Forget waiting for flowers; make yourself something nice for V Day: gluten-free sea salt and olive oil dark chocolate brownies with cacao nibs.
Like most gluten-free desserts, this dark chocolate brownie pairs well with a biodynamic port wine, or TOMS shoes and their false sense of bettering the world by buying overpriced, ugly slippers and throwing $20 at a charity one knows nothing about.
I prefer Giuseppes and a glass of iced matcha green tea while I indulge in these.
Clicky-click for the recipe…
- 1/3 cup unsweetened cocoa powder
- 1/2 cupÂ finely ground blanched almond flourÂ (Bob’s Red Mill brand blows;Â JK Gourmet Almond FlourÂ is my fav)
- 1/4 teaspoon fine Himalayan crystal saltÂ (or whatever salt you’ve got on hand)
- 1/4 teaspoon baking powder
- 1/2 cup organic coconut crystals (or sugar)
- 1/3 cup extra virgin olive oil
- 2 large pastured eggs
- 1 bar (3.5 ounces) of 60-72%Â dark chocolate, chopped into small pieces
- 1/2 cup raw cacao nibs (optional, for those who want their brownies a little crunchy and savory)
- Coarse sea salt for sprinkling
- Unsweetened cocoa powder for sprinkling
- Preheat oven to 350 â„‰.
- Grease a 9″ diameter cake (non-stick or lined with aluminum foil).
- In a large bowl whisk together the cocoa, flour, finely ground salt, baking powder, and sugar. Add in the olive oil and eggs. Whisk until there’s no visible flour or large lumps, and then stop. Fold in the chopped chocolate. (So here’s how I really do it: I toss it in all in a food processor.)
- Pour the batter into your pan, shake the pan gently to even out the batter, and sprinkle with coarse sea salt.
- Bake for 8-12 minutes. (Do not over-bake — you want fudgey brownies.)
- Let cool for 30 minutes before lifting the brownies out of the pan with the foil. (Please do as I say and not as I actually do, which is take a spoon to it right away.)
- Dust your cake with cocoa powder.
- Slice and eat.
Heavily inspired by Sarah Cupcake’s recipe forÂ Cocoa Olive Oil Brownies with Dark Chocolate Chunks