Paleo Chocolate Hazelnut Sea Salt Brownies

The original brownie recipe I use is from Against The Grain. That recipe is great but I wanted to kick it up a notch. I'm on a big chocolate and hazelnut kick so I decided to make a chocolate hazelnut brownie. Once I put the batter into the pan it only seemed natural to add some Himalayan pink sea salt to the top because chocolate and sea salt are absolutely delicious together. I hope you enjoy this recipe as much as I did. It's super easy and delicious!

Paleo Chocolate Hazelnut Sea Salt Brownies

Ingredients

1/2 Cup Coconut oil or ghee

1/2 Cup Unsweetened cocoa powder

1/2 Cup Raw honey

1/2 Cup Hazelnuts

2 tsp Cinnamon

2 eggs beaten

Himalayan pink sea salt or sea salt of choice (to taste preference)

Directions

Preheat the oven to 350 degrees and grease and 8x8 pan with coconut oil.

In a small saucepan melt the coconut oil and honey over low heat. While the mixture is melting, crush up your hazelnuts. I put them in a plastic baggy and hit them with a rolling pin a few times. You don't want them too small otherwise they'll be like powder instead of crunchy. Once they're an ideal size set them aside. Once the coconut oil and honey are melted stir in the cinnamon and cocoa powder. Then, take the saucepan off of the heat and add the eggs. Continuously stir the batter so that the eggs do not scramble. Once mixed well stir in the hazelnuts, and then put batter into the greased pan. Sprinkle the sea salt on top of the batter. Bake at 350 degrees for 15-20 minutes. Allow to cool before cutting and serving. Enjoy!