In the very beginning of our Paleo journey, I bought a cookbook called Paleo Indulgences by Tammy Credicott. It got tucked away in the pantry and forgotten for awhile. Each year as the weather begins to be colder, I remember the Brownie Recipe it contains. Oh my goodness, how did I forget these?
These brownies are over-the-top delicious.
Step One Ingredients
2 oz. dark chocolate, chopped
3 TBSP full-fat coconut milk
1/4 C unsweetened cocoa powder
3 TBSP coconut oil, melted
Step Two Ingredients
3 TBSP arrowroot powder
1/4 cup coconut flour, sifted (I skip the sifting.)
1/4 tsp baking soda
Pinch Sea Salt
Step Three Ingredients
1/2 cup pure maple syrup or agave
1/4 cup olive oil (I use coconut oil)
2 eggs, whisked
1/4 cup canned pumpkin (not pumpkin pie filling but just pure canned pumpkin)
How to Make
- Preheat oven to 350
- Place Step 1 ingredients in small saucepan over low heat to melt. Remove from the heat.
- Place all Step 2 ingredients in medium bowl and whisk
- Add all Step 1 ingredients and Step 3 ingredients to the Step 2 ingredients and blend with a hand mixer.
- Pour batter into a greased 8×8 baking dish (I like to grease with coconut oil and then place a piece of parchment paper on top of that) and bake 25 minutes or until a toothpick comes out clean. (I had to add about 2 minutes).
- Cool. She suggests cooling on a wire rack. I just cooled them in the baking dish and then cut into squares. Store in airtight container up to 2 days. These also freeze well. I like to wrap them in individual squares and freeze them so they are ready to go to an event, in case I need an alternate dessert.
I highly recommend this cookbook. I have tried several recipes like the Vanilla Cupcakes and Frosting and we loved these too. There is something unusual about her ingredient combinations that seem to work really well making the products rise well and taste delicious and moist.