- Prep time 10 minutes
- Cook time 20 minutes
- Serves 8
I am legit obsessed with these brownies. They are everything I want, super rich, not overly sweet, high on chocolate and decadent. And they're Paleo. We usually have one warm from the oven, when they're a little lighter and more delicate in texture, and then store the rest in the fridge for cold slabs of chocolate decadence.
A note about cocoa powder. I use two different kinds when I make these. Blending natural and Dutch processed cocoa lends some additional depth to your chocolate, If you don't have both on hand, or can't find a blend (I dig the Saco brand for this) just use the best you've got available. —Beca Servoss
unsalted butter, grass-fed if you can
large eggs, pasture raised if you can
blanched almond flour
Blended natural and Dutch process cocoa powder
espresso powder or instant coffee
fine grain sea salt
or more roughly chopped nuts
- Pre heat your oven to 325 F and grease a 9 inch loaf pan
- Melt the butter in the microwave for 45 seconds to 1 minute at full power, being careful not to let it overheat.
- Combine the sugar and eggs together and mix for 1 minute, or until all the granules have dissolved. If you want to go the extra mile you can take this all the way to the ribbon stage. It makes the brownies a little less dense in the finished product and gives a really crispy top.
- Add in the melted butter, espresso powder, vanilla and fine sea salt. Mix well.
- Add in the cocoa powder and almond flour and mix well. Your batter should go from quite liquid to thick but not stiff as you incorporate the cocoa.
- Fold in your chopped nuts if you're using them.
- Transfer the batter to your greased loaf tin and smooth out. Sprinkle with the smoked salt.
- Bake at 325 until your desired doneness. We usually pull these at 20 minutes, when they are fully set but still 2 or 3 minutes from really fully done. This makes them denser once cooled. If you prefer a lighter texture bake 23-25 minutes.
- Let them cool in the pan for at least 10 minutes so they firm up enough to handle. Then tip them out and cut a few generous slices. When cutting warm they will be very delicate, so only cut what you're going to eat straight away. They benefit from a dollop of whipped coconut cream and some strong coffee.
- Once fully cooled, wrap in plastic wrap and store in the fridge. These keep 5 days but let's be real, they won't last that long...