Chocolate Bread

I tried this easy recipe for Almond Butter Bread recently and it was a bit dry for me and a little bland. However, I thought it would make a great fixer upper.

I picked up some MaraNatha Dark Chocolate Almond Spread and made another batch.

It is as good as any chocolate cake I’ve ever made. Not too sweet and moist enough to hold together.

Thanks to John & Miriam for sharing the original recipe with me.

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Chocoholic

Hi, my name is Lehnanne and I am a chocoholic.

I love chocolate. I adore dark chocolate. Give me a square of a great small batch dark chocolate with that unmistakable SNAP and I am a happy girl. Since taking several food items off my personal menu I have been a little lost when it comes to brownies. My Grandma Puttick made a mean brownie that was the perfect texture – not too cakey not too fudgey – complete with a chocolate buttercream frosting. *drool*

I have yet been able to duplicate that delicious bit of my childhood but I have come as close as I can with this recipe and still fit into my jeans.

I like to use Bob’s Red Mill Almond Meal/Flour and
NOW Foods Erythritol granules.

Print Recipe
Almond Flour Brownies
They do have a tendency to stick to the pan *see image* - so I recommend lining the pan with parchment and a bit of coconut oil.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
brownies
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
brownies
Ingredients
Instructions
  1. Preheat your oven to 350 degrees. Grease 8x8 pan and place parchment paper in pan.
  2. Mix together the almond flour, salt, cocoa powder, and baking powder and set aside.
  3. Melt 1/4 cup of chocolate chips (I use the microwave and a small bowl) with the butter In a large bowl beat together the eggs, erythritol, vanilla. Slowly pour the melted chocolate and butter into the egg/sweetener mixture while whisking until fully incorporated. Remember not to go too fast so that the raw eggs do not cook upon contact. Add the melted chocolate mixture in with the dry ingredients and mix completely.
  4. Pour the batter in an 8 x 8 pan. Sprinkle the top with the remaining chocolate and gently press it into the batter.
Recipe Notes

You can add nuts or more chocolate chips - it really just depends on your tastes. I always serve warm with NSA ice cream or fresh whipped cream.

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