So, continuing my quest for the perfect brownie, #paleo wise, I offer up this next batch. Though these are scrumdiddlyumptious, I’m still not satisfied. Again, these are really good, just not exactly what I’m looking for. But, that being said, these are close…
10 tablespoons unsalted butter
1 cup Maple Syrup
3/4 cup plus 2 tablespoons unsweetened cocoa powder (I prefer natural but you can use Dutch process)
1/4 teaspoon salt (or a heaping 1/4 teaspoon flaky sea salt)
1 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup almond butter
2/3 cup pistachio pieces (optional)
Position a rack in the lower third of the oven and preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.
Combine the butter, syrup, cocoa, vanilla and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir and incorporate butter until fully melted and hot, not boiling. Remove the bowl from the pan and set aside to cool. This step can be done in the microwave.
Add the eggs one at a time. When the batter looks thick, shiny, and well blended, add the almond butter and incorporate. Stir in the pistachios, if using. Spread evenly in the lined pan.
Bake until a toothpick plunged into the center emerges slightly moist with batter, 30 to 35 minutes. Since I’ve used maple syrup instead of regular sugar, they will take a bit longer to set. I tend to tap the top of the brownies until they feel slightly firm and not squishy. If they feel too squishy, keep them in at 5 minute intervals. When done, let cool completely on a rack.
Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut, devour.
Let me know how you like them…
These brownies were modified from “Practical Paleo”