Brownies
Thick, chocolatey and soft! This brownie recipe is an easy way to fill your sweet cravings.
Honestly, I simply adapted my chocolate mint cookie recipe to create this brownie recipe. I do that often. Once I figure out that certain ingredients and amounts work, it’s easy to tweak to make another delicious option. Having celiac disease is hard enough in this gluten filled world. Why make it harder than it needs to be?
This recipe is a basic brownie recipe; see the end for ways to make it your own.
- 2 2/3 cup almond flour
- 1/2 cup tapioca starch
- 1/3 cup cacao powder
- 2 tsp baking powder
- 1/2 tsp Real salt or sea salt
- 1 cup pure maple syrup
- 2 tsp pure vanilla extract
- 1/2 cup mini Enjoy Life chocolate chips
To a large bowl add the following dry ingredients blending well.
2 2/3 C almond flour
1/2 C tapioca starch
1/3 C cacao powder
2 t baking powder
1/2 t Real salt or sea salt
Once blended, add the following wet ingredients and mix.
1 C pure maple syrup
2 t pure vanilla extract
Your batter should turn thick and sticky.
Then add 1/2 cup of mini Enjoy Life chocolate chips. Mix again.
Line a 11×7 Pyrex dish with parchment paper and press your mixture in using a baggie or a small piece of parchment paper. This batter is very sticky and may be hard to press. I’ve also used an 8×8 pan. Any pan around these sizes will work.
Bake at 350 degrees for 29 minutes.
Let rest a good hour and enjoy!
Stores well in the fridge or freezer.
Choose your pleasure.
1/2 C pecan pieces
1/2 C walnut pieces
1/3 C chopped crystalline ginger
1 tablespoon ginger powder
1 teaspoon of peppermint extract for mint brownies
choose a bigger pan for thinner brownies