Paleo Brownies – Rich, fudgy, flourless brownies. You would have no idea these were healthy! They have actually become one of my favourite brownie recipes, so that’s saying something!
As I said before in my Chewy Brownies post, I am very picky about the brownies I eat. I usually like mine fudgy, almost to the point of the gooey and these do not disappoint. A little fun fact about me, I always taste test baking batters.
I kid myself that I’m just checking if it all tastes okay but really I just never grew out of the love for licking the bowl! My point on this subject being, is the batter of this Paleo Brownie does not taste strange of “healthy” in any way. It was so rich and buttery I almost fooled myself into thinking I was making my usual brownies!
Making them is so easy. Just place all the wet ingredients into a bowl and mix well. Add the cocoa, place them in the oven and that’s it. One bowl, no mess and no fuss.
I think I’m going to call these Oxymoron Brownies. Because when I got them out of the oven and I sliced them, they appeared very crumbly and dry. My heart sank at the thought. So I grabbed a piece and took a bite and low and behold they are super fudgy! I never thought I would use the words fudgy and crumbly/dry in the same sentence but there you go.
If you’re thinking they are going to disappoint you, think again! They are rich and super chocolatey. They are a lovely texture and fudgy. They are NOT dry even if they look it. They do not taste healthy at all.
I am not one to push whats “healthy” and what’s not. What you “should” eat and what you “shouldn’t”. But if you can sometimes substitute baking with “clean eating” baking and be totally satisfied, then why not?
- 3/4 Cup Almond Butter
- 1/3 Cup Maple Syrup
- 1 Egg
- 1/4 Cup Coconut Oil, melted
- 1/2 Tsp Vanilla Essence
- 85g Dark Paleo Chocolate
- 1/4 Cup Cocoa
- 1/2 Tsp Baking Soda
- Preheat the oven to 160°C and line an 8"x8" baking pan with cooking paper.
- Melt the chocolate and coconut oil.
- Add the egg, almond butter, vanilla essence and maple syrup and beat together.
- (I reccommened trying the batter at this point... So good!)
- Add the cocoa and baking soda and mix through.
- Pour into the pan and bake for 20 minutes.
- The middle should still be soft but not raw. When a skewer inserted has light crumbs attached it is done.
- Allow it to cool completely before slicing as it is very crumbly when warm.
- If you are strictly gluten free, make sure you check your almond butter, baking soda, cocoa and chocolate is certified gluten free.
- If you want these strictly Paleo, ensure you buy certified Paleo chocolate.