Daisy Lane Bakery Gluten-Free Brownies (Grain-Free)
RECIPE
Servings 9 | Prep Time 20 min| Total Time 1 hour
INGREDIENTS for the batter
28 grams unsalted butter
1/4 cup water
½ teaspoon instant espresso powder
½ teaspoon fine pink himalayan salt
1/4 cup macademia nut oil
75 g unsweetened cocoa powder
100 grams white sugar
125 light brown sugar
2 eggs
1/2 T pure vanilla extract
1/2 t baking powder
40 g almond flour
15 g cassava flour
20 g tapioca flour
115 g Guittard {46% cacao} Semisweet Chocolate Baking Chips
INGREDIENTS for the topping
1/8 teaspoon pink himalayan salt for sprinkling on top
DIRECTIONS
Preheat oven to 350 degrees F.
Line a 8” x 8” baking pan with parchment paper.
Combine the butter and water and microwave until the butter is melted. Pour into a medium sized mixing bowl.
Add the instant espresso powder and salt, mixing until dissolved. Add the macademia nut oil and whisk together.
Add the cocoa powder, and both sugars; stir until completely combined.
Whisk the eggs with the vanilla and add to bowl, integrating all of the ingredients.
Weigh out and combine the grain-free flours and baking powder and add to bowl, stirring until completely mixed.
Use a rubber spatula to scrape brownie batter into parchment lined pan.
Lightly sprinkle 1/8 t. fine pink himalayan salt over top.
Place pan in oven for 25 - 30 minutes, until a toothpick inserted in center comes out slightly moist, but not wet with brownie batter.
Allow brownies to cool completely in the pan on a wire rack, before cutting to serve.
