Fudgy Paleo Brownies
Fudgy and delicious PALEO brownies! Using ingredients like coconut oil, coconut sugar, dark chocolate, and almond flour, these are the best brownies you'll ever make!
I am (obviously) one who loves butter and sugar, but I can't eat that every single day. I try to eat pretty clean on a regular basis and I love healthy alternatives!
This recipe for paleo brownies is simple to make and only requires a few ingredients.
HOW TO:
First, melt dark chocolate and coconut oil together in a small saucepan.
In a mixing bowl, whisk together the coconut sugar and eggs. I use this coconut sugar but any type will do. Slowly whisk the melted chocolate into the egg mixture until combined.
In a small bowl, whisk together the dry ingredients (I use Bob's Red Mill Almond Flour) and then fold them into the wet ingredients, being careful not to overmix. Fold in the chocolate chips/chunks and pour into your lined pan. After much research, I learned that the addition of chocolate chips creates a shiny, crackly top. Bake for 20-25 minutes.
If you like extra gooey brownies, bake closer to 20 minutes and if you like your brownies done all the way, bake closer to 25 minutes. *Brownies always bake more when you remove them from the oven!
Placing the pan of brownies in the refrigerator for an hour or two helps create perfect squares when you slice them. Enjoy warm or at room temperature!
For more brownie recipes: Salted Caramel Brownies and S'mores Brownies!
Happy baking!
Fudgy Paleo Brownies
ingredients:
- 2/3 cup dark chocolate chips or chopped chocolate
- 5 tablespoons coconut oil
- 2/3 cup coconut sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2/3 cup finely ground blanched almond flour (I use Bob’s Red Mill)
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup dark chocolate chips or chunks, saving a few for the top
instructions:
How to cook Fudgy Paleo Brownies
- Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper and spray with baking spray. Set aside.
- In a small saucepan, gently melt chocolate and coconut oil over low heat. Remove from heat and set aside.
- In a mixing bowl, whisk together the eggs and sugar for 1-2 minutes or until smooth. Whisk in vanilla. Slowly whisk in the melted chocolate and oil into the egg mixture until smooth.
- In a small bowl, whisk dry ingredients together. Fold the dry ingredients into the wet just until combined and then fold in the chocolate chips/chunks. Do not overmix. Sprinkle some extra chocolate on top and bake for 20-25 minutes or until the edges are set but the middle is still slightly underdone. They will continue to bake outside of the oven. Let the brownies cool completely and then place in the refrigerator for an hour or two before slicing. Enjoy!
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