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.
- 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
- 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!
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