Hello there! How has your week been? I won't lie I've definitely had my hand full the last two weeks, so it's been a little quiet on the blog front. But that's just life right? Sometimes things are feeling balanced, and other times...they just aren't. And it is painfully obvious to me this week, as I had a night of total insomnia on Monday, and noticed my cravings for favorite things like coffee and chocolate are at an all time high. SO! All that said I am doing some small things to get back on track. Things like trying to eat quality protein at every meal, limit screen time at night, up my water intake, limit coffee to one latte in the morning with breakfast, and replace sugar with fruits and veggies.
But, not gonna lie, these babies made an appearance this week. They are most favorite dessert lately and I can't stop making them. It's a problem. Fortunately, Nick loves these brownies as much as I do, which means they don't last long around here.
Sometimes life demands brownies. And as far as brownies go, they aren't terrible...I mean it could be much worse. This recipe was original adapted from Elana's Pantry Espresso Fudge Brownies, but her recipe included a full cup (eek!) of sugar. And god knows I do not need espresso in other forms. So after many months of delicious brownie trials, I think I got it down. Almond flour for the base, good fats from coconut oil, a little coconut sugar and high quality dark chocolate = yum. Definitely don't skip on the chocolate - a high cacao content (70% or more) is key and also helps key the glycemic index low. If you can't find good dark chocolate chips, you can always just chop up your favorite dark chocolate bar instead.
And these are fast to make with one pot to clean (added bonus in my book). It only takes about 5 minutes to whip the batter together, and then bake for 11 minutes. I just mix all the ingredients in one pot over the stove, and dump into a baking pan. Pretty easy!
So you have been warned - these are simply delicious, ridiculously easy to make, and might be your new favorite dessert too.
Best Ever Paleo Fudge Brownies
Adapted from Elana's Pantry Espresso Paleo Brownies
Prep time: 5 minutes
Bake time: 11 minutes
- 6 ounces of high quality dark chocolate chips (70% cacao)
- 4 large eggs
- 1/4 cup coconut oil
- 1/3 cup coconut sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup almond flour
- 2 tablespoons coconut flour
- Preheat your oven to 350 degrees and prepare an 8x8 glass cake pan (I grease with extra coconut oil). Grab your hand mixer and get it ready to go.
- In a large saucepan, melt the chocolate chips and 1/4 cup coconut oil over low heat. Stir to combine. Turn off heat.
- In the same saucepan, add the sugar, eggs, and vanilla extract - mix after each addition.
- Add the almond flour and coconut flour last, and mix again until well combined and smooth.
- Pour batter into prepared cake pan, using a rubber spatula to smooth.
- Bake at 350 degrees for 11 minutes. Brownies are done when edges lift away slightly from the pan but the middle is still soft, and a toothpick comes out clean. So depending on your oven, add or subtract a minute or two.
- Cool for at least 30 minutes before slicing (if you can wait that long!)