Double Fudge Almond Butter Brownies (Grain Free & Paleo

• Produce

  • 1/3 cup Cocoa powder or raw cacao powder, unsweetened

• Refrigerated

  • 1 Egg plus one egg yolk

• Canned Goods

  • 5 tbsp Coconut milk, organic

• Condiments

  • 7/16 cup Almond butter, creamy
  • 2 tbsp Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 cup Coconut sugar, organic
  • 1/2 cup Enjoy life brand dark chocolate morsels
  • 1 Optional mini chocolate chips to top
  • 1/8 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 Cuporganic coconut oil

• Other

  • 2oz unsweetened baking chocolatecut into pieces

Found on paleorunningmomma.com

Description

Ingredients

• ½ cup blanched almond flour (I loveAnthonys Goods)
• ⅓ cup unsweetened cocoa powder or raw cacao powder
• ½ tsp baking soda
• ⅛ tsp sea salt
• 2oz unsweetened baking chocolatecut into pieces
• ¼ cuporganic coconut oil, melted and cooled
• ¼ cup creamy almond butter
• ½ cup organic coconut sugar
• 2 tbsp pure maple syrup
• 1 tsp pure vanilla extract
• 1 egg plus one egg yolk
• 5 tbsp organic coconut milk, blended before using*
• ½ cup Enjoy Life brand dark chocolate morsels
• 3 tbsp creamy almond butter
• Optional mini chocolate chips to top

Directions

• Preheat your oven to 350 degrees and line an 8 x 8 baking dish with parchment paper.
• In a medium bowl, combine cocoa powder, almond flour, baking soda and salt an set aside
• Over very low heat on the stove in a medium saucepan, melt unsweetened chocolate with coconut oil and almond butter and stir until smooth and combined.
• Remove from heat, and immediately whisk in coconut sugar, maple, and vanilla
• Whisk in egg and egg yolk until creamy looking, then stir in dry mixture to fully combine. spread evenly in 8 x 8 inch dish and bake 15 minutes or until just set.
• Cool completely (its okay to refrigerate) then top with fudge topping and referigerate to firm.
• In a very small saucepan, heat the coconut milk over low heat until it begins to bubble, remove from heat and stir in the chocolate chips to melt until shiny. Stir in the almond butter and whisk until very smooth. Spread over the cooled brownies and top with mini chocolate chips if desired.
• Refrigerate until firm before cutting into squares and serving. Store leftovers in the fridge or freezer. Enjoy!