Yummy Paleo Brownies

Note: There is an optional frosting add-on, if desired, see recipe below for ingredients and directions.

Ingredients

• 1 1/3 c coconut sugar

• 3/4 c Dutch-process cocoa powder, sifted

• 1/3 c coconut flour, sifted

• 3/4 c + 2 tbsp unrefined coconut oil, melted

• 3 large eggs, room temperature

• 1 tbsp vanilla extract

• 1/4 tsp himalayan sea salt

Directions

• Preheat oven to 350 °F.

• Line an 8"×8" pan with parchment paper.

• In a large mixing bowl, add the melted coconut oil, eggs, and vanilla extract, then stir until combined.

• In a medium mixing bowl, stir together the flour, sugar, Dutch-processed cocoa powder, and himalayan sea salt. Set aside.

• Add the dry mixture to the large bowl and mix with wet mixture until combined, but do not over-mix.

• Pour the batter into the prepared 8”x8” cake pan.

• Bake for 16-20 minutes or until the brownies appear cooked in the middle.

• Allow brownies to cool for 60-90 minutes.

• Serve and enjoy as is, or add frosting for an extra sweet treat.

Optional Frosting Add-On:

Ingredients

• 1 c chopped semi-sweet or dark chocolate or chocolate chips (be sure to use paleo chocolate)

• 1/4 c unrefined coconut oil

• 1/4 c coconut milk (not canned)

• 1 tsp vanilla extract

• pinch of himalayan sea salt

Directions

• Mix ingredients together In a small saucepan over medium-low heat.

• Stir until chocolate mixture is melted and smooth.

• Let mixture cool for 10-20 minutes so it’s no longer warm but is pourable.

• Pour icing mixture over brownies.

• Refrigerate pan for 1-2 hours, or until frosting is firm.

• Cut into 16 squares, serve and enjoy!