Delicious gluten-free treats by Zorah Booley of In the midnight kitchen.
|1 c||dark chocolate — 70% chopped|
|1 c||almond flour|
|3 1/2 Tbs||cocoa powder|
|1 tsp||Robertson's baking powder|
|1 c||coconut — sugar|
|2 tsp||vanilla — extract|
Pre-heat your oven to 175 degrees C.
I use Lindt Dark Chocolate (70-80%) because I feel it gives the best consistency when baking and it never separates when it is being melted.
I melted together the butter and chocolate in the microwave until it was warmed, but not too hot.
Then whisk together the almond flour, cocoa powder, baking powder and salt until there are no lumps left. You can use a sieve as well, if you find that it is easier.
In a separate bowl whisk together the eggs, coconut sugar and vanilla.
Add the cooled melted chocolate and butter to the egg mixture and combine well, then add that to the dry ingredients and mix with a spatula.
Pour into a square or round baking pan, and make sure to grease proof the inside so the brownies don’t stick to the base.
Put into the oven and bake for 25 minutes.
I added strawberries to the top prior to baking to add something different, you can add whatever you like or enjoy them as is.