Wednesday, July 11, 2012


Are you a crispy edge or fudgy center person?  

Either way, I think you'll really enjoy these brownies.  Start with a good Baking Chocolate- dense and waxy pure chocolate that's been compressed into a bar.  Then it's only a matter of slowly melting the ingredients together so that the chocolate does not burn, and then mixing in the almond meal for a smooth consistency.  You could leave the coffee out, but in the end it is not a strong flavor and actually brings out the richness of the chocolate.  

Cheeseslave offers brownies made with date sugar and coconut flour
Naturally Knocked Up made a batch using black beans- can't wait to try this AND love the blog name
And Healthful Pursuit has a vegan recipe with bananas, sunflower butter and chia seeds

Makes 24

4 squares unsweetened chocolate
3/4 C butter
1/4 C water
1 T instant decaf coffee
1 C honey
3 eggs
1 tsp vanilla
2 C almond meal
1/2 tsp salt

Preheat the oven to 350
Butter a 9x13 brownie baking pan 
Either on the stove top or in a large microwave safe bowl, combine the chocolate squares, butter, water, instant coffee, and honey
Heat slowly, stirring often until everything is evenly melted and combined-make sure not to burn the chocolate
Let the mixture cool a little then add the vanilla and eggs, whisking to combine
Mix in the almond meal and salt
Pour into the buttered brownie dish
Bake 20-25 minutes until the brownies have set and when tested, a fork comes out clean
Remove from the oven let cool completely at room temperature

*These taste much better after they have cooled, set and solidified.  

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