Flourless Date-Chocolate Brownies
You’ve got to try these healthy Double Dark Chocolate
Fudge Brownies. They happen to be perfect for
Passover baking… But the recipe was not intended to
be Passover Brownies. They’re dairy-Free, Gluten-Free,
rich and fudgy. We eat them all year-round. The recipe
happens to be non-gibrokts for Passover.
I’ve never been especially fond of chocolate cake
or brownies until I tried this recipe!
After a day in a container in the fridge, they taste
like the best melt-in-your-mouth chocolate fudge
you ever tried.
They’re not too sweet and gooey, either. You
may decorate the top by pressing on a sprinkle of
chopped walnuts or coconut while hot out of the oven.
INGREDIENTS:
1/4 cup dark chocolate chips or chopped chocolate
(optional, but recommended)
How to Make It
Preheat the oven to 350 F.
Line an 8x8x2-inch baking dish for
a 1 inch thick cake, (or a 6 inch diameter
or 9×5 loaf pan for a 2 inch thick cake).
Line with parchment paper or foil. Butter the
paper or foil. Set aside.
In the microwave, or in a heatproof bowl on
top of a double boiler, place the butter and
chocolate.
Stir frequently until the chocolate and butter
are completely melted and smooth.
Remove from the heat.
In a large mixing bowl, whisk together the sugar,
cocoa powder,
tapioca starch (or potato Starch) and almond flour.
Add the dry ingredients to the melted chocolate
mixture, and mix well to form a lump-free batter.
Add the eggs and vanilla, and beat into the
brownie batter.
Fold in the chocolate chips if using.
Pour the brownie batter into the prepared pan, using
a spatula to smooth the top.
Bake in the preheated oven for 25 to 30 minutes, or
just until the brownies are firm to the touch, and a
tester inserted in the center of the pan comes out
clean. Don’t overbake.
Cool the brownies in their pan on a wire rack.
When you are ready to serve them, invert the pan
over a serving plate, remove the paper or foil, and
turn right side up. Cut into squares and serve.
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