Happy Valentine’s Day, friends!! What better way to celebrate LOVE than with chocolate, am I right? I can’t get enough chocolate this month, in case you couldn’t tell. I have been seeing chocolate everything, everywhere and I am not sure what made me think of it, but I realized the other day that I hadn’t made brownies in forever. And that made me sad! What is wrong with me?
I mean really, brownies are happy-making, magical squares of my very favorite stuff!! Soft cocoa-y chocolate chewiness and little bits of dark chocolate in every bite. Ahhhh! It is torture just writing about it.
Though hubby and I don’t generally celebrate Valentine’s Day, I’d like to think we celebrated a little bit early with these beauties. It’s rare that I make a gluten-free or grain-free baked-good and my husband doesn’t tell me what about it makes it taste not quite like the “real thing”. I mean, I don’t blame him. He doesn’t have to eat gluten-free. He gets to enjoy all the “normal” bakeries and their delectable delights, whenever he wants.
Jerk Generally he eats and loves whatever I make (with exceptions, of course), but I think given the opportunity he would still choose it’s gluten-containing inspiration. This time around, he couldn’t get enough of the gluten-free version. He was obsessed with these brownies and we were literally fighting over the last one. I let him have it, but I really should have told him to back-off and take a hike to the neighborhood bakery. At one point during the few days we were eating through these, he walked to the corner store to get a pint of vanilla ice cream, he heated one of these brownie squares up and served it à la mode. What can I say? He’s a sweets guy, the man sure knows how to eat his desserts.
These brownies aren’t dry, spongey and cake-like and they aren’t super fudgey, moist and dense, either. Somehow they are just somewhere perfectly in the middle of those two brownie types. The best of both worlds. Brownie perfection. Though Mark enjoyed his brownies warm à la mode, I preferred mine cool, just out of the refrigerator with an ice cold glass of homemade almond milk. Is it bad that we just finished these yesterday and I already want to make them again tomorrow? Ya know, as a valentine’s day gift to my hubby? Yeh, it’d be for him!
Oh, and how perfect is this handmade ceramic Crossed Arrows plate? You can get one from my friend Andrea’s etsy store.
[print_this]Grain-Free Double Chocolate Brownies – Gluten-Free, Dairy-Free, Paleo-Friendly
makes 9-12 brownies, depending on how you cut them
- 2 1/2 cups blanched almond flour (I prefer this brand)
- 1 teaspoon baking soda
- 1/2 cup raw cacao (or cocoa powder)
- 1/2 teaspoon sea salt
- 1/3 cup raw honey (regular honey will also work)
- 2 large local farm fresh brown eggs
- 1/4 cup coconut oil, melted – You could also try grass-fed butter or ghee
- 2 teaspoons vanilla extract
- 2 tablespoons unsweetened non-dairy milk (I used homemade almond milk)
- 3/4 cup dairy-free, gluten-free semi-sweet chocolate chips (I like these)
optional: 1/4 cup chopped walnuts (optional)
Preheat oven to 350º F and lightly grease the bottom and sides of an 8″x8″ square baking pan with coconut oil.
In a large mixing bowl, whisk together all of the dry ingredients. In a smaller bowl, add all of the wet ingredients. Mix well with a hand mixer or a whisk. Add the wet ingredients to the dry and mix very well with a hand mixer. Then fold in the chocolate chips and nuts (if you are including) with a spatula.
Pour all of the batter into the greased pan and spread evenly with a spatula or your hands, gently press in. I like to save some of the chocolate chips and sprinkle them across the top just before baking.
Bake for 20 – 25 minutes until the center is no longer super soft and doughy. Allow to cool 10-15 minutes before cutting into bars or they could fall apart.
*These keep best in an air-tight container in the fridge. They keep for about 3-5 days. You can put these in the microwave for a few seconds when serving to take the chill off or to get them slightly warm. [/print_this]