Flourless Blonde Brownies
This recipe would pair nicely with a scoop of my homemade ice cream.
Servings: 8 baking pan
Ingredients
- 1 cup butter melted — pastured butter is best
- 3/4 – 1 cup palm or coconut sugar I used 1 c. this time, but I think 3/4 would be fine from now on, also I'll bet date sugar would work well for those on GAPS, but I haven't tried it.
- 2 teaspoons vanilla
- 2 cups Almond Meal/Flour
- 1/2 teaspoon sea salt
- 4 eggs beaten
- White chocolate chips for the top optional — it's good without (Use organic if you can find them, read more about avoiding GMOs and trans fats in chocolate chips here.)
Instructions
- Mix together everything but the chocolate chips (I mix it right in the saucepan that I melt the butter in so there are less dishes to clean up), pour into a buttered 8″ glass baking pan. Bake @ 325* for 35-40 minutes or until set. (You may even want to let it go longer so the bottom gets a little crispy.) Right after getting them out of the oven, sprinkle on the chips, if desired. By the way, these are delicious without the white chocolate chips sprinkled on top, and I normally wouldn't add those because of all the extra sugar, but it was Megan's special request, and made for a prettier picture, too.