Paleo Brownies with Chocolate Ganache (Grain-Free, Naturally Sweetened).
Hooray for Paleo Brownies!
This really is the perfect Fall Saturday recipe. Just open the windows, turn on some jazz and start melting chocolate! The smell of brownies in the oven will improve anyone’s mood, not to mention the extra endorphin release after eating them—I’ve always said, chocolate IS medicine! And man are they so very rich and fudgy. They’re delicious even without the ganache, but let it be said that that added layer of soft, creamy chocolate is swoon worthy. Try to eat just one, I dare you. 😉
*I want to note that you will need 6.5 ounces total of unsweetened Baker’s Chocolate—that’s two 4 ounce packages.
Whisk together almond flour, cocoa powder, arrowroot powder and salt. Set aside.
Melt 10 squares of the Baker’s chocolate over a double boiler then pour into a medium-size bowl. Stir 1 cup of honey into the melted chocolate until smooth. Into the dry mix, add your eggs, applesauce, olive oil and vanilla. Then incorporate the chocolate mixture into the batter. Spread batter into a parchment paper lined 8×8 baking dish. Bake at 350 degrees for 30-45 minutes- you want the brownies to be a little soft in the middle. Cool completely.
For the ganache: Chop the remaining chocolate and place into bowl. Heat coconut milk right to the boiling point. Pour coconut milk over chocolate and let it sit 4-5 minutes. Gently combine the two until smooth. Slowly add in honey and stir again. Lastly, add the vanilla. Place bowl in the refrigerator to firm up-about 30 minutes. Alternatively, you can place it in the freezer for ten minutes–but don’t forget about it!! You don’t want it to harden, just to thicken for spreading.
Spread ganache over cooled brownies, cut into squares and serve. I store mine in an airtight container to keep them fresh and moist. Enjoy!!