Brownies!!!

They are AMAZING!!!!!!

Everyone unanimously agreed, these are a keeper!  It only took me three tries to find a good brownie recipe. I'm more limited than most, as I cannot use nut flours for general baking.  Christian and Justin both have tree nut allergies, so if I want them to be able to eat something I have to be sure it is nut free.  Nut flours are more conducive to baking.

This recipe is from Paleo Indulgences.  

Decadent Brownies

Step 1
2 oz. dark chocolate, chopped
3 TBS full-fat coconut milk
1/4 c. Unsweetened cocoa powder
3 TBS coconut oil, melted

Step 2
3 TBS arrowroot starch, may sub tapioca
1/4 c. Coconut flour, sifted
1/4 tsp baking soda
Pinch of sea salt

Step 3
1/2 c. pure maple syrup
1/4 c. olive oil
2 eggs, whisked
1/4 c. canned pumpkin

Preheat oven to 350*.

Place all the Step 1 ingredients in a small saucepan over low heat until melted.  Remove from heat.

Place all the Step 2 ingredients in a medium bowl and whisk to combine.

Add the Step 1 chocolate mixture and all the Step 3 wet ingredients to the Step 2 dry ingredients.  Blend well with a hand mixer.  (I used my KitchenAid.)

Pour batter into a greased 8x8 glass baking dish. Bake 25 minutes, or until a toothpick inserted in the center comes out clean.

Cool completely on a wife rack.  Cut brownies into squares  and enjoy!

Store leftovers (ha!) in an airtight container up to 2 days or freeze up to 3 months.


I think she is nuts.  There aren't any leftovers!!