My friend Shannon finished her master’s degree last week, and such accomplishments must be marked with baked goods. Shannon is very fit and healthy, so she requested some paleo(ish) brownies, which were a huge hit at the office.
This recipe is adapted from Civilized Caveman Cooking’s blueberry espresso brownies; I didn’t use organic products or drizzle the melted coconut cream concentrate over the top like he did, but apparently they were delicious nonetheless. As they bake, they filled my kitchen with a delicious coffee/chocolate aroma, so I’m glad everyone liked them so much! Congratulations, Shannon!
- 1 cup coconut cream concentrate, melted
- 3 eggs
- 1/2 cup honey
- 1/4 cup cocoa powder
- 1 tablespoon cinnamon
- 1 tablespoon ground coffee
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
Preheat oven to 325 degrees. Lightly grease a 9 x 13 baking pan.
In a mixing bowl fitted with the paddle attachment, combine melted coconut cream concentrate, eggs, honey, cocoa powder, cinnamon, ground coffee, vanilla, baking soda, and salt. Beat on medium speed for 2-3 minutes, scraping the sides of the bowl well, until the mixture is very well-combined. Stir in blueberries.
Pour batter into the baking pan, spreading gently in an even layer.
Bake for 25-30 minutes, until a cake tester inserted in the center comes out clean.
Cool brownies in the pan; cut into 24 squares. Store in an airtight container at room temperature for up to 3 days.