Brownies–A Recipe

Fall is officially here now (although I think that it has felt like fall for about a month).  It has definitely been cooler out – last night the temperature dropped down to 37 degrees!  I have been looking forward to the cooler weather, but now that it is here, I am not enjoying it so much.  Well, maybe once I get used to it, I won’t be so chilly all the time.  🙂

We have been busy. (I am really starting to sound like a broken record, am I not?  Maybe I should just stop saying that all the time, and you can just assume I am busy.  How’s that sound?)  We were out of town two weekends ago (my grandmothers birthday!), and then my dad was out of town the next week.  Mom and us children did all kinds of different things (a Christian Civics class, the St. Louis Symphony Orchestra concert at Art Hill – followed by an impromptu dance, and a fun movie night with friends).  Saturday we got together with a whole bunch of friends for kickball – dads v. children.  I systematically forgot my camera almost everywhere we went, with the exception of our out of town trip.  I hope to post about that soon.

I also have just about forgotten about my blog.  Not completely, because I keep checking on it every few days or so, but not posting.  I keep thinking “Oh, I need to post that recipe,”  but I just move on, because, you guessed it, I’ve been busy.

So without further ado, here is my brownie recipe.  Here is the link to the original post.  I will include directions for making them mint-chocolate covered, but you can just as easily make them plain (and they are delicious that way, too!).

Grain-free Brownies   (adapted from America’s Test Kitchen Family Cookbook)

5 oz. bittersweet chocolate chips (you can use semisweet, but I used bittersweet)
2 oz. unsweetened chocolate, chopped
1 stick (8 Tbsp.) butter, unsalted
3 Tbsp. Dutch-processed cocoa (I think I used regular once because we couldn’t find the Dutch.  Still very good.)
1 1/4 c. coconut sugar (Sucanat, evaporated cane juice crystals, or just plain ol’ white sugar would work here, too)
3 large eggs
2 tsps. vanilla extract
1/2 tsp. salt
3/4 c. almond meal (if you use almond flour, let me know how it turns out)
1/4 c. coconut flour

1.  Start by putting the oven rack right in the center of the oven, then preheat the oven to 350*F.  Grease either an 8”x8” square pan or your mini muffin tins with butter (this will make about 40 brownie bites, maybe a few more).  Melt the chocolate chips, unsweetened chocolate, butter, and cocoa powder together in a double boiler, or a makeshift double boiler (a glass bowl set over a pan of simmering water – a metal bowl might work, but it may get too hot).

2.  Combine the sugar, eggs, vanilla, and salt in a separate bowl.  Next, add in the melty chocolate mixture (if you haven’t eaten it all).  Now add the flour and the meal, and stir until well mixed (but don’t stir too much).

3.  Scoop the batter into your pan or muffin tins.  Bake the 8”x8” pan for 35-40 minutes (I usually check my grain-free baked goods ten minutes before the earlier time, so I don’t over bake).  The bites will take 10 minutes.  Be very careful not to over bake the bites.  It is very easy to do.  (I did it the first time.)

4.  Let the brownies cool.  Or don’t and just dig in right away, and burn your tongue while you’re at it.  If you are planning to coat your brownie bites in mint chocolate, remove from pan and let them cool completely before coating.

Notes:  Don’t be afraid to play with the ratio of coconut flour to almond meal/flour.  I will probably try using a bit more coconut flour and less almond meal next time.  Oh, and I am sure stirring in some whole chocolate chips into the batter before spooning it into the pan would be delightful.  I really like that idea.  If chopped nuts are your things (they are not mine), you could add those in before baking, too.

(I actually remember being at a friends’ home when I was, oh, five, and complaining quite loudly about there being nuts in the brownies.  I stand ashamed.)

Mint-Chocolate Coating for Brownie Bites

1 bag bittersweet chocolate chips
Peppermint extract

Melt the chocolate chips in a double boiler, or a glass bowl set over a pan of simmering water.  Add the peppermint extract a little at a time, stirring well and tasting after each addition.  You want it to be minty, but not overpoweringly so.  I would guess I used somewhere between 1 and 1 1/2 tsp., but I am not sure.  Just do whatever tastes best to you!

Turn the little guys (brownies) upside down, and coat the top and side(s) (does a round brownie bite have a side or sides?) with the chocolate.  I did this with a spoon, dolloping it over the top and swirling it down the sides.

Refrigerate until the chocolate is hardened.  If desired, take them out of the fridge when they are mostly hardened and swirl some chocolate on top or decorate them in some way.  Refrigerate again until thoroughly hardened.


So whether they look like this…


…or this…

…enjoy!  Either way you make it, let me know how it turns out!


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