Author Notes
These brownies are the perfect combination of soft, chocolatey, and satisfyingly rich. You'll never believe they are grain-free! —Primal Palate
Ingredients
-
6 ounces
dark chocolate (Eating Evolved brand)
-
8 ounces
unsalted butter
-
1 teaspoon
vanilla extract
-
4
eggs
-
1/2 cup
chestnut flour (can substitute almond flour)
-
1/2 teaspoon
sea salt
-
1 teaspoon
Baking Powder
-
3/4 cup
Coconut Sugar
Directions
-
Preheat the oven to bake at 350 degrees.
-
Grease a 9"x13" glass baking dish with butter or palm shortening, and line with parchment paper for easy removal of the brownies.
-
Melt the dark chocolate and the butter over medium low heat, while stirring frequently.
-
Add the coconut sugar and the vanilla to the chocolate and butter, and stir until smooth.
-
Remove the mixture from the heat, and allow to cool slightly.
-
Blend the eggs, chestnut flour, salt, and baking powder in a separate bowl.
-
Once the chocolate mixture is cool, pour into the flour mixture, and blend until smooth.
-
Pour the batter into the oiled and parchment lined 9"x13" baking dish.
-
Sprinkle the top of the brownies with chocolate chips before baking if desired.
-
Bake at 350 degrees for 30-35 minutes.
-
Allow the brownies to cool completely before frosting.
See what other Food52ers are saying.