One Delicious Recipe A Day…. Or Not

Mmmm:)

Best Brownies Ever!

on January 7, 2012

½ cup Belgian dark chocolate

1/2 cup butter

2 organic free-range eggs

1 cup packed organic light brown sugar

1/2 rounded cup almonds, processed into a fine meal

1/4 cup brown rice flour

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

2 teaspoons bourbon vanilla extract (or 1 teaspoon vanilla plus 2 teaspoons peppermint extract for mint brownies)

Optional:

1/2 cup chopped pecans or walnuts, if desired

1/2 cup extra semi-sweet chocolate chips for the top, if desired

Directions:

Preheat the oven to 350 degrees F. Line an 8×8-inch square baking pan with parchment paper and lightly oil the bottom. Melt the dark chocolate and butter in a large measuring cup. Stir together to combine. Set aside. In a mixing bowl, beat the eggs on medium high till frothy. Add the brown sugar and beat until the mixture is smooth. Add the melted chocolate mixture into the egg-sugar mixture a little at a time – incorporate it slowly and beat well for a good minute. The chocolate will look smooth and glossy. In a bowl, combine the dry ingredients: almond meal, rice flour, fine sea salt and baking soda; whisk together. 6. Add the dry flour mix into the chocolate mixture and beat well for a minute. Add the vanilla, beat another half a minute or so.

You now have your brownie batter.

If you are adding nuts, stir in the nuts by hand and spread the batter into the prepared baking pan. Shake the pan a little bit to even out the batter. Layer the semi-sweet chips all over the top of the batter and press them in slightly, if adding.

Bake in the center of a preheated 350 degree F oven for 33 to 35 minutes, or until the brownies are set. Don’t overcook. Cool on a wire rack; and remove the brownies from the pan by gripping the foil edges. Chill before cutting.

Yield: 9 servings

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