We kind of laid low on Superbowl Sunday this year.
Nothing to fancy.
Coloring + Church + homemade brownies + naps + SUPER BOWL!
My hubby says it the BEST Sabbath day of the year, even if our Chicago BEARS did not make it.
Anyway, I have a couple of different Brownie recipes that I love.
Here is the one I did tonight.
BEST GLUTEN FREE BROWNIES
1 cup gluten free flour blend (Pamela’s, King Author, or Cup for Cup blend)
1 cup + 2 tbsp. grass-fed butter or coconut oil
3/4 cup of honey (depending on how sweet you want it)
2 pastured eggs
3/4 cup cacao powder
2 tbsp. water
1/2 tsp. sea salt
2 tsp. real vanilla
Optional: Half cup of chopped pecans or cacao nibs for topping
-Preheat oven to 350 degrees.
-Grease a 8×8 glass pan
-Pour the butter/coconut into the bowl. You can use a stand mixer or an electric mixer.
Add the honey and cacao powder and beat until smooth and creamy.
-Add the salt, water, and vanilla.
-Add the eggs, one at a time, mixing in between each addition.
Add gluten free flour blend and mix very well (add chocolate chips and nuts here if you desire or save for topping).
-The batter will be thick!
-Pour into prepared (greased with coconut oil) 8×8 pan and use a sturdy spatula to spread mix over pan.
-Bake for 30-35 minutes until toothpick inserted comes out clean.
Let cool, then cut into 2 inch squares.
We poured some raw milk over ours! Delish!