If you use a good non-stick pan, you need do nothing in the way of preparing it. If you use a regular 8 x 8 baking pan, then, grease and flour the pan, then cut two strips of parchment paper wide and long enough to stick up the sides by about 3 inches, placing the paper at 90 degree angles to one another and grease the parchment paper, again.
Set the oven temperature to 325 F.
Ingredients:
6 ounces of dark chocolate (minimum, 70%) I use Divine or Chirardelli, 72%
1 stick of butter
1 tsp. ground coffee
3 eggs, room temperature and lightly beaten
1 tsp. real vanilla extract
3/4 cup of GF flour (I like Pamela's)
1/4 cup unsweetened cocoa powder
1/2 tsp. salt
1 1/4 cup of coconut palm sugar (this makes for low glycemic index brownies)
3/4 cup of chopped walnuts
Directions:
Melt the chocolate, butter and coffee in a medium-sized bowl. Set aside to cool a bit, and then whisk the eggs, vanilla and sugar into the mixture.
In a small bowl, mix together the flour, salt and cocoa powder. Fold the dry ingredients into the wet, then add in the nuts. Pour the mixture into either a 10 inch non-stick pan or 8 x 8 prepared baking pan.
Place on the middle rack of the oven and bake for 30 minutes. Do not over bake this recipe. It's meant to be moist when you remove it from the oven as the eggs will keep cooking for a bit. Cool completely before removing from the pan.
Two things to remember: the quality and taste of the brownies depends upon the quality of the ingredients, especially the chocolate, and these taste so much better when they are cooled. If someone just can't wait to try them, they will crumble if eaten warm. The recipe is easy and simple; the taste is complex and incredible! Happy Holidays.
Enjoy.
Dr. Esther
drkollars@gmail.com
fixdhealthcare.com
No comments:
Post a Comment