Fudgey, gooey, chocolatey, goodness in a bite.
I was really happy with the result of these brownies. As you'll read in the directions of this recipe, I actually scooped it up with a spoon when it was too hot to touch and ate it before it was even ready. That's true dedication.
Each bite will have both kids and non-healthy/paleo eaters question every other brownie they've ever tasted and enjoyed.
3 tbsp coconut oil
1/4 C cocoa powder
1/4 C maple syrup
1/4 C arrowroot powder
1 tsp vanilla ext
2 tbsp water
2/3 C coconut sugar (this can be reduced to 1/2 C if preferred)
1 1/2 C almond flour
generous pinch mineral salt
handful chocolate chips for garnish
Preheat oven to 350°
In a sauce pan, melt coconut oil over low heat and combine with cocoa powder and maple syrup
In a small mason jar, add arrowroot powder, vanilla and water and shake until no there are no clumps
Combine coconut sugar, almond flour and salt in a mixing bowl. Pour arrowroot mixture and cocoa mixture in with the dry ingredients and fold in until well mixed.
Pour batter into a 9x9" or 9x6" baking dish lined with parchment paper. Sprinkle chocolate chips over top and lightly press on into batter
Bake for 30 minutes (for 9x9" dish) or 35 minutes (for 9x6" dish). Unlike other brownie recipes, the middle will still be jiggly when they are fully baked
Let the brownies completely cool before cutting into them. They're fudgey and gooey so they will fall apart unload they are cooled. I got impatient and started scooping it by the spoon but you probably shouldn't do that.
Cut into 12 brownies and store in airtight container