Craving something decadently chocolatey but want to stick to your healthy eating goals? Prepare to have your mind blown by these incredible Paleo Brownies that prove healthy desserts can be mind-blowingly delicious! Imagine sinking your teeth into a rich, fudgy brownie that's not only incredibly moist but also completely grain-free and naturally sweetened. These brownies are about to become your new obsession – so rich, so chocolatey, and surprisingly nutritious!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 16 brownies
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup dark chocolate chips (for frosting)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, ensuring the paper overhangs on two sides for easy removal.
- In a large mixing bowl, melt the coconut oil until it becomes liquid. Allow it to cool slightly to prevent cooking the eggs when mixed.
- Add maple syrup, eggs, and vanilla extract to the melted coconut oil. Whisk thoroughly until the mixture is smooth and well combined.
- In a separate bowl, sift together almond flour, cocoa powder, baking soda, and salt. This helps remove any lumps and ensures even distribution of dry ingredients.
- Gradually fold the dry ingredients into the wet mixture, stirring gently until a consistent batter forms. Be careful not to overmix.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 22-25 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from oven and let cool completely in the pan for about 15-20 minutes.
- For the frosting, melt dark chocolate chips in a double boiler or microwave, stirring until smooth.
- Once brownies are cool, lift them out using parchment paper and spread the melted chocolate evenly over the top.
- Refrigerate for 10-15 minutes to set the chocolate frosting.
- Cut into 16 equal squares and serve. Store in an airtight container in the refrigerator for up to 5 days.
Tips
- • Use room temperature eggs for a smoother batter and more consistent mixing • Sift your dry ingredients to prevent lumpy brownies and ensure even texture • Don't overmix the batter – this can make your brownies tough instead of fudgy • Use a high-quality cocoa powder for the most intense chocolate flavor • Line your pan with parchment paper for easy removal and perfect cutting • Let the brownies cool completely before frosting to prevent melting • Store in the refrigerator to maintain their fudgy texture and extend shelf life • For extra decadence, sprinkle some sea salt on top of the frosting • Use a sharp knife dipped in hot water for clean, precise brownie cuts
Nutrition Facts
Calories: 180kcal
Carbohydrates: 12g
Protein: 4g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 30mg
