Insanely Good Chocolate Brownies

Makes 16

1/3 cup almond flour

1/3 cup brown rice flour

2 tablespoons natural unsweetened cocoa powder

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/8 teaspoon sea salt

8 ounces dark chocolate (68 to 72 percent cacao content), chopped, divided

1/3 cup extra-virgin olive oil

2 organic eggs

1/3 cup Grade B maple syrup

1/3 cup maple sugar

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts (optional), toasted

1. Preheat the oven to 350 degrees. Line an 8-inch square or 9-by-6-inch baking pan with 2 pieces of foil long enough to overlap on all 4 sides. Lightly oil the foil.

2. In a bowl, stir the almond flour, brown rice flour, cocoa powder, cinnamon, baking soda and salt with a whisk to combine.

3. Put half the chocolate in a heatproof bowl set over a saucepan of simmering water. Heat, stirring often, just until the chocolate is melted and smooth. Remove from heat; whisk in olive oil.

4. Whisk eggs in a large bowl until frothy. Slowly whisk in maple syrup and maple sugar until smooth. Add vanilla. Gradually add chocolate, whisking vigorously until smooth and glossy.

5. Add flour mixture; beat for 1 minute. Stir in remaining chocolate and nuts. Scrape batter into the prepared pan; smooth the top.


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6. Bake for 30 minutes (or 25 minutes for a 9-by-6-inch pan) or until a toothpick inserted in the center comes out clean. Cool to room temperature in pan, then cover and refrigerate for at least 1 hour before cutting into 16 brownies. Store in refrigerator up to 5 days or freezer up to 3 months.

Variation: For fudgier brownies, replace the rice flour with almond flour.

-- Reprinted with permission from The Longevity Kitchen by Rebecca Katz with Mat Edelson (Ten Speed Press, © 2013)

Per brownie: Calories 130, fat 9 g (2.5 g saturated), carbohydrates 10 g, protein 2 g, fiber 1 g, sodium 64 mg.