Allergy-friendly Brownies

  • 6 oz. semi-sweet chocolate
  • 6 T coconut oil
  • 1/2 t salt
  • 1/2 C sugar
  • 1 t vanilla extract
  • 2 large eggs
  • 3/4 C almond flour/meal
  • 1/3 C rice flour
  • 1 C walnut or pecan pieces, optional

Melt the chocolate with the oil in a medium stainless steel bowl set directly in a wide skillet of barely simmering water. Stir frequently until the mixture is melted. Stir in salt, sugar, and vanilla. Let it cool. Stir in eggs. Add the almond and rice flour. Add nuts, if desired. Pour batter into a parchment lined 8×8″ pan and spread evenly. Bake at 325 degrees in the lower third of the oven for 20-25 minutes (till toothpick inserted in the center comes out moist but clean).

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