Rocky Road Brownies


I got sick at the end of last week through the weekend.

For reallllllz.

Like omg I never get sick.

This was the kind of sick that happens when the weather changes, you start sneezing 25 times a day, cough up stuff you never imagined was possible, and take a total of 14 antihistamines in two days that do nothing except knock you out for a goodnights sleep.

I was super bummed.

I had to miss my Tacolandia event on Saturday and declined to go with my best fraannnnd to the Nutcracker Market, which is basically Santa’s Wonderland for adults.

No bueno.

By Sunday I was feeling better and finally decided to look at my Secret Recipe Club assignment.

After living off bland foods for the past 3 days, I wanted something comforting and rich.

Luckily, my secret blogger was Stephanie, the sci-fi loving, moscow mule drinking, loving wife, and cat lover behind the food blog Dessert before Dinner.

Obviously, her blog spoke to me since I am allllllll about dessert.

Enter Stephanie’s Rocky Road Brownies.

It’s like a freaking s’more brownie with gooey chocolate chunks and your choice of walnuts or pecans.


Is this real life?


These things hit the spot.

All I need is a big scoop of vanilla ice cream.

Of course, I made them paleo.

Thank you Stephanie for this amazing recipe.



5.0 from 2 reviews
Rocky Road Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
Rich, chocolate brownies packed with melted chocolate chunks, crunchy walnuts/pecans, and gooey marshmallows. Gluten-free, paleo.
  • 8 T. coconut oil, melted
  • 4 oz. dark chocolate
  • ⅓ c. unsweetened cocoa powder
  • 1 c. coconut sugar
  • 2 eggs, at room temperature
  • ½ c. coconut flour
  • ¼ t. salt
  • ½ c. chopped walnuts or pecans
  • ½ c. dark chocolate chunks
  • ½ c. of marshmallows, plus more for topping
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Melt the coconut oil, dark chocolate, cocoa powder, and sugar in a large mixing bowl in the microwave.
  3. Let cool slightly and whisk in the eggs.
  4. Stir in the flour and salt.
  5. Fold in the walnuts/pecans, chocolate chunks, and marshmallows.
  6. Pour the batter into the prepared pan and bake for 30 minutes.
  7. Top the brownies with extra marshmallows and let bake for an additional 10 minutes or until golden.
  8. Let cool slightly and slice into bars.

Chewy Peanut Butter Cacao Brownies

 Sometimes I just get these ideas in my head.

But then, snap, they are gone in an instant.

It’s almost like when you are dreaming and wake up and say to yourself, “Wow, that was a pretty crazy dream, I better remember that,” but then you have forgotten it by the time you wake up in the morning.

Luckily, I have gotten better at making notes of my ideas.

This one was a pretty good idea.


 Then again, I’m 100% positive that peanut butter and chocolate are a great idea.


Smash-bang brownie!


These brownies were a total shot in the dark.


They turned out super chewy on the inside, with a slightly crisp top.


Plus, they are completely flour-less.


Oh, and I added a thin glaze of coconut butter.


Chewy Peanut Butter Cacao Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A dense, flour-less, chewy peanut butter cacao brownies made without flour! Gluten-free, grain-free, refined sugar-free.
  • 8 oz. bag cacao nibs
  • 1 c. smooth peanut butter, (I used all-natural)
  • 1 large egg
  • 1 t. pure vanilla extract
  • ¼ c. pure maple syrup
  • ½ t. salt
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking dish with cooking spray.
  2. Place the cacao nibs in a large food processor and process on high until a cacao like flour forms.
  3. In a large mixing bowl, combine the peanut butter, egg, vanilla, maple syrup, and salt until smooth.
  4. Stir in the cacao flour until combined.
  5. Spread the brownie mixture into the prepared pan and bake for 20-25 minutes.
  6. Cut into squares and serve!


Skinny Girl Snack Swap 2.0 Review and Giveaway!

Y’all…I apologize for the lack of posting over the past couple of weeks.

I have been staying in tip top shape running around like a chicken with my head cut off.

My days usually look something like this: eat breakfast, workout, eat lunch, school, internship, eat dinner, sleep.

Pretty much.

Let’s just say I am glad I even have time to eat.

Eating is super important to me and when I’m on the go, it can be extremely stressful and difficult to eat a good meal.

I am a three meals a day kind of person, but I still have hunger pangs mid-afternoon.

That’s where my healthy snacks come in handy.

Because I have a sweet tooth, it is often hard to turn down anything dessert-like. However, I can usually satisfy most of my cravings with healthier options.

This usually involves a banana w/ smear of peanut butter or cashew butter, or Greek yogurt, with fresh fruit, cinnamon, and a bit of stevia mixed in.

Or, I go for my ultimate snack: toasted coconut over a sliced banana with a bit of cocoa powder.

Guess what? My snacking woes just got sooooooo much easier.

Last year I posted about the Skinnygirl Snack Swap.

Basically, Skinnygirl encourages women to swap out their snacks for healthier options with the Skinnygirl Snack Swap Campaign.

Yes, you just have to swap one of your snacks for a healthier snack…it’s that easy.

But wait…Skinnygirl has it’s own Skinnygirl Snack Swap website which features playful tools that ask users to choose their favorite snack, and then personally picks healthier options  to match that craving.

Oh, yes, that is awesome technology.

Well, that was version 1.0.

Allow me to introduce you to the even bigger and better Skinnygirl Snack Swap version 2.0.

Everything is the same with the interactive tools.

The main difference between the previous and new version is that Skinnygirl has added 27 new recipes
that match the flavor profiles of their Skinnygirl Tasty Nutrition Bars!

This means that you can find flavor profiles that match the Banana Oatmeal Dark Chocolate Bar, the Dark Chocolate Multigrain Pretzel Bar, the Chocolate Peanut Butter with Sea Salt Bar, the Lemon Swirl Bar, the Dark Chocolate Almond with Coconut Bar, and the Chocolate Chip Cookie Dough Protein Bar.

I know…it’s pretty amazing.

The site has a variety of nutritionist-approved healthy snack swap recipes.

Plus, you can join in on the fun by participating in the snack swap through social media.

Just use the #sgsnackswap hashtag on FacebookTwitter, and Instagram to let us know that you have chosen to snack healthier.

Here’s the best part.

There is a giveaway.

Yes, I know…Skinnygirl is pretty awesome.

Y’all this Skinnygirl Snack Swap is legit.

I chose a recipe to try from the snack swap and it was crazy good.

I had to stick to my coconut + dark chocolate guns and go with this flavor profile.


I mean, just look at that chocolate goodness.


Yes, that is a brownie.


That chocolate frosting is seriously the icing on the cake.


It’s made with avocado.

Don’t be scared.


It’s a genius idea + it adds a healthy dose of good fat.

Did I mention these things are paleo, gluten-free, and grain-free?


To enter the GIVEAWAY  to win an assortment of Skinnygirl Tasty Nutrition Bars:

1). Follow Skinnygirl Daily on Facebook.

2). Try your own Snack Swap and share the swap on Skinnygirl’s Facebook page , Twitter, or Instagram and use the #SGsnackswap.

3). Follow Mangia on Facebook or Twitter.

4). Post about the giveaway on Twitter: “I just entered to win a box of @SkinnygirlDaily Tasty Nutrition Bars on Mangia @misschelsmangia, enter now !”


Happy Entering!

This giveaway is now over, the winner was Jordan Dunne!

I will contact the winner shortly to claim his/her prize!

5.0 from 1 reviews
Coconut Almond Brownies
Recipe type: Brownies, Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
A rich, melt in your mouth chocolate brownies topped w/ shaved coconut and sliced almonds. Gluten-free, paleo, grain-free. These “paleo”­inspired brownies use coconut flour, which contains significant amounts of fiber and protein, and are sweetened with maple syrup. The frosting is loaded with healthy fats since its base is an unlikely food – avocado! And to top it all off, the nutrient­ packed almond­ coconut topping gives a satisfying texture contrast to the fudginess of the brownies.
  • Brownies
  • ∙ ½ cup less 1 Tbsp coconut flour (50 g)
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup unsweetened applesauce
  • ∙ 2 Tbsp coconut oil
  • ∙ ½ tsp salt
  • ∙ ½ tsp baking soda
  • ∙ 3 eggs, at room temperature
  • ∙ ½ cup plus 2 Tbsp maple syrup
  • ∙ 1 tsp coconut extract
  • Frosting
  • ∙ 1 ripe avocado
  • ∙ ½ cup unsweetened cocoa powder
  • ∙ ½ cup pure maple syrup
  • Topping
  • ∙ ½ cup unsweetened coconut flakes
  • ∙ ¼ cup sliced almonds
  • ∙ Pinch of salt
  1. Preheat the oven to 300ºF and grease an 8x8 or 9x9 glass baking dish (8x8 or 9x9).
  2. Mix together all ingredients either by hand, with an electric mixer or with a high­speed
  3. blender.
  4. Pour into the baking dish and bake for 30-­35 minutes, until a toothpick inserted into the
  5. center comes out clean.
  6. Add all of the frosting ingredients to a food processor and pulse to combine. Continue to pulse until the mixture is smooth and fudgy, scraping down the sides as needed.
  7. In a hot, dry skillet, add the ingredients for the topping. Toast until brown and fragrant.
  8. Be careful; coconut burns quickly.
  9. When the brownies have cooled completely, top them with the frosting and then sprinkle with toasted coconut and almonds.
  10. Slice and serve or store in airtight container in refrigerator.
Nutrition Information
Calories: 170 Fiber: 4g Protein: 4g






Cashew Butter and Jelly Brownies

These summer weekends just keep getting more and more relaxing.

Well, for me at least.

My dad had 95% blockage in his nose so he elected to get nose surgery last Thursday.

I’m pretty sure he thought that he was going to be up the next day running in tip-top shape, mowing the lawn, and building a fence in the back yard.


I am not sure why people choose to go under the knife for aesthetic reasons and go through all that pain when my poor dad did just so he could breathe!

I don’t think I have ever seen him hurt this bad.

Although, he did have a bout of food poisoning one time that I swear was worse than his motor cycle accident.

Let’s talk about food, shall we?

I was so excited for this month’s Secret Recipe Club when I learned that Mary Anne and Mariel, the awesome mother-daughter duo behind the blog, Feast on the Cheap, were my secret recipe friends. Mary Anne has worked for 20+ years in the catering industry and Mariel is a fledging foodie who learned about all things cooking and baking for the best of the best, her mother.

As I was perusing through their extensive recipe list, I found what my heart desired, Peanut Butter and Jelly Brownies. 



Mhhhhhhm. I did a little switcheroo and substituted the peanut butter for cashew butter. You can totally go the pb route b/c we all know that peanut butter love is strong on this blog. It just so happens that I eat so much of it…I was out.


Just imagine an ooey, gooey, chocolate brownie swirled with slightly salty cashew butter and


sweet berry preserves.


I mean, these flavors are genius.


Definitely an appropriate dessert to bring to a backyard summer barbecue.


Or ya know, if you need to drown your sorrows because some stupid guy broke your heart, you failed a test, or your boss is a major biotch…


these brownies are your go to pick me up.


Plus, they are paleo, gluten-free, grain-free, and just all around freaking delicious.



Cashew Butter and Jelly Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
Soft, chewy dark chocolate brownies, topped with swirls of creamy cashew butter and sweet berry jam. Gluten-free, paleo, grain-free.
  • 3 T. coconut butter, slightly melted
  • 3 T. unsweetened applesauce
  • 6 oz. dark chocolate chips, melted
  • 1 c. coconut sugar
  • 2 large eggs, at room temperature
  • 2 t. pure vanilla extract
  • ¼ c. unsweetened cocoa powder
  • ¼ c. coconut flour
  • ¼ t. baking powder
  • ¼ t. salt
  • ½ c. cashew butter
  • ½ c. jam or fruit preserves
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in square baking dish with cooking spray.
  2. In a large mixing bowl, combine the coconut butter, applesauce, melted chocolate, coconut sugar, eggs, and vanilla until smooth.
  3. Stir in the cocoa powder, coconut flour, baking powder, and salt.
  4. Pour the batter into the prepared pan.
  5. Use a spoon to ladle dollops of peanut butter on top of the brownie batter, spacing evenly.
  6. Then ladle dollops of jam right next to the peanut butter.
  7. Use the tip of a knife to marbleize and spread the peanut butter & jam – you can create a pretty pattern or just smear it across the top, it’s up to you. Just make sure to distribute relatively evenly so you get a taste of PB&J in every bite.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  9. Let cool slightly, slice into squares and serve.


Samoa Brownies

 This weekend I went to my cousin’s baby shower.

She’s having a little girl.

So cute.

I hope that God blesses me with a little girl one day.

All I can think about are tutu’s and tea parties.

I would turn my daughter into Betty Crocker at an early age. 😉

She would probably be eating tiramisu at her first birthday party.

Totally joking.


We all know what season it is.

Besides being Lent, it’s Girl Scout Cookie season.

Isn’t that convenient?

Girl Scout cookies being sold around Lent is an oxymoron.

Seriously? What about those people that give up sweets?

They are suckers.

Let’s make some Samoa Brownies.




We are making brownies inspired by the Samoa Girl Scout cookies.


This is serious.


Y’all..they are healthier Samoa Brownies!


I mean, you probably guessed that they are paleo, gluten-free, yada yada.


I mean, who’s blog do you think this is?


They are also nut-free! Whoo!

I mean, rich, fudgy brownies, topped w/ a toasted coconut layer, drizzled w/ chocolate and toasted coconut?




This is real life.

Samoa Brownies
Recipe type: Dessert, Brownies
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 9
A rich, fluffy brownie topped w/ a toasted coconut butter layer and drizzled w/ a chocolate sauce and toasted coconut. Reminiscent of a samoa girl scout cookie. Gluten-free, nut-free, paleo.
  • For the coconut butter layer:
  • 3 cups of unsweetened, flaky coconut, toasted
  • For the brownies:
  • ½ c. + 2 T. coconut oil, melted
  • 2 large eggs, at room temperature
  • ½ c. dark chocolate chips, melted
  • ½ c. full-fat coconut milk
  • ½ c. pure maple syrup
  • 1 tsp. pure vanilla extract
  • 1 T. unsweetened cocoa powder
  • ½ c. coconut flour
  • ¼ t. baking soda
  • ¼ t. salt
  • For the chocolate drizzle:
  • 2 T. unsweetened, cocoa powder
  • 3 T. coconut oil, melted
  • 2 T. pure maple syrup
  1. Preheat the oven to 350 degrees F. Grease an 8x8 in. square baking pan w/ cooking spray.
  2. To make the coconut layer, place 2.5 cups of the coconut in a large food processor and process on high until the coconut begins to break down into a silky, creamy, butter. Set the coconut mixture aside. Reserve the remaining ½ c. of toasted coconut for the topping.
  3. For the brownies, in a large mixing bowl, combine the coconut oil through the vanilla until smooth.
  4. Stir in the cocoa powder, coconut flour, baking soda, and salt until combined.
  5. Pour the batter into the prepared pan.
  6. Bake for 25 minutes, or until a toothpick inserted into the center of the brownies comes out clean.
  7. Let the brownies cool completely.
  8. Cover the brownies with the toasted coconut butter layer and let the coconut butter harden.
  9. In a small mixing bowl, combine all of the chocolate drizzle ingredients until smooth.
  10. Drizzle the brownies w/ the chocolate sauce.
  11. Slice into 9 even squares and serve topped with extra toasted coconut.
  12. Enjoy!