Almond Flour Brownies

I have been on a mission to make an almond flour brownie that isn’t tasteless and dry.  Mission accomplished!

I topped my healthy matcha “freak” shake with these bad boys, and it was soooo good!!

Ingredients:

  • 1 cup almond flour (110 grams)
  • 1 cup organic coconut sugar (190 grams)
  • 1/2 cup Dutch cocoa powder (56 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine kosher salt
  • 2 large eggs , room temperature 
  • 2 tablespoons coconut oil (or butter), melted and cooled slightly
  • 1 teaspoon pure vanilla extract
  • chopped nuts (optional)
  • gold leaf (optional)

Instructions:

  • Preheat the oven to 350ºF and spray an 8″x8″ pan with cooking spray.
  • In a large bowl, whisk the flour, sugar, cocoa powder, baking soda and salt until to combine.  Add the eggs, oil (or butter) and extract together in a bowl.  Add wet ingredients to the dry ingredients  and stir well to form a thick batter. It will be much thicker and stickier than a traditional brownie batter, so be sure to mix well and break up any lumps.
  • Transfer the batter to the prepared pan, then use a spatula to spread the batter evenly into the bottom of the pan. It’s okay if it’s not perfectly smooth, the batter will spread and expand as it cooks.
  • Bake for 25 to 30 minutes.  If using a  9″x9″ pan, the brownies might cook a little faster.  Be sure to keep an eye on them around the 20 to 25 minute mark. It’s normal for the brownies to puff up in the oven, and then deflate slightly as they cool.
  • Let the brownies cool for at least an hour before slicing them into 16 squares.  Store brownies in an airtight container in the refrigerator for 3-4 days (if they last that long).

 

S’more Brownies

When my son was little he loved the 1993 movie “The Sandlot”. Who doesn’t remember the iconic s’more scene between Ham Porter and Scotty Smalls?  Ha-ha!!  Classic stuff!!  Is it just me?  I’m so easily humored!

Ham: “Hey, you want a s’more?

Scotty: “Some more what?”

Ham: “No, no!  You want a s’more?”

Scotty: “I haven’t had anything yet, so how can I have more of nothing?”

Ham: “You’re killing me Smalls!”

Well, needless to say, I love all things “s’more”…. s’more cake, s’more brownies (trust me, you are going to love these!), s’more cookies, s’more cupcakes, s’more doughnuts. I think you get the picture.

I am very excited that s’mores have their very own day!! Yep, that’s right! August 10th is (drum roll please) National S’mores Day!!

I thought I would take this time to share my delicious recipe with you. These brownies, along with their delicious graham cracker crust and toasted marshmallow topping, will take you back to the very first time you had a s’more.  You remember it, right?!  Sitting around the campfire at your campsite?  Talking about your day and telling funny stories?  Laughing so hard you have tears rolling down your face?  Going to bed with the smell of the campfire in your hair?  Ahhh… those were the days! Okay, okay, these are my memories, but when you take your first bite of these yummy confections, think about when you tasted your first s’more.  I hope it makes you smile too!  

Ingredients

Graham Cracker Crust

  • 1 ½ cups graham cracker crumbs (9 full sheets)
  • 2 Tablespoons granulated sugar (16 grams)
  • 6 Tablespoons melted butter
  • 1 teaspoon golden syrup (honey can be used if you can’t get your hands on golden syrup)

Brownie

  • 1 cup butter – melted (226 grams)
  • ½ cup chopped semisweet chocolate (60 grams)
  • ½ cup cocoa powder (50 grams)
  • 1 cup all purpose flour (240 grams)
  • ½ teaspoon salt
  • 2 large eggs
  • 1 ½ teaspoons pure vanilla extract
  • 1 cup evaporated milk (237 ml)
  • ½ cup granulated sugar (104 grams)
  • 1 cup dark brown sugar (198 grams)

Topping

  • 6 large marshmallows (cut into quarters)
  • Chopped semisweet chocolate (optional)

Instructions

Preheat oven to 350. Line 8”x8” pan with parchment and spray lightly with baking spray.

Put the graham crackers in zipper bag and smash with a rolling pin. Go ahead, let them have it. Crush them to smithereens.  Doesn’t that feel better?  Add the sugar, butter and golden syrup (or honey).  Stir until mixture comes together.  Press into bottom of the pan and bake for 10-12 minutes.

In a large mixing bowl stir together cocoa powder, flour and salt. Set aside

In a medium saucepan (over a medium heat) melt the butter and semisweet chocolate together. Remove from heat. Wisk in sugars, eggs, milk and vanilla extract. Stir into dry ingredients and mix until combined.

Pour mixture over the graham cracker crust and bake for 35 minutes. Cake tester should come out clean.  Scatter marshmallows (and chocolate-optional) over the brownie.  Roast under broiler for 2-3 minutes until toasted, or use my favorite tool, a kitchen torch! Cool brownies completely and cut with “hot knife” (Dip knife in very hot water and wiped in between cuts.  This helps make a cleaner cut.)  Store the brownies in an airtight container….if there’s any left!