When we're healthy, we're happy.
When we're healthy, we're happy.
Grain and Sugar-free Brownies II
Prep Notes
1 13 x 9 x 2-inch baking pan
foil paper for lining pan
coconut oil
electric mixer
wire rack for cooling
Cooking Time
40 - 50 minutes
Yields
16
Ingredients
2 cups of nut butter (almond butter, sunflower seed butter, cashew butter, macadamia nut butter, or sunflower seed butter, or combination of any to make 2 cups)
3 eggs
1 cup honey
1 tbsp vanilla extract
½ tsp salt
1 tsp baking soda
1/2 cup cacao powder
8 oz. dark chocolate*, melted
1/3 cup maple syrup
2 cup dark chocolate*, chopped into bits
¾ cup roughly chopped nuts (pecans or walnuts)
Directions
1. Pre-heat oven to 325˚F.
2. Line a 13 x 9 x 2-inch pan with foil so that there is a 2 to 3-inch overhang on all sides. Lightly coat foil with raw coconut oil. Set aside.
3. Melt 8 oz. of chocolate in small bowl over hot water in small saucepan (double boiler) over low heat.
4. While chocolate is melting, beat almond butter and eggs together until well incorporated.
5. Beat in honey and vanilla extract.
6. Mix in salt and baking soda.
7. Beat in cacao powder.
8. Beat in melted chocolate and maple syrup until very well incorporated. Mix at high speed for 30 seconds.
9. Stir in chocolate bits and nuts.
10. Spread batter into prepared pan and bake in hot oven until tests done with toothpick, 40 to 50 minutes.
11. Cool in pan on wire rack for 15 minutes. Grasp foil and transfer brownie cake in foil to wire rack. Cool completely. Use a serrated knife to cut brownies, dipping knife in warm water and wiping blade dry with paper towel between cuts.
Notes
*I use raw chocolate sweetened with coconut sugar.