Paleo Brownies

Paleo-friendly, moist, and delicious brownies. You don’t have to give up dessert just because you are paleo. Simply do it in a smart way.

These brownies have a very light and airy cake-like texture. They may be missing things like gluten, grains, and processed sugar…but these brownies are certainly not lacking in flavor!

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Paleo Brownies

Constance Smith – Cosmopolitan Cornbread

Paleo-friendly, moist, and delicious brownies. You don't have to give up dessert just because you are paleo. Just do it in a smart way.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Additional Time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Cookies and Bars, Paleo or Low Carb

Cuisine American

Servings 16

Calories 175 kcal

Cook ModePrevent your screen from going dark while preparing this recipe

Ingredients

  

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• ▢ 3/4 c almond flour
• ▢ 2/3 c cacao powder
• ▢ 1/2 teaspoon baking soda
• ▢ 1/4 teaspoon fine sea salt
• ▢ 2 eggs, room temperature
• ▢ 1/4 c pure organic maple syrup
• ▢ 1/2 c coconut sugar
• ▢ 1/2 c coconut oil, melted
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 c paleo dark chocolate, such as Nohmad Raw Dark Chocolate, chopped

Instructions

 

• ▢
  To begin, preheat your oven to 350 degrees
• ▢
  Line a 9-inch square baking pan with parchment paper. I use a spring form pan so I only need to line the bottom. If using a traditional pan, line the sides as well.
• ▢
  In a bowl, stir together the almond flour, cacao powder, baking soda, and salt. Set it aside for a moment.
• ▢
  In a mixing bowl, beat the eggs until frothy. Add in the coconut sugar, maple syrup, coconut oil, and vanilla. Beat together until smooth.
• ▢
  Add the dry ingredient to the wet ingredients and mix until fully combined
• ▢
  Stir in the chocolate pieces
• ▢
  Bake for 18-20 minutes, or until the center is set. Do not over bake
• ▢
  Cool the brownies in the pan on a cooling rack until completely cool before cutting into bars. (About 2 hours)
• ▢
  Enjoy!

Notes

It is very important for all of the ingredients to be room temperature. If you combine the melted coconut oil with something cold (eggs, syrup) it will “chunk up” and not mix in properly. I set the eggs out a few hours prior to baking and warm the syrup and coconut oil together in a saucepan over very low heat until the coconut oil melts into the syrup. You don’t want these hot, just melted.

Nutrition

Serving: 1cCalories: 175kcalCarbohydrates: 16gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 4gCholesterol: 24mgSodium: 86mgFiber: 2gSugar: 11g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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This recipe was originally shared on my paleo blog and relocated here.