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Close to a good brownie recipe!

(4 posts)
  • Started 2 years ago by katchmoleen
  • Latest reply from Tammy
  • 1 Members Subscribed To Topic

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  1. katchmoleen
    Member

    I don't bake much, so anyone feel free to try and tweek this recipe. I started out with an SCD recipe for peanut butter brownies. The texture was right on for brownies, but the peanut butter taste totally overpowered the cocoa that I added to the original recipe. Tonight I made it with almond flour instead, but didn't care as much for the texture. The taste was quite good! When I make them again, I think I will throw all the ingredients into the vitamix (or other high speed blender) and see if I can smooth it out. Just starting with almond butter would be the smartest thing, but it is too expensive for my budget.
    Keep in mind that amounts are rather approximate...I am a "dump cook." Also, I have six kids so made a big pan. The recipe can easily be halved.

    Preheat oven to 325 and grease a 9x13 pan.

    4 cups almond flour
    1/2 cup cocoa powder or amount desired for chocolate flavor
    4 eggs
    1 cup agave or honey
    1 teaspoon baking soda
    About 1/2 cup of water, enough to make a manageable batter but not too thin.

    I mixed this in a bowl but next time I will put it in the vitamix to make a smoother product. Added about 1 cup of Sunspire chocolate chips (if you are really sensitive to gluten you may not be able to tolerate this brand but we do fine with it).

    Put in the pan and bake for 20-25 minutes; do not overbake.

    See if you can make it better. We love brownies!

    Posted 2 years ago #

  2. katchmoleen
    Member

    Just thought I would add that I tried this with almond butter instead of almond flour and it was just about perfect in texture and taste. I made it for my oldest son's "going-away-to-college" celebration along with homemade strawberry ice cream and it was delish.

    Posted 2 years ago #

  3. christianne
    Member

    Here's my brownie recipe that has been a big hit over the last couple of weeks while I made it all the time to perfect it... I use walnuts in it for a nice crunchy taste and some omega-3 fatty acids(or is that called peace of mind?..) I must admit that this is my decadent version ;-))). This recipe is enough for about 8 people.

    2,5 cups almond flour
    1/2 cup coarsely chopped walnuts (if you have time, toast them a little in the oven, but not necessary)
    1/2 cup agave syrup
    1/2 cup pure bitter cocoa powder
    1 cup (dagoba) chocolate chips
    1/2 teaspoon salt
    5 eggs, whisked
    2 table spoons grape seed oil or melted butter
    1 table spoon vanilla extract
    2 teaspoons cinnamom
    some pecans for decoration

    Preheat the oven at 150 degrees Celsius (300 fahrenheit)
    Mix all dry ingredients except chocolate chips and walnuts in 1 bowl
    Do the same with all wet ingredients in a separate bowl.
    Put everything together and mix thoroughly. Finally, gently spoon the chocolate chips and walnut parts in the batter and poor in a pan. Put some pecans on top. I often put some parchment paper in the pan to take the cake out easily. Bake for 25 minutes. Then the brownie will be a little sticky and chocolaty and everybody will know what you have been eating by looking at your fingers and mouth...

    Unfortunately the last time I made it I totally forgot to take a pic, so that will come soon... Hope you like it, please let me know what you think!

    Posted 2 years ago #

  4. Tammy
    Member

    Hi, I'm new here...been visiting Elana's blog for a month and just found the forum.

    I made brownies last month when I had a complete recipe disaster trying to adapt a recipe for chocolate oatmeal protein bars (chocolate whey protein powder, peanut butter, uncooked steel cut oats, agave, flaxseed meal, vanilla, egg to bind it, spread in pan and bake 15 min. @ 350). They were awful! So I broke them up, baked them @ 200 for an hour or two, pulverized them into flour, and used it in my old Baker's brownie recipe, substituting agave for the sugar. They were awesome! I keep the extra "flour" in my freezer. I'm not sure you'd want to go the extra step in making this flour, though, as it would take all day just to make brownies. Here's the brownie recipe, though:

    2 oz. unsweetened baking chocolate
    1/3 cup butter (could substitute coconut oil)
    2 eggs
    3/4 cup agave nectar
    1 tsp. vanilla
    2/3 cup chocolate protein "flour"
    1/2 tsp. baking powder
    1/4 tsp. fine sea salt
    1/2 cup pecan pieces

    Melt chocolate and butter (or oil).
    In bowl, beat eggs with agave nectar.
    Combine with chocolate mixture, and stir in vanilla.
    Add dry ingredients and nuts and mix well.

    Spread in greased 8" or 9" pan (I used an 8x11" pan, worked fine but I like my brownies thin and crisp, not thick and cakey). Bake @ 350F for 25 min. or until done. Serve with whipped cream sweetened with agave.

    Posted 1 year ago #

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