Quick honest moment here: the flour I used was NOT straight up, almond flour. It is a mix between several different flours but it is gluten free so I felt like I could still do this post and reach people who like almond flour as well as use it for it’s gluten free bonus. I got this bag from my friend, Stacy, when she ordered the wrong flour. She kept one and I bought one to see what we thought and so far, I’ve been very impressed. I wanted to share with you this recipe I found on Pinterest from The Wannabe Chef. At first I wasn’t sure exactly what I would think about it but to be honest with you, I like it better than normal homemade brownie recipes. It’s also a plus for Emma because it’s a little healthier than normal. Here is how we made our brownies and I hope you enjoy it, too!
We started off by preheating our oven to 350 degrees. We started out by mixing together all the dry ingredients- almond flour, salt, cocoa (or carob) powder, and baking powder. We’re big fans of carob when it comes to late night snacks and it helps cut back on caffeine, too. For this recipe, since it was a Valentine’s gift for Emma, I went crazy and pulled out the Hershey’s cocoa powder. Yummy! We set this aside and mixed together 4 ounces of chocolate chips (or carob chips) and the butter. For those of you like me who don’t understand why we measure these in ounces, it equals out to ½ cup. You can thank me later. We went with carob chips because that’s what we had. We also heated ours up on the stove versus the microwave because we’re trying to cut back on our microwave usage and let’s be honest, some things just taste better on the stovetop. This next step is where I went away from the recipe, I went ahead and added the mixture of eggs, sugar (or sucanat), vanilla, and coffee granules (optional) to the dry mixture while the chocolate and butter melted. The recipe says to mix it separately and then mix in the chocolate/butter mix. I guess I just got bored and wanted to mix something. It didn’t seem to affect the taste, either. Either way, make sure that when you add the hot mixture to the one with eggs, than you are going slow and mixing it constantly so you don’t start cooking the eggs prematurely. The heat can go ahead and get them cooking (who knew?). Once everything is mixed, sprinkle on the remaining chocolate (or carob) chips add it to your greased 8×8 pan (we use butter wrappers to grease) and cook for 30 minutes. It’s super, duper yummy. Is duper even a word? My spell check didn’t correct it so I’m saying yes. And if you get the urge to use cut cookie cutters to cut yours, go for it. We did these in hearts for valentine’s day and JR and I enjoyed the scraps.
I hope this recipe encourages you to branch out and try new things. It’s worth it and we feel like it’s one more thing we’re doing for our family. Enjoy!
Almond Flour Brownies, revised from the recipe by The Wannabe Chef
3/4 cup almond flour
1/4 teaspoon salt
2 tablespoons unsweetened cocoa (or carob) powder
1/2 teaspoon baking powder
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules(optional)
1/2 cup butter
7oz semisweet or bittersweet baking chocolate (or carob), divided OR 3/4 cup chocolate (or carob) chips
To make brownies, preheat your oven to 350 degrees. Mix together the almond flour, salt, cocoa (or carob) powder, and baking powder and set aside. On the stovetop, melt together 4 ounces (or ½ cup) of chocolate (or carob) chips with the butter.While the chocolate mix is melting, mix the eggs, sugar, vanilla and coffee granules if using. Slowly pour the melted chocolate and butter into the egg mixture while whisking until fully incorporated which will keep the eggs from cooking (I choose to add the egg mix to the dry mix before and put the chocolate mix in last). Add the chocolate mixture in with the dry ingredients and mix well. Pour the batter in an 8 x 8 pan and sprinkle the top with the remaining (1/4 cup) chocolate (or carob) chips. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely.