It is one of these Sundays. The work pile is sky high. The weather is dreary, cold and rainy, and all the new outdoor cushions only look good, and looking at them has to suffice. Plus, the new work week is near. One day ahead.
With sadness I read this morning that friends from Switzerland had to put down their wonderful dog today. She was hanging in there, loving everyone and life, but had many health problems in her 16th year of life. I spent much time with them when they just adopted her, and fondly remember the days I spent ‘puppy sitting’.
To infuse my day with a little bit of comfort, I baked brownies again. Typically I share my baked goods at work. but these I cut up into bite size pieces, and freeze them. They are really good, right out of the freezer with hot coffee. Or a desert snack.
Chocolate Brownies, almost vegan.
Makes large 17 by 11 inch cookie sheet of brownie, or 2 regular sized brownie pans.
- 4 tablespoons + 4 teaspoons ground flax meal
- 1/2 cup + 4 tablespoons warm water
- 2 cups pure cane sugar
- 2 1/2 cup + 4 tablespoons gluten-free flour (oat, or a glutenfree all purpose flour like Trader Joes)
- 1 1/2 cup almond meal
- 1/2 cup + 4 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1/4 cup unrefined coconut oil
- 1/3 cup buttermilk
- 9 ounces dark chocolate chips, about 1 1/2 cup standard sized chocolate chips
- 4 tablespoon instant espresso powder
- 2 teaspoons pure vanilla extract
- 1 teaspoon almond extract
- Preheat your oven to 325* F and lightly grease the bottom and sides of a 17 x 11 pan. In a small bowl mix the ground flax and water and set aside so that it can thicken and gel.
- In a medium bowl sift and stir together the flour, almond meal, cocoa powder, baking soda, and salt together until fully combined. Set aside.
- Melt the coconut oil and chocolate together in a microwave-safe bowl in 30 second increments —stirring each time, until fully melted. Stir to combine.
- In a stand mixer with the paddle attachment, combine the sugar and the flax mix. Add the instant espresso powder, vanilla, and almond extract until fully combined. Now, add in the melted chocolate/coconut oil mix, mix until fully combined.
- Slowly add in the dry ingredients. Use a spoon, and add spoon by spoon so that it does too much. Keep the stand mixer on low speed. A thick but soft dough will form.
- Spoon the dough batter into the pan and evenly distribute to the edges with a spatula or your fingers. The dough should be very soft and easy to press/spread.
- Place in the center of your oven and bake for ca. 35 minutes. The sides will rise slightly higher than the center. Allow to cool for 30-45 minutes.
- Once cooled it can be cut into bite-sized pieces and frozen.