Super Fudgy Almond and Pecan Brownies

Wednesday, 15 June 2016

I have always been a big believer that warm brownie + vanilla ice cream = the only way to eat brownies. I am not the biggest chocolate fan, so I've always felt that the chocolate-y-ness of the brownie needs the ice cream to cut through it. Plus nuts, of course. 

I've always eaten my brownies that way and I probably wouldn't elect to eat a brownie just by itself. Because I'd be missing the ice cream.

Until one day, I was trying to use up some leftover ingredients and trying to make do without the essentials (it's always flour and butter in this house, there's never enough so I always have to substitute (in this case: cornflour and almond meal for flour; a random mix of nuts; half butter and half coconut oil for the tiniest bit of butter left in the fridge) which usually leads to something either magical or horrible...) and came up with these brownies.

And they are magical.

I cut a small slice when it was fresh out of the oven just to try (I was hesitant about the cornstarch usage and minimal butter) and it. was. delicious.

Super fudgy. Not too chocolatey. Not too sweet. 

No ice cream needed.

I could not believe it. 

I accidentally ate way too much of the pan before I remembered that I hadn't photographed, so I had to make another batch and tweaked the recipe a little bit - but here it is.

I promise that it is delicious, I'm not sure how everything works together and what magical thing happens without the flour situation and butter.. But it does. And I didn't need ice cream with it at all. 

BONUS. These brownies are (accidentally) gluten free! So go nuts ;)

Super Fudgey Almond and Pecan Brownies
  • 1/4 cup cornstarch
  • 1/4 cup almond meal
  • 1/4 cup cacao powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pink salt
  • 1 cup chocolate chips
  • 1 cup pecans, toasted and roughly chopped
  • 1/2 cup sugar
  • 3 tablespoons butter
  • 3 tablespoons coconut oil
  • 1 tsp vanilla bean paste
  • 3 eggs
  1. Preheat oven to 180C and grease and line a brownie tin with baking paper.
  2. Melt the butter and coconut oil in a microwave in 10 second bursts in the microwaves. They should be liquid, but not bubbling. Set aside to cool.
  3. Combine the dry ingredients together in a large bowl. Mix well and make small well in the middle of the dry ingredients.
  4. Crack the eggs and vanilla into the well and whisk until combined.
  5. Add in the butter and coconut oil mixture and mix well.
  6. Pour mixture into tin and bake for 25-30 minutes or until a skewer inserted into the middle comes out clean. 
  7. Cut into squares and serve.

Let me know if you try it and what you think!
xx gee

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