I say box brownies because I did a terrible thing. I used a brownie mix, and I did not actually make the brownies for myself. Well, sure, I had mixed up the mix itself a month or so before, so it was all actually homemade, but it is still not the done thing. Then, when I had whipped up my homemade mix, I then did an even more terrible thing. I had actually added some mix ins, and made my own brownie mix taste even better. So now, dear friends, that you know the awful things I have done, I trust you will not thrust my out of your comraderie and thrust me into the dread world of unfollowed bloggers?
Seriously, though, these brownies make me feel like I should be asking someone for forgiveness. I think I should feel bad for eating them, as they are really just that good. Really!
I got the inspiration for a basic brownie recipe at The Gluten Free Goddess, and I just went a little crazy with mix ins and other bits and pieces from there.
(To Put Into Your Pantry For Future Use)
To Bake and Then Eat Now
- Preheat the oven to 350ºF. Line an 8×8-inch square baking pan with parchment paper.
- Melt the dark chocolate and coconut cocoa powder oil in a saucepan over low heat, gently stirring. (Or melt in a microwave safe measuring cup and stir together to combine.)
- In a mixing bowl whisk together the brown sugar, almond meal, sorghum flour, fine sea salt and baking soda. Make a well in the center and add the beaten eggs, vanilla extract and melted dark chocolate mixture. Beat on low-medium for two minutes, until the batter begins to come together. At first it will seem thin, like cake batter, but keep beating until it thickens and becomes smooth and glossy.
- Stir in the nuts by hand and spread the batter into the prepared baking pan. Even out the batter with a silicone spatula.
- Stud the top with some chocolate chunks and press in slightly.
- Bake in the center of a preheated 350ºF oven for 32 to 35 minutes, or until the brownies are set. The top will crack, like a flourless chocolate cake.
- Cool on a wire rack; and remove the cooled brownies from the pan by gripping the foil edges and lifting the brownies out as a whole.
- Chill for an hour before cutting. (Though warm and gooey is really divine, if you don’t mind them falling apart.)