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Sea Salt Almond Brownies with Coconut Cream

Yields 9 servings 


1/2 cup bitter sweet or 60% chocolate chips - melted 

1/3 cup unsweetened cocoa 

1 cup all purpose flour 

1 teaspoon baking powder 

1/2 teaspoon baking soda 

1/2 tablespoon pink sea salt + 1/2 teaspoon for garnish

2 large eggs 

1 stick of salted butter - melted and cooled 

1/4 cup whole milk 

1 tablespoon coconut oil 

1/4 cup cane sugar 

1/4 cup brown sugar 

 1 teaspoon vanilla extract


1/2 cup raw whole almonds 

1/3 cup chocolate chips (optional)  

Coconut Cream: 

1 can of coconut milk - place the can in the fridge over night

1/4 cup powdered sugar 

1 teaspoon vanilla extract 


Preheat the oven to 350 degrees, placing the rack in the middle of the oven. 

Lightly butter a glass 8x8 baking dish. 

Melt chocolate chips in the microwave to save time and dirty less dishes. 

Using a microwave safe bowl, microwave chocolate chips for 30 seconds, 

Microwave for another 30 seconds, add the coconut oil and with a spatula stir until all the chocolate chips have melted. 

Microwave the salted butter in a microwave safe bowl for 30 seconds. 

The step listed above can be done in a double boiler. You would add all the ingredients in a bowl, and stir until melted. 

Allow these to cool while you measure the remainder of your ingredients. 

In a large bowl, add the dry ingredients (except the add-ins). 

Add the butter, melted chocolate, 2 eggs, milk, and vanilla extract. 

Stir with a spatula until the yolks are well incorporated and the batter is smooth. 

Fold in the add ins. 

Pour the batter into the baking dish. 

Bake for 19-22 minutes. 

Remove from the oven and allow the brownies to cool for 30 minutes. 

With a sharp knife cut the brownies into 9 servings. Place the dish in the fridge for 1 hour of the brownies to set and the chocolate to become dense.

To prepare the coconut cream:

In a stand mixer with the whisk attachment on, pour the liquid from the canned coconut milk. 

Add about 1 tablespoon of the cream at the top of the can, and the powdered sugar and vanilla extract. 

With the mixer on high, whip it into cream. This will take about 5-7 minutes. 

Using a spatula, scoop the cream on top of a brownie and serve. 

Keep the coconut cream in an airtight container in the fridge for about 10 days. 

This cream also pairs well with fruit or on top of pancakes or french toast. 


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