If you are trying to figure out what to bring to the Memorial Day Picnic that’s coming up, you may want to give some consideration to putting these amazing brownies on the menu. In fact, you’ll probably want to do a dry run and make a practice batch beforehand, just to make sure they come out the way you’re hoping. Yes, that’s probably what you’ll want to do!
- 3/4 c. blanched almond flour
- 1 tsp. coconut flour
- 1/4 tsp. baking soda
- 1/4 tsp. sea salt
- 1/2 c. unsalted butter or cold-pressed coconut oil
- 1/2 c. dairy-free mini chocolate chips
- 3 Tbsp. unsweetened cocoa powder
- 3 large eggs, at room temperature
- 1/2 c. honey
- 2 tsp. pure vanilla extract
Preheat oven to 340 degrees. Lightly oil an 8×8 baking dish. Mix together the almond flour, coconut flour, baking soda and salt in a large bowl.
Cut butter or coconut oil into chunks, add to saucepan and melt over medium heat. Add chocolate chips and cocoa powder. Stir until chips soften, and then remove from heat. Continue stirring until all is melted and combined. Set aside to cool.
In a separate bowl, whisk together the eggs, honey and vanilla until well combined. Slowly add in the cooled chocolate mixture with a whisk.
Add dry ingredients and continue whisking until well combined, with no lumps.
Pour into greased pan (or lined with parchment paper) and bake 25 minutes. Let cool completely in pan, then slice into squares.
Thank you to Everyday Grain Free Baking by Kelly Smith for the original version of this recipe.