Moist and Delicious Baked Almond Pulp Brownies
Recipe from the bojongourmet.com
Makes 16 (2-inch square) brownies
For the brownies:
- 4 large eggs, at room temperature
- 1 1/4 cups unrefined sugar (such as coconut palm sugar)
- 1 tablespoon vanilla extract
- 1/2 teaspoon fine sea salt
- 1/2 cup extra-virgin coconut oil
- 3/4 cup plus 2 tablespoons packed moist almond or other nut pulp
- 1 cup cocoa powder (I used Hershey’s Cocoa Special Dark 100% cacao)
- 2-3 Tablespoons cacao nibs
Make the brownies:
- Position a rack in the center of the oven and preheat to 350ºF (175ºC). Line the bottom and sides of an 8 or 9″ square baking pan with parchment paper.
2. Using a mixer, whip the eggs, sugar, and salt on medium-high speed until very light and fluffy, 5 minutes. This step is important to follow – make sure you whip for the 5 minutes; set a timer if needed. Stir in the vanilla extract.
3. Meanwhile, gently melt the coconut oil in a small saucepan set over a medium-low flame. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes.
4. Turn the mixer to low, and add the nut pulp mixture to the egg mixture, stirring just to combine. Next, sift the cocoa powder and combine in batter on low setting; the batter may deflate.
5. Spread the batter in the lined pan, sprinkle with the cacao nibs, and bake until the brownies are matte on top, slightly puffed, until a toothpick inserted into the center comes out with a few moist crumbs clinging, 15-20 minutes (my oven took about 26 minutes). Try not to over bake.
6. Let cool completely, then lift the brownie out of the pan and cut into 16 squares. The brownies keep well, airtight at room temperature, for up to three days. Refrigerate or freeze them for a delightful cold chocolate experience!