Chocolate Brownies
These brownies come with less guilt. They are made with almond flour, high quality chocolate and no white sugar. Look at my notes below for some tips on buying the ingredients.
Servings
162" brownies
Cook Time
30minutes
Servings
162" brownies
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line an 8-inch square baking pan with two pieces of foil long enough to overlap on all four sides. (parchment paper can also be used) Lightly oil the foil.
  2. Put the almond flour, cocoa powder, cinnamon, baking soda and salt in a small bowl and stir with a whisk to combine.
  3. Put half of the chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from the heat and whisk in the olive oil.
  4. Crack the eggs into a large bowl and whisk until frothy. Slowly add the maple syrup and maple sugar, whisking all the whole time, and continue whisking until the mixture is smooth. Add the vanilla extract, then gradually add the chocolate, whisking vigorously and continue whisking until smooth and glossy. Add the flour mixture and beat for about 1 minute. Stir in the remaining chocolate and walnuts. Pour the mixture into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until a toothpick inserted in the center comes out clean (if you use a 9 inch pan check at 25 minutes).
  5. Let cool to room temperature in the pan, then cover and refrigerate for at least one hour before cutting.
Recipe Notes

Refer to my article on buying quality dark chocolate: https://healthybalance.us/?p=127

*Valrhona cocoa power is a great quality cocoa powder

**68% to 85% cacao - don't skimp here, get the high quality chocolate

***make sure this is pure maple syrup not high fructose corn syrup

****I've also used date sugar and I've also used less than 1/3 cup and it still tastes great

Credit: Rebecca Katz, MS