Brownie Pudding

Ingredients

• ¾ cup coconut oil, melted and cooled

• 4 large eggs

• 2 cups cane sugar

• ¾ cup cacao powder

• ½ cup almond flour

• 2 tsp vanilla extract

• 1 tbsp instant coffee

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Instructions

1. Preheat the oven to 325°F.

2. Grease a 9x9 baking dish or a 9-inch cake pan.

3. Melt the coconut oil and set it aside to cool.

4. In the bowl of a stand mixer or a large mixing bowl, whip the eggs and sugar on high speed until the mixture has at least doubled in volume and is pale and creamy, about 7 minutes.

5. Add the almond flour, vanilla extract, and instant coffee.

6. Sift the cacao powder into the bowl.

7. Mix on low until just combined.

8. Gradually fold in the cooled coconut oil until the batter is smooth and uniform. Avoid overmixing so the batter doesn’t deflate.

9. Place the batter-filled baking pan inside a larger baking dish.

10. Pour hot water into the larger dish until it reaches halfway up the sides of the inner pan to create a water bath.

11. Bake for 60 minutes.

12. Remove from the oven and allow the brownie pudding to set slightly before serving. It’s perfect topped with ice cream.