Almond Flour Brownies
- 1 1/2 cups almond flour
- 1 3/4 cups sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 3 large eggs
- 3/4 cup cocoa powder
- 5 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup walnuts
- FRENCH PANTRY Strawberry Dark Balsamic, reduced
In saucepan, bring balsamic to a boil, then reduce temperature down to simmer. Simmer balsamic for about 10 minutes, stirring continuously until balsamic thickens. When balsamic sticks to back of spoon, the reduction is done. Will thicken as it cools.
Preheat over to 350 degrees F. Place Daisy Mold onto Perforated Baking Sheet and set aside.
In a stainless steel mixing bowl, stir together the melted butter, sugar, salt, vanilla, cocoa and eggs. Stire in the almond flour and baking powder.
Pour batter into the Daisy Mold and spread out. Sprinkle walnuts on top of brownie batter.
Bake the brownies for 33 to 38 minutes, until the top is set; and a cake tester or toothpick inserted into the center comes out clean or nearly so. Remove the brownies from the oven, drizzle reduction on the top of the brownies and cool them for about 15 minutes before cutting.
Once the brownies are cool. cover them tightly in plastic. Store at room temperature.