Some days are made for warm hours stretched beneath the sunshine and some days are made for cozy blankets, long movies and fresh baked brownies. We definitely had one of the latter days here in Texas yesterday. You may have seen some jokes like this floating around Facebook and Reddit which are all too true as well as funny. 

The sound of sleet tapping on my window and the chill seeping underneath the door had me reaching for a hot cup of coffee and this brownie recipe in no time. While these brownies don’t have any flour and refined sugar in them you will still find them to have a dense, cake-y and chocolate-y texture and flavor. Don’t be surprised if you find yourself reaching for this recipe time and time again : )

Almond & Cocoa Brownies

  • ¼ a cup of ghee or butter, melted
  • ¼ a cup of cold pressed coconut oil, melted
  • ½ of a cup of local honey 
  • 1 tbsp of vanilla
  • 3 pastured eggs
  • 1 cup of almond flour
  • ½ cup of cocoa powder, sifted
  • ¼ tsp of baking soda or baking powder
  • ¼ tsp of fine grain sea salt
  • a handful or two of dark chocolate chips (dairy free if required) 
  • sea salt for garnish ( optional)


  1. Preheat oven to 350 F.
  2. In a food processor or in a large bowl mix together all of your wet ingredients until well combined.
  3. Next, pour in all of your dry ingredients except the chocolate chips. Mix very well until smooth.
  4. Stir in half the amount of chocolate chips you are using, set aside the other half.
  5. Pour batter into a greased 8x8 inch pan. 
  6. Half way through cooking time sprinkle the rest of the your chocolate chips on top of the brownies.
  7. Bake for 30 min or until a toothpick inserted into the center comes out clean. Please remember that all ovens cook differently so check your brownies occasionally because almond flour is prone to burn. As always, cooking time can vary by oven.
  8. Sprinkle with a whisper of sea salt directly after removing from the oven if you enjoy a little saltiness to balance out sweetness. 
  9. Allow to cool for 15-20 minutes before cutting and serving. 

Bruno: So strong, so compelling, so focused. But there’s one thing you do that is incredible. You have the ability to split the musical beat right in the centre, you’re never under, you’re never over, you’re always on it. You do it with your body, in a way that I find brilliant!