How is it possible that something this delicious isn't unhealthy? Give this recipe a try!
- 8 TBS coconut oil + 1 TBS coconut cream
140-200g xylitol powdered erythritol or coconut sugar if paleo*
- 80 g cocoa powder
- 1/2 teaspoon kosher salt
- 2 eggs at room temperature
- 70 g almond flour
- Position a rack in the lower third of your oven and preheat to 180°C. Line with parchment paper the bottom and sides of a 8x8-inch baking pan. Set aside.
- Add coconut oil and coconut cream, sweetener, cocoa powder and salt to a medium heatproof bowl.
- Melt over a water bath whisking constantly (or use the microwave, in small increments). Heat it up until most of the sweetener has melted and the mixture is well incorporated (note that erythritol, unlike xylitol, won't dissolve much at this point).
- Remove from heat and allow the mixture to cool slightly.
- Add one egg at a time, whisking well after each one until completely incorporated. The texture should appear smooth, with all the sweetener dissolving into the mixture. And if using erythritol, and your batter ends up too thick, you may want to add an extra egg. Just be sure not to over-whisk, or your brownies could end up more cakey rather than fudgy.
- Add the almond flour, whisking vigorously until fully blended (about a minute).
- Bake for 15-25 minutes or until the center is just set and a toothpick inserted in the center comes out moist. This really does vary from oven to oven, so check on them in 15 minutes, and remember that they will continue to cook while they cool.
- Sprinkle with grated hazelnuts (optional) and allow to cool completely on a rack. Lift brownies using the edges of the parchment paper and cut into desired size (we do 16!). To get extra clean edges, place in the freezer for 10 minutes prior to cutting.