So you know how I’m always whining about how I’m soooo picky with brownies and that I never make them and blah blah blah?!
I think that might have changed.
Gaahhhh… I can’t even.
Crackly crust. Fudgy, dense interior… IN. A. SKILLET. With ice cream. And date caramel. And two spoons.
Be jealous, it’s okay.
And yeah. They were so good I didn’t even really get proper pictures, but that should tell you just how good they really were. I think they might actually be too good for their own good…
Everything I want in a brownie and then some. AND double bonus, they’re gluten free and dairy free! Not that I’m either (um, hello BUTTER) (and bread. obvs) but for all my little pallies out there who don’t do the gluten and dairy thing, these are for you. Because I love you and I want you to have fabulous brownies.
Time for second breakfast. I ate oatmeal for the first round, so obviously brownies make a logical second choice? Yes, I thought so too.
The Best Brownies
Gluten free, dairy free, refined sugar free. Recipe adapted from Recreating Happiness, here! I made a 1/2 batch for a 5″ cast iron skillet, so I’ll post those measurements here. Double for a larger skillet, or an 8 by 8 pan. I highly recommend making them in cast iron, because eating them out of a warm skillet is magical.
- 1.5 tbsp unrefined coconut oil
- 1 oz dark chocolate (I used 72%)
- 1/2 c extra dark chocolate chips (I used Guittard)
- 1/4 c coconut sugar
- 1/3 c almond flour
- 1/8 tsp baking soda
- 1/4 tsp fine sea salt
- 1 egg
- 1/2 tsp pure vanilla extract
- 1/4 c extra dark chocolate chips (Guittard)
Preheat the oven to 325, and lightly grease pan of choice (I used a 5″ cast iron skillet and coconut oil).
In a microwave safe bowl, melt coconut oil, dark chocolate, and 1/2 c extra dark chocolate chips until completely melted. Set aside to cool slightly. In a small bowl, whisk together almond flour, baking soda, and salt. Set aside to hang out with the cooling chocolate.
In yet another bowl, whisk together coconut sugar and melted chocolate until combined. Whisk in egg—longer whisking creates the crackly crust! (who knew). Whisk in vanilla, then stir in the contents of the almond flour bowl and the chocolate chips. Pour/spread batter into the prepared pan, and bake for 20-25 minutes, until a tester comes out clean and the top is set. Make sure not to over bake! No one likes dry brownies… I checked mine at 17 minutes, and then let them bake for another 4ish minutes. Mine were fairly thin, so test according to thickness and how hot your oven runs.
Let cool… or not.
Eat out of the skillet, preferably with ice cream and some date caramel… and someone else. Sharing is caring ;)