Ava requested we make brownies after school today and well, I love an excuse to bake. She loves to bake with me and she likes to experiment with food as much as I do. I add the ingredients and she mixes and tells me what “special” ingredients we are using. I give her choices, she smells, then informs me what to use. Today she wanted chocolate chips on top of the brownies and we used mesquite powder and mucuna powder for additional flavour with a dash of cinnamon.
Mesquite powder has a slightly malt flavour and mucuna powder reminds me of instant coffee. If you do not have either of these items your brownie will be fine without it but you may not need to add the almond milk. Here is some great information on mucuna.
The two food critics called these “the best ever brownies”. We cut these almost right away and they were warm and gooey and fantastic.
Here you go!! Enjoy them as much as my two did.
- 1/2 cup organic butter
- 1/2 cup palm sugar
- 1/2 cup cacao powder
- 2 eggs
- 1 tbsp vanilla
- Melt the butter in a small saucepan and add in the palm sugar, cacao powder. Make sure the butter mixture is not hot before adding in the eggs. Add in the eggs and the vanilla.
To this mixture add in:
- 1 1/2 cups almond flour
- 1 tbsp mesquite powder
- 1 tbsp mucuna powder of cocoa powder
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 2 tbsp almond milk
- Stir until everything is combined and if it is really thick, add a little almond milk. Add chocolate chips to the top.
- Bake at 350 degrees for 20 – 25 minutes. Do not over bake. The brownie should still be soft to the touch.