This is for any other ‘chocoholics’ out there 🙂
These delicious energy boosting ‘Paleo’ brownies are ‘to die for’!! And there is a secret ingredient. That makes them extra special!!
This recipe has PURE coffee supplement in the recipe. It blends in beautifully with the chocolate for the most scrumptiously delicious tasting brownie.
Instead of experiencing the usual sugar crash after a classic dessert, you get to tackle your day with a stimulating Paleo’ chocolate coffee brownie thanks to this energy boosting formula. To read more about the coffee supplement, read about the ingredients here: product page.
Some tips on perfecting the ‘Paleo’ crackle-top brownie:
For that perfect brownie crackle on top you need to create air bubbles in the batter. That can be achieved by beating the eggs and coconut sugar on high for several minutes. The mixture will become fluffy and increase in volume. This is an important step.
To make the perfect brownie, dark chocolate gives the best flavour. The coconut sugar gives enough sweetness so you won’t need sweetened chocolate already but if you prefer using stevia sweetened/sweetened chocolate, go ahead.
To achieve that extra fudge factor, fold in unsweetened chocolate chips into the batter once the batter is combined.
- 3 eggs
- 1/2 cup coconut oil
- 1/4 cup almond flour
- 3 tbsp gluten free spelt flour
- 2 tbsp cacao powder
- 1 cup coconut sugar
- 2 tbsp perk coffee supplement (mix 1 scoop with 2 tbsp of water)
- 5.5 oz chocolate (unsweetened/stevia sweetened)
- 1/3 cup chocolate chips (paleo/stevia sweetened)
- pinch of salt
Preheat oven to 325 degrees Fahrenheit. Line a 9 inch brownie pan with parchment paper.
In a small sauce pan heat coconut oil and chocolate over low heat until fully melted and combined. Set aside.
In a medium sized bowl mix eggs and coconut sugar with a hand mixer. Beat on high for about 3-5 minutes until eggs mixture has become fluffier. With a spatula stir in almond flour, spelt flour, cacao, Perk coffee and salt. Carefully stir until combined.
Add in cooled coconut oil/chocolate mixture and stir until combined. Fold in chocolate chips.
Pour batter into the parchment paper lined brownie pan and bake for about 35 minutes. Test batter with a toothpick. You should see moist crumbs.
Take out of the oven and let cool. Cut into either 9 or 16 squares (your choice!). Enjoy while still warm. Store leftovers in an airtight container for up to two days.