Ingredients
- 1/2 cup blanched almond flour
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 1/2 tsp baking soda
- 2/3 cup coconut sugar
- 1/4 tsp fine grain sea salt
- 3 oz unsweetened baking chocolate cut into small pieces
- 1/4 cup coconut oil refined to avoid coconut flavor
- 1/3 cup creamy unsalted almond butter
- 1/4 cup pure maple syrup
- 1 tsp pure vanilla extract
- 2 flax eggs: 2 Tbsp ground flaxseed mixed with 5 Tbsp water mixture needs to sit for 15 mins
- 1/3 cup chopped dark chocolate Enjoy Life Dark Chocolate Morsels, or Homemade Chocolate Chunks
- More dark chocolate melted with 1 tsp coconut oil for drizzle optional
Instructions
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Prepare the flax eggs as listed above, allow to sit for 15 mins while preparing the rest of the batter. Preheat your oven to 350 degrees.
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Combine all dry ingredients including the coconut sugar in one bowl, then set aside.
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In a medium saucepan over very low heat melt the baking chocolate while stirring constantly, then stir in the almond butter to combine.
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Remove from heat and allow to cool for a minute, then stir in the coconut oil, then the maple syrup and vanilla, add the flax eggs* and beat until smooth and well combined.
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Stir in the dry mixture until no flour spots remain (if your saucepan was too small you can also stir the wet ingredients into the dry, either way will work.)
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Fold in the chopped dark chocolate (or morsels or chunks), then transfer the batter to a parchment lined 8x 8 inch baking pan, scraping to get all the batter. and bake in the preheated oven for 20-25 minutes or until just set in the center.
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Allow to cool completely to room temp before cutting into squares** Due to the coconut oil content I recommend chilling in the fridge to set prior to cutting. Drizzle with extra melted chocolate if desired.
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These brownies are at their fudgy-est after chilling in the fridge and then allowing to settle back to room temp for about an hour. Store leftovers covered in the refrigerator for up to 4 days, or freeze for later use.
Recipe Notes
* If you wish to make a paleo version with eggs, use 1 egg plus one egg-yolk at room temp and follow the same directions
**Time needed to cool is not included in "prep time"
Nutrition
Calories: 176kcal
Carbohydrates: 15g
Protein: 3g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 116mg
Potassium: 154mg
Fiber: 2g
Sugar: 8g
Calcium: 29mg
Iron: 1.9mg