Sometimes you just need a little “yum” in your life. Well, here it is! Sure, you could take these to a Superbowl party this Sunday but you could also make them just for you and your family. Whatever works.
It is serving as a nice treat as I spend the week working on my final presentation for chef school.
If you are a fudgy brownie person, only add 2 eggs. If you like a more cake-like brownie, add 3 eggs.
Who doesn’t like a bowl of melted butter and chocolate? For real….its sinful. Lick the spoon, but pour the rest into the mix.
If you are still looking for a recipe to bring to the Superbowl party, here are some ideas...this crowd pleasing mint beet dip, roasted rosemary cashews, and these delicious Parmesan quinoa cakes. You can’t go wrong with any of those…but if you are going for sweet, these brownies won’t disappoint.
Almond flour can be pricey but I buy it in bulk from here and leave it in the freezer. Coconut flour adds some fiber and protein, and is relatively inexpensive for the amount you use in each recipe.
Enjoy the weekend!
- 8 ounces dark chocolate chips (divided)
- 1 stick organic butter
- 7 pitted dates
- 3/4 cup almond flour
- 1 tbsp coconut flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp unsweetened cocoa powder
- 2-3 farm eggs (2 for fudge brownies 3 for a more cake like texture)
- 1 tsp vanilla extract
1.Preheat oven to 350 F. Grease an 8 x 8 baking pan.
2. Over medium heat, melt butter in a pot on the stove being careful not to burn. Pour melted butter over half the chocolate and stir well as the chocolate melts. Set aside to cool.
2. In a Cuisinart, add the remaining chocolate chips and all of the dates and blend to a course consistency, like gravel. Add flours, baking soda, salt and cocoa and blend for a minute. Add eggs and blend, Add cooled chocolate and vanilla and blend until combined.
4. Pour into the prepared baking pan and bake for 18-20 minutes.
Adapted from Elanaspantry.com