Deep Dark & Decadent Brownies

Happy New Year! As we take this time to reflect and resolve upon the last twelve months, I would like to introduce to you another one of my original recipes; the gluten-free brownie made from this coconut sugar and this almond flour. First let me be clear, I am health conscious, but not a health nut. I grew up with the belief that good things will come to you, most often in the form of something utterly sinful. Yet, is it possible that purity and turpitude can exist simultaneously? I don’t know. But here is a brownie that tastes damn good, so why deprive ourselves? Ring in 2014 with shameful decadence. Deep, dark, decadence.

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Deep, Dark & Decadent Brownies

Pre-heat oven to 350

1/2 cup cocoa powder

1 1/4 cup dark coconut sugar

2 eggs

1 tbl spoon half & half

2 tsp vanilla

1 stick of butter browned or melted

3/4 cup almond flour

1 tsp baking soda

Mix butter, sugar, and cocoa into a bowl, let sit and cool. Sift together the almond flour and baking soda. Add eggs and half & half into the butter mixture, stirring thoroughly. Finally, combine flour and butter mixtures then place batter in a 7″x 9″ non greased baking sheet. Bake for about 20-25 minutes or until middle is done, you can test it with a toothpick or knife. These will need to cool before you dig in, otherwise they will fall apart. They are very delicate and moist and are best cut into small pieces. The good thing about these is that they keep uncovered overnight and still maintain their softness. To make a dessert cake version of this recipe, place in ramekins and bake 15-20 minutes.

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