It’s Labor Day. Do you know what that means?
It means sweater weather is close. It means that all the money that I spend at WHBM on sweaters will finally be worth it, and I can put on boots and jeggings and be cozy. (shameless plug: I’ve worked part time at White House | Black Market for the last 7 years and it’s the best reason I don’t have any spare time or spending money)
It also means that I have off of my regular job, and I spent most of the day cooking. I also bought a few Mums, going to decorate my stoop once I finish writing and cleaning my clothes up. But let’s talk more about food.
I’m not a sweets-person, so when I post something that is sweet, rather than salty, you know that I fully support it. Cue this recipe… nothing beats a really, really good brownie. A gooey, sticky, melty, chocolate-y brownie.
And with that comes all of the reasons why I don’t eat brownies. I’m a slob, somehow I always end up wearing chocolate stains, and I don’t really eat sugar if I can help it. Mainly, the chocolate stains, though. Others tend to notice them before I do, and having to explain why you have chocolate streaks on your jeans… well. No one really wants to know why you have chocolate on your pants, or if it’s really even chocolate. If only people knew I drop everything I eat in my lap at some point.
Cue an embarrassing memory; I was at work, and the memo went out that our CEO was walking around for an impromptu meet-and-greet. We had had these before, and I was looking to make my best impression. (Back story: after trying to sneak off quietly and change into my mucking boots to head to the barn, imagine my surprise when I come running out of the bathroom in knee-high socks, holding muddy boots, turning the corner only to stop a few centimeters short of our CEO, his Tom Ford dress shirt and a handful of executive board members. I figured the only place to go was up from that point). I was about to head out for the day, but decided to stay behind and give a warm hello as he made his rounds. Not wanting a messy desk, I quickly ate the brownie on my desk that a friend gave me a while earlier, straightened my things, and turned around to shake his hand.
I had brownie on pretty much every inch of my smile. I know this, because he asked me if was enjoying my snack. What. A. Boob.
I’d like to think someone out there thinks I’m charming, brownie-grin and all. (I don’t work there anymore… thankfully I moved on and up based on merit and my own free will…)
I guess whenever I think of brownies, I have to laugh at myself. I’ve done some pretty stupid stuff; some ended up being a pleasant surprise, and others making me wish I was an ostrich with my head in the sand until eternity ended. At the end of the day, with all my goofy idiosyncrasies, all my quirks, singing lyrics as a response to a question, including others in conversations I’d been having with myself, my lack of filter, my A.D.D blended coarsely with some O.C.D., I’ve come to surround myself with people that I love, and that love me, too. And, after everything is said and done, I’ve come to learn that this is most important.
(Though it’s definitely important to note that these brownies are paleo, vegan, gluten-free deliciousness……….)
Paleo/Vegan Ooey-gooey Brownies
Prep time: 15 minutes
Cook time: 12 minutes
Yields 12 small brownies
- 1/3 cup almond flour
- ¼ cup cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 cup almond butter
- 1 tbsp coconut oil
- 2 tbsp honey or maple syrup
- ¼ cup unsweetened apple sauce
- ¼ cup coconut sugar
- 2 tbsp almond milk
- 1 tsp vanilla
- ½ cup vegan dark chocolate chips
- Preheat your oven to 350 degrees F. Grease an 8x8in baking pan with coconut oil, or organic cooking spray. (I use a glass Pyrex dish – I find the cook time to be more accurate than a metal dish)
- In a medium sized bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
- In a medium sized saucepan, heat almond butter and coconut oil over medium-low heat, stirring to combine. Add honey (or maple syrup), coconut sugar, apple sauce, almond milk and vanilla extract. Mix until well blended.
- Once almond butter and other wet ingredients are mixed together, add to bowl with dry ingredients, stirring thoroughly. Gently stir in chocolate chips. Add to baking dish, ensuring the mix is evenly spread out.
- Bake for 10-12 minutes. Like normal brownies, you can check their doneness by poking with a toothpick or fork. The batter should not stick to your toothpick or fork once removed.
- Let cool thoroughly before cutting.