Yummy Paleo Brownies
Note: There is an optional frosting add-on, if desired, see recipe below for ingredients and directions.
1 1/3 c coconut sugar
3/4 c Dutch-process cocoa powder, sifted
1/3 c coconut flour, sifted
3/4 c + 2 tbsp unrefined coconut oil, melted
3 large eggs, room temperature
1 tbsp vanilla extract
1/4 tsp himalayan sea salt
Preheat oven to 350 °F.
Line an 8"×8" pan with parchment paper.
In a large mixing bowl, add the melted coconut oil, eggs, and vanilla extract, then stir until combined.
In a medium mixing bowl, stir together the flour, sugar, Dutch-processed cocoa powder, and himalayan sea salt. Set aside.
Add the dry mixture to the large bowl and mix with wet mixture until combined, but do not over-mix.
Pour the batter into the prepared 8”x8” cake pan.
Bake for 16-20 minutes or until the brownies appear cooked in the middle.
Allow brownies to cool for 60-90 minutes.
Serve and enjoy as is, or add frosting for an extra sweet treat.
Optional Frosting Add-On:
1 c chopped semi-sweet or dark chocolate or chocolate chips (be sure to use paleo chocolate)
1/4 c unrefined coconut oil
1/4 c coconut milk (not canned)
1 tsp vanilla extract
pinch of himalayan sea salt
Mix ingredients together In a small saucepan over medium-low heat.
Stir until chocolate mixture is melted and smooth.
Let mixture cool for 10-20 minutes so it’s no longer warm but is pourable.
Pour icing mixture over brownies.
Refrigerate pan for 1-2 hours, or until frosting is firm.
Cut into 16 squares, serve and enjoy!