This recipe for paleo brownies tastes like a cross between the best chocolate cake you’ve ever had and a piece of decadent fudge. They contain both cocoa powder and melted chocolate, making for a powerful chocolate punch. And one more piece of good news: they only require one bowl to make! (In fact, you don’t even need an electric mixer to make them.)
Paleo Brownies (Grain-Free/Dairy-Free Recipe)
- 57 grams (1/2 cup) finely ground almond flour
- 50 grams (1/2 cup) Dutch-process cocoa powder* (see note above)
- 85 grams (1/2 cup) coconut sugar or evaporated cane juice
- 1/2 teaspoon baking powder , homemade or grain-free store-bought
- 1/4 teaspoon salt
- 113 grams (about 2/3 cup) chopped dairy-free dark chocolate or chips, melted
- 57 grams (1/4 cup) coconut oil or unsalted butter, melted and cooled slightly
- 85 grams (1/4 cup) honey
- 3 large eggs (about 150 grams out of the shell)
- Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spray an 8-inch square cake pan with nonstick cooking spray. Cut a piece of parchment paper as wide as the pan and long enough to overhang the edges of the pan by 2 inches. Place the parchment in the pan, running your finger along the edge so it fits snuggly. Spray the parchment with nonstick cooking spray or brush with melted coconut oil.
- Whisk the almond flour, cocoa powder, coconut sugar, baking powder, and salt together in a medium mixing bowl. Switch to a wooden spoon and stir in the melted chocolate, melted coconut oil, and honey. The batter will be thick. Add the eggs one at a time, stirring well after each addition. After you add the last egg, stir the batter until smooth. Spread the batter into the prepared pan.
- Bake until a cake tester inserted in the center of the pan comes out clean, about 25 minutes.
- Allow the brownies to cool in the pan. Remove the brownies from the pan using the parchment over- hang and cut into squares.
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