Delicious, Fudgy, Processed Sugar Free - Paleo Brownies
June 17, 2019 • 0 comments
It’s no secret - I love baked goods. Except oatmeal raisin cookies. I also did not have a pleasant fruit cake experience so it’s a no go on those, but other than that I’m a pretty equal opportunity baked good eater.
When I have a little extra free time to play around in the kitchen I like to try and “healthify” some of our favorite baked goods.
Jesse usually tells me they are “just ok”, then proceeds to eat 3/4 of a pan of whatever it is. Eliza is all about a sweet treat so I don’t think she even tastes it long enough to know it’s a healthier version of anything. I’m with Eliza, I have liked most of the experiments.
These paleo brownies were my latest attempt at a healthier version of one of our favorites. They are super dense, fudgy, chocolately, and have no processed sugar. Well, I take that back, there is a little bit of sugar in there - I added a couple tablespoons of whatever the Simple Truth dark chocolate chunks are from Kroger. If you’re a strict paleo eater - leave out or substitute whatever you’re comfortable with!
I really liked these, so hopefully you do too!
- Prep Time:
- Cook Time:
- Servings: 9-12
Ingredients
- (1/2 cup) Coconut oil
- (1/2 cup) Cocoa powder
- (3/4 cup) Raw honey - I used Pap’s Hilltop Honey
- (2 eggs) 1 Dozen Eggs - Mixed Sizes
- (1/4 cup) Coconut flour
- (1 tsp) Vanilla
- (1 tsp) Espresso powder - might leave this out if the tiny humans will be eating these. Trust me.
- (a dash) Sea salt
- (1-2 Tbsp) Dark chocolate chunks - unsweetened chocolate would make them actually paleo!
Directions
- Preheat oven to 350 degrees. Either grease a baking sheet or line with parchment paper and then spray. I used a 6”x9” pan so the brownies would be thicker, but you could also use a typical 9”x9” pan or even go crazy and make brownie bites in a regular or mini muffin pan. Keep in mind these brownies won’t really “poof” much.
- In a medium saucepan, melt the coconut oil and add the cocoa powder. Whisk it together so it doesn’t have lumps.
- Remove from heat and add the honey. Once it’s mixed in, add the eggs and vanilla.
- Add in the coconut flour, salt and espresso powder. Mix until it’s all smooth then add the chocolate chunks.
- Side note - if you mess up the order in any of this, just go with it. They’ll still be great.
- Bake for about 20-25 minutes for a 6”x9” pan, but probably only about 15-20 minutes if you’re using a bigger pan or muffin tin. You’ll be able to tell they’re done because the middle goes from shiny goo to looking just a tiny bit poofed and more solid. I know that’s vague, but you’ve got this.
- Try not to burn your tongue tasting them straight from the oven. If there’s anything left at the end of the day, stick them in the fridge to last longer.
*Adapted from a recipe I found on realfoodwithjessica.com
