Fudgy Brownies
26 Feb
These brownies are seriously dangerous. They’re too good. I swear, neither one of us could tell the difference between these and “conventional” brownies–except for the fact these don’t make you feel like poo after you eat them. I made 2 batches in two days and….they’re all gone. Oops.
Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.
Ingredients
- 1 c almond butter
- 1/2 c canned coconut milk
- 2 eggs
- 2 t vanilla extract
- 1/4 t salt
- 1/3 c cocoa powder
- 1/4 c sugar (optional)
- 1/3 c chocolate chips (use the highest % cocoa you can find)
- 1/3 c chopped nuts
Method
Preheat the oven to 350°F. Grease an 8 x 8 baking dish.
In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar, and chocolate chips.
Pour into the prepared baking dish and top with chopped nuts.
Bake for approx. 18 minutes.
Made the brownies twice already this week! Really good recipe and definitely better the second time around but I couldn’t even tell you what I did differently. The chocolate chips I used were Ghirardelli’s 60% cocoa which were very very good and rich so I didn’t feel the need to eat multiple brownies. Refrigerate for more fudge-like or leave room temperature for more cake like. I added some cocoa roasted almonds in the second batch, delish! Thanks Megan and Brandon.
i like to freeze them too! a. i don’t eat them all in one sitting and b. b/c they get fudgy to the max! glad you enjoyed!
Brownies = LOVE, I dont even have to try them I know they will be good
Brownies complete! Those are seriously good, now on to roasted sweet potatoes with rains and goat cheese! can’t wait.
we made these with 100% cocoa which were good but a tad bitter, what percentage do y’all suggest? maybe 70%?
all cocoa is 100% b/c it’s just straight powdered cacao beans. the chocolate chips we used were probably somewhere around 60-70%, maybe you used bittersweet?
your right it was 100% chocolate chips we had used the first time, that’s probably why. We made them again last night using 60%, much better.
OMG these look awesome, I am going to make some maybe over the weekend (putting my body into ketosis right now)
Do you have to use sugar? Would honey work as well?
you don’t have to use sugar, but i would recommend using a chocolate chip that’s around 70%–don’t go bittersweet. the bitterness is almost unpalatable without any sweetness. never tried honey, might make the batter a little too wet. let me know if it works.
OK so I just made these and they are awesome, I used sugar like in the recipe. I don’t have a baking dish that size so I decided to use my large muffin tin and bake them for 15 minutes instead. New favourite thing!! Thanks
Just curious as to the nutritional info:
calories?
fat?
carbs/sugar?
protein?
Are these listed anywhere?
I made them and they are delish!
Thanks
glad you liked them! i google-d a recipe nutrition calculator, but because i don’t know if you used sugar (we don’t) or what type of chocolate chips you used (and you don’t get an option with the calculator), i had to make some assumptions.
here’s my recipe assumption:
12 servings
1 cup almond butter
1/2 cup coconut milk
1/3 cup cocoa powder
2 eggs
1/3 cup chocolate chips
Calories
196
Total Fat
17.1g
Total Carbohydrates
9.1g
Sugars
2.8g
Protein
5.1g
i think the carbs may be a bit less, since i couldn’t choose the type of chocolate chip used.