Double chocolate brownies that are so thick and delicious you’d never guess they’re gluten free, dairy free, and paleo! Next, try my paleo chocolate chip cookies.
Today I had huge hopes to offer an entirely different recipe. I created it, filmed it, edited it, and ate the whole thing. It was ready for publication.
But then I discovered these paleo brownies. I couldn’t take it anymore. I just couldn’t. I was overjoyed to discover that I could make a rich, dense, chocolaty brownie that is also paleo-friendly.
There will be no butter, milk, granulated sugar, brown sugar, gluten, alien body parts, or other artificial substances.
- Paleo desserts can be tough to make
- Where can I find paleo chocolate chocolate chips?
- But do these taste like real brownies?
- Cakey brownies vs. fudgy brownies
- My criteria for a delicious paleo brownie
- You don’t have to be paleo to enjoy these
- Paleo Double Chocolate Brownies
- Can I use brown sugar instead of sugar in brownies?
- What happens if you put less sugar in brownies?
- Can Type 2 diabetes eat brownies?
- What does brown sugar do in brownies?
- What is the best sugar substitute for brownies?
- What type of flour is best for brownies?
- What can I use instead of brown sugar in brownies?
- Is melted butter better than oil in brownies?
- Can I substitute honey for sugar in brownies?
- What dessert won’t spike my blood sugar?
Paleo desserts can be tough to make
I’ve been trying to figure out how to produce attractive and tasty paleo and keto desserts. Keto is considerably more challenging for me, so I’ve been focused on paleo. My friends, take it slowly. Little steps.
I don’t want to make everything out of almond flour, almond butter, and coconut oil, but it’s a start. They’re quite versatile substances!
And, as an added benefit, it is quite conceivable to create things that do not taste like any of those things.
Where can I find paleo chocolate chocolate chips?
Enjoy Life is my favorite brand, although I’m sure there are others.
But do these taste like real brownies?
They absolutely do. I can’t say enough about how delicious these brownies are, and not just because they’re paleo. To be honest, I need to pat myself on the back. It took a few attempts, but I finally got it.
Let us take a minute to just gaze and enjoy. As if they were an artwork in a beautiful museum:
Cakey brownies vs. fudgy brownies
I used small chocolate chips in my first attempt, but it was lackluster. And since I used too much almond flour and not enough egg, they turned up cakey.
To be sure, cakey isn’t always a negative thing if you’re looking for cakey. Yet, I was not. I was trying for a brownie-y flavor.
My criteria for a delicious paleo brownie
- I didn’t need them to be incredibly fudgy since I already have a gluten-free go-to and a traditional recipe for that (though that doesn’t mean it won’t happen at some point), but I did want them to be the sort of brownie you can take a bite of and really dig your teeth into. Literally.
- I wanted them to have melty chocolate chips in them so that I wouldn’t create a mess when I ate them right out of the oven (waiting is for chumps). Check.
- I wanted almond butter swirls to make them seem more interesting, but not so many that they tasted like almond butter. Check again.
Finally, the flavor has to be black and deep.
I didn’t want to eat an overly sweet sugar bomb, but I also didn’t want it to be bitter.
Check, check, and check again.
You don’t have to be paleo to enjoy these
Hence, whether or not you need to follow a paleo diet, you must bake these brownies. Go to the shop, get the supplies, prepare them, and then do all you can not to eat one after another.
They may be paleo, but they are not celery with no calories or repercussions. I guarantee you won’t notice it’s missing all the exciting things.
Paleo Double Chocolate Brownies
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- cup solid and packed coconut oil, not melted
- a cup of coconut sugar
- almond butter cup
- honey or cupmaple syrup
- a cup of almond flour
- cocoa powder, unsweetened and non-alkaline (I recommend Ghirardelli)
- 1 tsp baking soda
- 1 tsp baking powder
- 3 big room temperature eggs
- 1 tsp pure vanilla extract
- 1 cup chocolate chips, Enjoy Life brand, divided
- Preheat the oven to 350 degrees Fahrenheit. In an 88 pan, place parchment paper (with the edges hanging over the sides for easy lifting). Set aside.
- 4 tablespoons maple syrup
12 cup coconut sugar, 4 cup almond butter, 1 cup coconut oil
Combine the coconut oil, coconut sugar, almond butter, and maple syrup in a microwave-safe bowl. Heat for 30 seconds at a time, stirring carefully after each. Cook until all of the ingredients have melted (they wont be completely combined thats okay). Set aside.
- a teaspoon of salt
14 cup unsweetened almond flour, 2 teaspoon baking powder, 1 teaspoon baking soda
Whisk together almond flour, cocoa powder, baking soda, baking powder, and salt in a medium mixing basin. Set aside.
- Stir in the eggs and vanilla essence to the moist batter.
1 teaspoon pure vanilla essence, 3 big eggs
- 4 cup chocolate chips.
1 pound chocolate chips
Mix the wet and dry ingredients together using a spatula (the batter will get stuck in a whisk). 3 folds in
- On top, sprinkle 4 cup chocolate chips.
Pour batter into prepared pan and spread evenly with a spatula. 1 teaspoon remaining
- Bake for 20 minutes, or until a toothpick inserted into the middle comes out with a tiny amount of moist batter. Let to cool in the pan before removing, slicing, and serving.