I especially like them warm with ice cream. Because brownies! And ice cream!
We've been wanting to try baking with almond flour so Lily made these brownies from a paleo recipe she adapted from Elana's Pantry. Gluten free! [We assume no regular flour in the almond flour....]
Lily's GF Brownies
1 cup almond flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup cocoa powder
1 cup sugar
7 medjool dates with pit removed
1/2 cup butter, melted
1 tsp vanilla
Preheat oven to 350. Pulse the dry ingredients in food processor. Add the dates, pulse until in small pieces. Transfer mix to a bowl or stand mixer. Add eggs, butter and vanilla and mix together with mixer until just combined. Bake in greased 8x8 dish for 30 minutes or until done.
These brownies are dense and fudgy - exactly the way I like them. They didn't have a 'date-y' flavor like some things flavored with dates do. The almond flavor balances the dates nicely. I didn't think that either the almonds or the dates overwhelmed the chocolate flavor at all. I loved these!