Home decorating is one of those things that no one ever mentioned in the list of “grown-up” tasks that would be so hard and so dang frustrating. Had someone told my younger self that as an adult I would spend countless hours trying to figure out paint colors, furniture configurations, and the type of shelving needed in the bathroom, I would have said “No, thanks.” We’ve reached the point in the renovation of the loft that some real decisions have to be made about how the space is going to feel and flow. Unlike an ordinary house where you have clear room designations, what we do in one area of the space seriously impacts another.
It is also a situation where two self-proclaimed stubborn people make zero traction. In a recent discussion about where we were going to put what on the walls, I was out of ideas and at a loss of where to start. Brain-freeze at its best. Neither one of us was suggesting something that the other one liked (aka vehemently opposed), and all I could really think about was, brownies sound really good right now.
To avoid making our super productive brainstorming session worse, I did not voice this aloud, but did proceed to the kitchen and began to bake brownies.
In the midst of avoiding all decisions on the homefront, I realized that I wanted to have a simple, basic, gluten-free and dairy-free brownie recipe here on the site. As with cookies, everyone has a favorite—fudgy, cake-y, dark chocolate, milk chocolate—and I too have my favorite. I tend to lean towards a more fudgy brownie with a touch of cakiness and I think these deliver.
Since these photos were taken, I have learned a couple easy tricks for clean cut brownies and have put them in the recipe below. If only everything could be that easy! Enjoy!
Make a Salted Plains recipe? I’d love to see! Tag your creations on Instagram with #saltedplains!
- 8 ounces bittersweet chocolate (60-65%), roughly chopped
- 8 tablespoons coconut oil
- 3 eggs, beaten
- ½ cup unsweetened cocoa powder
- ½ cup almond flour/meal
- 1 cup coconut sugar
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 1 teaspoon pure vanilla extract
- sea salt for sprinkling (optional)
- Preheat the oven to the 350 degrees Fahrenheit. Grease a 11 x 7 inch glass baking pan with coconut oil and then cut a length of parchment to line the bottom of the pan, with extra hanging over the sides.
- Melt the chocolate and coconut oil in a microwave safe cup or bowl for 30 second intervals. Stir after each interval. Set aside.
- In a small bowl or measuring cup, beat eggs. In a large bowl, add all dry ingredients and whisk to combine. Make a well in the middle of the dry ingredients and add the eggs, chocolate mixture, and vanilla extract. Stir well until lumps have disappeared and the batter appears smooth and glossy.
- Pour batter into prepared pan, sprinkle with sea salt if using, and bake for 26-29 minutes or until a toothpick comes out mostly clean. Allow brownies to cool completely in pan on a wire rack. For best results, chill brownies in the fridge after they have cooled for an hour, or overnight.(Clean cut tips below).
For clean-cut brownies:
Use a warmed knife and wipe the blade after each cut. A reader also suggested a plastic knife works great as well!