In today’s episode of rage baking, I bring you brownies. I’m not going into why I’m feeling stabby, but I’m happy to report that these, along with the bike ride I took, sure help.
I just typed out 300 words of opinions and decided to retract them. After all, sometimes the most polarizing convo we need to be having is whether or not brownies need to have pecans. I’ll leave that part to you.
Ok let me refocus my attention. And breathe. Whew, that’s better. I’m happy to announce that we have 7 days of homeschool left. I’m not alone when I say, it’s time to start Summer break. We are THERE. Emotionally, physically, spiritually (can you be ready for Summer break spiritually?) We are!
Anyway, I’ve been trying to nail this brownie recipe for a couple weeks. I needed it to be like a real deal brownie, not just chocolate cake as I already have a recipe for that (go HERE). This though, this needed to have crackled tops and crispy edges and gooey middles. You know the type.
Well after a long and arduous process of rage baking and filtering out idiocracy from my life, I think we’re here. I hope you have a good cathartic bake off sesh and give yourself the gift of this brownie – nuts or no nuts.
Print The Best Paleo Brownies Author: Jennifer Robins Ingredients 1/2 cup cassava flour 1 heaping tablespoon cocoa powder 1/2 teaspoon sea salt 1 egg 1 tablespoon vanilla extract 3/4 cup maple syrup 3/4 cup melted chocolate chips (melting them with the cooking fat helps keep them from seizing up) 5 tablespoons melted coconut oil or sustainably sourced palm shortening 1 cup pecan pieces if desired Instructions Preheat oven to 350F Combine the wet ingredients in one bowl and the dry ingredients in another Slowly incorporate the wet ingredients into the dry and stir well Pour them into a medium baking pan and bake for 25 minutes Allow to cool and then slice and serve Tip: if your brownies seem delicate, refrigerate them for 20 minutes to help them firm up
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