I have been on a baking kick lately (my husband definitely approves) and since we had a candy-free Easter, I decided to make my son a dessert to enjoy instead of partaking in the bag of candy he brought home from his Easter party. Nothing is much better than a chewy, chocolaty brownie and this grain-free version will not disappoint! When my son is the mood for something sweet, he has started asking for one "pessert" (aka dessert). It is just too cute!
I use Enjoy Life Chocolate Chips for all of my baking chocolatey needs because they are gluten and soy-free and do not contain any chemical additives. The ingredients list consists of evaporated cane juice, chocolate liquor, and non-dairy cocoa butter. Plus, they are delicious! I occasionally pack a few in my son's lunch for a sweet and simple treat. In my opinion, many grain-free desserts do not taste like their flour-filled counterparts, but these brownies are nice and moist and pack a chocolatey punch!
With Zest & Zeal,
Almond Flour Brownies - gluten-free
- 3/4 cup almond flour
- 1/4 teaspoon salt
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 3/4 cup coconut sugar
- 3 large eggs
- 1 teaspoon vanilla
- 1/2 cup pastured butter
- 1/2 cup semisweet chocolate chips
- Preheat your oven to 350 degrees.
- Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
- In a separate bowl, melt together 1/2 cup chocolate chips with the butter.
- While the chocolate is melting, beat together the eggs, sugar, and vanilla.
- Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
- Add the chocolate mixture in with the dry ingredients and mix completely.
- Pour the batter in an 8 x 8 pan.
- Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting.
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