Brownies Unhinged*

Yes I do post a lot of brownie recipes. But that is because I’m always trying to get a better brownie for my locarb.

This is really a great one, with just one slight drawback. It’s a bit dry and crumbly. I’m going to try to fix that and I’ll tell you what I plan to do next time I make them.

After I’ve tried about three or four other recipes I still have queued up waiting the taste test.

So here is how I made it.

INGREDIENTS:

2 cups almond flour
1/4 cup coconut flour
1/2 cup plus 1 tbsp. unsweetened cocoa powder (or raw cacao powder)
2 teaspoons baking powder
1 teaspoon baking soda
1-1/4 tsp Stevia or sweetener of choice (to taste)
2 tablespoons raw honey or organic coconut sugar
1 cup chopped walnuts or pecans
3 large pastured eggs
2 teaspoons pure vanilla extract
2 tablespoons pure coconut milk or heavy cream
2 tablespoons strong brewed coffee, at room temperature (or extra coconut milk or cream)
1/2 cup unsalted butter, melted
1/2 cup bittersweet chocolate chips
**Plus and extra 2 tablespoons chopped nuts & 2 tablespoons chocolate chips for topping

INSTRUCTIONS:

Preheat oven to 325 degrees F.
Grease 8X8 inch pan with butter or coconut oil
In medium bowl, add the dry ingredients and blend well with whisk.
Add remaining ingredients and mix with wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into prepared pan (it will be thick).
Sprinkle extra chocolate chips and nut over batter.
Bake for 18-20 minutes, depending on how moist you like your brownies.
Do NOT over bake!

SERVES: 12

NOTES: Next time I’m going to eliminate the honey and add 1/3 c pureed dates and perhaps a couple of tbsp of either unsweetened applesauce or mayonnaise. I think that will help with the moistness. But truly, the chocolate chips made the experience quite moist, it just didn’t come out in a nice piece when you cut it. It tended to crumble. So use the recipe as is or try with the suggestions. Let me know how it turned out.

SOURCE: Ditch the Wheat