I love recipes with fewer than 10 ingredients that I already have in my kitchen. And I’ve pretty much stopped cooking with ingredients that contain partially hydrogenated anything or “butter flavored” foreign substance compound. Making up new recipes is fun when I know exactly what I’m working with.
I’ve redeemed the recent coconut flour travesty. I present wheat-free, totally delectable brownies!
- 1/2 cup butter, melted
- 1/2 cup dark chocolate cocoa powder
- 4 eggs
- 1/4 cup honey
- 1/4 cup sugar (Or you could try 1/2 cup honey and no sugar, I just didn’t want to use up all of my honey)
- 1/4 tsp sea salt
- 1/2 tsp vanilla
- 1/3 cup coconut flour
- 1/3 cup semi-sweet chocolate chips
1. Preheat oven to 350.
2. Melt the butter in a saucepan and add the cocoa powder, stirring frequently. Remove from heat.
3. In a bowl, whisk the eggs. Anyone else notice that organic eggshells break into the egg more often? You may need to fish a few shell pieces out. Add the honey, sugar, vanilla and salt. Whisk again.
4. Add the coconut flour, obliterating lumps.
5. Add the butter mixture. Then add the chocolate chips. So good.
6. Pour into a 9×9 brownie pan. Bake for 20-25 minutes. If an inserted toothpick comes out clean, they’re done.
Any other chocolate-lover recipes to share?