Mesquite powder has a slightly malt flavour and mucuna powder reminds me of instant coffee. If you do not have either of these items your brownie will be fine without it but you may not need to add the almond milk. Here is some great information on mucuna.


  • 1/2 cup organic butter
  • 1/2 cup palm sugar
  • 1/2 cup cacao powder
  • 2 eggs
  • 1 tbsp vanilla
  1. Melt the butter in a small saucepan and add in the palm sugar, cacao powder. Make sure the butter mixture is not hot before adding in the eggs. Add in the eggs and the vanilla.

To this mixture add in:

  • 1 1/2 cups almond flour
  • 1 tbsp mesquite powder
  • 1 tbsp mucuna powder
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tbsp almond milk
  1. Stir until everything is combined and if it is really thick, add a little almond milk. Add chocolate chips to the top.
  2. Bake at 350 degrees for 20 – 25 minutes. Do not over bake. The brownie should still be soft to the touch.


Thank you Stacey for the recipe!

Friday’s WOD:

The Test WOD from 50 days ago.   Compare to May 18th

Timed Separately perform:

800m Run

50 Pull Ups

50 Push Ups

100 Sit Ups

100 Squats


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