What day is it?
Our county started shelter-at-home on March, Friday the 13th. For real. It’s been 8 weeks since that day as of this writing.
My last post was about how reading, writing and being outside can help with creativity. Being outside is one of my favorite things to do. Nature can be healing, inspiring and motivating.
Cooking and testing recipes is something I also enjoy doing. There is plenty of time to make food at home with my business being slower right now.
This past week I experimented with some brownie recipes because:
- I’ve been craving chocolate. A lot.
- I’ve really never been a fan of pre-mixed packaged food – like a box of brownie mix. There is always too much sugar for my taste buds.
- Wanted to make something other than banana bread.
What was my takeaway? Using almond meal (flour), dark cocoa powder, and mixing in dark chocolate chips created the best texture. (One of the recipes I played with included all-purpose flour and that was too dry.)
Here’s my Brigitt-ized recipe for almond flour brownies:
- Preheat oven to 350 degrees Fahrenheit
- Grease an 8″ or 9″ pan (I used a glass 7.5″ x 10″ pan)
Ingredients
5 tablespoons of butter (you can substitute coconut oil)
2 large eggs
1/2 cup of turbinado sugar (most recipes state 1 cup of sugar…that is too much for me)
1/2 cup of dark cocoa powder
1 cup of almond flour
1 teaspoon of vanilla extract
1/2 teaspoon of salt
1 teaspoon of baking soda
1/2 cup of dark chocolate chips
Option: add 1/2 cup of chopped walnuts
- Mix all the ingredients together; it will be a bit thick.
- Spread the batter in the pan evenly.
- Bake in the oven for 20-25 minutes.
- Let cool for 15 minutes before cutting.
My husband was one of my testers, he’s not a huge brownie fan, but really liked this version. Maybe he just needed some chocolate too.
Enjoy! Let me know any of your baking tips.
