This is a Paleo moist and tender chocolate brownie. It is so moreish, you will have to double the batch!
Ingredients
4 OZ / 110 G coconut oil, plus more for greasing cake pans
12 OZ / 340 G almond flour
9 OZ / 255 G coconut sugar
5 OZ / 140 G tapioca starch
1 OZ / 30 G coconut flour
3.5 OZ / 100 G unsweetened cocoa powder
1 TSP espresso powder
1 TSP fine sea salt
14 OZ / 400 ML coconut milk
4 OZ / 120 ML water
4 EA large eggs
1 TBSP apple cider vinegar
3.5 OZ / 100 G walnuts
2 TSP vanilla extract
Directions
Preheat oven to 175°C (350°F). Lightly grease a 23cm (9 inch) sheet pan with coconut oil, line with parchment, and set aside.
Affix butterfly whisk to the blade in the mixing bowl. Add almond flour, coconut sugar, tapioca starch, coconut flour, cocoa powder, espresso powder, and salt to mixing bowl. Mix the dry ingredients for 25 seconds / speed 3. Transfer to a large bowl and set aside.
Add coconut oil to the mixing bowl. Melt the oil for 1 minute / 175°F|80°C / speed 1.
Add coconut milk, water, eggs, apple cider vinegar, and 2 teaspoons vanilla to the mixing bowl. Mix wet ingredients for 20 seconds / speed 4.
Add reserved flour mixture to the mixing bowl and mix for 30 seconds / speed 3.
Scrape down sides of mixing bowl with spatula. Add the walnuts to the mixing and mix again for 30 seconds / speed 3.
Pour the batter to the prepared sheet pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes on a rack, before slicing into squares.
Refrigerate in an airtight container until ready to serve. Enjoy your brownies!
Recipe Note
TIPS:
For a coating, you can melt an additional dark chocolate and pour it over the top.
You can use one shot of espresso to replace espresso powder.
