Once in a while its so nice to have a chill night in with a few good friends and a bottle of good wine. Of course, what goes well with red wine – dark chocolate – which leads me to my new brownie recipe.
It’s so important to have a good recipe base and then you can add your own spin with different toppings at the end. For example with this recipe, I topped it with some white chocolate chips I had left in the cabinet, but you could also add dark chocolate chips, marshmallows, walnuts, pecans, etc – go wild my friends..
Double Dark Chocolate Brownies
1 stick of unsalted butter
1 bar of dark chocolate
1 cup sugar
1/3 cup cocoa powder
1 cup brown rice flour
2 tablespoons agave nectar
Roughly chop your chocolate bar and add in a bowl with your butter.
You can either melt this together over a double boiler on the stove, or you can just pop it in the microwave. Make sure all of the chocolate melts, so you can whisk the mixture together.
Once it is cool enough to touch, mix together your sugar and chocolate/butter mixture.
Next, drop in one egg at a time and combine slowly. Add in your agave nectar, followed by your dry ingredients (brown rice flour and cocoa powder).
Once combined, line your brownie pan with parchment paper. Make sure to spray your parchment paper so it doesn’t stick.
Spoon in your batter with a flat spatula and spread with a knife.
Top with whatever your heart desires!
Bake on 350 degrees for about 25-30 minutes.