Cook’s notes: I adapted this recipe to use a brownie pan from Wilton. I like the way it makes individual brownies with edges. If you don’t have one, use a 9-inch square pan. I was surprised by the divots in these brownies, but a friend pointed out it was perfect for whipped cream. The flavor is amazing. The maple syrup seems to deepen the chocolate flavor. I may not go back to traditional brownies after tasting these gems.
8 oz. semisweet chocolate chips (by weight)
1/2 cup virgin coconut oil
1/4 cup pure maple syrup
1/2 teaspoon salt
1/4 teaspoon baking soda
1-1/4 cups almond flour
Preheat oven to 350F. Lightly coat a brownie baking pan (with individual wells) with cooking spray.
Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 30 seconds on High. Stir after heating. Repeat two more times. Stir constantly until completed melted.
In the bowl of a stand mixer, beat eggs completely. Beat in maple syrup, salt, and baking soda. Blend well, then beat in almond flour. Add the melted chocolate mixture to the egg mixture and combine completely.
Scoop the brownie batter into the prepared pan. Bake at 350 for 20 minutes. Check for doneness with a toothpick.
Cool the brownies in the pan on a rack for a few minutes. Let cool on a rack for about 1 hour.
Source: Adapted from PCOS Health Coach