This is a rather belated post / a compilation of a lot of things that have transpired out of my oven of late… I have no other excuse other than that I’ve just been lazy on the blogging front. And also it’s been HOT. So running the oven is the last thing I ever want to do when it’s a thousand degrees in the shade. Despite that, I’m sharing these brownies that require an oven because a) they’re amazing and you need them and b) I made lemon bars that got eaten so fast there was no picture to be had but they were AMAZING and if it cools down several degrees I’ll no doubt make them again soon and hopefully get in some pictures so you can see the deliciousness, in case you don’t believe the words (though you should).
Let’s see, what else has been shakin…
Occasionally I have fun with fans.
I’ve been doing a lot of this, and it’s been glorious (btw; highly recommend this book; I couldn’t put it down).
I got to see my favorite band ever ever ever in the beginning of June!! Caravan Palace is AMAZING.
Summer means a glut of zucchini (at least in theory; I am [im]patiently waiting for the zucchini plant to really get going; at the moment am having to restrain myself from ripping the somewhat tiny zucchinis off the plant and eating them immediately. That being said, I did get to get out my spiralizer again after a long hiatus, and that was fun.
These brownies. Do you see that caramel sauce swirl going on down there?!
Are pretty much death by chocolate in a skillet. In the best way. I took these brownies that are super dark, fudgy and dense and refined sugar free and dairy free and gluten free and DELICIOUS….
… and then I trashed them up with paleo caramel and coconut and more chocolate and they became a fairly evil dessert. I use evil in a complimentary way, of course.
Topped with paleo gelato, they just about sent me over the edge (I was not eating these alone either, and I was not the only one accusing them of delicious death by chocolate). Good thing I was watching a movie on the floor so I didn’t really have to move very much after I finished them.
But really. They’re amazing. Just pace yourself when eating, ha.
Coconut Caramel Brownies
Gluten free, refined sugar free, dairy free. Fudgy, dark brownies with a deep dark chocolate taste — these are not for the faint of heart or for those who prefer a cakier brownie. No way man; eat these if you love dark chocolate in all its forms. The coconut caramel and coconut flakes take them over the top. Serves: a lot. Yield: 1 8″ cast iron skillet or an 8″ square baking pan.
Use the recipe below for the brownies: Deep Dark Flourless Brownies
- 6 tbsp coconut oil
- 4 oz extra dark chocolate [mine was 77%]
- 2 oz dark chocolate [mine was 63%]
- 2 eggs
- scant 1/4 c coconut sugar
- 2 tsp vanilla extract
- 1/4 c unsweetened cacao powder
- 3 tbsp arrowroot starch
- 1/4 tsp fine sea salt
- a handful of extra dark chocolate chips
1 batch of paleo caramel (I used this one from Bakerita, here — it is DELICIOUS)
- much easier to make this ahead of time and refrigerate until needed — I made it the day before. It will also thicken up in the fridge the longer it sits.
For toppings: flaked coconut, shredded coconut, melted chocolate if desired
Preheat the oven to 350, and grease an 8″ cast iron with coconut oil or line an 8 by 8 pan with foil.
In a saucepan over med-low, melt coconut oil+extra dark chocolate+dark chocolate until smooth, stirring occasionally (you can also do this in the microwave, stirring at 30 sec intervals if you are feeling supremely lazy). In a biggish bowl, use an electric mixer to beat the eggs, coconut sugar, and vanilla until pale and smooth, about 2 minutes. After that’s all good, beat in the coconut oil-chocolate goodness until incorporated. In a small bowl, combine cocoa powder, arrowroot powder, and sea salt; then slowly use the mixer to beat that into the rest of the mix. Don’t overmix, just make sure there aren’t any pockets of cocoa powder. The batter should be thick and smooth. Stir in the extra chocolate chips. Spread the batter into the prepared pan.
Drizzle about 1/3 to 1/2 of the cooled caramel onto the brownie batter, and use a knife to swirl it together. You’ll end up with streaks and pockets of caramel, which are delicious– don’t feel like you need to completely stir it into the batter.
Bake for 30 minutes in an 8″ skillet (it’s thicker, so test accordingly) or for just about 25 minutes in an 8 by 8 pan, until a tester comes out clean. Let cool completely before topping.
Once cool, drizzle remaining caramel sauce over the top and excessively top with all the coconut. Toast the flakes if you like, or toss them on un-toasted – I did half and half and both were delicious. Melted chocolate drizzle is also a nice touch!
Slice. Eat. Devour. Might I suggest eating them in delightful company, since good food is so much better that way?! Also because a chocolate coma is more fun when you’re in good company.