No matter how disciplined you are, some days you just want to eat a succulent brownie. I specially miss the brigadeiro brownie from my native Brazil. For those of you unfamiliar with brigadeiros, it is a type of chocolatey goodness similar to chocolate truffles.
Today I just had to have a scrumptious bite of brigadeiro brownie. But, as I want to keep with my clean eating I found a recipe at Paleo grubs and made some changes to make it even more scrumptious. The result: A brigadeiro brownie that is completely paleo and guilt-free! I hope you enjoy it as much as I did!
Ingredients for the brownie:
- 1 cup almond butter
- 1/3 cup maple syrup
- 1 egg
- 2 tbsp Melt butter alternative (http://www.meltorganic.com/butter-substitute/)
- 1 tsp vanilla
- 1/3 cup raw cacao powder
- 1/2 tsp baking soda
Ingredients for the Brigadeiro Icing:
- 1 can of good quality coconut milk (full fat)
- 3 tbs of raw honey or another sweetener of your choice
- 4 tbs raw cacao powder (unsweetened)
- 1 tbs Melt butter alternative (http://www.meltorganic.com/butter-substitute/)
- ½ tsp vanilla extract
To make the Brownie:
Preheat your oven to 325 degrees. In a food processor bring together all of the brownie ingredients. Coat a small baking pan with coconut oil spray and pour batter into the pan.
Bake for 20 minutes.
While you wait for the brownie, get started on the icing:
Combine the coconut milk and 3 tbs of honey or any other sweetener in a pan. Cook over medium heat till it starts boiling. Once the mixture comes to a boil turn the heat to low and let it cook for 2 hours. After 2 hours this mixture should be thicker, similar to the texture of condensed milk.
Once your coconut milk reaches the desired consistency, raise the heat back to medium and stir in the cacao powder and the melt butter alternative. Keep stirring until the mixture boils, then let it cook for another 12 minutes. Let it cool. Then cover the brownie with the delicious brigadier icing.