Almond Flour Brownies

5 Tbsp. butter

1 ¾ cup sugar

½ tsp. salt

1 tsp. vanilla

¾ cup Dutch-processed cocoa powder

3 eggs

1 ½ cups almond flour

1 tsp. baking powder

¾ cup chopped walnuts

½ cup dried cherries

Preheat oven to 350°F. Grease an 8″ square pan. In a small saucepan, over medium heat, melt the butter, then add the sugar and salt and stir to combine. Continue to heat just until the mixture is hot but not bubbling; it will become shiny as you stir it. Transfer the mixture to a bowl.  Stir the mixture for several minutes to help cool it down; then let it rest for 10 minutes. Blend in the vanilla and cocoa, stirring until completely combined. Add the eggs and mix until smooth and shiny. Blend in the flour and baking powder. Pour the batter into the prepared pan, spreading it to the edges. Bake the brownies for 30-40 minutes, until the top is set; and a cake tester or toothpick inserted in the center comes out clean. Let brownies cool for 15 minutes before cutting.

*Adapted from King Arthur Flour

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