Brownies using Almond Pulp (Taken from: bojongourmet.com/2013/12/baked-almond-pulp-brownies)
4 eggs, at room temperature
1 1/4 cups (7 ounces / 200 grams) coconut palm sugar or can adjust the sweetness
1/2 teaspoon fine sea salt/himalayan will do
1/2 cup (4 ounces / 110 grams) extra-virgin coconut oil
3/4 cup plus 2 tablespoons (6 ounces / 170 grams) moist almond or other nut pulp
1 cup (3.25 ounces / 90 grams) raw cacao powder
2-3 tablespoons cacao nibs
Make the brownies:
Position a rack in the center of the oven and preheat to 350ºF (175ºC). Line the bottom and sides of an 8 or 9″ square baking pan with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, whip the eggs, sugar, and salt on medium-high speed until very light and fluffy, 5 minutes.
Meanwhile, gently melt the coconut oil in a small saucepan set over a medium-low flame. Add the nut pulp and stir to combine. Continue to heat, stirring frequently, until the nut pulp mixture is warm to the touch, about 5 minutes. (This prevents the batter from seizing up when all the ingredients are added.) – i’m just mixing the almond pulp with melted coconut oil (room temp)
Turn the mixer to low, and add the nut pulp mixture, stirring just to combine. Sift the cacao powder over the egg mixture and mix on low until just combined; the batter will deflate a lot.
Spread the batter in the lined pan and bake until the brownies are matte on top, slightly puffed, and a tester inserted into the center comes out with a few moist crumbs clinging, 15-20 minutes. Don’t overbake.
Let cool completely, then lift the brownie out of the pan and cut into 16 squares. The brownies keep well, airtight at room temperature, for up to three days.
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