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Ingredients
- 1 1 / 4 cups good quality semisweet chocolate chips
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup coconut palm sugar
- 6 Tablespoons cocoa powder
- 2 Tablespoons corn tapioca or arrowroot starch
- 1 / 2 teaspoon kosher salt
- 1 teaspoon instant espresso powder I used some instant coffee I had in a stix
- 2 teaspoons pure vanilla extract
- 1 1 / 2 cups salted dry roasted peanuts chopped
- 2 Tablespoons corn tapioca or arrowroot starch
- 1 / 2 teaspoon kosher salt
- 1 teaspoon instant espresso powder I used some instant coffee I had in a stix
- 2 teaspoons pure vanilla extract
- 1 1 / 2 cups salted dry roasted peanuts chopped
Ingredients
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Instructions
- Preheat oven to 375. Line a 9 x 13-inch baking dish with parchment paper. It is easier if crumple the paper first. I used wax paper and it stuck to the brownies!!! So I recommend using parchment like Carol suggest! Also, put them in the frig to cool before cutting. They are much easier to cut.
- Place the chocolate chips and butter into the food processor and pulse a few times to roughly combine. Add the eggs, coconut palm sugar, cocoa powder, starch, salt, espresso powder/coffee, vanilla, and blitz until combined. (I mix all my dry ingredients together first) . The batter is lumpy. Spread the mixture into the prepared baking dish. Sprinkle the chopped nuts over the top and gently press into the batter. Bake for 25 minutes or until the batter is set and feels slightly firm to the touch. The outer edges will appear drier than the inside. Let cool and then cut into 1 ½ inch squares.
Recipe Notes
Makes 48 brownies.
Recipe from http://www.simplygluten-free.com
Enjoy the Journey!
XO… Gluten Free Lady
Gluten Free Lady www.glutenfreelady.com
