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Fudgy Paleo Brownies

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Fudgy Paleo Brownies are a decadent, rich brownie recipe made with paleo-friendly flours, coconut sugar, and unsweetened chocolate. This recipe is notable for its preparation in a saucepan instead of a mixing bowl as well as the easy-to-work-with blob the batter becomes just as it’s ready to bake! {Paleo}

Ingredients

Scale
  • 1/2 cup plus 2 tablespoons coconut oil
  • 3 ounces unsweetened chocolate, broken into pieces
  • 1 cup coconut sugar
  • 2 eggs
  • 2 tablespoons full-fat coconut milk
  • 1 teaspoon vanilla
  • 1/2 cup almond flour
  • 2 tablespoons coconut flour
  • 1/4 teaspoon baking soda

Instructions

  1. Set oven to 350 degrees. Grease the bottom and sides of an 8×8 baking dish and dust with almond flour and set aside.
  2. Melt coconut oil in a saucepan on a LOW to MEDIUM heat. Then add the unsweetened chocolate, stirring until the chocolate blends with the coconut oil. Remove from heat.
  3. Next, whisk in coconut sugar and then add eggs one at a time, stirring after each addition.
  4. After that stir in the coconut milk and vanilla and whisk until well blended. Then add the almond flour, coconut flour, tapioca flour, and baking soda. Whisk the ingredients together until a blob forms (if you tip the saucepan, the batter should gradually slide on its own).
  5. Pour the batter into the baking dish and bake for approximately 25-30 minutes, or until an inserted toothpick comes out clean. Remove from the oven and set on the counter to let cool.
  6. Store at room temperature in an airtight container for about 3-4 days.

Notes

  • Full-fat coconut milk: I usually find mine in the baking aisle of the grocery store near the condensed, evaporated, and goat milk. You may also find it in the International or global foods sections. Do read labels if being soy-free is important as some coconut milks may contain soy.
  • Make sure to remove the saucepan from the heat after add the unsweetened chocolate. That way the remaining ingredients don’t cook in the saucepan.
  • If your batter doesn’t blob well, that’s okay. Every now and then I wind up with a batch that doesn’t blob well. The brownies still turn out fine but may need a longer baking or cooling time so they set properly.