Sunday Recipe: Chocolate Truffle Brownies

brownie

These are not low fat and they are not low sugar. What they are is the best brownies I have ever made. They also allow for a host of substitutions based on what you have in the house because, to be honest, half the ingredients in my version already are substitutions.

Chocolate Truffle Brownies

Ingredients (all substitutions in directions below)

  • 1 stick of butter, melted
  • ¾ cup of maple syrup
  • 2 large eggs
  • 9 tablespoons of your favorite cocoa powder
  • 3 tablespoons of light olive oil
  • 3 tablespoons almond flour
  • 3 tablespoons coconut flour
  • 2 tablespoons of tapioca flour
  • ¼ teaspoon of baking powder
  • ½ cup toasted chopped pecans

Directions

Preheat oven, or toaster oven, to 350 degrees. Grease or spray a pan about 8 by 8 inches, more or less. You aren’t going to hurt the brownies if you have one of those 8 by 6 toaster oven tins, or if you use the bigger 9 x 9 glass baking dish. It’s all good.

Start with 1 stick of butter, melted. (Or you can use a half cup of light flavor olive oil, or other oil, if you really feel the need to.) I melt the butter by cutting it into tablespoons and microwaving for 2 minutes on 50% power.

Whisk in ¾ cup of maple syrup until you have a nice uniform toffee color. (You can use a cup of sugar instead but it has been my experience that maple syrup has less of an immediate effect on blood sugar. Kids get less crazy.)

Beat in 2 large eggs. (I know there are egg substitutes out there like soaked chia seeds, use what you’ve got.)

If you didn’t use the maple syrup, add in 1 teaspoon of vanilla. (It really isn’t necessary if you use the maple syrup.)

Whisk in 9 tablespoons of your favorite cocoa powder and 3 tablespoons of light olive oil. (This takes the place of 3 ounces of unsweetened chocolate melted and stirred in. I always have cocoa powder and it tastes just as good.)

Now, you need a ½ cup flour total but it can be any flour you like. I have used wheat flour, rice flour, almond flour, coconut flour . . .  for this batch I used 3 tablespoons each almond and coconut flours plus 2 tablespoons of tapioca flour. It makes a rich and satisfying gluten free brownie.

Also, ¼ teaspoon of baking powder is nice, especially if you are using alternative flours, but not essential.

Blend the flour (and baking powder, if using) in with a spatula until just combined.

You don’t want to introduce too much air with the flours or the brownies will not be as dense and moist.

Optional: 1 teaspoon of instant coffee or espresso powder, added in with the liquids. I also like to add ¼ to ½ cup toasted chopped pecans.

Tip for toasting pecans: I like to do these in my toaster oven. Spread pecan halves right side up on a toaster oven tin and toast on light. Wait for them to cool before chopping.

Okay, pour your batter out into the tin and bake for 20 to 25 minutes. 20 minutes gets you something fudgier, but I like mine on the cakier side these days so I go for 25 minutes.

Enjoy!

(They won’t last long.)

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