Calling all brownie lovers..... This recipe is just in time for Valentine’s Day and can be made with this gluten-free, grain-free version or you can modify it to suit your needs.
2/3 cup white chocolate chips
1/3 cup Javamelts Mocha Flavored Sugar (no coffee taste - just chocolate)
1/3 cup cane sugar
2 eggs (room temp)
5 tbsp avocado oil
2/3 cup almond flour
2 tbsp Cocoa powder
1 tsp vanilla extract
1/2 tsp baking powder
1/4 tsp salt
6-7 crushed Oreos for the batter, plus a few extra for the top.
Preheat oven to 335. In a small pot, melt white chocolate chips and avocado oil on very low heat until completely combined. Turn off heat, set aside and allow mixture to cool.
In mixer whisk together sugar and eggs for three minutes on low until no longer grainy and a lighter color. (Do not mix any higher than low).
Place all dry ingredients into a glass bowl.
Providing chocolate mixture has slightly cooled, combine into mixer with egg and sugar. Add vanilla and mix on low for 15 seconds.
Add in dry ingredients and mix well with a spatula. Add red coloring at this time and mix well with spatula. Fold in crushed Oreos.
Line a 8 inch baking pan with parchment paper and fold in batter. Place extra crushed Oreos on top of batter and bake for 25-30 minutes.
Recipe and photo credit: Nicole Kendrick @glutenfreeandgolden