Cure for Sweet Tooth Discovered...
Small Batch Paleo Almond Flour Brownies with Raspberries
• Serves: 8 brownies
• Serving size: 1 brownie (based on 8)
• Calories: 189
• Fat: 14.7g
• Carbohydrates: 13.4g
• Sugar: 10.1g
• Fiber: 2.8g
• Protein: 3.8g
Recipe type: Paleo, Dairy Free, Grain Free, Gluten Free, Healthy, Dessert, Brownies
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Small batch almond flour brownies for when you need a sweet treat, but don't want to risk eating the entire pan! These low carb beauties are gluten free, grain free, paleo & dairy free!
• 1/4 cup coconut oil
• 1/3 cup coconut sugar
• 1 teaspoon vanilla extract
• 1 egg at room temperature
• 2/3 cup almond flour
• 3 tablespoons unsweetened cocoa powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 12 Driscoll's raspberries
• For the drizzle:
• 2 tablespoons dairy free or vegan chocolate chips
• 1/4 teaspoon coconut oil
1 Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.
2 Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.
3 Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.
4 If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.
5 To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.