These are the best Paleo Brownies you will ever taste… I’m sorry I can’t lie to you… So fudgy and ooey gooey mmm… These are the kind of thing you will eat and not even know that they are grain and gluten-free, they are just immense! But these will probably be the most unhealthy Paleo Brownies you will ever eat too so please bare this in mind when making them. I like everyone else get cravings every now and then and will make some terrible Paleo treats, but just because they are Paleo does not mean that they are healthy – it just meas that they are healthier than processed products that contain buckets of refined sugars. Honestly you shouldn’t really have this sort of thing except for once every few months.
When I first put up my blog I posted the recipe for my healthier alternative to regular brownies – my Sweet Potato Crownies they are packed full of nutrition, are a more cakey kind of brownie and are still a treat but if you have weight loss goals in mind I would definitely opt for those. If you are wanting something more fudgy then check out my Raw Paleo Brownies.
This recipe will require you to have a sieve, electric hand mixer (optional but makes for really smooth brownies), and a small brownie/cake tin – I used an 8.5″ x 6.5″ tin.
Yields: 12-16 brownies
Preparation Time: 10 minutes
Cooking Time: 30 minutes
200g 85% or higher good quality dark chocolate ( I used Lindt 90%)
125g raw grass-fed salted butter (or sub 65g coconut oil & 60g coconut manna)
1 cup coconut sugar
1 tbsp/15ml vanilla extract or (1/4 tsp vanilla powder)
1/3 cup almond flour
1/4 cup tapioca flour
2 tbsp/30ml cacao powder
- Start by melting your chocolate and butter over a bain-marie on a low heat. Stir frequently until fully melted and then set aside to cool for 5 minutes.
- Whilst you are waiting grease and line your small brownie tin (I used a 8.5″ x 6.5″ tin) with baking parchment and pre-heat the oven to 180C/350F/Gas Mark 4.
- In a medium sized mixing bowl whisk together your coconut sugar, eggs and vanilla extract until smooth. I use an electric hand mixer as this produces a much smoother batter!
- Carefully pour in your melted chocolate and butter. Whisk on the lowest speed of your mixer until mixed evenly. Alternatively you can use a wooden spoon.
- Using a sieve sift in your almond flour, tapioca flour and cacao powder. Fold in using a wooden spoon until evenly distributed. Your mix should be much thicker and glossier than a cake batter and have a lot of resistance to it. Pour the batter into your lined brownie tin and spread out evenly using a spatula.
- Place the tin into the lowest shelf of the oven and cook for 15 minutes before checking to see how cooked they are. Everyone’s ovens are different so I think it is best to check on them frequently. Using a toothpick or knife test the outer 2″ of the batter, if the toothpick comes out with a few crumbs remaining, the sides of the brownie have come away from the tin then they are done. Another way of checking is to see if the brownies jiggle when you’ve given them shake, if they do then they probably need a few more minutes to cook. They should look set with a nice crust on top but be gooey on the inside. If you like a cake like brownie then leave them in until a toothpick comes out with a few crumbs when tested in the centre of the brownie.
- Remove from the oven and set aside to cool completely before cutting into squares. Yes that is the hardest part! Enjoy!