- 1 ½ cups coconut sugar
- 2/3 cup coconut flour
- 1 ½ cups carob or cocoa powder
- 1 ½ cups oil in liquid form (I used olive oil and tallow, but melted coconut oil will work)
- 1 tablespoon pure vanilla extract
- 6 large eggs, room temperature
- 1 cup paleo carob or dark chocolate chips
- ¼ cup unsweetened almond milk
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.
- In a large bowl, stir together oil, vanilla, and eggs until well combined. Stir in the sugar, flour, and carob or cocoa powder, and mix until just combined. Pour into the prepared pan and bake about 20 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- The brownies will probably be oily. That is okay! Allow them to cool completely in the pan and the oil will absorb into the brownies, making for a dense, fudgy end result.
- When the brownies are cool, make the frosting. In a small saucepot over medium heat, stir together the chips, milk, and oil. Once melted and combined, stir in the vanilla and allow to cool in the pot off the heat for about 10 minutes. Pour over the brownies and allow to set for about 30 minutes. Slice and serve.
- Brownies may be stored in an airtight container at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for 1 hour or in the microwave 30-60 seconds.
Recipe adapted from Texanerin Baking
- Prep Time: 20 minutes
- Cook Time: 20 minutes