Update: I couldn't resist making a second batch sweetened with honey. I used 1/4 cup of honey in place of the brown sugar and left out the water. They needed to be baked a little longer (28-30 minutes) but were wonderful. Ideally, I'll try these in the future using unsweetened chocolate and with a little more honey to make them completely refined sugar free. -Maggie (1-30-11)
Based on a recipe I made ages ago and can't find online anymore and these brownies, which are made with buckwheat and sweetened with honey. I would love to try this recipe with honey. When I do I plan on trying it with only 1/4 cup of honey in place of the 1/3 cup brown sugar. Maybe next week...
Makes one 9-inch square pan (9-12 brownies)
3 ounces (~6 tablespoons) coconut oil
4 ounces (~2/3 cup) semi-sweet chocolate chips
1/2 cup flaxseed meal
1/4 cup almond meal
3 tablespoons cocoa powder
1/4 teaspoon fine salt
1/8 teaspoon baking soda
1/3 cup packed dark brown sugar
2 large eggs, room temperature
2 tablespoons hot water
1 teaspoon vanilla extract
-Preheat your oven to 325 degrees F and line a 9 inch square baking pan with parchment paper (or grease and dust the pan with almond meal.)
-Microwave the coconut oil and chocolate together for 30 second increments (1:30 usually does it) until the chocolate is melted. Or you could get out a double boiler and melt the two together that way. Mix the oil and chocolate together and set aside to cool slightly.
-Mix together the flax meal, almond meal, cocoa, salt, and baking soda, a whisk is the best tool for this job. Set aside.
-Add the brown sugar to the oil/chocolate and whisk in. Add in the eggs one at a time and mix well. Add the vanilla and hot water and whisk until smooth.
-Add your dry ingredients to your wet and stir until combined. Pour into the prepped pan.
-Bake for 22-28, until a toothpick test gives you just a few crumbs clinging.
-Cool 10 minutes, slice and serve.