These are the most intense fudge brownies I have ever made. Hands down. Although, I don't make brownies too often, so that may not be saying much. But still. They are incredibly fudgey. Promise.
I won't lie. I have a fairly large sweet tooth. And addiction to chocolate. But when I do make something sweet and chocolatey, I try to do it with my health in mind. All along convincing myself that if it's healthy, it can't possibly be considered dessert. But it is.
However, I can guarantee that these are some of the most healthful decadent dessert brownies you will find - without compromising the essence of what makes a brownie a brownie.
And they are simple enough to make. Gluten and casein free (GFCF) even.
So what are you waiting for?
makes 9-16 brownies
1.25 cups ghee (clarified butter) or butter
1 cup coconut sugar, raw cane sugar or honey
3/4 cup raw cocoa powder
1/2 tsp celtic mineral sea salt
1/2 tsp vanilla
2 organic eggs
1/2 cup organic buckwheat flour or almond meal/flour*
2/3 cup organic walnuts, chopped
Preheat the oven to 325 degrees Fahrenheit.
Prepare a 9"x9" square baking dish by oiling well with butter and cutting parchment to fit in the bottom of the dish. Oil the surface of the parchment paper as well.
In a small pot, melt the butter over low heat. Add the sugar and cocoa powder, stirring until combined. Pour into a medium bowl and allow to cool slightly.
Add vanilla and eggs and stir well to combine.
Add buckwheat flour and stir well for about 2 minutes, making sure to incorporate anything that may have stuck to the side of the bowl.
Fold in chopped walnuts.
Pour batter into the baking dish and spread evenly. Bake for 16-20 minutes or until a knife comes out clean. When done, remove immediately from the baking dish and allow to cool completely before cutting/serving.
*Make your own homemade almond flour by throwing whole raw almonds in a food processor and grinding until you reach a coarse flour consistency. Don't grind too long or you'll have butter!