These brownies are incredible. While this recipe calls for no-sugar-added chocolate chips, you are very welcome to use the sugar-sweetened option if you choose. These treats will be delicious either way. Like nuts in your brownies? Simply add 3/4 cup of your favorite chopped variety. These brownies freeze well, but definitely taste best when fresh.
Barb's HTB brownies
Makes 16 squares
Cook time 35 minutes
INGREDIENTS
- 6 Tbsp butter
- 8 oz. no-sugar-added chocolate chips (stevia or monk fruit or coconut sugar)
- ½ cup coconut sugar
- ¼ cup monk fruit
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 large eggs, cold
- 3 Tbsp Himalayan Tartary Buckwheat Flour
- 3 Tbsp gluten-free flour
METHOD
- Line an 8-inch square pan with aluminum foil, bottom and up the sides too. Preheat oven to 350 F.
- Bring a small amount of water in a large frying pan to a simmer. In a medium glass or stainless-steel bowl that will fit in the pan, melt the butter and chocolate, stirring occasionally.
- When mixture is smooth and completely dissolved, remove from heat and stir in the coconut sugar, monk fruit, salt and vanilla. Then add 1 egg, completely mixing it in. Add the second egg and mix well. Stir in flour and mix well with a spatula until the batter is quite smooth and doesn’t stick to the sides of the pan.
- Scrape batter into prepared pan, spreading evenly but with some swirls.
- Bake 30-35 minutes until toothpick in the center is no longer gooey.
- Cool on a rack and remove the brownies from the pan by lifting the foil ends.
