so go slow. After about half the mixture is added you should be okay to just scrape the rest into the eggs. Mix well.

Add the almond flour and baking powder and mix until the batter is smooth, then add your add-in.

Spread into your prepared pan and bake for 30-35 minutes or until a toothpick interested into the center comes out clean.

Let cool COMPLETELY before slicing and enjoying. I don’t know how long they keep because they never last more than 5 days in my house, but I would think if they were wrapped well in the fridge, they would last a week or more.

Let me know how it goes and if you have any questions or concerns.