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Prep time
10 minutes
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Cook time
20 minutes
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Serves
8
Author Notes
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
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Ingredients
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1/2 cup
unsalted butter, grass-fed if you can
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pinch
sea salt
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1 cup
coconut sugar
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2
large eggs, pasture raised if you can
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1/2 cup
blanched almond flour
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3/4 cup
Blended natural and Dutch process cocoa powder
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1/2 teaspoon
espresso powder or instant coffee
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1 teaspoon
vanilla extract
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pinch
fine grain sea salt
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1/4-1/2 teaspoons
smoked salt
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1/2 cup
or more roughly chopped nuts
Directions
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Pre heat your oven to 325 F and grease a 9 inch loaf pan
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Melt the butter in the microwave for 45 seconds to 1 minute at full power, being careful not to let it overheat.
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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.
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Add in the melted butter, espresso powder, vanilla and fine sea salt. Mix well.
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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.
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Fold in your chopped nuts if you're using them.
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Transfer the batter to your greased loaf tin and smooth out. Sprinkle with the smoked salt.
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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.
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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.
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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...
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