Grain/Gluten Free Chocolate Delight Brownies

My dear friend Laura posted on Facebook last week about some amazing brownies she made using almond flour and coconut oil. I asked for her recipe and she happily shared it with me. Thank YOU, Laura! I tweaked things a little bit and am now sharing it with you! 

Landon and I have made these twice this week! He loves to help me in the kitchen and I adore having him at my side as I create new recipes. We sing songs about love as we mix every thing together because we believe that's the best way to infuse love in to our goodies. I guarantee they taste better when we do this! He also gives me an abundance of hugs and kisses in between adding ingredients. It's darling and precious. Memories I'm certain he and I will treasure forever. Get your kids in the kitchen with you. It's a wonderful way to be in teaching moments without them even realizing it!

We hope you enjoy these brownies as much as we do!   

Grain Free Chocolate Delight Brownies

~ 2 eggs (I always use cage free, free range)

~ 1/4 C coconut oil (I like organic)

~ 1/4 C butter (I use raw, grass fed)

~ 2 tsp apple cider vinegar (I prefer Bragg's)

~ 2 tsp pure vanilla extract 

~ 3/4 C sugar (I used beet sugar because it's what I had on hand. You can also use coconut sugar or cane sugar. Add more or less depending how sweet you want your brownies.)

~ 1/3 C cocoa powder

~ 1/4 C + 1 Tbsp coconut flour (Bob's Red Mill)

~ 1/4 C almond flour (I like Honeyville)

~ 1/4 tsp baking soda
~ 1/2 tsp baking powder

~ 1/4 tsp salt

~ 1/4 C chocolate chips

Melt the butter and coconut oil. In a blender, combine the eggs, apple cider vinegar, butter and coconut oil. Blend for about 2 minutes. Then add the sugar and vanilla to the egg mixture. Blend for about a minute. Add all other dry ingredients and blend for about 3 minutes or until thoroughly combined. You may need to stop halfway through to scrape the sides of the blender. Stir in the chocolate chips, pour in to a greased 8 x 8 glass pan and bake for approximately 25 minutes. Store in the refrigerator in an air tight container. 

Side Notes: If you have a nut allergy, use 1/2 C coconut flour total and eliminate the almond flour. If you like your brownies cake-like, use 3 eggs. You DO NOT have to use a blender, however, using one makes a smoother finished product. If you don't have a blender, simply mix the wet ingredients followed by all dry ingredients. These will still taste awesome!

Enjoy with a big glass of Coconut Milk!

Chocolately goodness!

See how happy these brownies made Landon!