Yesterday was my mom’s birthday and for the first time in 31 years, I actually baked her something! I excitedly told her, “Mom, these are guilt free brownies!” as I handed her a plateful with freshly blown out candles. As I started listing off the ingredients, she took her first bite and said, “These taste better than they look.” Everyone in the room died laughing.
What was super cool about these brownies was that I already had most of the ingredients I needed! I just needed the coconut sugar and chocolate chips so I headed over to Walmart after church. Can I just say that I am so impressed with the healthier options Walmart has chosen to stock their store with?! I’m definitely going to start going there more often.
As soon as I got home, I set all of the ingredients out on the counter and preheated my over to 350 degrees. Next, I mixed the coconut sugar with the coconut oil in my mixer (you can also use an electric hand mixer), while I mixed my dry ingredients together.
Once everything was well mixed, I added 1 egg, 1 egg yolk, and the vanilla to my coconut sugar mixture.
I blended it for a few seconds while I brushed my muffin pan with my leftover coconut oil. I opted for a muffin pan, but you can also use an 8 inch baking pan.
Once I had oiled my pan, I poured my dry ingredients (minus the chocolate chips) into my coconut sugar bowl and hand mixed the rest with a spatula. Once everything was well blended, I threw in the chocolate chips, and then spooned the mixture into my muffin pan.
As you can see, I didn’t fill them to the brim, but after I ran out of mix, I popped these babies in the oven for about 28 minutes. Let me tell you, I am an edge brownie type of person and these came out PERFECT. If you like more of gooey middle, maybe opt for 25 minutes instead. If you want them more crispy, try playing with more time, but the 28 minute mark was perfect for me.
Well, enough chatting, how about that recipe!
1 1/2 Cups of Almond Flour (Bob’s Red Mill)
1/4 Cup of Cacao Powder (Navitas ordered from Amazon)
1/4 Tsp Baking Soda
1/4 Tsp Salt
1 Cup of Coconut Sugar (I used Organic Great Value from Walmart)
3 Tbs of Melted Coconut oil (I keep the big jug from Costco)
1 Large Egg
1 Egg Yolk
1 Tsp Vanilla (Spice Islands)
1/4-1/2 Cup of Dairy-Free Chocolate Chips (I used Enjoy Life Dark Morsels)
- Preheat your oven to 350 degrees.
- In a medium bowl, mix the almond flour, cacao powder, baking soda, and salt.
- In a separate medium size bowl, use an electric hand mixer to beat the sugar and oil until the sugar is completely moistened. Add the remaining ingredients (minus the chocolate chips) and beat for about 15-20 seconds.
- Use the remaining coconut oil to coat your pan.
- Pour the dry ingredients into the coconut sugar bowl and hand stir until mixed.
- Stir in the chocolate chips.
- Spoon the mixture into your pan and pop in the oven for 28 minutes.