Brownies!!! Need I say more? I have tried LOTS of different desserts that are grain free and dairy free and these are the first brownies I’ve made that I cannot wait to make again. They were so good, my teenager ate them and said they were good! (And he is PICKY!)
- 3/4 cup semi-sweet chocolate chips (I use dairy free chocolate chips))
- 5 Tbsp coconut oil
- 3/4 cup coconut sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup blanched almond flour
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- OPTIONAL: 2/3 cup additional chocolate chips to mix in
Preheat the oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
In a small saucepan, melt the chocolate chips and oil over low heat until smooth, stirring regularly. Remove from heat and set aside to cool slightly.
In a small bowl, whisk together sugar & eggs until slightly lighter in color and can form ribbons. (If you are in doubt… beat them some more… it makes a difference!)
In a medium bowl, whisk together the almond flour, cocoa, baking soda, & salt.
Slowly whisk the egg/sugar mixture into the saucepan of melted chocolate & coconut oil. Whisk until smooth. Stir in vanilla and mix in.
Pour the wet ingredients into the dry ingredients and fold just until mixed. You can then fold in the additional chocolate chips if you choose.
Pour batter into prepared pan 7 smooth the surface. Bake at 350 degrees 22-26 minutes, or until edges are set and the center is still slightly underdone. (The remaining heat should set the center as it cools).
Allow brownies to cool before slicing.