As you know from the previous post, there was nary a lick of butter in the house for weeks. With no time to visit the shops, I desperately scoured the all-knowing Net to look for baking recipes that required no butter. Lucky for me, I found a GOOD recipe. The brownies were delicious!
Adapted from Scientifically Sweet
300g Icing Sugar, sifted
56g Cocoa Powder, sifted
200g Ground Almonds
1/2 teaspoon Sea Salt
2 whole Eggs + 1 Egg White
2 tablespoons Milk
1 teaspoon Vanilla Extract
56g Cocoa Powder, sifted
200g Ground Almonds
1/2 teaspoon Sea Salt
2 whole Eggs + 1 Egg White
2 tablespoons Milk
1 teaspoon Vanilla Extract
About 200g Semi-sweet or Bittersweet Chocolate Chips, divided
Preheat oven to 160 Celsius. Line the bottom and sides of an 8×8-inch baking tin with parchment paper, letting it hang over the sides of the tin.
Sift Icing Sugar and Cocoa Powder into a large mixing bowl. Add Ground Almonds and Sea Salt. Stir to combine. Add whole Eggs, Egg White, Milk and Vanilla Extract. Stir until smooth. The batter will be thick. Stir through some Chocolate Chips.
Scrape batter into the prepared baking tin, smooth the top and scatter over the remainder Chocolate Chips. Bake until a shiny crust forms and a skewer inserted into the center comes out with a few moist sticky bits, about 30 - 40 minutes.
Cool brownies completely in the baking tin before removing and cutting into squares.
Oh my! These brownies are to die for!!! <3
ReplyDeleteThank you! I fed them to my sister-in-law and she didn't even miss the butter or flour for that matter.
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