Indulge your sweet tooth without the guilt with these Fudgy Paleo Brownies that boast a delightful crackly top! Perfectly rich and irresistibly chocolatey, these gluten-free treats are made with wholesome ingredients that will leave you feeling satisfied and energized. Whether you're following a paleo diet or simply looking for a healthier dessert option, these brownies are sure to impress. With just 15 minutes of prep time and a heavenly aroma wafting through your kitchen, you won’t be able to resist diving into this delectable recipe. Get ready to wow your family and friends with a dessert that’s as good for you as it is delicious!
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, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, allowing some overhang on the sides for easy removal later. Lightly grease the parchment paper with coconut oil to prevent sticking.
- In a large mixing bowl, combine 1 cup of almond flour and 1/2 cup of cocoa powder. Whisk them together until they are well blended and free of lumps.
- In another bowl, mix together 1/2 cup of maple syrup, 1/4 cup of melted coconut oil, 2 large eggs, 1 teaspoon of vanilla extract, and 1/4 teaspoon of sea salt. Whisk until the mixture is smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Transfer the brownie batter into the prepared baking dish. Use a spatula to spread it evenly and smooth the top.
- Bake in the preheated oven for 25 minutes, or until the edges look set and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Once baked, remove the brownies from the oven and let them cool in the pan for about 10 minutes. Then, use the parchment paper overhang to lift the brownies out of the pan and onto a wire rack to cool completely.
- Once cooled, cut the brownies into 16 squares. Enjoy your fudgy paleo brownies with a crackly top!
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are okay! Overmixing can lead to dense brownies instead of the desired fudgy texture.
- Check for Doneness: Every oven is different, so keep an eye on your brownies as they bake. The edges should look set, and a toothpick inserted into the center should come out with a few moist crumbs for that perfect fudgy consistency.
- Cooling Matters: Allow the brownies to cool in the pan for about 10 minutes before transferring them to a wire rack. This helps them set properly and makes cutting easier.
- Storage Tips: Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage—just make sure to wrap them well!
- Experiment with Toppings: Feel free to add your favorite nuts, chocolate chips, or even a sprinkle of sea salt on top before baking for an extra flavor boost.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 9g
Protein: 3g
Fat: 11g
Saturated Fat: 4g
Cholesterol: 25mg
