Guys, would you believe me that if I tell you that these Maple Almond Meringue Brownies are as devilishly chocolatey as mouthful their name is? Let’s just say that you would! And what if I tell you that these are paleo, gluten-free, refined sugar-free and still so moist that you can’t even tell, would you still? Even if you wouldn’t want to, let me tell you that these are the real deal, no BS! I baked a good big batch today morning, and I have been reaching out for a couple of spoonfuls of these from the fridge, every next hour. I generally don’t fall for some rubbish chocolatey dessert very easily but these ones definitely have my heart. Because they have that utterly dark chocolate flavor that could satiate your chocolate cravings for a very long time and are full of all the good ingredients you could ever ask for. I wouldn’t mind gorging on them while I happily continue with my regular nutrition plan. So, I won’t blabber anymore much about how good these are because they truly are! And you’ve got to try them pretty soon, like real soon! Happy weekend folks!
- 200 gm dark chocolate, 70% cacao solids, chopped into bits
- 4 tbsp extra virgin coconut oil
- 2 eggs
- 1/3 cup pure maple syrup
- 1 tsp vanilla paste
- 80 gm almond meal
- 15 gm cacao powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 90 gm egg whites
- 1/2 cup pure maple syrup
- a pinch of salt
- Preheat oven to 180 degree C. Lightly spray a square baking pan or a skillet and keep aside.
- In a microwave safe bowl, melt together half of chocolate and coconut oil and mix together well. Let it cool down a little.
- In another bowl, whisk together eggs and maple syrup until thick and ribbon like consistency. Whisk in vanilla paste. Gently mix in the chocolate and coconut oil mixture.
- In another bowl, sift together almond meal, cacao powder, baking soda and salt. Add dry ingredients to the wet ingredients and mix until just combined. Fold in the remaining chopped chocolate.
- Pour the mixture into prepared pan or skillet and bake for about 20-22 minute or until centre is just set.
- Meanwhile the brownies are baking, prepare meringue. Heat the maple syrup till it reaches 40 degree C. Whisk egg whites and salt to soft peaks using a hand mixer. Gradually add heated maple syrup while continuing whisking the egg whites, until they become really glossy and hold strong peaks.
- Once the brownies are baked, spread the meringue over baked brownies using a spoon or a piping bag. Use a blow torch to lightly toast the meringue or broil under hot grill for about 4 minutes, until meringue is golden.