Decadent Paleo Brownies

 

These decadent paleo brownies will be sure to satisfy your sweet cravings without the conventional sugar and flour. 

 

For the past two months, Jimmy and I have been eating mostly paleo for all of our meals. If you read an earlier post, I shared how he lost almost 20 lbs. Well, he’s actually lost 22 lbs now! It’s crazy! We both feel pretty great and the best part is that we can still enjoy delicious treats like these decadent paleo brownies. 

I’ve been baking up bunch of brownies the last 8 weeks to find the best paleo recipe. I’m happy to say that I’ve discovered it after some trial and error. I’ve used coconut flour, fine almond flour and almond meal. Here’s what I came up with. If you like dark chocolate, you will enjoy these paleo brownies. They have a bittersweet taste and I love them because I’m naturally a dark chocolate girl. If you like a sweeter taste, I recommend increasing the maple syrup or using chocolate chips like this brand. Also, after trying out the almond flour and almond meal, I really liked both textures. The almond meal has a nuttier or a bit more gritty texture which I preferred but you can use either. 

After taste testing and tweaking the recipe, I also recommend undercooking them a bit if you prefer a fudgy texture. I’ve tried them fudgy and cakey and both are equally delicious. Can you tell, I’m not that picky when it comes to brownies? I’ll take dark chocolate in any form. I’ll stop talking because you need to make these like now. 

Decadent Paleo Brownies

Ingredients: 

I’ve shared affiliate links in this post for your convenience. 

• 1/4 cup coconut sugar
• 1/4 cup almond butter (you can also use peanut butter if you’re not concerned with it being strictly paleo)
• 1/4 melted or softened coconut oil
• 1/2 cup pure maple syrup
• 3/4 cup unsweetened cocoa powder
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 eggs
• 1/2 cup almond meal (or almond flour)
• 1/2 cup chopped 100% dark chocolate chips or these paleo chocolate chips

Directions:

1. Preheat oven to 325 degrees. If using a small convection oven, preheat to 300 degrees. Spray your 8 x 8 inch square pan with cooking oil.
2. With a spatula, mix together the coconut sugar, almond butter, coconut oil and maple syrup. 
3. Add cocoa power little by little and stir until well mixed. Pour in the salt, vanilla extract and two eggs and continue mixing. 
4. Fold in the almond flour and using the spatula, make sure the mixture is combined.
5. Combine the dark chocolate chips. 
6. Pour batter into the pan and bake for about 25-30 minutes. I love eating them while they’re still warm but they’re great whenever, wherever.

Happy baking, friends!

Yuni

Let all that you do be done in Love. 1 Corinthians 16:14