Paleo Brownies

16 standard portions

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Ingredients

• 1¼ cups coconut sugar
• ¾ teaspoon Diamond Crystal kosher salt
• 2 large eggs
• 1 large egg yolk
• 2 tablespoons coffee at room temperature
• 1 teaspoon vanilla extract
• ¾ cup avocado oil
• ½ cup dark chocolate chips ~70% cacao
• ⅔ cup unsweetened cocoa powder
• ½ cup finely ground almond flour

Method

1. Heat the oven to 350°F with the rack in the middle. Line an 8 x 8-inch metal square baking pan with parchment paper and set aside.
2. In the bowl of a stand mixer fitted with a whisk attachment, combine the coconut sugar, salt, eggs, egg yolk, coffee, and vanilla. Whip on high speed (8 on a Kitchenaid stand mixer) until lighter in color and thickened, about 8 minutes.
3. While the batter is mixing, combine the avocado oil and chocolate chips in a microwave safe bowl of measuring cup. Microwave the chocolate chips and oil on high for 1 minute and whisk well until smooth. Set aside.
4. Next, sift together the cocoa powder and almond flour. Set aside.
5. When the egg and sugar mixture is finished mixing, reduce the mixer speed to low and pour in the melted chocolate and avocado oil mixture. Increase the speed to medium low and mix until combined.
6. Turn off the mixer and pour in the sifted cocoa and almond flour. Mix on medium low until incorporated.
7. Remove the bowl from the mixer stand and use a spatula to stir everything together to ensure the batter is uniform.
8. Pour the batter into the prepared pan and bake for about 27 to 30 minutes or until the tops are shiny and crackly and a toothpick inserted into the batter comes out with a few crumbs on it. You can also check that the internal temperature is 205°F (96°C) on an instant read thermometer.
9. Cool the brownie in the pan until room temperature. Once cooled, use the parchment paper on the sides of the pan to remove the brownies onto a cutting board. Cut the brownies into 16 even squares and serve!