My faithful yet skeptical grandmother is this month’s recipe contributor.  Although the recipe is from my late great grandmother, it was part of The Bermudian Cookery published in 1977. Nana’s brownies, whilst with good and loving intentions, will likely land you in King Edward VII  Memorial if consumed on a daily basis. But like so many other family recipes, there is the simple pleasure in enjoying family recipes. My grandmother always has a bag of these in her freezer for when my sister and I visit. These brownies were too good to let go of and so we lighten them up and balance them out so we can enjoy them on special occasions. They are light in texture and delicious frozen, too. Enjoy with a glass of cold milk of choice.
This one is for you, Oma!


Nana’s Browniesn by Mrs. Edward Smith

1 bar of 85% dark chocolate (I like Green & Black brand)
1/4 cup. Organic ghee (or organic butter)
3 tbsp. tbsp. organic coconut oil
1/2 cup. Maple syrup
1 tsp. vanilla extract
2 tbsp. nut milk
4 large organic eggs, whisked very well or blended
1.5 cups almond flour
3 tbsp. unsweetened cocoa powder
1/2 cup. coconut flour
1 tsp. baking powder
¾ tsp. sea salt


1.    Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
2.    Over a double boiler, melt the chocolate bar. Turn off the heat and add in the coconut oil, maple syrup and vanilla.
3.    In a stand up blender, blend the eggs.
4.    In a large bowl, combine the flours, baking powder and sea salt. Add in the chocolate mixtures and stir until combined. Then add in the eggs. Stir until combined. The coconut flour will absorb a lot.
5.    Add to the 8 x 8 baking tray and sprinkle with sea salt.
6.    Bake at 350 degree F for 12 – 15 minutes. As usual, you want to check the center. If it is like jelly, allow to cook for another 3 minutes or so. However, these will continue to cook out of the oven and are much better slightly undercooked.
7.    Allow to cool before serving.