Dark Chocolate {Gluten-Free} Brownies

I recently shared with you a super duper healthy {vegan and g-free} breakfast cookie recipe loaded with oats, almonds, seeds, and zero refined sugar. Don’t get me wrong, they make for a lovely mid-morning or afternoon snack; but let’s be real, those aren’t really cookies… in my book at least. I mean, where’s the buttah!? 

Yesterday afternoon, I realized there wasn’t an ounce of chocolate in my house. There was something very wrong with that. I zoomed off to store and fixed that problem with a bag of 63% cocoa chocolate chips. In a matter of minutes, I was stirring up a storm in the kitchen, in good company with my runny nose and Echinacea Complete Care tea. 

Dark Chocolate {Gluten-Free} Brownies

slightly adapted from this recipe

• 3/4 c. almond flour
• 2 T unsweetened cocoa powder
• 1 tsp. baking powder
• 1/2 tsp. sea salt
• 2 eggs
• 3/4 c. sugar
• 1 tsp. vanilla
• 1 tsp. instant espresso powder 
• 1/2 c. unsalted butter
• 1/2 c. dark chocolate chips + more for top

1. In a large bowl, mix together the almond flour, cocoa powder, baking powder and salt.
2. In a smaller bowl, melt (in the microwave or on the stove) the butter and 1/2 c. chocolate chips.
3. In a separate bowl, mix together the eggs, sugar, vanilla, and espresso powder.
4. Slowly pour the chocolate mixture into the egg mixture (you don’t want to scramble the eggs!).
5. Then add the wet ingredients to the almond flour and stir to combine.
6. Pour batter into a paper-lined muffin pan, or 8×8 baking dish.
7. Sprinkle with additional chocolate chips or coconut flakes. 
8. Bake @ 350F for 24 minutes*, or until a toothpick inserted into the center comes out clean. 

*Estimated time for muffin pan.

Makes ~10 brownies. 

I’m always surprised how light and airy things turn out when I bake with almond flour. I imagine them to be dense, but that isn’t the case. I sprinkled this batch with Trader Joe’s Roasted Coconut Chips and additional dark chocolate chips, but the possibilities are endless. How about hiding something extra sweet inside… say a dollop of raspberry jam? 

If you haven’t thought of this already, they’re an ideal sidekick for a scoop of ice cream. I mean, if you’ve already used a full stick of butter, why not go all out!?

You may also enjoy: Almond Flour Chocolate Chip Cookies

 

I hope you’re having a fantastic weekend! :)