Chocolate brownies so thick and rich that you would never know they’re gluten free, dairy free, and paleo!
- 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
- 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.
- 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.
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Add eggs and vanilla extract to wet mixture and stir to combine.
- 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.
- Pour batter into prepared pan and use your spatula to spread it evenly. Sprinkle the remaining 1/4 cup chocolate chips on top.
- 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!
Note: You can cut these into 9 large pieces, or 16-25 smaller pieces.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: double chocolate brownies, paleo brownies, gluten free brownies