Triple Fudgy Paleo Brownies
These simple triple fudgy paleo brownies uses almond butter & almond flour & are AMAZING. They’re gluten-free, one-bowl and one easy swap makes them vegan.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 16 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Scale
- 3 oz bittersweet baking chocolate
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1/3 cup granulated sugar (I use Turbinado)
- 1 tsp vanilla extract
- 1/3 cup almond butter
- 2 eggs
- 1/2 cup almond flour
- 1/3 cup cocoa or cacao powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips
- 1/3 cup chocolate chips (optional, for drizzling)
Instructions
- Preheat the oven to 350F and line an 8×8 or 9×9 glass baking dish with parchment paper.
- In a large mixing bowl, measure coconut oil and baking chocolate. Place in the microwave and cook on high in 10 second intervals, stirring well in between each one, until the chocolate is completely melted. Alternatively, you can melt the coconut oil and chocolate in a double boiler.
- Add the maple syrup, granulated sugar, vanilla and almond butter. Mix well until everything is incorporated.
- Add the eggs, again mixing until everything is well incorporated.
- Add the dry ingredients: almond flour, cocoa powder, baking soda and salt. Mix well until everything is incorporated.
- Finally, add 1/3 cup chocolate chips. The batter will be very, very thick.
- Pour batter into the prepared baking dish and bake for 20-25 minutes, or until the center of the pan is cooked through.
- Allow to cool to room temperature.
- If you want a chocolate drizzle, melt the remaining chocolate chips in the microwave in 10 second intervals, stirring in between each interval. When the chocolate is melted, drizzle over the baked brownies.
- Allow the brownies to chill in the fridge for at least 2 hours before serving.