My love for brownies goes way back to adolescence, when I first learned how to make brownies from boxed mixes. When I discovered baking, a whole new creative world opened up. At the time, I paid no heed to the ingredients, the nutrition, or the impact that all the baked goodies were having on my body. It was all about taste and the joy of sharing the freshly baked sweet treats with others.
This recipe for Brownie Pie is made with wholesome ingredients that are going to love your body back. That said, it’s still a treat, and even wholesome sugars need to be eaten in moderation.
Note: Last week a friend of mine texted that she would be stopping by in an hour and that she hoped I would have some kind of healthy dessert ready—hint hint. I immediately thought of this recipe for Brownie Pie, but in the time crunch I decided to spread the batter over a parchment paper–lined rimmed baking sheet and baked for only 15–20 minutes in one big piece. It turned out perfect and was coming out of the oven just as she walked in. So if you’re having a #ChocolateEmergency, and don’t care if the brownie isn’t in a pretty pie shape, give this brownie express method a try!
2 cups coconut palm sugar
1 cup coconut oil
4 eggs
1 tablespoon vanilla extract
1½ cups blanched almond flour
1½ cups unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon sea salt
1 teaspoon instant espresso powder
1½ cups lily’s chocolate chips (stevia sweetened)
1 cup dark chocolate, roughly chopped
¼ cup coconut milk, full fat
¼ cup coconut oil
¼ cup palm shortening
¼ cup raw honey
Preheat the oven to 350°F. Line the bottom of a 9-inch pie pan with parchment paper and lightly grease the paper with coconut oil.
In a large mixing bowl, whisk together the coconut palm sugar, coconut oil, eggs, and vanilla extract.
In another medium bowl, combine the almond flour, cocoa powder, baking powder, sea salt, and espresso powder. Mix well.
Add the dry ingredients to the wet and mix until fully combined. Stir in the chocolate chips.
Pour the batter into the prepared pie pan and bake for 30–35 minutes, until small cracks appear on the top and the middle of the pie doesn’t jiggle when you shake the pan. Set on the counter to cool.
Melt all of the ingredients together in a lazy man’s double boiler, mixing until smooth. Place the melted chocolate in the freezer for 10 minutes. Remove from the freezer and beat, then return to the freezer for 10 more minutes. Repeat this process until the frosting has reach a creamy, spreadable consistency.
Once the pie is fully cooled, pipe the frosting around the edge and decorate with Rainbow Coconut Sprinkles. Slice and serve.
Calories: 112
Fat: 9g
Carbohydrates: 16g
Sodium: 134mg
Fiber: 3g
Protein: 5g
Sugar: 16g