I had to post about these brownies. First of all, we all know how much I love chocolate and to think of all the chocolate things I can’t enjoy anymore would overwhelm me to depression. That is why I am writing about these brownies, because they are heaven.
The other night for family night my son was in charge of dessert. My kids, being the awesome people they are, always want to make things that I can enjoy with them. So, he picked up my paleo cookbook and thumbed through the pages. It didn’t take long before he was excitedly asking me if we had all the ingredients to make brownies. Sure enough we had everything, with a few minor tweaks.
These brownies were so good none of us could keep our fingers out of them, including my anomaly child who doesn’t even like chocolate. Her and I were fighting over the batter bowl before they even got to the oven! (sometimes mother’s need to make a stand)
Try them for yourselves and tell me what you think!
Almond Fudge Brownies
1 cup Coconut Oil, Organic
1/4 cup Maple Syrup, Grade B (Trader Joe’s)
3/4 cup Coconut Nectar
1 tsp Baking Soda
1 tsp Salt
1/4 cup Cocoa Powder, Organic, sifted
1/4 cup Coconut Flour
12 oz Almond Butter, creamy
1/2 cup chopped raw almonds
2 tsp Pure Vanilla Extract
4 whole Eggs, Pastured
5 oz Semi-sweet chocolate
Preheat oven to 350°F.
In small saucepan, combine coconut oil, baking chocolate, and maple syrup over low heat. Whisk until the chocolate is melted. Remove from heat.
Sift in cocoa powder, stir to evenly combine, set aside and allow to cool completely.
In a mixing bowl, blend eggs, salt, baking soda, and vanilla until combined. Once blended, add in almond butter and continue to blend.
Slowly add in the melted chocolate mixture, continuing to blend. Add in coconut flour and mix until everything is evenly combined. Then pour batter into a lightly greased 9″ x 13″ glass baking dish.
Bake brownies at 350°F for 30 minutes.