INGREDIENTS:
NUTRITIONAL FACTS:
DIRECTIONS:
BROWNIES
Step 1
Preheat oven to 300F and grease a 9x13 inch baking pan well.
Step 2
In a large bowl, whisk together the almond flour, sweetener, cocoa powder, baking powder and salt.
Step 3
In a medium saucepan, melt butter and unsweetened chocolate together over low heat, stirring until smooth. Add to almond flour mixture.
Step 4
Stir in eggs and vanilla extract until well combined. Add just enough water to make the batter pourable. Pour batter into prepared baking pan and smooth the top.
Step 5
Bake 20 to 30 minutes, until just barely set in the center. Less for more fudgy brownies, more for darker brownies.
ALMOND JOY FILLING
Step 1
In a medium saucepan over medium heat, bring cream to a simmer and cook 2 minutes. Remove from heat and stir in sweetener and almond extract. Sprinkle surface with xanthan gum and whisk vigorously to combine.
Step 2
Stir in shredded coconut. Let mixture cool 5 to 10 minutes and then spread over cooled brownies. When cool, place almonds evenly in 6 rows (5 almonds across).
CHOCOLATE GANACHE
Step 1
In a medium saucepan over medium heat, combine cream and sweetener. Bring to just a simmer, then remove from heat and add chopped chocolate and vanilla. Let sit 5 minutes and then whisk until smooth.
Step 2
Pour evenly over the top of the filling and spread to the edges. Refrigerate until set, about 1 hour.
Step 3
Cut into 30 bars.
Makes 30 brownies
