chocolate, chocolate brownies, easy, freeze ahead, fudge cake, gluten free, Grain Free, lunch box, paleo, Primal
There is nothing like having major elective surgery to focus your mind. When I was preparing my household for when I had my hip replaced I felt and acted as I did before I had my babies! There was this strong need to clean everything in sight, re-arrange cupboards and tidy drawers. This included all daily items I use so that I would be able to reach them without bending too much. And then there was this huge desire to fill the freezer, which I had to clean and reorganise first, I might add!
Well, I did bake up a storm as they say, and now I have had my operation and I’m at home recuperating, we are reaping or should I say eating, the benefits!
One of the slices in my freezer is a batch of Chocolate Brownies. Which I confess that I modified a cake recipe by adding chocolate chunks and baking the batter in a slice tray. The result was a moist chocolately brownie that you can eat on its own, freeze for a school/work lunch box treat or if you want an easy decadent tasting desert add some warmed berries and mascarpone cream!
1/2 cup /125g butter (grass feed, organic is best) or coconut oil • Preheat oven to 350F or 175C.
1/2 cup cocoa powder – sifted
6 free range eggs
1/2 cup coconut sugar (sifted to remove large granules) or honey – preferably raw.
1/4 tsp. salt
1/2 tsp. baking powder
1/2 tsp. pure vanilla essence
1/2 cup coconut flour – sifted
1/2 cup chocolate 70% cacao or higher and cut to chunk/chip size
• Line a 23 cm/9 inch x 16cm/6 inch baking tray with parchment/cooking paper.
• Melt the butter or oil in a saucepan on low heat.
• Stir in the sifted cocoa powder until mixture is smooth and remove from heat.
• In a large mixing bowl, beat or whisk the eggs, coconut sugar (or honey), salt, baking powder & vanilla essence together until incorporated well.
• Pour cocoa/butter or oil mixture into the egg mixture and mix well.
• Add flour and whisk or beat until smooth.
• Lastly add your chocolate chunks or chips.
• Pour batter into the cake tray.
• Bake at for 12-15 minutes depending on your oven. Check after 10 minutes, the Brownies are ready when a skewer/tooth pick inserted comes out with only a few bits of the mixture attached. If you bake it too long you won’t get that fudgey Brownie texture – but you will still get a great slice!
• Remove from oven, let cool in pan for 5 minutes then carefully remove and cool on a cake rack.
• Slice into squares.
• Store in an airtight container or freeze for later
1/2 cup /125g butter (grass feed, organic is best) or coconut oil
• Preheat oven to 350F or 175C.
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