Paleo Double Chocolate Brownies

Chocolate brownies so thick and rich that you would never know they’re gluten free, dairy free, and paleo!

I had these grand plans to publish a completely different recipe today. I made it, shot it, edited it, and ate the whole damn thing. It was ready to be published. 

But then… I made these. I couldn’t wait any longer. I just couldn’t. I was SO HAPPY that I was able to create a rich, thick, chocolatey brownie that’s completely paleo-friendly. No butter, milk, granulated sugar, brown sugar, gluten, alien body parts or otherwise unnatural ingredients.

I’ve been struggling with how to make appealing and appetizing paleo and keto desserts. Keto is much more difficult, as far as I’m concerned, so I’ve been focusing on paleo. Baby steps, my friends. Baby steps. 

I don’t want everything to be made of almond flour, almond butter and coconut oil, but it’s a good start. They’re surprisingly versatile ingredients! And it’s totally possible to make things that don’t taste like any of those things, so that’s a bonus. 

I really can’t emphasize enough how good these are. I have to pat myself on the back, quite frankly. It took a couple tries, but I freaking nailed it. Let’s take a moment and just look and appreciate. Pretend they’re a painting in a fancy museum:

My first try at these, I used mini chocolate chips but it felt underwhelming. And I used too much almond flour and not enough egg, so they ended up being cakey. Mind you, cakey isn’t a bad thing if you’re going for… cakey. But I wasn’t. I was going for brownie-y. I didn’t need them to be super fudgy because I already have a go-to for that (but of course that doesn’t mean it’s not in the cards at a later date), but I did need them to be the kind of brownie that you can take a bite of and really sink your teeth into. Literally.

I had a few other criteria:

First, I needed them to include melty chocolate chips so that I’d make a mess of myself when I ate them fresh out of the oven (waiting is for chumps).

Check.

Second, I wanted swirls of almond butter to keep them from looking too plain, but not so many that it tasted like almond butter.

Check again.

And lastly, the taste had to be dark and rich. I’m not looking to bite into a super sweet sugar bomb.

Checkity check check check.

So whether or not you require a paleo diet, you need to make these. Go to the store, grab the ingredients, make these and then do everything you can not to eat one, after another, after another. They might be paleo, but that doesn’t make them celery with no calories or consequences. I swear, you’re not going to know it’s missing all the “fun” stuff.

And when you make them, be sure to tag me on social media and use the hashtag #stressbaking so that I can check it out!

Paleo Double Chocolate Brownies

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• Author: Leslie Haasch
• Prep Time: 10m
• Cook Time: 20m
• Total Time: -51500010.166667 minute
• Yield: 9-25 pieces (depending on size)
• Category: Dessert

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Description

Chocolate brownies so thick and rich that you would never know they’re gluten free, dairy free, and paleo!

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Ingredients

• 1/2 cup coconut oil (solid and packed, not melted)
• 1/2 cup coconut sugar
• 1/4 cup almond butter
• 1/4 cup maple syrup (or honey)
• 3/4 cup almond flour
• 3/4 cup unsweetened, non-alkaline cocoa powder (I recommend Ghirardelli)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup chocolate chips (I recommend Enjoy Life brand), divided

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Instructions

1. Preheat oven to 350°F. Place parchment paper (with the edges hanging over the sides for easy lifting) in an 8×8 pan. Set aside.
2. In a microwave-safe bowl, combine coconut oil, coconut sugar, almond butter and maple syrup. Heat in 30 second increments, stirring well after each. Heat until all ingredients are melted (they won’t be completely combined – that’s okay). Set aside.
3. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, baking powder and salt. Set aside.
4. Add eggs and vanilla extract to wet mixture and stir to combine.
5. Add the wet mixture to the dry mixture and use a spatula to combine (the batter will get stuck in a whisk). Fold in 3/4 cup of chocolate chips.
6. Pour batter into prepared pan and use your spatula to spread it evenly. Sprinkle the remaining 1/4 cup chocolate chips on top.
7. Bake for 20 minutes or until a toothpick inserted in the center comes out with a small amount of wet batter – you want to under cook them! Let cool in pan, then lift them out, slice and enjoy!

Notes

Note: You can cut these into 9 large pieces, or 16-25 smaller pieces.

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