A rich Paleo brownie with a decadent chocolate frosting – using almonds in three different ways!
I’ve learned that my stomach prefers to eat the Paleo way, not because of any belief that eating like cavemen is best, but that’s just how my stomach reacts better. And what I like about the Paleo stuff is that you can make awesome treats like this Paleo brownie and feel good about eating it. Not the most glamorous looking photo, I realize, but hopefully you can see the chocolate-y goodness just oozing out from this amazing brownie. You can? Oh good. Then you’ll be tempted to make it.
Now this came about when I had some leftover chocolate chips (from Enjoy Life foods) and I wanted to try something different. Because it’s me and I never do anything by the actual recipe. So I started flicking through my recipe book and stumbled upon my triple almond raisin cookie recipe. Which by itself is awesome, by the way! But then I thought I’d make it into a brownie (yes, it was originally as a blondie, and I changed it to cookies and now I’m changing it back to a slice). This time, though, I wanted CHOCOLATE. So this was born.
And the frosting on top and in between layers is to die for … you’ve got to believe me (and the taste testers that couldn’t stop eating them!). Most of all, just do it. Because I told you to! And you’re welcome!
Triple almond chocolate brownies
Ingredients
For the brownie
- 1/2 cup unsweetened almond milk
- 1/2 cup coconut sugar
- 1 tbs flaxseed meal
- 2 tsp vanilla
- 3/4 cup almond butter
- 1/4 cup unsweetened cocoa powder
- 1 cup Paleo baking flour
- 1/4 tsp baking soda
- 1/2 cup chocolate chips
For the frosting
- 1 cup dairy-free chocolate chips
- 1 cup unsweetened almond milk
- 1/2 cup coconut oil
Instructions
For the brownie
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Preheat oven to 350F and prepare an 8x8" baking tin with parchment paper.
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Mix the milk, sugar, flaxseed, vanilla and almond butter together until well combined. This may take a while if the almond butter is not easy to stir, so warm prior to adding if needed.
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Add all dry ingredients except the chocolate chips to the mixture and mix.
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Fold in the chocolate chips until well combined.
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Pour into prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the brownie comes out dry.
For the frosting
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Heat the almond milk and coconut oil, either in a small saucepan or in the microwave until hot. Immediately pour over the chocolate and let sit for 5 mins.
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Whisk until smooth and chill for at least 2 hours.
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Use an electric mixer to beat into a frosting-like consistency and frost the brownie once cooled completely.
Recipe Notes
If desired, cut the brownie in half and layer the two halves on top of each other prior to slicing into required serving sizes.
