Happy Monday! I don’t know WHAT it is, but ever since I was pregnant with our little one, I crave chocolate so much more than I did before I was pregnant. Is there such a thing as post pregnancy cravings??
These brownies are an adaption of Sprouted Kitchen‘s Almond Meal cookies. They are so easy to make and addicting. My batch barely lasted 3 days. Good thing I can whip up another batch! I promise, once you make these brownies, you will keep making them.
Gluten Free Chocolate Brownies
1 1/4 cups almond meal (I used Bob Red Mill’s)
1/4 cup coconut flour (I used Bob Red Mill’s)
1/4 cup cacao nibs (You could mini chocolate chips instead)
1/2 tsp baking powder
1/4 tsp sea salt
1/3 cup sugar
3 tbs melted coconut oil
1/2 tsp pure vanilla extract
1 tbs cocoa powder (unsweetened)
Preheat the oven to 375 degrees. Combine dry ingredients in a bowl. In a separate bowl, using a hand mixer, mix the egg until it doubles in size and starts to be frothy. Add the vanilla and coconut oil and stir. Fold the wet ingredients into the dry ingredients using a spatula until mixed. Line an 8″ x 8″ shallow pan with parchment paper. Press the batter into the pan evenly. Bake for 11 minutes. Let cool before serving.