I know that I have probably said this many times before but these brownies are my FAVORITE. Seriously, these are legit fudgy brownies topped with more chocolate heaven (AKA – GANACHE).
These are definitely not for the faint of heart. They are designed for all you true dark chocolate lovers out there who need a serious chocolate fix. Basically me on a daily basis (#reallife).
The base of these brownies is primarily melted chocolate (AKA – heaven). This recipe is really similar to my Oat Flour Brownies. If you have had those then you will definitely love this recipe. Since they are so incredibly fudgy it seemed appropriate to add some pecans to the batter. You can easily swap out walnuts if you prefer those.
Just to make the recipe even more amazing they are topped off with some chocolate ganache. This recipe actually originated from a mistake. I was trying to make some brownies topped with tahini and it SO didn’t work but I didn’t want to waste them. I ended up just throwing together some ganache and topping them off. Put them in the fridge and decided to give them a try a couple hours later and basically heard hallelujah music playing after my first bite. I could NOT believe how good they were.
So I recreated the recipe. Changed a few things, added pecans and now I am posting the recipe for you. Sometimes the best recipes come from mistakes but most of the time the worst recipes come from mistakes. Hah!
Anyway, next time you need some serious chocolate in your life you need to make this recipe. It may just fix some of your problems or at least help you forget about them for a few minutes.
- 14 ounces dark chocolate (65-70%)
- 1/2 cup palm shortening
- 2/3 cup coconut sugar
- 2 tsp vanilla extract
- 3 eggs
- 1 egg yolk
- 1 tsp sea salt
- ½ cup almond flour
- ½ cup pecans, chopped (optional)
- ½ cup coconut cream (thick part on a can of coconut milk)
- 4 oz dark chocolate
- Preheat the oven to 350 and grease an 8x8 baking dish and line with parchment paper.
- Grab a small sauce pan and fill with enough water to cover the bottom of the pan and then place a glass bowl on top as a double boiler. Heat the stove to medium heat and begin warming the bowl.
- Add the palm shortening and the chocolate to the bowl and let the mixture melt and stir frequently.
- Once it has melted take the glass bowl off the heat and mix in the coconut sugar and vanilla.
- Add the eggs and egg yolk to a small bowl and whisk until just combined and then add it to the brownie mixture and mix until just combined.
- Add the almond flour and salt and mix. Stir in the chopped pecans and then pour in to the prepared baking dish.
- Bake for about 35 minutes or until you can put in a toothpick and it comes out fairly clean.
- Let the brownies cool a few minutes and then lift out the parchment lined brownies and let cool on a rack.
- Scoop the coconut cream from a full-fat can of coconut milk and heat over a double boiler or in the microwave. Add the chocolate and stir periodically until melted.
- Once the brownies are cooled to room temperature pour the ganache on top. Let brownies set in the refrigerator until ganache is hardened. Cut and serve immediately or store in an airtight container in the refrigerator.
- I like to store these in the refrigerator so the ganache doesn't get too soft. You can pull them out of the refrigerator about 30 minutes before serving. I personally like to eat them cold.
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