Alright y’all, I’m skipping a couple blog posts I have been working on because I just had to share this chocolatey goodness with you. I mean look at it. How could I not?
So, these are Paleo Dark Chocolate Cassava Flour Brownies. Yes, that is a thing. A very good thing. No gluten, no nuts, no refined sugar. Just goodness.
I made these guys for my birthday. (20, woo!) It seems like every birthday when asked what I want for dessert, I always end up requesting homemade brownies and homemade vanilla ice cream. Why? Warm, rich, chocolatey goodness with cold, creamy, sweet vanilla ice cream. Enough said.
Pretty sure I could drown in this brownie’s chocolatey-ness. I would be content with that.
- 4 oz. of dark chocolate (I used 12 mini pieces of the Righteously Raw 83% Pure Dark Cacao Bite. They are sweetened with agave!) Another good quality dark chocolate will do just fine. Don’t use 83% dark if you like your brownies a little sweeter. I would suggest a 60-70% dark for you. These had a slight bitterness (that I personally enjoy) since I used the 83% dark.
- 1/2 a cup of raw cacao powder (I used Navitas Naturals)
- 1/2 a cup of pure maple syrup
- 1/3 a cup of grass-fed butter, or coconut oil
- 2 local pasture raised eggs
- 1/2 a cup of Otto’s Cassava Flour
- 1/4 tsp of baking soda
- 1/2 tsp of salt
- 2 tsp of vanilla extract
- 1 Coconut Secret Peruvian Crunch 70% Dark Chocolate Bar (It’s sweetened with Coconut Crystals!), chopped into chunks (You can for sure just use any good quality dark chocolate, no biggie.)
- Oven. Preheat. 375 F.
- Grease your 8×8 pan with butter, or coconut oil. (Mine pan was glass.)
- Get a small saucepan. Put your cacao powder, butter (or coconut oil), maple syrup, and the 4 oz. of dark chocolate in the saucepan. Melt it up. Low heat, stirring consistently. Patience.
- Pour the smooth chocolatey-ness you just created into a large mixing bowl and just add in everything else, except for the Coconut Secret Peruvian Crunch Bar. Mix it all up. Easy as that. Really.
- Now you can chop up the Coconut Secret bar into to little chunks. Put 1/2 to 2/3 of the chunks into the batter and fold them in. Reserve some of the bar to sprinkle on top.
- Put your ooey-gooey batter into the prepared (greased) glass dish. Even out the batter, smoothing it to the best of your ability. Sprinkle the reserved chocolate chunks on top. Ta da. Beautimous.
- Bake them. 18-20 minutes. Toothpick test them. Beware the heavenly-ness of their aroma. It’s intoxicating. It is extremely hard not to eat the entire pan just because they smell so scrumptious.
- **Best served warm (not hot, no one likes a burned mouth) right out of the oven! (I mean why would you wait any longer to eat them?) Or room temp is also fabulous.
Pair these brownies with nice, smooth, and creamy cup of joe, or a cooling, calming, and refreshing cup of peppermint tea. Whatever suits your fancy. Or both! That’s usually my choice!
But this pairing…is an absolute MUST. Bourbon Vanilla Bean Billy Goat Ice Cream. Straight outta Stillwater, Oklahoma! Just don’t even bother making the brownies if you don’t plan on pairing them with this stuff. Okay, do. They’ll still be great. But, why would you do that to yourself?! It just won’t be the same. They are the perfect pairing. The combination of the warm, bitter-sweet, chocolate brownies that have just a touch of saltiness with the cold, creamy, sweet, rich vanilla ice cream that has just the perfect amount of tang at the end from the goat’s milk is TO DIE FOR…
Okay, let’s not be that dramatic. Dying for them would be unnecessary and a little silly because you will DEFINITELY want seconds…and thirds… and probably most likely fourths.
A little bit more about the ice cream, because it is just so darn good. Not only the taste, but the ingredients too! Is it Paleo, you ask? No. BUT! Billy Goat Ice Cream makes their ice cream with REAL, LOCAL, and ALL NATURAL and ORGANIC ingredients. Y’all, that’s what it’s all about. It’s ice cream. Treat yourself. But, treat yourself right. And Billy Goat Ice Cream is definitely doing it right.
Vanilla bean ice cream holds a near and dear place in my heart, being that it is probably my all time favorite dessert ever. When we would go to our lake house when I was a kid, homemade vanilla ice cream was always a thing. Nothing better. My Grand Pappy loved the stuff. And so did I.
Until now, nothing has ever even come remotely close to the incredible homemade ice cream I ate growing up as a kid. But, Billy Goat ice cream is doing a fantastic job of bringing that wonderful homemade feeling and flavor. It has added a whole other layer to my affinity for the greatness that is vanilla ice cream.
I mean, guys. Come on. Look at that. Look at that stack of brownie goodness. The chunks of chocolate. The beautiful flecks of vanilla bean in that creamy ice cream.
Goin’ for it!
The picture below is me, post birthday brunch with my parents, chowing down on this delectable treat. The expression on my face as I ate is one of dreams coming true and pure contentment.
It was a birthday, and a brownie dessert for the books.
Go on y’all. Go make yourself some brownies. You know you want to.