Almond Fudge Brownies - Paleo
- Number of Servings: 30
Ingredients
1 cup Coconut Oil, Organic 1 cup Maple Syrup, Grade B 1 tsp Baking Soda 1 tsp Salt 1/4 cup Cocoa Powder, Organic, sifted 1/4 cup Coconut Flour 12 oz Almond Butter, raw, crunchy and unsalted 2 tsp Pure Vanilla Extract 4 whole Eggs, Pastured 5 oz Bittersweet Chocolate
Combine coconut oil, baking chocolate, and maple syrup on low heat in a small saucepan until the chocolate is melted.
Remove from heat.
Sift in cocoa powder, stir to evenly combine, then allow to cool completely and set aside.
Preheat oven to 350°F.
Blend eggs, salt, baking soda, and vanilla in a medium sized mixing bowl.
Once smoothly blended, add in almond butter and continue to blend.
Slowly add in the melted chocolate, continuing to blend.
Add in coconut flour and blend until mixture is evenly combined.
Pour batter into a lightly greased 9" x 13" glass baking dish.
Bake brownies at 350°F for 30 minutes.
Serving Size: 30 2 inch pieces
Number of Servings: 30
Recipe submitted by SparkPeople user EKANE1985.
Remove from heat.
Sift in cocoa powder, stir to evenly combine, then allow to cool completely and set aside.
Preheat oven to 350°F.
Blend eggs, salt, baking soda, and vanilla in a medium sized mixing bowl.
Once smoothly blended, add in almond butter and continue to blend.
Slowly add in the melted chocolate, continuing to blend.
Add in coconut flour and blend until mixture is evenly combined.
Pour batter into a lightly greased 9" x 13" glass baking dish.
Bake brownies at 350°F for 30 minutes.
Serving Size: 30 2 inch pieces
Number of Servings: 30
Recipe submitted by SparkPeople user EKANE1985.
Nutritional Info Amount Per Serving
- Calories: 208.5
- Total Fat: 17.8 g
- Cholesterol: 28.7 mg
- Sodium: 89.3 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 2.2 g
- Protein: 5.0 g
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