1/2 cup butter (1 stick)
1 cup bittersweet chocolate chips
1 cup sugar
1/4 cup almond flour
1/4 cup sorghum flour
1 TB coconut flour
1/2 tsp salt
1/4 tsp baking soda
1 TB vanilla extract
Preheat your oven to 350 degrees. Grease an 8x8 inch glass pyrex baking dish with butter.
Melt butter and chocolate over low heat on the stove...stirring frequently. When melted and combined, remove from heat and stir in the vanilla. Mix all other ingredients in your stand mixer using the paddle attachment. Slowly add in the butter/chocolate mixture. Mix on low-medium speed until well combined. Pour batter into greased pan.
Bake for about 33 minutes. Remove the pan from the oven, and place on cooling rack. This is very important...you have to let them cool completely before attempting to cut them!
Notes: I love the crisp shiny top layer on these paired with the fudgy inside. It crackles and breaks as soon as you cut into them, but it makes them look real and homemade. I like brownies to be rich and dense...not cake-like. These accomplish that nicely. Warning...they tend to collapse in the middle as they cool...
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