brownies(960x464)

HONESTLY GOOD BROWNIES

    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 16
    • Difficulty Level

Ingredients

  • ½ C (110 g) unsalted butter plus 1 Tbsp for greasing
  • 100 g dark chocolate (we used Honest Raw Chocolate Slab 72% with Ecuadorian Cacao Nibs)
  • ½ C (125 ml) honey
  • 1 tsp vanilla extract
  • 2 eggs
  • ¼ tsp salt
  • ⅔ C (75 g) almond flour
  • ¼ tsp baking powder
  • 3 Tbsp cocoa powder
  • 75 g pecan nuts, chopped

Instructions

  • 1. Preheat the oven to 180°C.
  • 2. Grease a 20 x 20cm baking pan with butter before lining it with a sheet of baking paper.
  • 3. In a bowl, briefly mix the honey, vanilla extract and eggs and set aside. In another bowl combine the salt, almond flour, baking powder and cocoa powder and set aside.
  • 4. Place the butter into a medium sized pot and melt over medium heat. Allow the butter to foam, removing from the heat once it smells nutty. Roughly break the chocolate into the pot with the butter, reserving about 20 g for serving. Stir until all the chocolate has melted and the mixture is smooth and silky. Add the egg mixture as well as the dry ingredient mixture to the pot, stirring until the ingredients are fully incorporated.
  • 5. Pour the mixture into the lined baking pan, break the remaining chocolate into pieces and sprinkle on top along with the chopped pecan nuts. Bake in the preheated oven for 15 - 20 minutes. When done, remove from the oven to cool before slicing into 16 squares.
  • 6. If you can resist the temptation to not eat them all at once, store in a n airtight container for up to 4 days. Enjoy as is or with some freshly whipped cream or ice cream.

Instructions

  • 1. Preheat the oven to 180°C.
  • 2. Grease a 20 x 20cm baking pan with butter before lining it with a sheet of baking paper.
  • 3. In a bowl, briefly mix the honey, vanilla extract and eggs and set aside. In another bowl combine the salt, almond flour, baking powder and cocoa powder and set aside.
  • 4. Place the butter into a medium sized pot and melt over medium heat. Allow the butter to foam, removing from the heat once it smells nutty. Roughly break the chocolate into the pot with the butter, reserving about 20 g for serving. Stir until all the chocolate has melted and the mixture is smooth and silky. Add the egg mixture as well as the dry ingredient mixture to the pot, stirring until the ingredients are fully incorporated.
  • 5. Pour the mixture into the lined baking pan, break the remaining chocolate into pieces and sprinkle on top along with the chopped pecan nuts. Bake in the preheated oven for 15 - 20 minutes. When done, remove from the oven to cool before slicing into 16 squares.
  • 6. If you can resist the temptation to not eat them all at once, store in a n airtight container for up to 4 days. Enjoy as is or with some freshly whipped cream or ice cream.
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  • Yield : 16
  • Cook Time : 75 Min
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