A few years ago, I was experimenting with different recipes to adapt for my blog. I found a great recipe to work with, and I thought I’d share it here with the addition of an optional ingredient. I won’t make you scroll as far here!
- 3/4 cup almond flour
- 1/4 tsp salt
- 2 Tbsp unsweetened cocoa powder
- 1/2 tsp baking powder
- 3/4 cup sugar
- 3 large eggs
- 2 tsp vanilla
- 1 tsp instant coffee granules (optional)
- 1/2 cup butter
- 3/4 cup semisweet chocolate chips, divided into 1/2 cup and 1/4 cup portions
Preheat the oven to 350 and prepare an 8×8 pan with nonstick cooking spray. Mix together the first four ingredients in a small bowl. In a separate bowl, melt the first 1/2 cup of chocolate chips with the butter. (Remember that chocolate doesn’t always look like it’s melting in the microwave, so don’t let it burn!) In a third bowl, beat the eggs, sugar, vanilla, and instant coffee together. Once the chocolate is melted, slowly pour the chocolate mixture into the egg mixture, whisking together as you go. Now combine this chocolate mixture with the dry ingredients and mix completely. Pour the batter into the prepared 8×8 pan and sprinkle the remaining chocolate on top.
Bake for 30 minutes and allow to cool completely before cutting. Makes 9 big brownies.
If you’re a purist, you can melt the chocolate and the butter in a saucepan on the stove top. And if instant coffee makes you cringe, see the Shadow Girl Note, below.
Shadow Girl Note: If all you have on hand is regular brewed coffee, substitute 1/2 cup strongly brewed coffee per teaspoon of instant coffee. You must reduce the other liquids in the recipe.