Paleo Brownies

Sundays. May favorite day of the week. This Sunday, I slept in for the first time in long time and woke up craving something sweet with my coffee. My favorite mornings are the ones where I find the time to make a yummy breakfast. I had some almond flour in my pantry that I had used last month to try to make macaroons; huge failure. I decided to use the almond flour today to make a paleo version of chocolate brownies. They turned out so much better than I had hoped! I topped these with a homemade chocolate frosting. Don't mistake these brownies as "healthy" because they're definitely a gooey fudgey treat, but you can call them a "not so guilty" indulgence. 

Time: 45 minutes

Servings: 12 brownies

Ingredients:

1 cup date sugar (or coconut sugar)

3 large eggs

1/3 cup almond flour

2 tbsp coconut flour

2 tbsp cocoa powder

1 tsp vanilla extract

2 tbsp coffee (or 1 tsp instant coffee and 2 tbsp water)

1/4 cup coconut oil

1 cup chocolate chips

Instructions:

1. Preheat oven to 325 degrees Fahrenheit. In a mixing bowl, combine eggs and date sugar. Mix with hand  beater for about 3-5 minutes, or until mixture becomes light and fluffy and doubles in size. At this point, your batter will be very sticky.

2. Mix in almond flour, coconut flour, cocoa powder, vanilla extract, and coffee. Beat until well combined.

3. In a microwave safe bowl, add your coconut oil and 1/2 of your chocolate chips. microwave for 60 seconds (or until melted), pausing every 10 seconds to mix the chocolate to prevent it from burning. Once melted, add into your brownie batter and mix until combined. 

4. Fold remaining chocolate chips into brownie batter.

5. Line a 6x9 oven-safe dish with parchment paper or grease to prevent batter from sticking. Then spoon in brownie batter and spread out evenly. 

6. Bake at 325 degrees for 35 minutes or until toothpick comes out clean.

7. Allow brownies to cool and top with frosting (optional). Cut into 12 pieces and enjoy!