Small Batch Paleo Almond Flour Brownies With Raspberries1

When was the last time you had a brownie anyhow? I’m discussing a wealthy, fudgy brownie that talks to sweetly your spirit and warms your center with love. One that you will need a big cup of milk for.
Those are exactly these kind of brownies.
I know all this fudgy business might seem surprising taking into consideration the brownies technically paleo, gluten free, grain free of charge & dairy free of charge, but I guarantee that these are the real deal.
The real fudgy deal.
You see there are several tips for success with regards to these brownies.
Almond flour! Since almond flour includes a nice healthy fat content material, it can help to keep the brownies damp and fudgy without using tons of excess oil. The almond flour also adds a nice hint of sweetness.
Cocoa powder! You’ll want to work with a high-quality unsweetened cocoa natural powder here. You can also use a organic cacao natural powder!
Driscoll’s fresh raspberries ! I bet you didn’t know that raspberries had been the best berry. They’re so gorgeous & flavorful this time around of year, I could literally eat a fifty percent pint complete in two moments flat. Believe me, after adding raspberries to your brownies there’s no going back to the essential version.
If you’re an enormous fan of berries like I am, you then should enter Driscoll’s Sweetest Berry Sweepstakes If you win, you’ll get $100 value of berries. That is clearly a large amount of pies, smoothies and muffins people.
I hope you all love these brownies as I do. Not only are they great, but they’re also little batch, meaning you don’t need to be worried about scarfing down the entire pan. I produced them in two different pans/skillets so that you’d have options (see instructions below).
Eat several, share a few! xo!
Calories: 189
Body fat: 14.7g
Carbohydrates: 13.4g
Sugar: 10.1g
Fibers: 2.8g
Proteins: 3.8g
Formula type: Paleo, Dairy Free, Grain Free, Gluten Free, Healthy, Dessert, Brownies
Prep period:
10 mins
Cook period:
15 mins
Total time:
25 mins
Ingredients
2/3 cup almond flour
1/8 teaspoon baking soda
1/4 teaspoon coconut oil
Instructions
Preheat oven to 350 degrees F. You can find two ways to make these brownies, by using two small skillets or even a loaf pan: Grease two 5-inch skillets generously with coconut essential oil OR line an 8×4 in . loaf pan with parchment paper.
Place a little saucepan over low high temperature, add coconut oil and coconut sugar and stir until the coconut oil is totally melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to some medium bowl and whisk in eggs and vanilla extract until smooth.
Next add in the dried out ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter is going to be fairly thick. Pass on in prepared pan or equally in both skillets. Drive the raspberries in to the the surface of the brownie batter.
If you’re baking them in the skillets, bake for 12-15 minutes until the sides start to pull away from the skillet. If you’re cooking the brownies within the loaf skillet, bake for 18-23 a few minutes until sides are set. It’s always better to underbake your brownies therefore they stay fudgy. After baking, transfer to some wire rack to great before reducing and serving.
To make the delicious chocolate drizzle: Place a little saucepan more than low temperature and add chocolates chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Acts 8.
To make vegan: I recommend using only 1/2 of a flaxseed egg, so 1/2 tablespoon flaxseed meal + 1.5 tablespoons of water, whisked together. I think it would work wonderfully and provide the same wonderful consistency.
xo, Skylar
My 15 12 months old daughter wished to make her dad a chocolatey paleo deal with and this was a hit!
BTW – frozen driscoll raspberries work just as well as clean ?
I’ve been reading your blog for some time now and We finally got around to making this recipe…
It’s delicious! My first time cooking with almond flour and I was surprised by how light and moreish these brownies turned out. I’ll definitely be making this recipe again, and I anticipate trying more of what you have available here! ?