So. Like, I had this whole clever, thought-provoking post planned out for this brownie recipe.
You catch my drift?
Got a lil distracted.
This recipe is one I have made many, many times over and is my go-to brownie recipe that combines almond and rice flour for a fudgey chewy texture with smooth coconut oil, gooey chia seeds, and rich dark chocolate for the perfect brownie to bite into. A balanced diet is surely a brownie in each hand.
Chocolate Chunk Fudge Brownies
Makes ~12 brownies
- 1 cup raw almonds
- 1 cup rice flour
- 2 T corn starch
- 1 1/2 T chia seeds
- 4 1/2 T water
- 1/2 cup cocoa powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp baking soda
- 1 cup dark chocolate chips (go for quality here…like Ghirardellhi, it’s worth the extra dollar and a half over Nestle PROMISE)
- 3/4 cup coconut oil
- 1 cup brown sugar
- 1/4 cup almond milk (or other non dairy milk)
- 1 tsp vanilla extract
- Pre heat the oven to 350 degreez.
- Begin by putting making an “egg” out of the chia seeds. Combine the seeds with the water and let sit for at least 5 minutes, until it begins to coagulate and become much like the texture of an egg. Set aside.
- Place the almonds in a food processor and pulse into you get a relatively fine flour.
- In a mixing bowl, combine your ground almond flour, the rice flour, corn starch, cocoa powder, salt, cinnamon, nutmeg, and baking soda.
- In a saucepan over medium heat, put in the coconut oil and 1/2 the chocolate chips. Heat until about 2/3 of the chocolate chips are melted. Once this happens, remove from heat and pour in the brown sugar, chia egg, almond milk, and vanilla.
- Mix the wet ingredients into the dry.
- Fold in the remaining chocolate chips.
- Spoon the batter (will be kinda thick) into a glass (9X…) baking dish and bake for 25 minutes.
- LET COOOOOOOOL for at least 1 hour before slicing! This is MANDATORY unless you want crumbly ass brownies. And ain’t no body got time for that.
- Dip in milk. I also consider this step mandatory. Yas….yas i do.