Fudgy Paleo Brownies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs

• Condiments

  • 3/4 cup Honey

• Baking & Spices

  • 2 oz Chocolate, unsweetened
  • 1/2 cup Cocoa powder
  • 1/4 cup Coconut flour
  • 1/2 tsp Salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Drinks

  • 1 tsp Fair trade espresso

Found on jaysbakingmecrazy.com

Ingredients

• 1/2 cup melted coconut oil (I used Nutiva unrefined)
• 1/2 cup cocoa powder (I used Lake Champion)
• 2 oz unsweetened chocolate (I used Sunspire Organic Baking Bar)
• 3/4 cup honey
• 2 eggs, room temperature
• 1 teaspoon vanilla
• 1/4 cup coconut flour (I used Arrowhead Mills)
• 1/2 teaspoon salt
• 1 teaspoon fair trade espresso powder (optional, but recommended)

Directions

• Preheat oven to 350° and line a 9x9 baking pan with parchment paper. Spray with non-stick spray and set aside.
• In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain.
• Take off the heat and stir in the honey. This should cause the mixture to slightly thicken.
• Add in the eggs and vanilla and mix well.
• Add in the coconut flour, salt, and espresso powder. Mix until no dry pockets remain.
• Pour into prepared pan and bake for 20-23 minutes.
• Store in the fridge after the first day to keep fresh.