Fudgy Brownies – Low Carb and grain free- contains nut flour
Ingredients:
2/3 cup organic coconut oil, melted
1/2 cup unsweetened cocoa powder
2 teaspoons espresso powder made from espresso coffee or try this ready to use quality espresso powder.
1 cup granular sweetener that has been powdered (Swerve or other sugar free option, I use Coconut sugar).
1/4 teaspoon sea salt
1-1/2 teaspoons liquid stevia optional if needed. Coconut sugar is enough for me
1/2 teaspoon vanilla extract
3 large eggs (I want to try flax or chia egg or even aquafaba)
3/4 cup hazelnut flour or almond flour.
1.5 ounces chopped 70 to 90% cacao chocolate bar, optional
1/4 to 1/2 cup walnuts , optional (I leave them whole, not chopped).
Directions:
Preheat oven to 325 degrees F. Lightly spray or grease an 8″ x 8″ square baking pan.
In a large bowl, combine melted coconut oil, cocoa powder, espresso powder, powdered sweetener and salt.
Stir in vanilla (and optional stevia if using). Add eggs. some say add them one at a time, beating briskly after each egg though I haven’t. After adding all eggs, beat or process well until batter is glossy and smooth. Stir in flour until blended evenly. Fold in chocolate pieces. Spread batter evenly in prepared pan using a rubber spatula. Bake for 30 to 35 minutes or until a toothpick inserted in center comes out mostly clean. Let cool completely in pan before cutting. Makes 16 brownies.
*Note: Butter can be substituted for the coconut oil if preferred (the coconut oil does not give a coconut flavor to the brownies). Brownies may appear very slightly wet on top when removing from oven but will disappear within a couple of minutes. Be careful not to overcook brownies to maintain their fudgy texture. Also, almond or other nut flour can be substituted for hazelnut flour. click here to get either hazelnut flour or almond flour.
These are almost like fudge and so good. Leave a comment and your ideas for variations. Lets keep chatting.