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I’ve spent the better part of the last three days baking my way through the holiday weekend. With the kitchen remodel just about done, I finally have an oven again. I cannot tell you how good it feels to cook like normal again after nearly eight weeks of preparing food in the basement. Just in time for fall, I’m revved up and ready to get in that kitchen and cook up a storm.
These grain-free brownies were the first treat to come out of the new oven. They are a lighter, more cake-like brownie, not dense and fudgy. There’s certainly a place for ooey-gooey brownies, but I was in the mood for something a bit less heavy.
Ginger and chocolate pair beautifully together. If you’ve never tried this striking combo, you really should. In these brownies, the kick of the ginger is very subtle but adds a mouthwatering layer of spicy flavor that gives them depth. Ginger’s refreshing, fragrant zing perfectly complements the richness and weight of the cocoa powder.
When I’m trying to reinvent an old stand-by recipe for cookies or brownies, I try to think not just in terms of flavor but also of texture. Sprinkling the brownies with sliced almonds before popping them in the oven adds an element of crunch that is otherwise missing from brownies. The almonds also serve a dual purpose as a pretty garnish.
Like I said, I’ve been bit by the baking bug these past few days. Here are a few more tasty-looking baked treats that you might enjoy, too:
- Red Velvet Chocolate Chip Muffins from The Sensitive Pantry
- Zucchini Brownie Cakes with Peanut Butter Frosting from At Home with Gina C.
- No Sugar Oat Drops from Blueberry Girl
Ginger Almond Brownies
Don’t let the long list of ingredients scare you. Most of them are pantry staples. These brownies come together quickly with no special equipment required.
½ cup unsweetened cocoa powder
¼ cup blanched almond flour
¼ cup tapioca starch
½ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon sea salt
¼ cup plus 2 tablespoons dark maple syrup (preferably Grade B)
¼ cup virgin coconut oil, melted and cooled (plus extra for greasing the pan)
¼ cup unsweetened applesauce
2 large eggs
1 teaspoon finely grated fresh ginger root
1 teaspoon vanilla extract
1/3 cup sliced almonds
Preheat the oven to 350° F. Line a 8×8-inch baking dish with parchment paper, allowing a 2-inch overhang. Lightly oil the parchment paper and sides of the pan with coconut oil.
In a large bowl, whisk together the cocoa powder, almond flour, tapioca starch, ground ginger, cinnamon, baking soda, baking powder, and salt. In a medium bowl, whisk together the maple syrup, coconut oil, applesauce, eggs, grated ginger, and vanilla. Using a rubber spatula, stir the wet ingredients into the dry until combined. Pour the batter into the prepared pan. Sprinkle the sliced almonds evenly over the top of the batter.
Bake for about 25 minutes, or until a toothpick inserted into the center of the pan comes out clean and the brownies spring back lightly when touched. Cool completely before cutting into 12 brownies. Store in an airtight container in the refrigerator.
Ingredient Tip: Peel up your root of fresh ginger when you get it home from the store. Then put it in a plastic food storage bag and keep it in the freezer for easy grating whenever you need. Roots stored in the refrigerator will wither up within a few days.
Find more healthy recipes at Slightly Indulgent Tuesday.