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