By Erika Nicole McFarland
Oowie Goowie Chocolate Brownies
1 step
Prep:20minCook:23min
Almond Flour Brownies (paleo, gluten-free, dairy-free).
Updated at: Thu, 17 Aug 2023 08:45:23 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
16
Moderate
Nutrition per serving
Calories350.3 kcal (18%)
Total Fat23.7 g (34%)
Carbs35.3 g (14%)
Sugars29.1 g (32%)
Protein5.3 g (11%)
Sodium52.7 mg (3%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
16 servings
1 ⅓ cupsblanched almond flour
finely ground, this is called ground almonds in many countries
¾ cupDutch-process cocoa powder
sifted if lumpy
¼ teaspoonhimalayan salt
¾ cupcoconut oil
table ons, refined, melted, you can use unrefined if you don't mind the coconut taste, or butter for a non-paleo version if you can have dairy
1 ½ cupscoconut sugar
it's best to weigh this!, granulated sugar for a non-paleo version
1 tablespoonvanilla extract
3 x 50 grameggs
large, out of shell, room temperature
¾ cupsemi-sweet chocolate chunks
chopped, or chocolate chips, make sure to use paleo chocolate, if needed
1 cupmini chocolate chips
on top
Instructions
Step 1
1. Preheat the oven to 350 °F (175 °C) and line an 8"×8" (20cmx20cm) pan with parchment paper. 2. In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside. 3. In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined (don't use a hand mixer like in the video!). 4. Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in 3/4 cup (128 grams) chocolate chunks (I used dark chocolate chips and they tasted great). 5. Pour the batter into the prepared pan and sprinkle the 1 cup mini chocolate chips on top. 6. Bake for 23 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn't look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge! They can also be frozen for up to 3 months.
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