Dark Chocolate Macadamia Nut Brownies
Updated: Apr 23, 2020
Best grain and sugar free fudge brownies ever raw cacao, 72% cacao chunks, whole macadamia nuts and a light tissuey top like the brownies you remember.
Grain-free brownies are one of those chocolate treats that are hard to get exactly like their lectin-bomb original. Ooey gooey, fudgy, moist brownies with that magically thin and light papery top that seems to appear from thin air — our old brownies were so easy to make, so why are the grain free versions so hard?
They're not hard once the right combination of ingredients come together. In fact, these lectin free brownies are really quite easy. And I must say, my LFG Dark Chocolate Macadamia Brownies are on point in flavor and texture! Super fudgy, moist, rich and chocolatey with blissful organic raw cacao, and extra flavor explosions inside from 72% cacao chocolate chunks, they're brownies you want to make again and again.
Whole macadamia nuts give them a rich nutty dimension slightly off the beaten walnut path. And let's talk about the top. Now, the brownies you remember always had that magical, light chocolate, crinkly tissue-thin layer. That came from extra moisture in brown sugar which allowed for the tops to form a dry, flaky crust. Well without brown sugar, we can't do that exactly. But we can mimic that light airy top with a "secret" ingredient. Read on to find out what it is.
LFG Dark Chocolate Macadamia Brownies
1/2 C Barney "Bare" Smooth Almond Butter
1/3 C Confectioner's Swerve
2 T Raw Organic Cacao
1 1/2 T LFG Flour Blend*
1/2 t Baking Soda
1 Omega-3 or Pastured Egg Yolk
1 T Organic Cultured Butter Melted
1 t Pure Vanilla Extract
2 T Califia Farms Unsweetened Almond Milk
1/4 C 72% Cacao Chocolate Chunks (I used Simple Truth Organic)
1/4 C Whole Unsalted Macadamia Nuts
*2:1:1 cassava, coconut, and blanched almond flours
Light Airy Top
1 Egg White
1 t Organic Raw Cacao
1 t Confectioner's Swerve
Step 1: Mix Dry and Wet Ingredients
Preheat oven to 350 degrees. Prepare a 9 x 5 bread loaf pan with parchment paper (see image). In a medium bowl, add almond butter, Swerve, raw cacao, LFG flour, baking soda, egg yolk, melted butter, vanilla and almond milk. Stir well with a rubber spatula.
Step 2: Fold in the Chocolate Chunks and Nuts
Add chocolate chunks and macadamia nuts to the brownie mixture. Fold them in with the rubber spatula until they are evenly distributed.
Step 3: Make the Light Airy Top
In a clean medium bowl, add egg white, raw cacao and swerve. Whip with a hand mixer on high until you achieve soft peaks and it looks like a chocolate cloud (see image).
Step 4: Layer in Pan and Bake
Dump the brownie batter into the parchment lined bread pan. Spread the batter to all four sides of the pan and press it into the corners with the rubber spatula. Run the spatula over the brownie batter until it's level and smooth. Next, pour the "chocolate cloud" over smooth brownie batter so that it's evenly covered (see image). Bake for 20-23 minutes or until set. Let cool 10 minutes before lifting the parchment paper with the brownies out of the bread pan.
With a very sharp knife, cut into 12 small brownies. Serve with your favorite milk beverage So good!