Gluten-Free Brownie
Nothing says I love you quite like a homemade brownie. No, I mean this brownie literally says I love you! This brownie is gluten-free, and it's a twist on the "crack brownie" that the staff at my former restaurant so affectionately and jokingly nicknamed. Not because it has any narcotic substances, of course, but because it is just that good.
Servings: 16 Small Brownies
INGREDIENTS
4 ounces dark chocolate (70% cocoa)
½ cup unsalted butter
½ cup coconut sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
½ teaspoon salt
¼ teaspoon ground black pepper (optional)
1 cup almond flour (superfine)
2 eggs
PREPARATION
1 Preheat oven to 350°F.
2 Chop the chocolate and melt together with butter. (In microwave cook for about 45 seconds, stir, and cook in spurts of 10 seconds until the butter is melted.) Let sit for 2 minutes then stir until smooth.
3 To the bowl add sugar, baking powder, vanilla extract, salt, ground black pepper (optional) and almond flour. Stir until well combined.
4 Add eggs to the bowl and mix.
5 Pour the batter in a parchment-lined 8x8 pan and bake for about 18-20 minutes. If you have a dark pan, lower the temperature to 325°F.
6 Let cool completely before cutting.
NOTES
Black pepper is optional in this recipe. It brings out the flavor of the chocolate, which is why we opted to use it and spice things up.
Thanks to @darcymiller for her ever-creative idea of stenciling a message on the brownie. Our stencil is attached below.
