Who doesn’t love brownies? I love these in particular because I love the mix of salty and sweet together. When I first went strict on my eating and got my health in line a few years ago, I splurged one night on a homemade brownie. I spent the rest of the evening in a ball on the floor with one of the worst feelings ever. I will never forget how I felt. It was like I had been poisoned. In essence, with all the refined sugar and butter that was in that brownie, I had been.
Well, I don’t feel like that with these brownies. I made them once for a Fourth of July picnic. I don’t think that everyone knew that they were a healthy alternative, but they were scooped right up and devoured. The plate was empty by the end and I was happy. They were good enough to be passed off as a regular brownie, but lacked all the harmful stuff in regular brownies. Success! I like to wait until after people try things before I let them in on the ingredients. It’s almost as though it has to be proven that alternative recipes are just as delicious as what they are used to. They just have to have an open mind. So, open your mind and your heart to these yummy sea salt fudge brownies! You can thank me later!
½ cup coconut oil, soft (not melted) plus a little extra
¼ cup dark chocolate chips
1 cup maple syrup
¼ cup cocoa powder
2 tsp vanilla extract
12 oz almond butter
1 tsp sea salt, coarse
¼ cup almond flour
1. Preheat oven to 350 degrees. Use the little extra of coconut oil to grease a 9×9 baking dish.
2. Over low heat, combine coconut oil and chocolate chips in a large saucepan. Stir occasionally, so that the chocolate doesn’t burn. Once melted, turn off heat.
3. Add almond butter and stir until smooth. Add maple syrup, cocoa powder, and vanilla extract.
4. Sift in almond flour. Once well combined, add eggs last.
5. Pour into baking dish and smooth. Sprinkle the top with coarse sea salt. Use a butter knife to swirl salt into batter.
6. Bake for 30 minutes, or until toothpick comes out clean when inserted into the middle. Allow to cool in pan.
7. Slice and top with a little extra sea salt for decoration, if desired. Serve.