Quick and easy recipe made at home in minutes.
Here is what you will need:
1 1/2 cups almond flour (I use Blue Diamond Brand)
1/4 cup turbinado sugar (Trader Joe’s Fair Trade, raw)
2 eggs (organic/free range)
1 teaspoon organic vanilla
1/2 cup chocolate chips (your choice)
One stick unsalted butter (melted)
1/2 cup chopped pecans (raw)
Pinch of Himalayan salt
Medium steel mixing bowl
One whisk and one rubber spatula
8X8 baking pan lined with parchment across and up sides (attach paper on rims with metal clips)
Pre-heat oven to 350F, rack in the middle.
Line baking pan with parchment strips both ways across bottom and up sides (clips hold in place).
In mixing bowl, whisk eggs, vanilla, salt, and sugar until sugar is mostly dissolved.
Melt butter and chocolate in a small pan over low heat. Stir to combine, then remove from heat.
Add almond flour and chocolate/butter to egg mixture and whisk briskly until well incorporated.
Note: Almond flour contains no gluten so strong mixing will not toughen the finished brownie.
Scrape the batter from the whisk and using the spatula, add nuts and combine.
Pour batter into pan.
Batter will be thick, so nudge the batter into the pan’s corners and level out.
Bake 30 minutes.
Cool completely on cooling rack, then lift brownies out of pan using the parchment handles.
I like to refrigerate them overnight, stored in a metal tin, then using a long chef’s knife slice into as many as 64 pieces.
Store in fridge.
Enjoy with a cold glass of milk or milk substitute.
This is really a quick, simple recipe.
After the first time, you will whip them up in no time again and again whenever a treat is required.
I began intermittent fasting one month ago and slid right into the program, eating at 8 AM and again at 5 PM.
Whenever I feel the need for a treat (which is not too often), this is my go to recipe.
Sure, not sugar free but heck, a girl’s gotta do what a girl’s gotta do and any sugar substitutes make me gag.
Last year I finally ordered a true square 8X8 metal baking pan (AMZN)
Parrish Magic Line 8 x 8 x 3 Square Pan
and adore it. Will never go back to brownies in a Pyrex glass pan. Pyrex is great for my market cornbread, but not brownies. If you like perfect corners, treat yourself to a truly square baking pan. It is also great for fudge or any recipe where perfect, square corners are the bomb.
Let me know how you like this recipe.
Please continue to be safe, and for all of us and those you love, get vaccinated.
PS. I do not receive compensation for mentioning brands in this blog. I just want to share quality finds.
Copyright 2021 by Diane LaSauce All Rights Reserved