Staying away from wheat, dairy, corn, and cane sugar can make baking interesting. I tried a lot of different recipes including some made with coconut flour (too cake-like), others made with, well, other stuff… my professional taste testers definitely felt these were along the lines of “box brownies”. I’ve gotten my son pretty aware of what too much sugar does to his body. Still, every now and again we like a little something. Enjoy these.
1¼ cup maple syrup (or raw honey)
¾ cup fair trade organic cocoa powder
1¼ cup almond butter
1 egg (optional – reduce almond butter to 1 cup if used)
2 tsp vanilla extract
1 tsp instant espresso powder (optional)
½ tsp baking powder
½ tsp salt
1. Heat syrup gently over stove until warm (do not allow to boil). Remove from heat and stir in cocoa powder. Mix until smooth.
2. Remove from heat and stir in remaining ingredients adding salt last when mixed.
3. Pour into foil-lined or parchment paper-lined 8×8 baking pan (or, grease the pan with coconut oil or your preferred oil)
4. Bake at 325F for 40-50 min. Use toothpick inserted in center to determine done-ness. (I baked mine in a glass pan at 325F for 45 minutes, and it seemed perfect). Let cool completely before cutting. Store in a plastic ziplock bag to preserve moisture.
Note: A more baked layer forms on the top and edges that provides chewiness and protect the inside from drying out.
Note: This can be made with or without the egg. I preferred the egg-free version the day of, but I thought it was a little dry the next day, My professional taste-testers preferred the version with the egg, saying that it still tasted moist without getting too dry or chewy.
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