Description
The quintessential brownies with a crispy top and insanely fudgy center, plus a pop of flavor from espresso and olive oil.
Ingredients
4 ounces carob or dark chocolate
10 tablespoons extra virgin olive oil
2 teaspoons espresso powder
1 ½ cups coconut sugar
1/3 cup carob or cocoa powder
½ teaspoon sea salt
3 large eggs
1 tablespoon pure vanilla extract
2/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 cup carob or dark chocolate chips
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8-inch square pan.
In a large bowl, melt the carob, oil, espresso, and sugar in the microwave on 30 second increments, stirring in between, until melted and glossy. Stir in the carob powder, salt, and eggs, one at a time, until the mixture is thick and glossy. Stir in the flour and chips until just combined.
Pour into the prepared pan and bake 25-30 minutes until the top of the brownies is crackly and set. Cool completely in the pan before slicing and serving. Brownies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from Smitten Kitchen
Recipe is easily doubled and baked in a 9 by 13 inch pan
Feel free to add different mix ins like nuts or dried fruit
- Prep Time: 15 minutes
- Cook Time: 30 minutes