Ingredients
- 1/2 cup superfine almond flour
- 2 tablespoons coconut flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 cup semi-sweet chocolate chips (+ more for topping)
- 1 large egg
- 1/3 cup all-natural almond butter, drippy
- 1/4 cup maple syrup
- 1/4 cup unsweetened almond milk
- 1 tablespoon melted coconut oil
- sea salt, to taste
Instructions
- First, preheat oven to 350ºF. Then spray a bread pan with coconut oil cooking spray.
- Place almond flour, coconut flour, cocoa powder, baking powder, and chocolate chips into a large bowl. Whisk until there are no more lumps.
- Then, Add in an egg, almond butter, maple syrup and almond milk and milk until combined. Add in melted coconut oil and mix one more time. Your batter should be fudgy thicker than normal brownie batter.
- Transfer batter into bread pan and top with a few more chocolate chips. Bake at 350ºF for 16-18 minutes, making sure not to over bake!
- Remove brownies from oven and sprinkle on some sea salt. Let cool for at least 5 minutes before slicing and serving.
Tips & Notes
- This recipe was updated on 6/11/2019.
Nutrition Facts
Serving Size: 1/6 Calories: 270 Sugar: 15 Fat: 23 Carbohydrates: 25 Fiber: 5 Protein: 9Category: DessertMethod: OvenCuisine: Paleo
Keywords: paleo brownies