Brownies

I actually know someone who doesn’t like chocolate.

Yep.  You read that right.  Doesn’t.  Like.  Chocolate.

Every time I see him, I know I look at him the same way I was looked at years ago when I got a job at a recording studio.  Everyone there was really into music: playing it, making it, writing it.   Pretty much they all lived for music.

On my first day there, one of them asked me what kind of music I liked.

My answer?  Pop?  Nope.  Rock?  Uh uh.  Hip hop?  Nah.  Jazz? No.  All different kinds of music?  Never occurred to me.

Show Tunes.  Yep.  Show Tunes.  That is what I said.

He looked at me as though I said I danced in the graveyard at midnight and practiced  human sacrifice.  He didn’t so much walk away as run.

Show tunes.  What was I thinking?

So although my friend would never say he liked brownies, I’m still sharing the recipe with you.

Ingredients:

• 1 cup almond flour
• 1/4 cup cacao powder
• pinch of salt
• 1 heaping Tablespoon arrowroot
• 1/4 cup date paste (I used Date Lady)
• 1/4 cup maple syrup
• 1 teaspoon vanilla
• 1/2 cup chocolate chips

Directions:

1. Preheat oven to 325.
2. Whisk together almond flour through arrowroot (dry ingredients).
3. In a separate bowl, whisk together date paste through vanilla (wet ingredients).
4. Melt chocolate chips, then whisk into wet ingredients. (I melted them in the microwave: 30 seconds, stir, 30 seconds, stir.
5. Add wet ingredients to dry and stir to combine. The batter will be very thick and dryish.
6. Grease mini-muffin cups with a bit of coconut oil and drop the batter into the cups (I got 18 brownies).  Wet fingers and pat down the brownies to fill each cup evenly.   
7. Bake for 18-20 minutes, then let cool in pan before transferring to rack to cool completely.

Enjoy!