by Dr. Alvin Danenberg
My weakness forever has been chewy, yummy, rich, chocolate brownies. In the past, these were very unhealthy and definitely not Paleo. Then I found a recipe that I tweaked to make it my favorite brownie recipe – even better than the non-Paleo types. So, if you love brownies as I did and still do, then you must try this recipe. Remember, this is an indulgence – not meant to be eaten everyday. (One square equals about 22 grams of carbs.)
1 cup raw honey
3/4 cup organic cocoa powder
1 cup almond butter
1 free-range egg
2 tsp vanilla extract
1 tsp chocolate extract
1 tsp espresso extract
1/2 tsp baking powder
1/2 tsp salt
• Heat honey gently over stove until warm; do not boil. (If you want a sweeter brownie, you could add an additional 1/4 cup of honey. If you want less sweetness, reduce the recipe to 3/4 cup raw honey.)
• Stir in cocoa powder over low heat until smooth. Cocoa burns easily, so keep the heat on very low.
• Remove from heat and stir in almond butter.
• In separate bowl: mix egg, vanilla, chocolate and espresso extracts, and baking powder; then add to honey/cocoa/almond-butter mixture.
• Stir batter until well mixed.
• Sprinkle batter with salt, and fold batter to incorporate salt.
• Pour into parchment-paper-lined 8×8 baking pan, or grease the pan with coconut oil.
• Bake brownies at 325F for 35-45 minutes.
• Insert a toothpick in the center of brownie to determine if done.
• Let cool completely before cutting.
• Cut into 2-inch squares (total 16 pieces).
• Store extras in freezer and thaw when ready for another.