Fudgy Brownie Recipe From Against All Grain

• Vegetarian
• Gluten free

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 1 cup Honey

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 tbsp Arrowroot powder
  • 1/4 tsp Baking soda
  • 8 oz Chocolate, unsweetened
  • 1 tbsp Coconut flour
  • 1/4 tsp Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 3/4 cup Coconut crystals

• Dairy

  • 1/2 cup Palm shortening or unsalted butter

Found on mommypotamus.com

Description

Ingredients

• ½ cup palm shortening or unsalted butter, plus extra for greasing the baking dish (sustainably harvested palm shortening can be found here)
• 8 ounces unsweetened chocolate, chopped
• 1 cup honey
• 1 teaspoon vanilla extract
• ¾ cup coconut crystals (where to buy sustainably harvested coconut crystals)
• ½ cup blanched almond flour
• 1 tablespoon coconut flour
• 1 tablespoon arrowroot powder
• ¼ teaspoon sea salt
• ¼ teaspoon baking soda
• 4 large eggs

Directions

• Preheat the oven to 350F. Lightly grease and 8-by-11-inch baking dish and place a piece of parchment paper in the bottom with flaps on the side for easy release.
• Bring 1 inch of water in a saucepan to a boil. Reduce to a simmer and place a heatpoof glass or metal bowl over the top to create a double boiler. Slowly melt the palm shortening and the chocolate together, stirring constantly. Stir in the honey and vanilla, then remove from heat and let cool.
• In a food processor, grind the coconut crystals, almond flour, coconut flour, arrowroot powder, salt and baking soda for 30 seconds.
• Add the chocolate mixture and blend until smooth. Add 1 egg at a time, blending for 15 seconds between additions to fully combine.
• Pour the batter into the prepared baking dish and bake for 35 to 40 minutes, until a toothpick comes out clean when inserted into the center. Allow to cool in the pan for 30 minutes, then release the sides with a knife and lift the brownies out of the pan with the parchment paper. Enjoy warm or let cool completely on a wire rack.