Fudgy Paleo Brownies
Ingredients:
- 8 tbsp Coconut Oil
- 1 tbsp Coconut Cream
- 1 c Coconut Sugar
- 11 tbsp Cocoa Powder
- .5 tsp Sea Salt
- 2 Eggs
- .75 c Almond Flour
Instructions:
- Position a rack in the lower third of your oven and preheat to 350°F/180°C. Line with parchment paper the bottom and sides of an 8x8-inch baking pan. Set aside.
- Add coconut oil, coconut cream, coconut sugar, cocoa powder, and salt to a medium heatproof bowl. Melt over a water bath whisking constantly (or use the microwave, in small increments). You'll want to heat it up until most of the coconut sugar has melted and the mixture is well incorporated. Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 15-25 minutes, or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary from oven to oven (think convection etc), so give them a check from minute 15 the first time around, and remember that you'll brownies will continue to cook while they cool.
- Allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into16 slices. To get extra clean the edges, place in the freezer for 10 minutes prior to cutting.
Nutrition
Calories: 140kcal | Carbohydrates: 12g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 100mg | Potassium: 67mg | Fiber: 1g | Sugar: 6g | Vitamin A: 30IU | Calcium: 19mg | Iron: 0.8mg
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