Molten Cake Brownies

Sunday, May 5, 2013

Don’t Forget Our 2nd Annual Cast Iron Cook Off Today at Mother’s Beach!  9am-3pm and beyond!  See you there!

Mobility:

20x Reverse Snow Angels
Monster Walks (laterally, forward and backwards)
10 T- Push ups
Samson stretch, 30 seconds/side

Strength:

Spend 15 minutes to find 1RM Snatch

Conditioning:

For time:
Row 500 meters
21 Kettlebell Push press (2 Kettlebells, 24kg/16kg)
21 Toes to bar
Row 500 meters
15 Kettlebell Push press
15 Toes to bar
Row 500 meters
9 Kettlebell Push press
9 Toes to bar
-15 minute cap

Notes: Sub out Kettlebells with Dumbbells if needed and V-ups for Toes to bar.

Cool Down:

Spend 5-10 minutes practicing Skin-the-cats
10 Wall extensions
Pigeon stretch

3 reasons I love these brownies:

1. They are more like chocolate molten cake – WIN!
2. The recipe only makes 8 so if I end up eating the entire pan I don’t feel so bad. – (not recommended, but it happens)
3.  You can throw all of the ingredients into a vitamix (you’re welcome, Charlie).

Ingredients

• 4 large eggs
• 1 cup unsweetened cocoa powder
• ¾ cup of maple syrup
• ¼ cup + 1 tbsp extra virgin coconut oil
• 2 tsp vanilla extract
• 1/8 tsp salt

Directions

Preheat oven to 350°F (177°C). In a bowl, mix all the ingredients until velvety smooth (use a Vitamix!). Pour into a parchment paper lined 8 x 4 loaf pan. Bake for 30-35 minutes. They will appear to be uncooked but after cooling for a few hours (or in the fridge) they will settle and be more firm. Think of these as the molten cake version of brownies.

This recipe makes 8 brownies.

Enjoy!

~ Jamie