© 2017 by PALEOinheels. All rights reserved.

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CHOCOLATE BROWNIES

SUPER RICH, DECADENT & FUDGY CHOCOLATE BROWNIES. GREAT STRAIGHT FROM THE OVEN, PERFECT THE NEXT DAY

BROWNIES

SERVES: 16 SQUARES

INGREDIENTS:

  • 75g (approx 3/4 cup in solid form) cacao butter

  • 75g raw coconut oil melted, plus extra for greasing (or 75g grass-fed butter)

  • 4 tbsp raw cacao powder

  • 185g (approx 2 cups) coconut sugar

  • 28g (1/2 cup) almond flour

  • 30g (1/2 cup) tapioca flour

  • 2 medium organic eggs

  • 1 medium organic egg yolk

  • 2 tsp organic vanilla extract

DIRECTIONS:

  1. Preheat oven to 180 degrees. Grease an 8-inch square brownie pan with coconut oil.

  2. Combine the coconut sugar, almond flour, and tapioca flour together. Set aside

  3. Using a bain-marie melt the cacao butter. Once melted add the melted coconut oil and cacao powder to the melted cacao butter.

  4. Mix in the vanilla extract

  5. Slowly add the dry ingredients into the wet ingredients and incorporate fully

  6. Add the eggs and the egg yolk to the mixture and mix well

  7. Pour the batter into the prepared brownie pan.

  8. Place into the oven and bake for 18-22 minutes or until the brownies have set and do not jiggle in the pan. You want the brownies to be slightly gooey in the middle but not undercooked.

  9. Remove the brownies from the oven and allow them to cool in the brownie pan for 10 minutes.

  10. Turn out brownies onto a cooling rack and leave to cool before cutting into nine squares

  11. Store leftovers in an airtight container in the fridge for a fudgy consistency or at room temperature to keep them spongy.

 

You should know, if you are able to resist, ‘Next Day’ brownies are intensely rich and ‘fudge’ like. Possibly better than when warm. If you can wait that long!