Brownies
- Yield 16 servings
- Prep 5 minutes
- Cook 40 minutes
- Total 1 hour 45 minutes
Brownies sits in the Desserts section of Regbie. The card serves 16 servings. Plan on 1 hour 45 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 1¼ cups coconut sugar
- ¾ teaspoon Diamond Crystal kosher salt
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons coffee, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup avocado oil
- ½ cup dark chocolate chips, ~70% cacao
- ⅔ cup unsweetened cocoa powder
- ½ cup finely ground almond flour
Method
Warm the oven to 350°F with the rack in the middle. Line an 8 x 8-inch metal square baking pan with parchment paper and keep nearby.
In the bowl of a stand mixer fitted with a whisk attachment, combine the coconut sugar, salt, eggs, egg yolk, coffee, and vanilla. Whip on high speed (8 on a Kitchenaid stand mixer) until lighter in color and thickened, about 8 minutes.
While the batter is mixing, combine the avocado oil and chocolate chips in a microwave safe bowl of measuring cup. Microwave the chocolate chips and oil on high for 1 minute and whisk well until smooth. Keep nearby.
Next, sift together the cocoa powder and almond flour. Keep nearby.
When the egg and sugar mixture is finished mixing, reduce the mixer speed to low and pour in the melted chocolate and avocado oil mixture. Increase the speed to medium low and mix until combined.
Turn off the mixer and pour in the sifted cocoa and almond flour. Stir on medium low until incorporated.
Lift the bowl from the mixer stand and use a spatula to stir everything together to ensure the batter is uniform.
Tip the batter into the prepared pan and bake for about 27 to 30 minutes or until the tops are shiny and crackly and a toothpick inserted into the batter comes out with a few crumbs on it. You can also check that the internal temperature is 205°F (96°C) on an instant read thermometer.
Cool the brownie in the pan until room temperature. Once cooled, use the parchment paper on the sides of the pan to remove the brownies onto a cutting board. Slice the brownies into 16 even squares and serve!
Kitchen notes
- Store in an airtight container at room temperature for up to a week.
- Keep a piece of parchment paper between the layers of brownie squares.
- Doubling the recipe?
