Tonight my family is gathered in our media room watching The Sound of Music. How we love this classic! We enjoyed a dinner of BBQ’d hamburgers smothered in Kerrygold Garlic & Herb Butter (Can I just say, delish!). Then I decided this night called for something sweet and chocolate. . . and paleo-ish.
I googled for brownie recipes and came up with one we’ve tried (and didn’t love) and then I stumbled upon PaleOMG’s Fudgy Brownie Recipe. I headed to the kitchen to whip up a batch but as I started pitting dates I realized the recipe called for figs. Well, I don’t have figs so I decided to improvise…
Bold indicates the items I added or substituted to the original recipe.
I didn’t measure everything. . . I chopped up and pitted a bunch of dates that looked to be roughly 1 1/2 cup as the recipe called for regarding figs. I placed the dates in a glass bowl and added a couple tablespoons of water and microwaved on high for one minute until the dates were tender. (Note, this was AFTER placing them in the food processor, adding a bit of cooled coffee, turning the processor on and having coffee/date liquid sprayed everywhere. Oops.)
Then the dates went into the food processor. I melted 1/3 cup of coconut oil and added it to the processor. Then I melted and added to the processor about 3/4 cup (more than PaleOMG called for) chocolate. We used regular chips and this was SWEET. In the future, I will experiment with 85% dark chocolate and unsweetened baking chocolate. Use whatever suits your sweet tooth. The regular chips worked well tonight because Hubs has a major sugar tooth that resists Paleo at every turn. For me, they were delicious but too sweet.
Next in were the three eggs, whirring away because the mixture is fairly warm and you don’t want to cook the eggs. Then I decided the recipe needed some vanilla. . . so I poured in a bit (maybe a tablespoon). Lastly, I added 1 Tbs of Chia Seed, 6 Tbs coconut flour, a pinch of Celtic Sea Salt, 1/4 tsp baking soda, & 1/4 tsp baking powder.
I considered baking them in a brownie pan but opted to not take the experiment that far. . . so I lined 12 muffin tins and filled them using a heaping 1/4 cup measuring cup. This worked out to fill all 12 nicely.
Then I popped them in the oven and baked at 350F for 25 minutes (until the center was done). They only cooled for about 10 minutes before we topped each treat with a dollop of whip cream and enjoyed their deliciousness!
Everyone. . . including hubs LOVED them. Hubs requested that I don’t tell him what is in them. . . he said ignorance is bliss.