Paleo Brownies
User Reviews
5
Paleo Brownies
Description
The Paleo Brownies recipe blends coconut sugar with eggs whipped to frothy lightness, melted butter and dark chocolate chips, then enriched with cocoa powder, tapioca flour, vanilla, and a pinch of sea salt. Folding additional chocolate chips into the batter adds extra pockets of chocolate.
The baking process occurs in two phases: an initial 15-minute bake, followed by gently dropping the pan on the counter to reduce air bubbles, then continuing to bake until a toothpick inserted comes out clean. This technique helps develop the desired dense yet tender crumb with a smooth top and slightly crisp edges.
Once cooled, the brownies hold together well for slicing, carrying a deep chocolate flavor with the subtle texture from tapioca flour. The use of coconut sugar and ghee supports paleo dietary preferences while maintaining classic brownie characteristics.
They store well at room temperature loosely covered for several days or in the fridge for a bit longer. Sea salt sprinkled on top adds a balanced contrast to the chocolate sweetness.
Ingredients
- 1/2 cup butter or ghee, grass fed
- 1 cup coconut sugar
- 1 cup dark chocolate chips
- 2 egg room temperature
- 2 tbsp cocoa powder
- 1 tsp vanilla extract
- 1/4 cup tapioca flour or arrowroot powder
- pinch salt sea salt
Instructions
- First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.
- Then, in a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
- In a microwave safe dish, melt butter. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
- Next, pour melted chocolate mixture into stand mixer and beat until combined.
- Sift cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
- Next, fold in extra chocolate chips if desired and pour into baking pan.
- Bake for 15 minutes. Then, remove from oven and bang pan on countertop 2 to 3 times.
- Then, return to oven and bake for another 10 to 12 minutes or until a toothpick inserted comes out clean. Don't over bake!
- Finally, allow brownies to cool for an hour in the pan before slicing and serving. Sprinkle with sea salt if desired.
Notes
- Beat eggs and coconut sugar for 2 to 3 minutes until light and frothy for good texture.
- Melt chocolate chips and butter together until very smooth and creamy before mixing.
- The batter will be thick; use a spatula to smooth it evenly in the parchment-lined pan.
- After 15 minutes baking, removing the pan and lightly dropping it on the counter helps improve the brownie texture by releasing air bubbles.
- Cool brownies completely before slicing to ensure clean cuts.
- Store loosely covered at room temperature for up to 3 days or refrigerated for up to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16brownies
Amount Per Serving
Calories 161 kcal
% Daily Value*
| Calories | 161kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 21mg | 7% |
| Sodium | 106mg | 4% |
| Potassium | 92mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 285IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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