This Paleo Brownie is comforting, pampering, divinely delicious and I am pretty sure it is going to send everyone on cloud nine! Now, with a little "magic" ingredient it would probably send you elsewhere too but... it is really not my cup of tea, and I am no longer a university student anyway. :)
FYI for the first time I made this I used my mom's homamade raspberry marmalade which lack the high amount of sugar, store bought marmalades are always loaded with but now I have found a really cool french-based recipe raspberry jam in the store with says "no added sugar, sweetened with grape...". If you are familiar with the brand I highly recommend it, it is divine and very fruity, not that disgusting jelloy-sugary taste that others might have.
So here I stand, stating confidently that this is the best brownie I have ever eaten in my entire life! I think it is almost unbelieveable, but at least really amazing that we can make such a deliscious and on-the-face sinful brownie without using the usual ingredients: sugar, flour, butter. The magic ingredient is almond butter here which works wonders with the "batter" for it keeps it nice and juicy and chewy so much, that it is dense and chewy on the second day two (haha, like it would stay in your kitchen for two days!)
(12 small bars)
3.5 oz. (100g) chocolate high quality with no diary/gluten or see*
1 cup (100g) almond butter
3/4 cup (80g) almond meal/flour
4 tbsp Dutch cocoa powder
1 tbsp vanilla extract
3 tbsp honey
2 oz. (50g) high quality chocolate or see*
Raspberry marmalade with no added sugar (from store)
Preheat the oven to 160°C.
Melt the chocolate in double boiler on low heat.
Put the almond butter, melted chocolate, cocoa powder, eggs, vanilla extract and honey into a ball and whisk them together.
Add the almond meal and whisk again.
Pour into a baking tin (I used square) lined with parchment paper and bake for bout 20-25 minutes but don’t over bake.
When completely cooled add the 50 g chocolate.
*TO MAKE YOUR OWN PALEO CHOCOLATE:
Mix 40g coconut oil (liquidy) with 40g high quality cocoa powder (I prefer Dutch) with 30 g honey. If u leave it out on room temperature (and it's hot in there) it stays kind of liquidy-creamy, but if you place it into your freezer it will become solid, so you can either use it in baking or topping or as a bar chocolate if you prefer.