Bacon “Nutella” Brownies {Paleo/Vegan}

Welp, it’s still hotter than Hades here without A/C but I love y’all THIIIIIIIIIS much that I decided to make you a treat. It surely won’t make my house cool down but if it brings a few smiles then what the hey!?

I asked y’all if you wanted crepes or brownies and although I was tempted to make both, it’s just too dang  hot so I had to pick one and it was brownies. Now before you crepe fans tell me that it’s cooler to use the stovetop to make crepes than it is to use the oven to make brownies, I’ll have you know I made these in the toaster oven. I am that desperate. Oh yes I am.

Well anyway the brownies got made, the nutella got spread, and the bacon got sprinkled. And lemmetellyouwhat, it was worth the schvitzing because these are freakin’ awesome. And by freakin’ awesome I mean they just became their own food group. Relax y’all, that was a joke. I still be eatin’ my veggies.

What? You want me to cut to the chase. Ok fine, below you will find the recipe. I’ve included a vegan option and you can make them both nut free if you omit the “Nutella”  and just make the brownie base. Heck, you can even sprinkle some chocolate chips if you are feeling rowdy! PS both of these versions use Tigernut flour and I did not develop a sub for this flour.

Ingredients:

•  1 recipe of my Naturally “Not-tella” 
• 8 ounces cooked crispy pasture raised bacon, chopped (omit for Vegan option)

For Vegan/Egg Free Brownie option:

• 2 cups Tigernut flour
• 1/4 cup coconut oil or ghee, melted
• 1 teaspoon 100% vanilla extract
• 1 cup maple sugar or coconut sugar
• 2 tablespoons flax seeds, ground
• 1/4 cup cocoa powder + 2 tablespoons
• 1/4 cup unsweetened apple sauce
• 1/2 teaspoon sea salt

For Paleo Brownie option:

• 2 cups Tigernut flour
• 1/4 cup organic cocoa powder + 2 tablespoons
• 1/4 cup coconut oil or ghee, melted
• 1 teaspoon 100% vanilla extract
• 1 cup maple sugar or coconut sugar
• 1 pastured egg
• 1/4 cup unsweetened apple sauce
• 1/2 teaspoon sea salt

1. Preheat your oven to 350
2. Combine all brownie ingredients for either the vegan or paleo brownies in a bowl and mash with a fork until well combined. The brownie mixture will be thick and slightly wet, like potting soil but will not be runny like cake batter
3. Spoon the brownie mixture into a small greased casserole dish, mine was 8×6
4. Press the mixture down either with the back of a spoon or with your hands until it is distributed evenly and “packed” down slightly
5. Spoon the “Not-tella” onto the brownies and spread until it evenly covers the pan of brownies
6. Bake for 20-25 minutes or until cooked through
7. Carefully remove the brownies from the oven, sprinkle the crispy chopped bacon and refrigerate for 30 minutes
8. Remove from fridge and slice evenly
9. Note: If you are using the egg free recipe, please note they are slightly crumbly. Refrigeration helps them set. You can alternatively play around with a chia egg though I have not tried it yet as I prefer flax seed
10. Note: To make these nut free simply omit the “Not-tella” and bake without a topping