We are trying our hand at brownies tonight… this is a total mash-up of about three recipes, two I’ve found on blogs online and one from the almond flour bag! So! It turned out pretty well, in the end, even if it took two batches to get the cooking time right!
I needed some stress-baking and some chocolate tonight, because work is getting stressful, and that won’t let up for probably the next month for so.
As a by-the-way for my celiac and other gluten free readers, I have just been made aware that NOT all nut flours are gluten free. Some are “processed-in-a-facility” and carry a “Contains: wheat” warning. So be careful! I buy Blue Diamond Almonds brand almond flour, and it is marked GF.
ALMOND FLOUR BROWNIES
Dry Ingredients:
1C cocoa powder (Hershey’s is marked GF)
1C almond flour (Blue Diamonds is marked GF)
1/2C cornstarch (Argo is also marked GF)
3/4C white sugar
1/3C packed brown sugar
1 1/2t baking powder
1/8t salt
Wet Ingredients:
4 eggs
1/2C canola oil (or some kind of light oil, vegetable oil or melted coconut oil would do, too)
2t vanilla extract
Instructions:
Preheat your oven to 350. (I forgot this, as usual!)
Measure all your dry ingredients into a bowl, and mix well.
Measure all your wet ingredients into another bowl, and beat with a fork. Pour the wet ingredients into the dry ingredients, and mix until blended.
Pan spray a 9x13. Pan spray it WELL.
Bake for 12-15 minutes. If you bake them for 12, they will be a bit fudge-ier; if you bake for 15, a knife will come out clean and they will be a bit more cake-like.
