Yields 12 brownies
Prep Time: 15 minutes
Bake Time: 40 minutes
Indulgence meets great balance with this delicious recipe for healthy, paleo brownies. A mix of better-for-you-alternative ingredients, it’s a good example that what’s something classically scrumptious can stand to face an update. Here’s what you’ll need:
Ingredients:
FOR THE BROWNIES
- 3 large eggs
- 1 cup coconut sugar
- ⅓ cup almond flour
- 2 tbsp coconut flour
- 2 tbsp cocoa powder
- 2 tbsp prepared coffee (cool or room temperature)
- 1 tsp vanilla extract
- 1 ¼ cup dairy-free chocolate chips, divided
- ½ cup + 2 tbsp refined coconut oil
FLUFFY COFFEE FROSTING
- ½ cup vegan butter
- 1 ½ cups icing sugar
- 2 tbsp prepared coffee (cool or room temperature)
- 1 tsp vanilla
Directions:
For the brownies:
- Preheat oven to 325º F.
- Line a 8×8" baking pan with parchment paper and set aside.
- In a medium size bowl, combine eggs and coconut sugar. Using a hand mixer or stand mixer, beat for 3-5 minutes on high until light and fluffy.
- Add in almond flour, coconut flour, cocoa powder, cooled coffee, and vanilla extract. Stir until combined.
- In a medium, microwave-safe bowl, combine 1 cup chocolate chips and coconut oil. Microwave until the chocolate has just melted. Stir until completely smooth, then pour into the brownie batter. Mix well.
- Fold in the remaining ¼ cup chocolate chips.
- Pour brownie batter into prepared pan and bake for 40 minutes.
For the frosting:
- Using a hand mixer or stand mixer, beat the vegan butter until fluffy. Add in the icing sugar ½ cup at a time. Beat for 2 minutes, scraping down the sides. Add in vanilla and prepared coffee and beat again.
- Remove brownies from oven and let cool.
- Spread frosting over cooled brownies. Sprinkle with chocolate shavings or instant coffee grinds. Cut into 12 squares and enjoy!
