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Paleo Brownies

Yeah, so I was having a chocolate craving. That really doesn’t happen that often, I’m not really a chocolate person. I’m more of a cookie or cupcake person. But I wanted chocolate and I wanted it NOW. So I found a recipe on Elana’s Pantry that looked great. It’s always about the picture, right? I would only try a brownie recipe if the picture made it look like a real brownie, not some fake paleo-version of a brownie, and Elana’s looked real. Problem was, I was missing a couple of ingredients so I changed it up just a little bit and I really like the results. I decided that even though the brownies are really good on their own, some Peanut Butter Frosting would really put them over the top. So I made some, duh. And it was amazing, duh!

So go make some brownies, enjoy them, and don’t feel guilty about eating the whole pan. Well, maybe you shouldn’t eat the whole pan. Just saying.

Paleo Brownies

Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Author: Kendra Benson
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Ingredients

Instructions

  1. Preheat oven to 350F.
  2. Line an 8×8 baking pan with parchment paper, leaving flaps overhanging the ends.
  3. In a food processor or Blendtec, pulse together almond flour, salt and baking soda.
  4. Add in the chocolate chips and pulse until it is the texture of coarse sand.
  5. Add in the cocoa powder, honey, and dates (drain the water firsand pulse until combined. It won’t be very smooth yet.
  6. Add the eggs and coconut oil and pulse until smooth.
  7. Transfer the mixture to the prepared 8×8 pan. Smooth into corners and flattern the top with a spatula.
  8. Bake for 20-30 minutes, checking occasionally after the 20 minutes to see if the center has set (it shouldn’t jiggle when you gently shake the pan).
  9. Once the center is set, remove from oven and let cool in pan, on a wire rack, for 2 hours before cutting.
  10. Eat as is or frost with Peanut Butter Frosting (recipe on this site).

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8 Comments on “Paleo Brownies

  1. Heather

    These are AMAZING! Sooo addictive! I *may* (ahem) have eaten a row while they were still hot and gooey 🙂

    Reply
    1. Kendra

      I have not tried this recipe with any substitutions so I can’t vouch for what may or may not work. If you don’t have any coconut allergies, you could try using that, but you would need to use much less coconut flour than the 1 cup of almond flour in the recipe. I would suggest starting with 1/3 cup and adding from there until you get a brownie batter-like consistency. Add it in small quantities because it can bulk up quick since coconut flour absorbs a lot of liquid. If you try it with that substitute, let us know how it turns out. Good luck!

      Reply

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