Ok, so I know what you’re thinking….. “Can Triple Chocolate Brownies really be paleo?”
It’s true, the hardworking cavewoman cooking over a fire, trying to create yummy recipes for her rugged, paleo man and busy cave children, would have been very hard pressed to find one source of chocolate let alone three. But I guarantee you she would have loved these morsels of goodness and probably enjoyed them at night after the kids went to bed with a tall glass of yak milk!
Notes
*Simply28, Paleo, Gluten Free & Dairy Free if substitute coconut oil for butter.
Ingredients
- 1 cup Almond Flour
- ¾ cup Cocoa Powder
- ½ tsp Baking Soda
- ½ tsp Sea Salt
- 1 cup Honey
- 4 Eggs
- ½ cup Butter or Coconut Oil, plus more to grease the pan
- 2 cups Semi-sweet Chocolate Chips (1 cup melted & 1 cup to stir in)
- 1 cup Peppermint Candies, crushed to ½ cup (optional)
Instructions
- Preheat oven to 350°. Generously grease a 9x13x2 in baking pan with butter or coconut oil on bottom, in corners and on all sides.
- In a mixing bowl, whisk together almond flour, cocoa powder, baking soda and sea salt.
- In a small sauce pan over medium heat, melt the butter and 1 cup of chocolate chips. Stir until combined and chocolate chips are fully melted.
- Add honey, eggs and melted chocolate to almond mixture. Blend with mixer about 1 minute or until smooth. Batter will be thick. Stir in remaining cup of chocolate chips and poor into prepared baking pan.
- Remove wrappers from candies and place in a Ziploc bag. With a hammer, or the flat side of a meat tenderizer, gently tap crushing the candies. Leave some bigger chunks.
- Sprinkle peppermint candies on top of brownies and bake at 350° for 35 to 40 minutes. Brownies are done when a tooth pick or cake tester inserted into the middle comes out clean and the edges of the brownies begin to pull away from the pan.
- Allow to cool completely. Slice into 12 squares and remove with spatula.
- These brownies are great with or without peppermint candies and with a dollop of whipped cream!
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