Karla Salinari

Light, Cakey Brownies (GF)

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Do you prefer a Fudgy Brownie or a Light, Cakey Brownie? I choose cakey and Joe LOVES Fudgy with…wait for it….walnuts (if you follow me on Instagram I talk about Joe’s walnut obsession quite a bit).

Brownies are cool and all but sometimes it’s just too much – too dense and too much chocolate. I know, I know most people will think I’m crazy but it’s how I feel, mmk? šŸ™‚
SOOO I developed the recipe for these Light and Cakey Brownies hoping Joe would change his mind and it worked. He said “these are delicious but you know what’s missing…WALNUTS!” *sigh! Noted for next time, Joe!
Made with natural ingredients like cassava flour (a gluten-free alternative to all-purposeĀ flour) andĀ coconut palm sugar, these little gems make the perfect dessert or snack. Plus they’re better-for-youĀ and insanely delicious.

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Ingredients

1 stick grass-fed unsalted butter

1 cup coconut palm sugar

3 eggs

Ā½ cup cocoa powder

1Ā tspĀ instant coffee

Ā½ Ā tspĀ baking powder

Ā½ cup semi-sweet dark chocolate chips, melted

Ā¾ Ā cupĀ cassava flour

Ā¼ Ā tspĀ xanthan gum

Ā¼ tsp sea salt

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Instructions

  1. Preheat the oven to 350Ā ĀŗF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!

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So now tell me, are you Fudgy? Or Cakey? šŸ™‚

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