OMG – the best brownies I ever tasted! These dark chocolate babies are moist, chewy, and will satisfy the most serious chocoholic craving. They’re easy to make, extremely fudgy, and taste even more luscious with Paleo Mocha Buttercream Frosting. Like all my desserts, these are Paleo, free of gluten, grains, dairy, sugar, and processed ingredients. They won’t raise your blood sugar or cause weight gain if you use the suggested low-carb ingredients. I like my brownies moist and chewy, so be careful to not overbake them, or they may dry out. They’ll seem wet, but they continue to bake after they’re out of the oven. When I make fudge brownies we each eat one and then freeze the rest, otherwise the temptation is too great. Then we pull them out whenever someone needs a special treat. You can store them in the refrigerator for 5 days, or freeze up to 3 months. A food processor is easier but not required. This recipe makes 24 – 36 rich brownies, depending on how you cut them. Try them and let me know how you like them!
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon Mt. Hagen organic decaffeinated coffee crystals
- 1/2 teaspoon unprocessed salt
- 2 cups sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/4 cups raw honey, or your favorite sweetener.
- 1/2 cup almond butter
- 1/4 cup coconut oil or grass-fed ghee
- 3/4 cup or 170 grams coconut butter (If mixing by hand, soften the coconut butter gently by placing it in a warm place. If using a food processor, you can weigh it and put it in if it is solid.)
- 1/2 cup pure cacao powder
- 1 cup coarsely chopped walnuts, soaked and toasted if possible (See All About Nuts)
- Preheat oven to 350º F. Line a 9 x 9-inch square pan with parchment paper so it hangs over the sides like handles. (I use photo clips to hold it in place.)
- In a food processor or mixing bowl, add the eggs, vanilla, coffee powder, salt, and sweetener. Mix well until smooth.
- Add almond butter, coconut oil, and coconut butter. Mix well again until smooth.
- Add the cacao powder, and mix again. The batter will be very thick. Pulse in the nuts briefly, or mix them in by hand, so they remain in large chunks.
- Spoon into the pan and bake 20 – 22 minutes. Do not over-bake or they will be dry and hard. Chill 2 hours for easier slicing. If you cut when hot, they may be crumbly, and that’s ok too!