1 1/4 cups semisweet chocolate chips
1 cup softened unsalted butter
4 large eggs
1 cup organic palm sugar
6 tablespoons unsweetened cocoa powder
2 tablespoons cornstarch
1/2 teaspoon kosher salt or sea salt
1 teaspoon instant espresso powder
2 teaspoons pure Madagascar vanilla extract
1 1/2 cups salted, dry roasted peanuts rough chopped
Preheat oven to 375 degrees Fahrenheit. Line a "9x12" baking dish with parchment paper
Put the chocolate chips and butter in the bowl of a food processor and pulse a few times to roughly combine.
Add eggs, palm sugar, cocoa powder, cornstarch, salt, espresso and vanilla and blend until combined.
Expect lumpy batter
Spread the mixture into the baking dish you already prepared with parchment paper
Sprinkle the nuts over the top and gently press into the batter
Bake for 20 minutes or until the batter is slightly firm for the touch
DO NOT OVERCOOK. YOU WANT THE BROWNIES TO BE FIRM YET SOFT WITH A MOIST CENTER
Cut into squares and serve with almond milk....yum!
Recipe by C. Kickinski