Don’t worry guys, my boyfriend likes these more than I do! I’m not a chocoholic, which is how I can tell that time of the month is near because I have the most intense craving for all things chocolate. During this week, I find it hard enough to just get through the day, let alone stick to this complicated healthy diet I decided to follow when my hormones were normal.
These also work fantastic for all broken hearts, lost jobs, and so much more! If you have had a long day, whatever kind it might be, let yourself have an extra square.
You really deserve it. 🙂
This recipe is taken from the Every Last Crumb cookbook with a few slight modifications: http://paleomg.com/every-last-crumb-book-review-pms-brownies/
Without further ado,
1 (10-ounce) package chocolate chips, melted and cooled
140 grams salted butter or ghee, softened (1/2 cup/1 stick plus 2 tablespoons)
2 teaspoons vanilla extract
3 tablespoons finely ground coffee
140 grams coconut palm sugar (3/4 c.)
30 grams blanched almond flour (about ¼ cup)
30 grams tapioca starch (about ¼ cup)
2 large eggs
1 large egg yolk
1/3 cup chocolate chips
4 cup coconut cream (from a can of coconut milk) or heavy cream
Additional toppings 8-10 Dark chocolate PB cups
3 T. salted butter or ghee
1/4 c. coconut palm sugar
1/4 T coconut cream or heavy cream
pinch of salt
Line an 8-inch square pan with parchment paper.
Lightly grease pan.
In a large bowl, mix together the melted chocolate chips and softened butter.
Once incorporated, mix in the vanilla and ground coffee.
In a separate bowl, combine the sugar, almond flour, and tapioca starch.
Gradually add the dry mixture to the chocolate mixture, stirring to combine.
Add the eggs and yolk and beat until fully combined.
If you are adding the optional 1 cup chocolate chips to the batter, make sure that it is no longer warm before folding them in.
Pour the batter into the prepared pan and tap on the countertop to settle the batter.
Bake @ 350 for 35 minutes or until the brownies have set and do not jiggle in the pan.
While the brownies are cooling, make the…
Melt chocolate chips. Then add the coconut cream, stirring until it comes together.
Spoon the ganache over the cooled brownies. Then drop the chocolate PB Cups and chocolate chips on top. While that is cooling, make the caramel…
Caramel: In a heavy-bottomed saucepan, bring the caramel ingredients to a gentle boil over medium heat, sitting constantly.
Continue to boil gently, while stirring, until it thickens.
Remove from the heat and drizzle the caramel on top of the brownie.