Archive for the 'brownies' Category

Almond Flour Brownies

Remember when I said that the coconut flour brownies were my favorite? Well, they are still amazing, but these almond flour brownies are my new favorite! Unbelievably delicious. I promise you will not miss the white flour at all – feel confident serving these to guests whether they eat paleo or not!

Almond Flour Brownies
slightly adapted from Wannabe Chef Evan

3/4 cup almond flour
1/4 teaspoon salt
2 tablespoons cocoa powder
1/2 teaspoon baking powder
3/4 cup sucanat (you can use regular sugar)
3 large eggs
1 teaspoon vanilla
1 teaspoon instant coffee granules
1/2 cup butter (I use pastured)
3/4 cup chocolate chips

Preheat oven to 350 degrees.
Mix together the almond flour, salt, cocoa powder, and baking powder and set aside. In a separate bowl, melt together 1/2 cup chocolate chips with the butter. White the chocolate is melting, beat together the eggs, sucanat, vanilla and coffee granules. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact. Pour the chocolate mixture in with the dry ingredients and mix completely. Pour the batter in an 8 x 8 pan. Sprinkle the top with the remaining chocolate and gently press it into the batter.

Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.


Coconut Flour Brownies

I can’t take credit for these amazing brownies – original recipe is here. I made only minor modifications. These are the most delicious, dark chocolate brownies ever! I will never make another brownie for myself ever again!

Coconut Flour Brownies
from Always Order Dessert (below with minor modifications)

1 cup coconut flour
2/3 cup good cocoa powder
¼ cup semisweet chocolate chips
¼ teaspoon salt
1 tablespoon baking powder
¾ cup butter
1/4 cup olive oil
3 extra large eggs
1 cup lukewarm water
1 tablespoon white rum
1 tablespoon vanilla extract
¾ cup grade A maple syrup

Preheat oven to 350 degrees.

Mix the coconut flour, salt, cocoa, and baking powder. Set aside.

Cut butter into chunks and place in a small saucepan over medium heat. Stir until melted then add the chocolate chips and mix just until they soften. Quickly remove from heat and continue stirring until everything is combined. Let cool.

In a medium bowl, beat the eggs and maple syrup. Add the oil, rum, and vanilla followed by the cooled chocolate butter mixture.

Slowly pour the wet ingredients into the dry. The coconut flour tends to suck moisture quickly so don’t worry if the batter clumps. Use the lukewarm water to loosen it up by drizzling a little bit at a time until it is all absorbed but the batter is still wet. If you need to, add up to ¼ cup more water.

Pour the batter into a 8” square baking pan lined with parchment paper.

Bake for 30 minutes until the top is dry to the touch and the batter is firm.

Remove from the oven and let cool for a few minutes before lifting the parchment paper to remove the brownies from the pan. Slice and eat right away for a warm, cakey brownie or let sit over night for a firmer fudgier one.

I put these in the refrigerator  over night and the next day they were like big squares of fudge. Amazing!

Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
July 2018
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