EID MUBARAK EVERYONE!
Round 2 In A Very Chocolatey Eid presents us with some Very Chocolatey Brownies.
I needed to find a recipe that capitalized on the chocolate-part because my latest ingredient obsession is the darkest of dark chocolates.
I’ve only recently realised that I do tend to over-commit to new ingredient discoveries. It hit me when I bought 1 kg of almonds as a direct result of the success of last week’s Chocolate Cake. I mean, it was a really good cake.
These brownies were so chocolatey that Mama Fizzle of all people thought it was, wait for it, too chocolatey. Nope didn’t see that coming did you. Mama Fizzle, who will eat the burnt part of anything because she likes bitter things, thought my brownies were too chocolatey.
It’s ok, these were objectively really good. Ahem, objectively. Admittedly too crumbly fresh out of the oven, but I probably overbaked them. Also once they have been adequately refridgerated, the texture is more like cold fudge – without actually being fudgy though. Just very chocolatey.
I found this on Perchance To Cook and probably messed with the instructions a little more than I should have.
- I melted 200 g of 100% Dark chocolate
- And mixed in ½ cup of coconut sugar, and about 1/3 cup coconut oil which was mostly to compensate for replacing the honey with sugar.
- Beat in 2 eggs and 1 tsp vanilla
- Mix the dry ingredients: 2/3 cup almond flour, ¼ tsp baking soda and ½ tsp salt.
- Mix it all together and bake for 10-15 mins on 165 degrees. 15 mins was actually too long for me but oven standards need to be taken into account.
To complete our Chocolatey Eid Saga after yesterday’s Chocolate Almond-Butter Balls, you can expect one more Eid contribution from me. I’m leaving the best for last so everyone, be excited.