Bumblebee Brownies

For some reason I found it a challenge to convey the yumminess of this brownie in the form of a picture. The Brownie is a gooey traditionally dark chocolate brownie taste and the cream is sweetened with honey and vanilla and butter. Farmhouse is a popular word these days, how much more farmhouse do you get then honey, butter and vanilla? I won’t be making this brownie too often as I ate almost half the batch in 3 days. I won’t lie, I had a piece with my morning coffee because I woke up thinking about them 😉

The cream is not similar to frosting, it’s lighter and more like a sweet whipped cream, so feel free to coordinate your cup of coffee with a dollop as well.

I call these Bumblebee Brownies because of the black contrasting with the light caramel color of the honey-sweetened cream remind me of a sweet little bee. Oh glory hallelujah, y’all make yourselves some brownies!!

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Brownie Recipe: 

  • 1 cup almond flour
  • 3/4 cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
  • ½ cup butter, melted
  • ¼ cup almond butter
  • ½ cup coconut sugar
  • ¼ cup honey
  • 2 large eggs
  • 1 tbsp pure vanilla extract
  • 1 cup chocolate chips (I like the stevia sweetened ones)
  • 1 cup chopped walnuts

Preheat oven to 350° and line a 8×8″ baking dish with parchment paper. In a large bowl mix melted butter, sugar, honey, eggs, and vanilla with a whisk or mixer until just combined. In a small bowl mix dry ingredients including the nuts and chocolate chips, then pour into wet and hand mix only until all the dry ingredients are wet, careful not to over mix. Transfer to baking dish and bake for 30 minutes or until middle is done (stick in a toothpick and if it comes out with moist crumbs, its done). Allow to cool completely before adding the Honey Caramel Cream listed below.

Honey Caramel Cream:

  • 1/2 cup honey
  • 1 tbsp butter
  • 1 cup + 1 tbsp heavy whipping cream, divided
  • 1 tbsp vanilla extract
  • pinch of sea salt

Start honey and butter and salt on the stove on medium in a saucepan and cook until boiling and bubbling. Once bubbling, allow to cook on medium for 3-5 minutes and then add the tbsp of heavy cream and cook one more minute before setting off the heat to cool. Cool completely while you whip the heavy cream and vanilla until it is forming stiff peaks (consistency of cool whip). Refrigerate the cream until the caramel is totally cool. Whip them together and refrigerate until cold. Taste and adjust honey at this time to liking remembering that the brownie is a dark chocolate taste (so if that’s too dark you may want to make up for it in the cream).

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One Comment Add yours

  1. Oh man this look so yummy!!!

    Liked by 1 person

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