Happy Friday! I honestly have no idea how it’s Friday already, but I’ll take it.
It’s about 8:15 pm and I just got back from the gym. My gym routine looks like this *walks on a treadmill at a 3.4-mile pace while playing candy crush and listening to podcasts for 60-minutes* I’ve been doing this several times a week for the past year. To be honest, the only reason I go is that I feel guilty when Kyle goes to the gym five days a week, so I guess it’s a good thing? After I get past that dreadful feeling, I always feel better when I leave the gym. I’m just excited for warmer temps and brighter evenings so I can do my evening walks outside.
Earlier this afternoon, I took the pups for a long walk and then did a quick power clean of the downstairs. I didn’t feel like diving into emails, so I decided to bake some brownies. I have been craving them all week but was too lazy to make them. I was browsing Pinterest and found this recipe for the Ultimate Fudgy Paleo Vegan Brownies. This was exactly what I had been looking for, and I just happened to have all the ingredients in my house to make them.
I loved that the ingredients were simple, and the recipe was incredibly easy to follow.
All you need is coconut sugar, almond butter, almond flour, coconut oil, maple syrup, vanilla, unsweetened cocoa powder, sea salt, flax seeds, and dairy-free chocolate chips.
The flax + water mixture is an egg substitute that works perfectly. You only need one large bowl to do all the mixing!
First, you mix the coconut oil, syrup, almond butter, and maple syrup together until it forms a caramel-like texture. Next, you slowly mix in the cocoa powder 1/4 cup at a time. I ended up adding more coconut oil because it was very dry. I think it all depends on which cocoa powder you use.
Once you’ve created a frosting-like batter, mix in the vanilla, salt, and flax egg.
Fold in the almond flour! I did a taste test of the batter, and it was heavenly.
Instead of folding in the chocolate chips, I sprinkled about 1/3 cup on top. The chocolate brownies are so rich and decadent by themselves that they were delicious even without the chocolate chips.
I added the brownies to a greased pan and baked them for 30 minutes at 325. I will use a smaller pan next time, but I did like the thinner brownies.
After letting them cool for about 45-minutes, I cut into them and took my first bite. Wow! Wow! Wow! They were super fudgy, not overly sweet, insanely chocolatey, and the perfect dessert to keep in the house! I am going to make a homemade banana coconut ice cream to go on top for tomorrow night. 😊
PS, the blue napkins in the background are the ones I dyed at the indigo workshop in my latest post!
If you want to make these, check out the Beaming Baker blog for the recipe and so many more delicious recipes!
Questions for you!
- Brownies or blondies?
- Any weekend plans?