This divine recipe comes to us courtesy of one of my faves: Karina, the “gluten free goddess”. I think she is fab. You can find her online at glutenfreegoddess.blogspot.com
These were deeply rich, chocolately, and warmed our hearts for Valentine’s Day here at the office! I made the version with eggs, so it was not vegan, but you could easily make it using egg substitute.
5 ounces high quality 70% cocoa dark chocolate (I used Scharffen Berger 70%)
1/2 c organic coconut oil (melt before measuring)
1 c light brown sugar (not packed)
1/2 c almond meal
1/4 c brown rice flour
1/2 tsp fine sea salt
1/4 tsp baking soda
2 large organic free-range eggs, beaten (or the egg substitute equivalent)
1 Tbsp vanilla extract
Optional: 1/2 c chopped pecans or walnuts, and/or dark chocolate chips for the top
Preheat the oven to 350 degrees F. Line an 8 x 8-inch square baking pan with foil and (very) lightly oil the bottom.
Melt the dark chocolate into the coconut oil in a saucepan over low heat.
Using the mixing bowl of your stand mixer, whisk together brown sugar, almond meal, brown rice flour, salt and baking soda.
Make a well in the center and add in the beaten eggs, vanilla, and the melted chocolate mixture.
Beat on low-medium for two minutes. At first it will look thin, but as it mixes, it will thicken up nicely and become smooth and glossy.
If you are adding nuts, stir those in by hand.
Spread the batter into the prepared pan, and smooth over with a spatula. If you like, you can sprinkle some dark chocolate chips over the top (I recommend this!).
Bake in the center of your pre-heated oven for 30 – 35 minutes, until set. The top will crack.
Allow to cool — in fact, chill them for an hour first — before cutting into squares. If you’re like me, and can’t resist a bite right out of the oven, beware they will fall apart on you.