This recipe is an adaptation from Debbie Diamond, sent to me by Andrea Nakahama of ReplenishPDX.com
6 ounces unsweetened chocolate
1 cup coconut oil
4 large eggs
1 cup raw honey
2 teaspoons vanilla extract
1 cup quinoa flour
½ teaspoon baking powder
¼ teaspoon sea salt
¾ cup chopped pecans
high quality unsweetened chocolate, chopped (Ghiradelli makes unsweetened chips)
Preheat oven to 350 degrees. Lightly oil a 9 x 13” baking pan.
Gently melt the chocolate and coconut oil over a low flame. Stir until the chocolate is completely melted and set it aside.
In a large bowl, beat the eggs with a wire whisk. Add the honey and vanilla extract. Stir in the melted chocolate mixture. Sift the flour, baking powder, and salt over the chocolate mixture. Gently fold the ingredients, just until the flour incorporated. Gently fold in the nuts and chopped chocolate. Do NOT over mix. A slightly lumpy texture is ok.
Pour into the prepared pan. Bake for 20 minutes or just until set. (The brownies will have a fudgy consistency). Let cool before cutting into bars.
Yields 24 brownies.