I love brownies. And I have made it my culinary mission over the last few weeks to find a GAPS friendly brownie recipe worth devouring.
Look no further.
I believe this is the be all and end all of all grain-free brownie recipes.
THE MOTHER RECIPE
It honestly rivals box mixes.
As an aside, I was laughing with Bryan today about how calling something the “mother” something implies that it’s the ultimate, most intimidating, unparalleled…something.
Like if you saw an incredible warrior, but was more intimidated by his mom… haha.
OK OK OK that’s enough of that…
On to more important things…
This recipe is based on my favorite “America’s Test Kitchen” Bake-Sale brownies in methodology, just with modified ingredients…
(Full recipe at the bottom) Melt together 2oz of unsweetened fair trade baker’s chocolate with 6 tablespoons of refined coconut oil or ghee. This will melt quickly, be careful not to burn the chocolate. I melted mine in the evil microwave, but you could also use a double boiler.
In a separate, larger bowl, whisk together 1/2 cup honey, 1 teaspoon vanilla, 2 eggs, 1/2 teaspoon baking soda and 1/4 teaspoon salt.
Add the melted chocolate to the honey mixture and whisk until fully incorporated. Forget to take a picture because you get distracted on the phone with your mom.
Add 1 cup of finely ground almond flour and 1/3 cup cocoa powder and mix well.
Spread mixture evenly into a 9 x 9 pan and if you fancy, dollop peanut butter on to the top and swirl in with a butter knife. Bake at 350 for 25 minutes, or until the center no longer jiggles and a toothpick comes out mostly clean.
I did peanut butter on half. Because my husband likes variety.
Serve with coconut milk ice-cream. Or all by itself. And don’t feel badly about eating the whole pan.
On a totally unrelated note, I bought a bottle of Mrs. Meyer’s dish soap because it was on sale, and I thought I would give it ago.
Kind of creepy that all of the dishes still smell like soap when you’re done washing them. (I know there are all sorts of things to be said about Mrs. Meyer’s and why you either love it or hate it…save it for somebody else comments.)
But here’s what I discovered.
I was using waaaay too much. Really. Right now I use about a tablespoon of soap for the whole sink. It’s still nice and sudsy and the dished still get clean, they just smell neutral afterwards… Not like honeysuckle isn’t a nice sent. I just don’t care for honeysuckle flavored eggs….
That’s not really a nice visual…
Here! End with this one!
GAPS and Paleo friendly MOTHER OF ALL BROWNIES
2oz unsweetened fair trade baker’s chocolate
6oz refined (unflavored) coconut oil
1/2 cup honey
2 large eggs
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup finely ground almond flour
1/3 cup cocoa powder
Preheat oven to 350 and line a 9×9 pan with tinfoil or parchment paper, making sure to leave ‘handles’ on the sides for easy lifting of the brownies after they are done. A little cooking spray doesn’t hurt either.
In a small bowl, melt together the chocolate and refined (unflavored) coconut oil or ghee.
Meanwhile, in a larger bowl, whisk together honey, eggs, vanilla, baking soda and salt.
Add in the melted chocolate and mix well.
Stir in the almond flour and cocoa powder until no lumps remain.
Pour the mixture in the prepared 9×9 pan and spread evenly.
If desired, dollop 1/3 cup peanut butter evenly over brownie mixture and swirl in with a butter knife.
Bake at 350 for 25 minutes, or until the center no longer jiggles and a toothpick comes out mostly clean.