Post by Loupy on Dec 19, 2015 12:20:31 GMT -7
MAPLE PECAN BROWNIES {GRAIN FREE}
By Maven @ www.everydaymaven.com/
Rich and fudgy Maple Pecan Brownies that are grain free and junk free. These grain free brownies are rich, fudgy and not overly sweet. The subtle maple flavor comes through on the end and pairs perfectly with the nutty crunch of the pecans.
Prep: 30 mins
Cook: 55 mins
Total: 1 hour 25 mins
10 Points Plus Per Brownie
Serves: 24
Ingredients
1½ cups raw pecan halves
3 Tablespoons pure maple syrup
pinch sea salt
4 ounces unsweetened baking chocolate
½ pound unsalted butter, room temperature
4 large eggs, room temperature
¾ cup coconut palm sugar
¼ cup pure maple syrup
½ teaspoon instant coffee
¼ teaspoon finely ground sea salt
1 cup blanched almond flour, sifted
1 cup semi-sweet mini chips (see NOTES)
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325F. Grab a baking sheet and line with parchment paper.
Set aside and line an 8x12 cake pan with parchment paper or see NOTES for instructions to use a disposable foil brownie/cake pan (my mom's preferred method).
Mix raw pecan halves with 3 T pure maple syrup.
Pour maple pecans out onto lined baking sheet and sprinkle with a pinch of sea salt.
Toss tray in oven and cook 8 to 10 minutes.
Remove (leave oven on for brownies) and allow to cool on the tray while you prep the brownies batter.
(TIP: These can be made in advance.)
Set up a double boiler and melt unsweetened baking chocolate along with butter.
Once melted, remove from heat and set aside.
In the bowl of a stand mixer (or a mixing bowl to be used with ahandheld mixer), combine eggs, coconut palm sugar, remaining maple syrup, instant coffee and sea salt.
Beat until well mixed, about 2 to 3 minutes.
Slowly pour in melted chocolate while continuing to beat until completely incorporated.
Use a mesh strainer or sifter to gently sift the blanched almond flour into the batter.
Stir with a spatula or wooden spoon until well mixed.
Stir in mini chips and pure vanilla extract.
Pour batter into baking pan and gently tap pan against counter 1 to 2x to get out any air bubbles.
Grab cooled maple pecans and begin placing pecans on top of batter.
Make sure to place them gently so they do not sink or dip down too far into the batter.
You can make any design you want!
Place brownies on middle rack and bake 50 to 55 minutes center feels firm to touch.
Remove to a cooling rack and allow brownies to cool (in pan) for at least ½ hour before cutting.
Once cool, lift parchment paper and transfer brownies to cutting board.
Cut into 24 2" x 2" squares and Enjoy!
NOTES:
I used Enjoy Life Semi-Sweet Mini Chips. They are dairy, soy and nut free. If you can’t find those or can’t find mini-chips and want to use regular size, I recommend cutting the chips to 1/2 or 3/4 cup.
I used an 8 x 12 cake pan. My mom’s trick is that she always buys a disposable foil pan one from the Dollar Store, doesn’t use the parchment paper and then cuts open the sides (since it’s basically thick foil) once the brownies have cooled. She cuts the brownies and then tosses the pan.
Storage: I recommend a serving plate with some tin foil over top. Don’t store in a plastic container or they will get too moist.
By Maven @ www.everydaymaven.com/
Rich and fudgy Maple Pecan Brownies that are grain free and junk free. These grain free brownies are rich, fudgy and not overly sweet. The subtle maple flavor comes through on the end and pairs perfectly with the nutty crunch of the pecans.
Prep: 30 mins
Cook: 55 mins
Total: 1 hour 25 mins
10 Points Plus Per Brownie
Serves: 24
Ingredients
1½ cups raw pecan halves
3 Tablespoons pure maple syrup
pinch sea salt
4 ounces unsweetened baking chocolate
½ pound unsalted butter, room temperature
4 large eggs, room temperature
¾ cup coconut palm sugar
¼ cup pure maple syrup
½ teaspoon instant coffee
¼ teaspoon finely ground sea salt
1 cup blanched almond flour, sifted
1 cup semi-sweet mini chips (see NOTES)
1 teaspoon pure vanilla extract
Instructions
Preheat oven to 325F. Grab a baking sheet and line with parchment paper.
Set aside and line an 8x12 cake pan with parchment paper or see NOTES for instructions to use a disposable foil brownie/cake pan (my mom's preferred method).
Mix raw pecan halves with 3 T pure maple syrup.
Pour maple pecans out onto lined baking sheet and sprinkle with a pinch of sea salt.
Toss tray in oven and cook 8 to 10 minutes.
Remove (leave oven on for brownies) and allow to cool on the tray while you prep the brownies batter.
(TIP: These can be made in advance.)
Set up a double boiler and melt unsweetened baking chocolate along with butter.
Once melted, remove from heat and set aside.
In the bowl of a stand mixer (or a mixing bowl to be used with ahandheld mixer), combine eggs, coconut palm sugar, remaining maple syrup, instant coffee and sea salt.
Beat until well mixed, about 2 to 3 minutes.
Slowly pour in melted chocolate while continuing to beat until completely incorporated.
Use a mesh strainer or sifter to gently sift the blanched almond flour into the batter.
Stir with a spatula or wooden spoon until well mixed.
Stir in mini chips and pure vanilla extract.
Pour batter into baking pan and gently tap pan against counter 1 to 2x to get out any air bubbles.
Grab cooled maple pecans and begin placing pecans on top of batter.
Make sure to place them gently so they do not sink or dip down too far into the batter.
You can make any design you want!
Place brownies on middle rack and bake 50 to 55 minutes center feels firm to touch.
Remove to a cooling rack and allow brownies to cool (in pan) for at least ½ hour before cutting.
Once cool, lift parchment paper and transfer brownies to cutting board.
Cut into 24 2" x 2" squares and Enjoy!
NOTES:
I used Enjoy Life Semi-Sweet Mini Chips. They are dairy, soy and nut free. If you can’t find those or can’t find mini-chips and want to use regular size, I recommend cutting the chips to 1/2 or 3/4 cup.
I used an 8 x 12 cake pan. My mom’s trick is that she always buys a disposable foil pan one from the Dollar Store, doesn’t use the parchment paper and then cuts open the sides (since it’s basically thick foil) once the brownies have cooled. She cuts the brownies and then tosses the pan.
Storage: I recommend a serving plate with some tin foil over top. Don’t store in a plastic container or they will get too moist.
