Paleo Double Chocolate Brownies
Brownies are an easy and decadent dessert. I love them just out of the pan or even better with a little vanilla almond milk ice cream. I appreciate this paleo version because although they are still a rare treat they don't make me feel sick after I eat them! It's no fun eating a treat only to feel bad later.
You can use this recipe and adjust it to your taste by adding a few chopped nuts if you like. Me, I like just the straight up chocolate. I'm a purist when it comes to my brownies, I like them rich and chocolatey.
Last week I had picked up some local sea salt butter from Naked Cow Dairy and a few of my absolute favorite chocolate bars from Manoa Chocolate. Note: when I use this specific type of butter and chocolate I leave the sea salt out of my batter. https://www.nakedcowdairyhawaii.comhttps://manoachocolate.com
Double Chocolate Brownies
Paleo Double Chocolate Brownies
Ingredients
- up dark chocolate chunks or chips
- 1/2 cup ghee or butter
- 3/4 cup almond flour
- 1/4 cup unsweetened cacao powder
- 1/2 tsp cinnamon
- 1/4 tsp sea salt
- 1 cup coconut sugar
- 1 tsp vanilla
- 2 large eggs (room temperature)
Instructions
- Prepare an 8x8 ceramic or glass baking dish with a teaspoon of oil line with parchment paper. Heat oven to 350 degrees.
- In a double boiler melt the chocolate and ghee/butter over low heat. Stir frequently and only heat until all chocolate is melted. Remove from heat.
- In a medium bowl mix the almond flour, cacao powder, cinnamon, and salt. Stir until combined.
- In a small bowl mix the sugar, vanilla, and eggs. Stir until combined.
- Pour the liquid mix into the dry mix and stir just until it is combined.
- Once the melted chocolate has slightly cooled stir that in the batter. Be careful not to overmix. If you want to add nuts you can do so now, about ½ cup chopped nuts of your choice.
- Bake for 30-32 minutes, until a toothpick comes out clean. Let cool on the counter before cutting or you can refrigerate them for a few minutes to help them cut easier. Put in an air-tight container for up to 2 days or freeze for up to 2 months.
