I’m taking a digital detox for my own sanity, but first I wanted to share one of my go-to sources of comfort during stressful times – baking!
I know food shouldn’t be used as a reward or a comfort all the time, but I feel better diving in because a.) it’s my job, and b.) when I do bake it’s gluten- and grain-free and I don’t use refined sugar, so I think it’s okay to self-medicate this way from time to time!
These “classic brownies are dense and chewy instead of cake-like, and deeply chocolatey with a hint of fruitless from the coconut sugar. It’s from my OG cookbook, Paleo Sweets. If you’re a fan of grain-free baking, grab a free copy here! (just cover a small shipping fee)
1 c coconut sugar
1 cup almond flour
⅓ cup coconut oil or butter, melted
1 Tbsp. vanilla extract
4 oz baker’s chocolate
Preheat the oven to 350º. Line an 8x8x2 baking dish with parchment paper and set aside. In a small saucepan, heat the coconut oil/butter and baker’s chocolate over low heat until melted. When the chocolate and oil are melted, remove the pan from heat and set aside.
In a medium bowl, combine the almond flour and coconut sugar and mix to incorporate. Add the melted chocolate and oil and mix. Add the eggs and vanilla and mix to completely combine. Pour the batter into the prepared pan and spread it to fit the pan. Bake 25-35 minutes, until a toothpick inserted in the middle of the brownies comes out clean.