Grain-Free Maple Butter Brownies

Happy New Year! Happy Birthday to this blog (7 years old!), and Happy Birthday to ME!

I woke up to the smell of bacon today, so I knew it was going to be an awesome birthday. As much as I love to cook, it's really awesome to wake up to someone else making breakfast. That's one of the nicest things about being home. I feel taken care of.

After breakfast I had to adult for a little while and get my eyes checked at the eye doctor. Though I'm a year older, thankfully my very minimal prescription hasn't changed! Plus my new glasses are awesome. One of the pairs makes me feel intellectual, so if I'm not on my A-game one of these days I can sport those bad boys and fake it till I make it.  Tonight is a special dinner out with my family and then I'm going to Baskin Robbins to have one of their 31 flavors since I turned the big 3-1 today!

I hardly ever make sweets on this blog, but my birthday seems like the appropriate time to do so!

I have a lot of dessert recipes I've come up with, but I've never tested of posted them here. One of them is the following recipe, which is loosely based on a non-gluten-free butterscotch brownie recipe I found 2 years ago. One of my most favorite flavors in the world is maple, which is right up there next to chocolate, so its about time for them to be merged into brownie deliciousness!

Maple Butter Brownies
Printable Recipe

1/4 cup coconut flour, sifted
1/4 + 1 tbsp cup cocoa powder, sifted
1/2 tsp baking powder
1/4 tsp salt
1 stick unsalted butter, melted and cooled, plus more for the pan
1/2 cup pure maple syrup
1 tsp vanilla extract
3 eggs, beaten
1 cup chopped walnuts
1 cup bittersweet chocolate chips

1. Preheat oven to 350 degrees F. Grease 8"x 8" square baking pan.
2. In a medium bowl, blend coconut flour, cocoa powder, baking powder, and salt.
3. In a small bowl, blend melted butter with maple syrup, vanilla, and eggs.
4. With a fork or spoon, blend maple mixture into the cocoa mixture until smooth. Fold in walnuts and chocolate chips.
5. Pour batter into prepared pan and bake 30 min, or until the edges start to pull away from the pan slightly and the center is set but still soft. Let rest 10 min before serving, warm, or cool completely and serve.

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