Ultimate Moist & Fudgy Brownies

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 (10 ounce/283 gram package enjoy life semi-sweet chocolate chips
  • 11/16 cup Almond flour
  • 1/2 tsp Baking soda
  • 5/8 cup Bob's red mill tapioca flour, such as
  • 1 cup Brown sugar, packed light
  • 1/2 cup Butter flavored palm shortening
  • 1 cup Cane sugar, organic granulated
  • 3/4 cup Cocoa powder, unsweetened
  • 1 1/2 tsp Guar gum
  • 1 1/4 tsp Kosher salt
  • 1 tbsp Nielsen-massey vanilla extract, pure such as

• Oils & Vinegars

  • 3 tbsp Coconut oil, organic extra-virgin

• Drinks

  • 2 tsp Espresso granules, instant

• Liquids

  • 1/2 cup Water

• Other

  • 2 tablespoons (14 grams organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®

Found on wickedgoodkitchen.com

Description

Ingredients

• ½ cup + 3 tablespoons (77 grams) blanched almond flour, such as Honeyville® Farms
• ½ cup + 2 tablespoons (75 grams) tapioca flour, such as Bob’s Red Mill®
• 2 tablespoons (14 grams) organic coconut flour, such as Bob’s Red Mill® or Tropical Traditions®
• 1¼ teaspoons (6 grams) kosher salt, such as Morton® or 1 teaspoon sea salt
• 1½ teaspoons (4.2 grams) guar gum, NOW Foods® preferred
• ½ cup (96 grams) butter flavored palm shortening, such as Spectrum®
• 3 tablespoons (42 grams) organic extra virgin coconut oil, such as Nutiva®
• ¾ cup (84 grams) unsweetened cocoa powder, sifted, I prefer Pernigotti
• ½ teaspoon (about 3 grams) baking soda
• ½ cup (120 ml) boiling water
• 2 teaspoons (3 grams) instant espresso granules, such as Ferrara®
• 1 cup (192 grams) organic granulated cane sugar
• 1 cup (200 grams) packed light brown sugar
• 2 large eggs (mine weighed 101 grams w/o shells), at room temp, beaten
• 1 tablespoon (15 ml) pure vanilla extract, such as Nielsen-Massey®
• 1 (10 ounce/283 gram) package Enjoy Life® Semi-sweet Chocolate Chips

Directions

• Arrange oven rack in lower third of oven and preheat oven to 350ºF. Lightly grease a 9x13-inch metal baking pan with shortening. (I like to use my Williams-Sonoma Goldtouch® Nonstick Rectangular Cake Pan.) Line pan with baking parchment so there is an overhang. Do this by measuring parchment 4 inches in length additionally at each side of pan. This will allow 2 inches of coverage on each end once folded and tucked in. Lightly grease parchment paper. This will create “handles” which will help removing bars from pan and to easily transfer to cutting board to cut into even bars.
• In a medium bowl, whisk together flours, salt and guar gum; set aside. In a small saucepan, melt together the shortening and coconut oil.
• In a large bowl, whisk together cocoa powder and baking soda until well combined. Add half of the melted shortening and coconut oil mixture (about 5½ tablespoons) and whisk until well blended. Add boiling water with espresso granules dissolved in it; stir until thickened and smooth. (The consistency will resemble fudge frosting.) Add sugars, eggs, vanilla and remaining melted shortening and coconut oil mixture. Stir vigorously until well blended and sugars dissolve considerably. Add flour mixture all at once and mix just until small streaks of flour remain. Fold in chocolate chips. Using a rubber spatula, scrape batter into prepared pan and smooth the top evenly.
• Bake in preheated oven until the edges are browned and crisp, the top is glossy with a crackled texture and center still appears a bit uncooked, about 35 minutes. Test by inserting a toothpick into center. The dough should be soft. Do not bake over 35 minutes or brownies will become too dry and crumbly once cooled.
• Allow brownies to cool significantly on wire rack, at least 1 hour, before removing from pan. This amount of cooling time will make the brownies more solid and easier to handle. Remove from pan using folded parchment paper at sides of pan as “handles”. Transfer to large cutting board. Carefully cut into even squares using a ruler as a guide with a sharp chef’s knife peeling away parchment as you go.
• Keep brownies stored in an airtight container at room temperature or freeze.