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Brownies are one of Matt’s favorite things in the world. I have been promising him brownies. These were my first attempt and they came out very chocolatey and moist. Not gooey and  fudgy so much as chocolatey and moist with a cakier consistency. The kids really like them. I will try different variations for different textures but these really came out good.

Ingredients:

  • 2 cups almond flour
  • 1 cup baking cocoa powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup coconut oil
  • 1/2 cup honey
  • 1 tsp vanilla
  • 2 eggs whisked
  • 1/4 to 1/2 cup coconut milk
  • 1/2 cup chopped walnuts (optional. Also optional anything else you like in our brownies like organic dark chocolate chips)

Preheat oven to 325

In a large mixing bowl add all the dry ingredients and mix well. In a smaller bowl melt the coconut oil, honey and vanilla. Mix well together and add to dry ingredients. In the same small ball whisk your eggs and 1/4 cup coconut milk together then add to other ingredients. Batter should be thick like regular brownie batter. If you feel it is too thick you can add a little more coconut milk. Taste batter for sweetness etc. These were just sweet enough for me but, everyone has a different sweetness threshold. Remember they will taste a bit less sweet once baked so if you want to add a bit more honey add it now and incorporate well. You can add the walnuts (or anything else you want to add) directly to the batter here. I added walnuts to the  top instead because some of the kids in the neighborhood don’t like nuts.

Pour batter into a 9×9 inch greased baking dish. You can sprinkle some nuts on top too.  Bake on the middle rack for 35-45 minutes or until the center is set and a toothpick comes out clean. Mine took about 45 minutes. I wanted to bake these for longer at a lower temp so I would ensure they were cooked through without burning on the bottom. Once they are done remove from the oven and let cool completely! If you cut it before they are cool, they will fall apart. These came out just sweet enough and very chocolatey. Once completely cool, cut into squares and store in an airtight container. Enjoy!

   

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One Response to “Paleo brownies with walnuts (optional)”

  1. Kathy says:

    They are delicious and moist. My husband couldn’t believe they were wheat-free. I made this recipe into Cheesecake Brownies by combining a tub of cream cheese, 1 egg and some honey. I beat that topping well and swirled on top, baking for the same length of time. They were a hit!

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