Paleo Brownies (Rich, Fudgy Brownies)
User Reviews
4.9
Paleo Brownies (Rich, Fudgy Brownies)
Description
This paleo-friendly brownie recipe starts with melting coconut oil and chocolate chips, mixing them into eggs, coconut sugar, cacao powder, tapioca flour, espresso powder, vanilla extract, salt, and then baking the batter in a parchment-lined 8x8 inch pan. The use of coconut sugar offers a natural sweetness and caramel notes, while tapioca flour replaces traditional flour to maintain structure without gluten.
Espresso powder subtly intensifies the chocolate flavor without adding coffee taste. After baking at 350°F for 25-28 minutes, the brownies are ideally removed slightly undercooked to preserve a fudgy center and dense texture. Cooling briefly before slicing results in clean pieces.
The optional garnish of flaked sea salt is recommended to balance sweetness and enhance complexity. These brownies serve well as a snack or dessert for those following a paleo or gluten-free diet.
Ingredients
- 1/2 cup coconut oil or butter/ghee
- 1 cup chocolate chips
- 3 egg large
- 3/4 cup coconut sugar
- 1/4 cup cacao powder
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1 tsp vanilla extract
Optional Garnish
- sea salt flake
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Line an 8-inch by 8-inch square cake pan with parchment paper and set aside.
- Melt the coconut oil and chocolate chips together in a glass bowl over a double-boiler or in 20-second increments in the microwave. Stir together to combine.
- In a separate mixing bowl add the eggs, coconut sugar, cacao powder, tapioca flour, salt, espresso powder and vanilla extract. Use a hand mixer on low to gently blend the ingredients together for 30 seconds.
- Add the room-temperature melted chocolate to the mixing bowl of brownie ingredients and use a hand mixer on medium speed to thoroughly combine. It should resemble cake batter.
- Pour the brownie batter into your cake pan and bake for 25-28 minutes. These brownies are best slightly undercooked rather than overcooked.
- Remove the brownies from the oven and let cool for a couple of minutes, then slice and serve.
Notes
- Espresso powder enhances the chocolate flavor subtly; use recommended quality for best results.
- Flaked sea salt sprinkled on top balances the sweetness and adds texture contrast.
- Correct measurement for tapioca flour is 1/2 cup, not 1/3 cup as mentioned in the video demonstration.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9brownies
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 298kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 18g | 28% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 57mg | 19% |
| Sodium | 190mg | 8% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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