I interviewed a local almond milk maker for my article in Synthesis this week. She’s amazing. Nineteen (yes, I said nineteen) year-old Arielle is making delicious almond milk and flour, and she shared her favorite brownie recipe with me. Isn’t she cute?
Almond Flour Brownies
Ingredients (makes 1 8×8 pan):
3/4 cup almond flour
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
3/4 cup sugar
3 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules
1/2 cup butter
7 oz semisweet or bittersweet baking chocolate, divided OR 3/4 cup chocolate chips
Preheat your oven to 350 degrees.
Mix together the almond flour, salt, cocoa powder, and baking powder. Set aside.
In a separate bowl, melt together 4 ounces of chocolate or a scant 1/2 cup chocolate chips with the butter.
While the chocolate is melting, beat together the eggs, sugar, vanilla, and coffee granules if using.
Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
Add the chocolate mixture in with the dry ingredients and mix completely. Pour the batter in an 8×8 pan.
Sprinkle the top with the remaining chocolate and gently press it into the batter.
Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.
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P.S. Beber (be-behr) means “to drink” in Spanish.