Peach-y Brownies !

Saturday morning brownie, anyone? There’s no better time for a big bite of chocolatey goodness — but let’s be real, it’s always a good time to have a brownie! Especially when it comes with a peach.

This weeks mess in my kitchen has to do with millions of peaches ** peaches for me, millions of peaches, peaches for free** Name that 90s tune?! Anyway, peaches + brownies = an obvious pair in my world and I’ve been dying to try this skillet brownie recipe from one of my favorite euro bloggers Milking Almonds. I haven’t baked much with alternative flours, but I’m always down to experiment and try something new! This recipe calls for almond flour and spelt four — two flours I’ve never used before (!!!) — and lots of c h o c o l a t e < 3

  

  

Here’s my modified recipe for those that want indulge this weekend :)

Peach-y Brownies

Ingredients :

– 3/4 C almond flour

– 1/2 C spelt flour

– 4 T cocoa powder

– 5 T butter

– 1 C sugar

– 4 oz chocolate

– 1/2 C almond milk

– 1.5 T chia seeds

– 1 t vanilla

– 1/4 t baking soda

– 1 t cinnamon

– a few grates of whole nutmeg

– peaches!

– sea salt for topping as desired

How – to :

– melt butter and chocolate and set aside

– mix together both flours, cocoa powder, sugar, chia seeds, baking soda, cinnamon and nutmeg

– mix vanilla into melted chocolate/butter mixture

– slowly mix the melted chocolate mixture into the dry ingredients

– mix in chia seeds

– put into a buttered cast iron skillet and bake for 20 minutes at 350 F

** ps you should all take a few minutes to reminisce on this ridiculous 90s gem b/c it’s obviously relevant

 

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