My husband really likes these brownies and likes to take them in his lunch. They are moist and don't fall apart, and plenty sweet. Success! I am surprised at how how good they really are - I actually like them better than "regular" brownies and the grandkids like them too. These are a nice chocolate fix!
I make this recipe quite often now. I was reluctant to try making grain-free and sugar-free brownies, and it took some searching to find a recipe that doesn't use any of the "bad" flours, but these are easy and turn out beautifully every time.
HERE is the recipe I got from elana's pantry.
I use Ghirardelli chocolate and I add walnuts. For guests, I serve them with whipped cream (heavy whipping cream with a few drops of vanilla stevia), or with berries and they are delicious.
I cut them in small squares, as they are pretty filling.
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1 cup blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
4 ounces baking chocolate (100% cacao)
7 Medjool dates (½-⅔ cup) pits removed
3 large eggs
½ cup coconut oil, melted
½ teaspoon vanilla stevia
- In a food processor, pulse together almond flour, salt and baking soda
- Pulse in squares of dark chocolate until the texture of coarse sand
- Pulse in dates until the texture of coarse sand
- Pulse in eggs
- Pulse in coconut oil and stevia until mixed well (it doesn't really get smooth)
- Stir in walnuts
- Transfer mixture to a greased 8 x 8 inch baking dish - I use coconut oil spray
- Mixture will be very thick, smooth in pan with a spatula
- Bake at 350° for 18-22 minutes
- Cool for 2 hours, then serve with whipped cream or fruit