First things first folks, a note on the title…
I was going to call this recipe Decadent Chocolate Brownies, but, on a whim, looked up the word decadent in the dictionary. See, I have this tendency to throw words out there that I’ve heard all my life. I know the context they <usually> are used in and the general idea behind the word, but sometimes I’m surprised when I look them up. Well, decadent was one such surprise and, since I didn’t want to deceive my readers into thinking I’m giving them a recipe for brownies that were in “the process of falling into an inferior condition or state, deteriorating or decaying”, I chose a more appealing word and one that doesn’t so readily come to mind, or didn’t until today – ambrosial. The definition is a favorable fit for these chocolatey brownies – “exceptionally pleasing to taste or smell; delicious or fragrant. Worthy of the gods; divine.”
So there you have it!
I don’t believe you’ll find an easier recipe for brownies, so without further ado I bring you…
1 c. butter or coconut oil
1 c. sucanut, organic cane sugar or coconut palm sugar
1/2 c. unsweetened cocoa powder
1 T. vanilla
3 T. coconut or almond flour
1 c. chopped nuts (optional)
1 c. dark chocolate chips (optional)
- Heat oven to 350 degrees.
- Melt butter in a medium sized sauce pan. Remove from heat and add sugar, cocoa powder and vanilla. Whisk until smooth.
- Add eggs and beat to combine. Stir in nut flour and then nuts and chocolate chips.
- Pour into a buttered cast iron skillet, 12 muffin cups, or a 9×9 casserole dish. (For easy greasing, place a small amount of butter in your dish and put in the heating oven for a few minutes until the butter starts to melt. )
Bake the skillet sized pan for 20 minutes.
Bake muffin tins for 15 minutes.
Allow to partially cool to avoid burning your tongue and enjoy with whipped cream or ice cream.
Can someone explain to me why decadent ever became a popular word to describe food?