Fudge like brownies with a rich chocolaty flavor and a hint of ginger combined with a nutty crunch. Cut into little cubes for a quick chocolaty fix also great paired with coconut ice cream.
Yield: 16 brownies
1 cup (175 g) over 80% chocolate, cut into small pieces
¼ cup (55 g) Italian butter, softened
¾ cup (144 g) Monk Fruit Sweetener (using spice grinder to make into powder)
1 tsp almond extract
½ tsp sea salt
2 large eggs
2/3 cup (75 g) blanched almond flour
1/3 cup (40 g) tapioca starch
3 TBL of ginger paste (using a zester)
Optional: 1 cup chopped toasted walnuts or toasted slivered almonds
Generous sprinkle of cayenne powder (if you like a little kick)
1 tsp of any other extract like cherry or orange for additional flavor
Preheat oven to 325 F (170 C) and line an 8×8 inch baking pan with parchment paper.
Measure monk sugar “powder – use a spice grinder”.
In a double broiler, melt the chocolate and butter, mixing together until smooth. Remove from heat and using a spatula and pour into a medium size mixing bowl. Stir in monk sugar powder, salt, ginger paste, and almond extract. If you are using another extract flavor, you may add it here at this time as well. Allow the mixture to cool slightly.
In a new bowl, lightly whisk the eggs, and then add the almond flour, tapioca starch. Then combine all the ingredients together and mix.
If you want to have a little kick to the brownies, you may add a generous sprinkle of cayenne powder. Add toasted walnuts or toasted slivered almonds at this point and fold into batter. (Note: without toasting it adds too much moisture)
Pour batter into the prepared baking pan. Bake for 30 minutes or until inserted toothpick comes out clean.