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Brownies are a chocolate lover’s staple, and they’re also notoriously sugary! Here’s my all-around favorite recipe, offering a range of sweetness levels and sugar options that you can adjust as you get used to less sweetness.
1 cup Rorie’s Grain-Free Flour or 1 and 1/3 cups almond flour (or 1 cup spelt, wheat, or gluten-free 1:1 flour)
1 and 1/2 cups Heaven & Earth Coconut Sugar or 3/4 cup date sugar + 1/2 cup maple syrup (for a less-sweet version, use 1 cup coconut sugar or 2/3 cup date sugar + 1/4 cup maple syrup)
1/2 cup unsweetened cocoa, such as Gefen
1/4–1/2 teaspoon baking powder (use less for gooey brownies and more for cake-like brownies)
4 eggs
1 cup Tonnelli Avocado Oil
2 teaspoons pure vanilla extract
chocolate chips, cacao nibs, coconut flakes, or nuts, for garnish
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Coat a nine-inch (23-centimeter) pan with cooking spray. You can use a 9 x 13-inch (23 x 33-centimeter) pan for thinner brownies.
In a large bowl, combine flour, choice of sugars, cocoa, and baking powder. Add eggs, oil, and vanilla; beat by hand or machine until a smooth, slightly runny batter forms. Spread evenly into the prepared pan. If desired, top with chocolate chips, cacao nibs, coconut flakes, nuts, or your favorite combination.
Bake for 35–40 minutes on the center rack. Cool completely before slicing.
Styling and Photography by Sara Goldstein
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