So here is my first seriously edited photo on my new mac book pro. I bought it on Friday night after my Dell caught yet another virus and we have both been limping through life for the past two weeks. Even if these brownies tasted like crap I think I would have posted this recipe anyhow just because I love the way the picture looks. (BTW, they are fab!) So there were tiny crumbs all over the plate and I just made them disappear. I can’t imagine what photography would be like when I actually stop using my iphone and buy a camera. That is my next big business expense, but since I bought lots of prep stuff for my winter cooking classes already this month too, I need to spread things out a little bit. I keep telling my husband that I am a start up and to be patient, but well, he just keeps shaking his head. He knows that I am so passionate about what I do that I will do what I need to to make my business work!
I am still not a established enough paleo baker to post my own recipes. This is from Danielle Walker’s first cookbook, Against All Grain. The only substitution I made was to change the sweetener from honey to maple syrup. I also doubled the recipe so that they would be really thick and cake-like.
Cake Brownies – By Danielle Walker
Prep Time: 15 minutes
Cook Time: 30 – 35 minutes
Servings: 24 nice sized brownies
- 1 cup palm shortening (I use Spectrum brand in a tub)
- 6 ounces unsweetened chocolate
- 10 eggs
- 1 1/2 cups maple syrup (maybe a few tbsp. more if you like really sweet brownies) or honey
- 2/3 cup coconut flour
- 1/2 cocoa powder
- 1 tbsp. vanilla (I used double strength)
- 1 1/2 tsp. baking soda
- dash of sea salt
- 2/3 cup mini chocolate chips (I used Enjoy Life)
- Pre-heat the oven to 325 degrees. I usually bake on convention, so I reduced the heat to 315 about half way through.
- Grease a 9 by 13 baking pan with palm shortening.
- In a double boiler, melt the shortening and unsweetened chocolate, being careful not to let it burn.
- In a large bowl, combine eggs, maple syrup or honey beat well with a hand or standing mixer.
- Add the coconut flour, cocoa powder, vanilla, baking soda and salt and continue beating until smooth.
- Add the melted chocolate mixture on medium until batter thickens, about 15 seconds.
- Stir in the chocolate chips by hand.
- Pour the batter into the greased pan, smooth and spread it evenly with a spatula. Definitely make sure the like the spatula when you are done, as the batter is delectable!
- Bake for about 30 – 35 minutes. Check with a toothpick to make sure it comes out clean.
*Note – I turned the oven off after 35 minutes and let the brownies stay in for another 5 minutes. When they cooled, they had the perfect consistency.