These little gems were the result of an experiment with the coconut flour that I learned about from Elana’s Pantry. The coconut flour or almond meal can be purchased from Bob’s Red Mill. I made these with almond meal as well and they were equally as decadent and lovely.
You need a pastry bag or a large ziplock in order to get these on the baking sheet efficiently. I need to keep mine in the refrigerator at this dry altitude. Make sure to have a glass of milk around as these are super rich!
Brownie Drops, makes 4 dozen
4 ounces butter
12 ounces bittersweet chocolate, chopped
1/3 cup coconut flour or almond meal (you can you regular flour too)
3 large eggs, room temperature
3/4 cup sugar
1/4 tsp. salt
4 ounces chopped almonds (optional)
1/4 tsp. baking powder
Preheat the oven to 350 degrees. I have a convection oven and that was the perfect temperature. Melt the butter and chocolate together over barely simmering water and allow to cool. Place the eggs in a bowl and begin to beat on medium high while adding the sugar. It will take over 4 minutes for the egg and sugar mixture to get really thick and pale yellow. When you remove the beaters the eggs should drop like a beautiful thick ribbon. Add the “flour”, baking powder, salt, vanilla and blend to incorporate. Add the cooled chocolate mixture and let the batter rest for 5 minutes while you gather the rest of your equipment.
Place parchment on 2 cookie sheets and fill your pastry bag or zip lock. I find it easier to have the bag in a tall container so that I can use 2 hands to fill it. Push batter down and if using a zip lock, cut a small hole one corner. Pipe the batter onto the cookie sheets. They don’t have to be more that 2 inches a part. Bake in the center of the oven for 8 to 10 minutes. Remove and allow to cool slightly before removing from sheet.
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