Spicy Aztec Brownies

Don’t know if Aztecs would have eaten a spicy Paleo brownie, but these are definitely Mayan!!  HAHA!!

I know, I’m hilarious.  Thankfully no one could hear me talking last weekend because they were eating my brownies.  I mean, Holy Crap…SO GOOD.

I was in Boulder this past weekend visiting my sister and staying at my cousin’s house…and the biggest mistake anyone can make is giving me free reign of their kitchen.  Especially a NICE kitchen.  Among other things (Bacon Pie, anyone??), these little nuggets of glory were born.  And quickly consumed.  Ah, such is the circle of life.

INGREDIENTS

1 c Palm Shortening (or Coconut Butter)

4 oz Baking Chocolate, melted in 1 T Coconut Oil

1/2 c Raw Honey

1/2 c Full Fat Coconut Milk

2 t Vanilla

3 Eggs, beaten

1/4 c Cocoa Powder

1 T Arrowroot Powder

1 t Baking Soda

1/2 t Cinnamon

1/8 t Nutmeg

1/4 t Cayenne Pepper (add an extra 1/4 t for a real kick!)

1 c Enjoy Life Chocolate Chips

INSTRUCTIONS

Cream together the palm shortening, melted chocolate, eggs, honey, vanilla, and coconut milk.

Combine all of the dry ingredients and the seasonings.  Add the dry ingredients to the wet and combine well.

Pour into a greased 9×9 inch baking pan.  Bake at 350 degrees for 30-35 minutes.

Remove from the oven and, while the brownies are still hot, sprinkle the chocolate chips on top and allow to melt slightly.

18 thoughts on “Spicy Aztec Brownies

  1. Oo that sounds like a nice combo of spices! I sometimes spice up my coconut flour brownies with 1-2 tsp cinnamon, 1 tsp chipotle chile powder, 1 tsp espresso powder and 1/2 tsp of either ginger or cardamom (or 1/4 tsp cloves). The smokiness is unexpected and the heat sneaks up on you!

  2. Silly question…Where does one get palm shortening? Is this an online purchase? I have not been able to find it in the two grocery stores available to me as I live in a smaller town in the middle of Missouri. Kinda hard to convince people out this a way to carry good for you stuff.

  3. Coconut butter as a sub for palm shortening? Like the thick solid not the oil? Just dbl checking, it seems like that much coconut butter would make it pretty dense & dry. I’ve never used palm shortening. What about regular quality butter? Might that work?
    Thanks – it looks ah-MAZE-ing ;)

    • Coconut oil isn’t QUITE solid enough…you’ll get a goopy mess (well, a chocolate goopy mess isn’t necessarily a bad thing!). Same deal with regular butter, though you could add an extra tablespoon or two of arrowroot powder and that might help it hold together!

      • Just to clarify, are you saying yes, you can use coconut butter (made frim pulverised dried coconut, rather than the oil extracted from coconut) to replace palm shortening?

        What about cacao butter as a substitute? It sets hard. I have never seen/used palm shortening either to know what it’s like.

        And by baking chocolate, do you mean unsweetened 100% cocoa chocolate?

  4. Thanks so much for this recipe! I’m getting ready to make them for the second time this month. They really seem to hit the spot when I’m getting a powerful chocolate craving.
    Looking forward to trying your red velvet cupcake recipe for Valentine’s Day this year..

  5. Pingback: 26 Chocolaty Paleo Brownies without Flour or Dairy

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