flourless brownies

Hello my lovelies, how are you? How was your week?
Well the weather here has really settle into cold and rainy, pretty much, and it came oh so suddenly. Even the other week I was cherishing the sunshine and questioning when it was time to put away the summer clothes. Autumn came and went and it seems like there was no transition into a new colder season...it just switched automatically, we were taken by surprise and didn't get time to 'adapt' (...oh poor us!).
So, with weather like this all I fell like doing is cooking...oh no, not your usual food stuff as you have to, I mean dessert cooking; and there is no time of day or day of the week defined for that...it's the 'whenever' time is the correct time.
So this week I have already baked a few cakes and desserts (and proudly ate them too!) but still got 'space' in my belly for one more. How about trying these flourless browned butter brownies?!

The original recipe, which I found on the yummy 'top with cinnamon' blog, uses coconut flour instead of traditional flour - gluten free and grain free.

ingredients

1/2 cup (8 tbsp /110 g) unsalted butter

3 oz (85 g) unsweetened baking chocolate, roughly chopped

1/2 cup (125 ml) honey

1 tsp vanilla extract

1/4 tsp salt

2 eggs

1/4 cup (4 tbsp) coconut flour

1/4 tsp baking soda

3 tbsp unsweetened cocoa powder

optional: 3 tbsp chopped walnuts (or other nuts)

method

Preheat the oven to 350 F (180 C). Grease an 8-inch square cake pan with butter. Line the greased pan with a piece of baking paper.

Place the butter into a medium pot and melt over a medium heat. Continue to heat the butter until it foams up and then remove from the heat. Add the chocolate to the pot and stir until all the chocolate has melted and mixed in. Add the rest of the ingredients (except the walnuts) to the pot and stir together until well combined.

Pour the mixture into the lined pan, sprinkle on the chopped walnuts (if using) and bake for 15-20 minutes - it will look set and dry on top but the middle should still be soft. Leave to cool before slicing into 16 squares.

Bon Appetit!!

:: image source and recipe :: top with cinnamon