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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