Wednesday, September 30, 2009

Chewy Chocolate Brownies

I have made several no grain brownies in the last few months and none of them had the chewy gooey texture I remember from the good old Betty Crocker mixes. This one comes the closest, although they are messy to serve and eat they make an incredible ice cream brownie sundae!

Chewy Chocolate Brownies

4 oz dark dairy free chocolate
4 T. grapeseed oil or butter or a combination
2/3 c. honey
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 1/2 T. coconut flour

Preheat oven to 375 degrees. Oil an 8 inch square pan. Melt chocolate in the microwave (20 second intervals, stirring in between) or over a double boiler. Add oil and/or butter. Mix together by hand until the thoroughly combined.

In a medium sized bowl whisk together eggs and honey. Once combined add vanilla, salt and coconut flour. Whisk again until you have a smooth mixture. Add the chocolate and oil and stir until combined. The batter will be thin but should not be watery. Try for the consistency of a thin pancake batter. If you need to add more flour but only 1 tsp. at a time. Pour into prepared pan and bake for 20-25 minutes. The brownies will be dry on top when done baking. Cool completely before cutting.

No comments:

Post a Comment