Per his request, I made these decadent brownies for my hubby’s birthday celebration last night. They are, in his words, “Ri-DONK-ulous!” 😉 He likes a little brownie with his nuts – feel free to use a lighter hand, or eliminate them altogether, if your tastes differ. These brownies would be stupendous with dark chocolate chips, or even some chopped dried cherries, instead of the walnuts.
- 1/2 cup melted organic grass-fed butter or coconut oil
- 1/2 cup unsweetened cocoa powder, sifted
- 2 tablespoons honey
- 1 pastured egg
- 1 teaspoon vanilla extract
- 1/2 cup coconut milk
- 1 cup almond meal
- 1/4 cup whole walnuts
- flavor options: 1/2 teaspoon ground cinnamon, dash of sea salt, dash of cayenne pepper
- Preheat oven to 325 degrees. Grease an 8×8 (or similar size) baking dish with coconut oil or butter. (I prefer to use my 9×9 stoneware baker, as it seems more paleolithic, and is easier to clean.)
- In a medium bowl, mix together the butter, cocoa powder, vanilla extract and honey until combined.
- Add the milk, egg, and almond meal and stir until mixed well.
- Pour the batter into the prepared pan, smooth the top with a spatula. Arrange the whole walnuts in a decorative pattern, or chop roughly and scatter over the top.
- Bake at 325 for 20 minutes. Remove from the oven, and allow to cool to room temperature before serving. (Alternatively, you can serve it hot, but the texture will be more like a souffle or pudding. For very fudgy-textured brownies, place the pan in the refrigerator and cool for about an hour before service.)
- Serve with frozen homemade whipped cream (our favorite), custard, or ice cream.