Recipe created by Chef Vanessa Musi
Your favorite brownies, without the guilt! Grain free, gluten free, and dairy free!
PREPARATION TIME : 30 MINUTES
BAKING TIME : 12-15 MINUTES
MOLD : BROWNIE
MAKES: 15 pieces
1 cup almond butter (must be smooth)
83 gr or ⅓ cup coconut sugar
1 large egg, organic pasture raised
¼ cup water
¼ teaspoon fine sea salt
½ teaspoon baking soda (at high altitude use ¼ teaspoon)
30 gr or ¼ cup red cocoa (Chef recommends Santa Barbara chocolate)
29 gr or 2 TBSP collagen (Chef recommends Vital Proteins or Bulletproof)
⅓ cup 70% dark chocolate chopped
1. Preheat the oven to 350 F. Prepare a Silpat Perfect Brownie, put on top of a perforated baking tray like the Silpat Cook N' Cool.
2. In a medium large bowl: with a whisk mix almond butter, coconut sugar, vanilla, egg, and cocoa, collagen, baking soda and salt. Batter will be thick. Mix in half the chocolates and reserve the rest.
3. Pour batter into the Brownie mold with a scoop and fill ⅔ full. Level the batter with an offset spatula and sprinkle the rest of the chocolate. Bake for aprox 12 minutes or until a test toothpick comes out with moist crumbs (not too wet, not too dry) These brownies are a bit tricky to gage the exact time.
4. Remove from oven, leave in the mold for at least one hour before unmolding. These keep well for approximately 3 days in a lidded container or freeze for one month.