Paleo Chocolate Chip Brownie Brittle

5.0/5 rating (2 votes)
Paleo Chocolate Chip Brownie Brittle

Glenn and I are on vacation!  Well kinda..  We just bought a house in Florida and are doing some work to our new house and staying at a friends enjoying the weather and each other.

I am not a big chocolate fan but for some reason baking these came to me and this is what we enjoyed while watching TV sitting outside enjoying the weather.

I hope you love this Paleo dessert or anytime snack!  They go great with an afternoon cup of tea or coffee.

Enjoy!

 

Ingredients

  • 1-2 tablespoons melted unsalted butter or oil
  • 1/2 cup almond flour
  • 1 tablespoon tapioca flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup coconut sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 2 tablespoons coffee, cooled
  • 4 tablespoons unsalted butter, melted
  • 1 large egg
  • 1/3 cup mini-chocolate chips, enjoy life are my fav

Directions

  1. Preheat oven to 325 degrees F.  Line a baking sheet with parchment paper and lightly brush with a little melted butter or oil.

  2. In a medium mixing bowl add in almond flour, tapioca flour, baking powder, salt, coconut sugar and cocoa then whisk well.

  3. Make a hole in the center of the dry mixture and add in the vanilla, coffee. butter and eggs then slowly whisk the center moving into the dry ingredients.  Fold in chocolate chips.

  4. Take batter and spread on prepared baking sheet and bake a butter knife and smooth to a nice think layer.  Bake for about 17-18 minutes or until set to the touch.  Let sit for about 10-15 minutes.

  5. Cut into squares and just slightly move apart then return to the oven (turned off yet warm) for about 5 minutes.  This will crisp them up.  Let cool again and gently remove the brittle squares and enjoy! 

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