Grain-Free Kahlua Brownies

kahlua brownies

A Parisian Cigarette is a small, delicate tuile cookie, rolled into a small cylinder. Sometimes they're delicately decorated in chocolate. When I was in high school, I spent many evenings at my friend Taylor's house baking all kinds of things, including tuile cookies. (Yup, that was my rebellious teen streak: stayin' up all night and eatin' cupcakes). 

Tuile cookies became a symbol of our bake-a-thons. We began calling ourselves The Parisian Cigarettes. Man, is that embarrassing to admit.

kahlua brownies

While Parisian Cigarettes became our symbol, chocolate was really our object of trade. Each day before school started, Cata and I would sit in the hallway outside our classroom, discussing the recipes we'd found online and deciding what we would make next. The recipes Cata and I chose were beyond predictable: they always contained the maximum chocolate to bite ratio. The third Parisian Cigarette in our baking trinity was more of a white chocolate person, so she'd always over a different perspective -- one that wasn't doused in chocolate. 

This recipe is grain-free, but it's one the Parisian Cigarettes would've loved. Rich, chocolately, with just a streak of sweet aspiring sophistication. Just like our favorite tuile cookies, these brownies have that "Oooo, Wooow," factor, thanks to the Kahlua. 

kahlua brownies

That's not the only reason why the Parisian Cigarettes would've loved these brownies. The addition of Kahlua gives these brownies an adult twist -- one that three high-school-aged, giggly girls would swoon over. So adult. 

Yes. So adult. Just like that night we made a Facebook page for a cupcake named ChouChou... just like that. 😏

kahlua brownies

Anyways... embarrassing stories from my past aside, these brownies are dark and chocolatey, just like I like it. They're not very sweet, but laced with coffee-scent and Kahlua flavor. 

I'm lucky, Oliver's mom make homemade Kahlua over the holidays, and a bottle of grain-free Kahlua was made just for us! Kahlua is definite not paleo, or low carb. This recipe contains just a spoonful -- a decadent treat for a decadent day, when you're in need of a naughty treat. 

kahlua brownies

Grain-Free Kahlua Brownies

Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 8   |    Total Time:



Ingredients:

  • 1/2 cup almond butter, smooth
  • 1/4 cup butter or coconut oil, melted — plus more for greasing pan
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut milk
  • 2 eggs
  • 3 tablespoons Kahlua (homemade kahlua for a truly grain-free recipe)
  • 1/2 cup cocoa powder

Directions:

  1. Preheat oven to 350°F. Whisk together the almond butter, melted butter, honey, vanilla, eggs, Kahlua, and coconut milk.
  2. In a separate bowl, whisk together the salt, baking soda and cocoa powder. Fold these into the wet ingredients until batter is smooth. Grease a 8x8 baking dish, and pour batter into the pan.
  3. Place the plan in the oven and bake for 12-17 minutes, until brownies are set. If you prefer your brownies a tad gooey, pull them out before they are puffed. If you prefer your brownies almost cakey, bake until brownies are puffy and a toothpick comes out clean when inserted into the middle.

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Paleo Dark Chocolate Mocha Ice Cream

Paleo Dark Chocolate Mocha Ice Cream

I've always been a little confused by things that were named both "Chocolate" and "Mocha". Doesn't the "Mocha" imply the "Chocolate"? Then I made this ice cream. If this ice cream were just called "Mocha Ice Cream," you would surprised to dig in and get such an intense chocolate flavor. It's almost as if someone took a mocha, and added it to a cup of hot chocolate, and them threw it in the freezer. Any recipe that tastes double chocolatey is fine by me!

I was going to share a different recipe today, but it's been over two weeks since I shared a chocolate recipe with you all, and I'm going through withdrawal (I mean, that's gotta be a world record, right?). The fact that it's been hitting 90°F here isn't helping. Oi. 

After I made this ice cream, Oliver forbade me from ever making a different flavor of ice cream again. Only chocolate ice cream, all the time, from now on. (A week later I made pistachio ice cream with a chocolate swirl. He's decided that was ok too). And while Mint Chocolate Chip was my favorite flavor of ice cream for the first decade and a half of my life, I have to hand it to him: when chocolate ice cream is this chocolatey, it is pretty impossible to beat. 

That said, I did find a way to beat it. Or to make it better, I should say. I drizzled it with homemade coffee liquor (Kahlua). :) Paleo? Eh... not quite. But so delicious that thinking about is making me want to make this ice cream again! Because Oliver is right-- you really don't need another flavor of ice cream when you have a really good, really chocolatey ice cream. 

I don't know if I'm a fan of calling any food "luscious" but if there was ever a place for that word on a food blog, it would be with this ice cream. 

Paleo Dark Chocolate Mocha Ice Cream

Paleo, Gluten-Free, Grain-Free   |       |    Print Friendly and PDF

A mostly chocolate ice cream with hints of coffee.

Serves: 4-6   |    Total Time:



Ingredients:

  • 1 16-ounce can coconut milk
  • 1 1/2 cup almond milk
  • 1/2 cup strong coffee
  • 2 tablespoons honey
  • 1 tablespoon gelatin
  • 1/4 cup cocoa
  • 1/3 cup semi-sweet chocolate chips (if you use bitter sweet chocolate chips, you may want to add an additional tablespoon of honey)

Directions:

  1. In a sauce pan, stir together the coconut milk, almond milk, coffee, and honey. Whisk in the gelatin briefly, and then set the pot over a medium flame. Bring everything to a simmer, stirring constantly, to dissolve the gelatin it into the milk mixture.
  2. Pour the chocolate chips into the pan, and turn off the heat. Wait 5 minutes for the residual heat to melt the chocolate. Add the cocoa, and then whisk everything together into a smooth, consistent mixture.
  3. Pour the mixture into a bowl and cover. Allow to cool for at least 1 hour in the fridge before pouring into your ice cream maker. (Depending on your gelatin, the mixture may be a bit jello-y when you take it out, but that is fine. Break it up a bit with a spoon and dump it into your ice cream maker.) Pour the mixture into your ice cream maker and follow the instruction that came with your unit.
  4. When ice cream maker is done, you can eat it (it will be like soft serve) or freeze it so it’s a bit firmer: transfer ice cream to an air-tight container and freeze for 1-2 more hours. Store in your freezer in an air-tight container.

2 Comments