Hellllooo! How are we today?!
It is super mega ultra hot in Texas. Well, at least for me. I’m a real weenie when it comes to the heat. It’s just…you can’t do anything when you’re hot, you know? Well, other than stay inside in the AC. But when it’s cold you can cozy up with sweaters and blankets and when it’s hot you just…melt and sweat and cry. (Crying optional.)
Enough about the weather. I have exciting news!!!
WE’RE MOVING TO BOSTON!
Remember this post?! Brief summary: Brig is going to dental school, and that dental school is Tufts University in Boston! We have an apartment squared away just north of the city and are so. stinking. excited. We have three weekends left in Texas and then the craziness ensues! Sophie and I are headed back out to Chicago for a little over a week, then to Boston where we’ll meet up with Brig, then dental school starts, and then Sophie and I are going to Utah for my grandparents’ 50th wedding anniversary-reunion-celebration. It is going to be absolute mayhem, but fun mayhem 🙂 I’m reeeeally gonna get this flying-with-a-baby thing down pat! By the end of the summer we will have flown 8 times!
Okay, now let’s really get down to business – BROWNIE BUSINESS. (The best kind, IMHO.)
I am so so so so so so so so so excited about these paleo brownies. They have been METICULOUSLY tested to ensure absolute perfection. I have literally never been so absolutely confident in a recipe as I am in these. Honestly, people. They are perfect. I would be content if this was the only brownie I ate for the rest of my life — normal, gluten-y ones included! Seriously! And that’s saying something, because I always think something could be made better. They are perfectly moist, fudgy, and decadent. And BONUS: they’re ONE BOWL (!!!) and supa fast. Like in-your-oven-in-15-minutes-fast!
I loved being able to create such a rich, sweet brownie with more wholesome ingredients – obviously they’re still a treat, but one that’s a little easier for your body to handle & recover from 🙂 You won’t even be able to tell the difference in taste, promise.
*Please know that if you substitute any of the ingredients, I cannot guarantee the result. As mentioned previously, I worked really hard to make this recipe just the way it is and if you, for instance, substitute coconut flour for almond flour, it will NOT turn out.*
- ¼ c coconut oil, soft but not melted
- ¼ c almond butter, unsweetened & unsalted
- 3 eggs
- 2 T nut milk, like almond milk or cashew milk
- 1 c coconut sugar
- 1 t vanilla
- ¼ t fine sea salt
- 1½ c almond flour, not almond meal - I tested this recipe with Bob's Red Mill brand & Trader Joe's brand, and both worked great
- ¾ c cacao or cocoa powder
- 1 t baking powder
- ½ c mini semi-sweet chocolate chips (I used Enjoy Life Foods, which are dairy-free)
- Preheat oven to 350. Spray an 8x8 pan with baking spray.
- In a large bowl, whisk together coconut oil, almond butter, eggs, nut milk, coconut sugar, and vanilla, until smooth.
- Add in the salt, almond flour, cocoa powder, and baking powder, and mix with a spatula or wooden spoon until thoroughly combined. Fold in the chocolate chips.
- Spread evenly in the 8x8 pan and bake for 20-22 minutes, until set but still a little gooey in the middle. Let cool on a wire rack.