Happy Thursday! Marc and I arrived to Pittsburgh last night to spend some time with his family before our big move to Hawaii(!!). It has been quite some time since we have visited so I’m extra excited to see everyone and hang out with our sweet little nieces!
Today I’m sharing the most delicious chocolate filled dessert, just in time for Valentine’s Day. I have made these gluten free brownie sundaes a few times now for different occasions and have received rave reviews from both friends and family. Only a few of them knew they were GF and the others couldn’t tell the difference! The fudge-y soft center and sea salt topping make these extra decadent and rich. Delicious by themselves but out of this world good when topped with a big scoop of ice cream and a drizzle of coffee liquor…
The absolute perfect dessert to finish off Valentine’s Day!
– 1 cup dark chocolate chips
– 3/4 cup raw sugar
– 1/2 cup walnuts, chopped
– 2/3 cup almond flour
– 1/3 cup brown rice flour
– 6 tablespoons coconut oil
– 2 eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 teaspoon sea salt (to sprinkle over mixture before baking)
– Vanilla ice cream (I used vanilla coconut milk ice cream)
– Coffee liquor such as Kahlua
– 1 cup dark chocolate covered espresso beans, chopped
– Heat the oven to 35o degrees and line a small pan with parchment paper.
– Using a large double boiler, melt the chocolate chips and coconut oil together, add salt. Once melted remove the double boiler and let cool. Add in vanilla extract and sugar. Mix well. Stir in eggs one at a time.
– In a separate bowl combine dry ingredients then add to wet mixture. Fold in walnuts.
– Mix well and pour into prepared pan. Smooth evenly and sprinkle over sea salt.
– Bake for 30 minutes or until a toothpick comes out clean. Let cool.
– Serve brownies with a scoop of ice cream and a tablespoon amount of coffee liquor drizzled over the top. Sprinkle with a handful of chopped chocolate espresso beans.