Scared for our country, worried about the unknown, and so incredibly sad for her… we were so close to shattering that glass ceiling. I couldn’t help but wonder that if I felt this way, how must she have been feeling.
Okay, that’s enough politics for the year. Now let’s talk about these brownies! I found this recipe on David Lebowitz’ website. I made some alterations by swapping butter for coconut oil and turbinado brown sugar for white sugar. Although I wasn’t able to achieve that crinkly top, these brownies turned out amazing… crispy on the outside, fudgy on the inside with just the right amount of sugar.
Flourless Walnut Brownies (gluten-free, low-carb)
- Organic Coconut Oil – 1/4 cup
- Ghirardelli Bittersweet Chocolate Chips – 1 cup
- Turbinado Sugar in the Raw Brown Sugar – 3/4 cup
- Organic Eggs - 2
- Pure Vanilla Extract – 1 tsp
- Unsweetened Cocoa Powder – 2 tbsp
- Cornstarch – 1 tbsp
- Salt – 1/4 tsp
- Walnuts – 3/4 cup
- Preheat an oven to 350 degrees.
- Grease a 9x9 pan, place a foil paper on top, and grease the foil paper as well. I just used Coconut Spray to grease.
- On low heat, add coconut oil.
- Once it starts to melt, add the chocolate chips.
- Stir until melted, creamy and smooth. Turn off the stove.
- Add the sugar. Mix well using an electric mixer so the batter is not grainy.
- Add 1 egg at a time. Mix well.
- Now add the cocoa powder and cornstarch. Mix, but do not over mix.
- Add the walnuts. Gently stir.
- This is what you should have.
- Pour batter into foiled tray.
- Into the oven for 30 minutes. Once done, notice the top will be grainy. Once cool, cut into 16 squares.
use white sugar instead of turbinado brown sugar (perhaps the brown sugar is too grainy).
beat the batter longer until it is smooth and thick.
DID YOU MAKE THIS RECIPE?
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I love seeing your creations!