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.
Makes 16-20
Ingredients:
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
Preparation:
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.
YUMMMMM!
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.
Copyright © 2011-20 Marie Sternquist. All Rights Reserved
Made these twice — this time I used only 1 Cup Maple Syrup and 1/3 Cup Cocoa (don’t use Hershey’s- it’s so dull. Def use organic). I used an egg and 1 Cup Almond Butter, but forgot the baking powder and salt.They ended up being fine. I line the pan with parchment paper. About 8-10 min before baking is finished, I place the parchment paper and partially baked brownies onto a cookie sheet. I cut the brownies into 6 pieces-1 cut down middle and 2 cuts across the width. Using a spatula, I turn the outside edges to the inside and expose the middle pieces to the outside. Then finish baking on the cookie sheet until toothpick comes out clean. When cool, cut into smaller pieces and store in the freezer. They’re YUMMY eaten frozen, very fudge-like!!!
What a great idea to “turn” the brownies so the edges aren’t so crispy and the middle too gooey. Glad to see this recipe is so flexible. Thanks Melissa!
These are absolutely delicious. Making them right now.
Thanks! Isn’t it fun to know you can have your cake and eat it too? I’m loving creating foods for the 20% side of my 80/20 rule 😉 and that still don’t completely bust my health balance.
Pingback: Happy Holidays! | Our Nutrition Kitchen
Pingback: Happy Holidays! | Our Nutrition Kitchen