Double Chocolate spells out decadent, delectable brownies! If you follow my blog you’re probably all too familiar with my self-professed love of pure, raw cacao aka “the good kind of chocolate”. But what exactly does double chocolate imply? Well, it means they’ve got an infusion of real chocolate (cacao nibs or dark 70% organic chocolate chips) + a LOT of raw cacao. So, yes, all my brownie recipes feature this heavenly double chocolate combo, so what makes these brownies any different you may ask? Well, it’s all in the measurements. They’ve got far more raw cacao than any other brownie recipe I’ve ever published; and the almond flour measurements vary, as well. These are the most gooey, rich, chocolatey brownies I’ve tried- and they’re made with whole, unprocessed ingredients. They’ve got a beautiful crackle, glossy top & a super moist interior. The way brownies were intended to be: dense, thick, and packed with chocolate.
I’ve received a few messages about how much you guys like my previous brownie recipes. It truly makes my day to read about how others are able to enjoy these delicious treats we’ve all come to love sans the hoards of white flour + white sugar that usually goes into them. Did you know the average brownie recipe carries 1-2 cups of white sugar? These brownies are dairy free, refined sugar free, & gluten free. They would also be 100% vegan, except for the fact that they contain 2 eggs. You could easily sub in the eggs for flax or chia eggs. I do 1 tbsp of flaxseed meal to 3 tablespoons of water, mix it and allow it to thicken per each egg a recipe calls for.
One common denominator in all my brownie recipes is almond flour. I think that when it comes to gluten free flour(s); almond flour makes the best tasting brownies! It may not hold up as well as brown rice or tapioca flour or potato starch; but it makes up for it in nutritional value & flavor. After all, if we’re eliminating gluten we should replace it with something inherently good for us; and there’s not much nutritional value in potato starch and other processed gluten free products that merely act as “fillers”.
This recipe is easy to follow, delicious, and oh so enjoyable! My kids can barely wait for these to cool down before pouncing them… I feel the same way.
Decadent Double Chocolate Brownies
Makes 12 Brownies in an 8 x 8 pan- You Will Need:
- 1 + 1/3 cup of almond flour (almond meal)
- 1/2 teaspoon of gluten free baking powder
- a pinch of sea salt
- 4 packed tablespoons of pure, raw cacao or good quality Dutch cocoa powder
- 1 cup of cacao nibs OR semisweet OR dark chocolate chips (50-70% cacao)
- 2/3 cup of pure maple syrup, agave or raw honey (I prefer maple syrup)
- 2 eggs at room temperature
- 1 tablespoon of pure vanilla extract
- 1/2 cup of cold pressed coconut oil (you could also use grass-fed butter, the same measurement applies)
- Preheat your oven to 350 degrees.
- Melt the coconut oil and chocolate chips in a bowl that’s placed directly over a gently simmering saucepan filled with water. You could microwave them, too. Just make sure not to scorch the chocolate
- Pour all the dry ingredients into a large bowl and mix well with a whisk
- Using the same whisk (but in a separate bowl) whisk the egg, maple syrup and vanilla extract
- Gently pour them into the wet ingredients bowl with the melted chocolate & coconut oil, whisking well to integrate
- Pour the wet ingredients into the dry ingredient bowl and whisk until smooth
- Pour into a parchment paper lined brownie pan, preferably a non-stick pan
- Bake for 30-35 minutes. Check them at the 25 minute mark, they could be ready. Ovens do vary.
- Wait until they completely cool down before you try to cut them into squares. Almond flour can be particularly crumbly when still hot.
- A nice little trick: I like to refrigerate these, always. They keep better and hold together nicely when refrigerated. I bring them out 10 minutes before serving & they’re every bit the delicious brownie you imagined.
- Enjoy them with those you love.
Topping Ideas (to be added after step 6)
- 1/2 cup roughly chopped pecans
- 1/2 cup roughly chopped walnuts
- a handful goji berries
- 1/2 cup toasted coconut slices or desiccated coconut
By: Aleyda | The Dish On Healthy