An evening a few weeks ago I realized the one thing still missing from my life. Chocolate cake. I was on a mission to make a good chocolate cake, yet after making it, I realized that what I had on my plate wasn’t so much a cake recipe, as it was a freaking fantastic brownie recipe.
I fiddled around with it a few times, tweaking the recipe here and there, and it is now hands down the most epic tasting low-carb, no sugar, dairy-free brownie recipe! It’s so good that my husband (who usually isn’t into my desserts) is always bringing me a slice just so that he can have an excuse to get one for himself. As if I don’t know exactly what he’s doing… It lasts half as long in the fridge with the both of us chowing down on it, but it’s so easy to make it, it doesn’t bother me.
- 1/4 cup melted raw cocoa butter
- 1 cup almond meal
- 1/2 cup coconut flour
- 1/4 cup coconut oil (melted)
- 3 eggs
- 1/2 cup Pyure sweetener
- 1/2 cup cocoa powder
- 1 tsp vanilla extract
- 2 tsp baking powder
- 1 cup unsweetened coconut milk
- pinch of salt
What you do:
Set your oven to 350.
Start by melting the cocoa butter in the microwave. The brand of cocoa butter I get at the store comes in cubes, and 3 cubes is 1/4 cup when melted. But there’s various brands, so as long as you end up with approximately 1/4 cup melted cocoa butter, you’re good to go. (If it’s a little more or a little less, I don’t think it will be a problem…so no need to freak out about getting it perfect.)
Then add all the ingredients together and stir until evenly combined. Grease your pan (I have found that my 11 x 7 inch pan works just perfectly for these brownies) and then place in oven for 35-40 minutes.
Eat them warm, or cool them in the fridge. Either way, they are completely delicious! They would go very nicely with some ice cream, too! Just saying.