I feel pretty bad about withholding this recipe from you for so long. But the truth is, I honestly didn’t realize I never posted it yet! The realization sunk in finally when a friend, with a mouth full of chocolaty goodness, called these brownies my “secret never-tell recipe.” I looked at her puzzled, because I knew she knew how to use the Recipe Index and tries all my latest recipes. I laughed and said, “Oh, they’re on my site, you can probably find them named almond flour brownies or something like that.” She shook her head, “You’ve been promising me this signature brownie recipe of yours for over a year!” Oh my goodness, how embarrassing!!
Time to make things right! So here it is, my signature chocolate brownie recipe using almond flour and no sugar! That’s right, it’s Advanced Plan! Stay tuned tomorrow for a third new dessert recipe this week…. And here’s a hint, it’ll be using this brownie recipe as the base.
Healing Cuisine’s Signature Chocolate Brownies
Makes 20 Brownies
1 1/4 cups fine ground blanched almond flour
1/4 tsp sea salt
3 Tbsp unsweetened cocoa powder
3/4 tsp baking powder
3 Tbsp Stevita Spoonable Stevia
1/3 cup powdered xylitol
4 free-range eggs
1 free-range egg white
1 1/2 tsp pure vanilla extract
3/4 cup raw butter OR coconut oil
8 Tbsp strong brewed coffee, room temperature (optional)
10 oz 73+% chocolate bar or chips
1.) Preheat oven to 350 degrees F. Grease a 9 x 13 inch glass pan with coconut oil. Set aside. In a large bowl, mix together the almond flour, sea salt, cocoa powder, baking powder, and spoonable stevia. Set aside.
2.) In a small saucepan over Low heat, melt together the butter with 6 ounces of dark chocolate. (I use pure bakers chocolate.) Remove from heat and set aside.
3.) In a medium mixing bowl, whisk together the eggs, xylitol, vanilla and coffee (if using). Slowly drizzle the melted chocolate mixture into the egg mixture while whisking until incorporated. (Going too fast can cause the eggs to cook upon contact. Go slowly to temper the egg batter.)
4.) Stir the chocolate/egg liquid into the dry almond flour mix, stirring completely until smooth. Chop the remaining 4 ounces of chocolate into small chunks (or use chocolate chips). Stir chocolate chunks into the batter. Pour batter into 9 x 13 inch pan.
5.) Bake for 28-32 minutes or until a knife poked into the center comes out clean. Let cool completely before cutting into. Cover tightly and store at room temperature.