Over the course of the last year, I have become something of an expert at brownies.
Here is one of my recipes, it makes the brownie less damaging,
but the taste is better than most of the brownies I've ever had.
Proportions are approximate.
Scoop a ball of coconut oil with a tablespoon, and put it in a small dish.
Put 1 ounce of baking chocolate on it. Nuke it long enough to to get it
melty, but not so much it's going to cook the egg when you stir it in.
After it's hot, stir and set to the side to cool.
Put in a bowl 1/3 cup flour, 1/3 cup almond meal/flour(same thing), 1/4 tsp baking powder, a handful of coconut sugar
and half as much white sugar, a heaping tblsp or 2 of cocoa (a different brand from the baking chocolate). At the end, adjust the sweetness to taste, you want the mix to
be almost bitter. The trick to deep dark flavor is to use as little sugar as you can.
In another bowl beat two eggs, add a dash of vanilla (the good stuff) and enough
low fat coconut milk to mix it all together. Stir it all together, and cook it in a 300F oven
until you can't hear bubbling.
If you do it right, it will be a deep dark well of chocolate flavor. Something that makes your taste
buds sit on their hind legs and beg for more.
About chocolate, I try to mix chocolates, it's an old chocolate makers trick. I have been using bakers
or ghiradelli baking chocolate, and Hershey's cocoa.
They're good. Droste is a better cocoa, but 3 times the price. And there are some great chocolates
out there, if you are willing to pay the coin. I still use the Droste to make hot cocoa, but now that I
am retired I don't order from gourmet places as much. Try it this way, it ain't bad.