These brownies are one of my family's favorite desserts! They are moist, chewy, and very chocolatey. You can substitute brown rice flour instead of almond flour,( I do when making them for my daughter who is nut intolerant) although, I think almond flour yields a moister brownie. Give these a try, and feel free to let me know what you think in the comments section :)1/2c. Blanched almond flour ( or brown rice flour )
1/4c. coconut flour ( do NOT sub another flour for coconut flour.....it WON'T WORK)
1/3c. arrowroot powder ( tapioca works fine too )
1/2c. coconut sugar
1/4c. cocoa powder
4 packs of sweet leaf stevia
1/4tsp. sea salt
1/4tsp. baking soda
Wet ingredients:
2 eggs
1/3c. coconut oil
2 tsp. vanilla
1/3c. coconut milk (canned)
1/2c. cooked sweet potato or pumpkin
1/2c. enjoy life chocolate chips (these are the best allergen free chips i've found)
Preheat oven to 350
Combine all the dry ingredients. In another bowl, whisk the eggs and sweet potato or pumpkin together. Melt the coconut oil and add the chocolate chips until melted. Slowly pour the chocolate and oil mixture into the egg mixture. Then add the dry ingredients and stir well. This batter is usually very thick. In my experience, a thicker batter usually means more dense, moist brownies as opposed to cakey and crumby. If you're feelin' froggy and want to add 1/4c. more choc. chips to the batter be my guest! More chocolate is ALWAYS better than less chocolate :) Oil an 8x8 pan and cover the bottom with parchment paper. Bake for 20-30 minutes, or until toothpick comes out clean. I usually take mine out right when the edges are getting crispy and the middle is still a liiiiiiiittle gooey.
