Paleo Baking at Home by Michele Rosen

Author:Michele Rosen
Language: eng
Format: epub, azw3
Publisher: Page Street Publishing
Published: 2020-01-27T16:00:00+00:00

TRIPLE CHOCOLATE FUDGE BROWNIES

Brownies are one dessert that everyone can get excited about, don’t you think Seriously, chocolate actually does win every time, and the more the better when it comes to brownies! Raw cacao, melted chocolate and chocolate chunks make these extra chocolaty with rich flavor and a chewy, fudgelike texture. They’re family approved and perfect when you need a healthier chocolate indulgence.

Yield: 16 brownies

½ cup (48 g) blanched almond flour

¼ cup (25 g) raw cacao powder

¼ tsp baking soda

¼ tsp fine sea salt

4 oz (113 g) unsweetened baking chocolate, cut into small pieces

⅓ cup (83 g) unsalted almond butter

⅓ cup (72 g) refined coconut oil

¼ cup (59 ml) pure maple syrup

⅔ cup (151 g) coconut sugar

1 tsp pure vanilla extract

2 large eggs

⅓ cup (57 g) chopped Paleo-friendly dark chocolate or dark chocolate chips

Preheat your oven to 350°F (177°C) and line an 8-inch (20-cm) square pan with parchment paper on the bottom and up the sides.

In a medium-sized bowl, stir together the almond flour, cacao powder, baking soda and salt and set aside.

In a microwave-safe glass bowl, combine the unsweetened chocolate and almond butter and microwave in increments of 30 seconds, stirring after each increment until smooth.

Add the coconut oil to the chocolate mixture and stir until smooth and melted, then add the maple syrup, coconut sugar and vanilla. Whisk in the eggs, 1 at a time, until smooth and combined. Stir in the dry mixture, then fold in the chopped dark chocolate.

Transfer the mixture to the prepared pan and bake for 16 to 18 minutes, or until just set in the center.

Remove from the oven and allow the brownies to cool completely to room temperature in their pan before cutting into squares (see Note).

Store leftovers, covered, in the refrigerator for up to 5 days.

Note: For cleaner edges and a fudgier texture when cutting them into squares, refrigerate the brownies for 2 hours prior to cutting. This is optional, but recommended for optimal texture.

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