Hello again, friends,
Here, in my second post of the day, I am about to share with you something incredible. These brownies were so. So. So good. Before I get much further in my discussion of these brownies, let me warn you: they are made with almond flour, so if you’re in any way allergic to almonds/dislike them or something, I apologize for getting your hopes up. But really these are SO GOOD. It is taking every ounce of will power I have to not eat the entire plate. I’ve only had one today–well, on top of all the batter/crumbs I ate, but those don’t count–which is a huge victory for me. I’ll definitely have another one after dinner. Definitely.
I used this recipe for these brownies…didn’t even adapt it at all. The only thing I changed was that I used vanilla extract instead of almond, but only because I didn’t have any. I wish I did! That would’ve been even more fabulous. Almond meal is kind of hard to come by–I happened upon a cute little nut/dried fruit shop downtown that had tons of it (as well as walnut meal! Imagine the possibilities!), so naturally I stocked up. It’s just such a wonderful thing to have. I use it to “bread” everything that requires breadcrumbs! And now that I have successfully experimented with baking with almond meal, I can’t wait to try more. Yippeeee! The only thing is, if you’re going to use almond meal as “almond flour”, you need to make sure it’s super fine. If it’s too coarsely ground, it won’t bake quite right. As soon as I finish writing this post, I’m going to eat another one of these little morsels of awesomeness. I simply cannot wait.
3/4 c. almond flour
1/4 tsp. salt
2 Tbsp. baking cocoa
1/2 tsp. baking powder
3/4 c. sugar
1/2 tsp. vanilla (or almond extract if you’re lucky enough to have it and want things almond-y!)
1/2 tsp. cinnamon
1/2 c. butter
3/4 c. chopped bittersweet chocolate or chocolate chips (separated into 1/2 c. and 1/4 c.)
Preheat the oven to 350. Grease an 8×8″ pan and set aside. Put half a cup of your chocolate into a microwavable bowl with your butter and microwave for 30 seconds. Take it out, stir it up, and put it back in for 20 seconds at a time until the mixture is completely melted, then set it aside and let it cool. Whisk the eggs and sugar together in a separate bowl until they’re combined, then slowly add the cooled butter/chocolate mixture, stirring constantly, until it’s all mixed together. Then, add your vanilla. In a separate bowl, mix together your almond flour, salt, cocoa powder, baking powder, and cinnamon (make sure to get rid of any lumps!). Pour your dry mixture into the wet one and stir until combined. Fold in the leftover 1/4 c. chocolate and pour into your prepared baking dish. Bake for 30 minutes or until the center has completely set and is slightly crackly on top. Let them cool in the pan before you cut them, then enjoy!
Make sure you are around to enjoy the smell of these brownies as they bake…it’s really one of the best smells in the entire world, I’m pretty sure. I’m almost positive that’s how my own personal heaven would smell. Like almond-y, cinnamon-y brownies baking. Ugh. It kills me.
Again, be safe in this hurricane, lovelies! Being a California baby, this is my first hurricane, so it’s a little intimidating. I’ll be sure to keep bakin’ and cookin’ (assuming the power stays on), so you’ll be hearing from me again soon!