Best Paleo Brownies

These BROWNIES!! OMG..

Yes I know all bakers have a claim to fame brownie recipe and honestly these have gotten raving reviews so much so that I almost didn’t want to share it. But I am a pastry chef instructor and sharing has always been my core value.

These new brownies are a killer recipe. Really. It’s not an understatement. They are chewy, perfectly balanced, not too sweet, so easy to make. And these are made with coconut sugar. AND you can get all the ingredients in most super markets! They are my husband’s favorites and when he wants a special treat, I make them for him.

So what is GREAT about this recipe (which took a LOT of recipe development): 1. They are CHEWY a must in brownies 2. They have a crackly top 3. They are super versatile: you can add any topping and they are fantastic 4. They are #grainfree #paleo and MEMORABLE!

Toppings I love: Jacobsen sea salt flakes, chopped almonds, hazelnuts, chopped pecans, walnuts, chocolate chunks, halva, tahini, almond butter. Add after baking: chocolate date spread from The Date Lady Eating evolved liquid chocolate, hazelnut superfood spread from Saraispreads 

I am loving Cemoi chocolate (which is one of the only soy free chocolates in the chocolate industry).

I hope you make them and love them as much as I do! Please share your creations with me and tag me on Instagram 

Please note: some ingredients have been sponsored, some might be affiliate links.

Best Paleo Brownies
 
Prep time
Cook time
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These are the best paleo brownies hands down! Chewy, crackly top! Make sure you follow the recipe to the t.. Don't over bake or they will be dry and cakey 🙁 and loose their chewyness
Author:
Cuisine: Dessert
Serves: 9 medium
Ingredients
  • 140 gr chocolate such as Cemoi 70 %, chopped and melted
  • 75 gr coconut oil (organic), melted (use refined coconut oil for a flavorless oil option)
  • 2 organic pasture raised Vital Farms eggs
  • 1 cup coconut sugar
  • 1 tablespoon vanilla extract
  • ½ teaspoon fine sea salt
  • 55 gr fine blanched almond flour
  • 40 gr cassava flour (I used Otto's Cassava flour)
  • ¼ teaspoon baking soda (at high altitude use ⅛ teaspoon)
  • ¼ cup chocolate 71 % chopped to add in batter (I used Cemoi)
Method
  1. Prepare an ⅛ baking pan (find these on Amazon): grease pan with coconut spray, line with parchment paper. Preheat oven to 345 F (170 C)
  2. In a large bowl by hand with a whisk or in your KitchenAid Mini Mixer: with a whisk attachment: mix eggs, vanilla, coconut sugar until combined. No need to mix a lot.
  3. Add melted coconut oil and mix. Add melted warm chocolate and mix.
  4. Add flours, salt and baking soda. Mix additional chopped chocolate and put into prepared pan. Level surface with a spatula. Bake for about 26 mins until toothpick comes out with a very moist crumb (it must not be wet or dry). Baking time depends on your oven and pan. Cool for several hours, carefully remove from pan and cut into 9 pieces.

 

CHEWY HEALTHY BROWNIES – BETTER THAN BOXED BROWNIES

These brownies are amazing!

You know when you hit a pot of gold? That is what I felt creating these from scratch. I wanted to develop a chewy (better than boxed brownie) that has a crackly top and is wholesome and #lowsugar, using only premium ingredients.

I literally made hundreds of brownie recipes to develop these.

Note: These brownies are about 1 inch thick, I suggest you get the ⅛ baking tray which is lovely to bake with you can find it on Amazon.

 

5.0 from 2 reviews
GLUTEN FREE DOUBLE CHOCOLATE PECAN BROWNIES
 
Author:
Serves: 12 small or 9 large
Ingredients
  • 95 gr organic coconut oil, melted and warm
  • 1 cup STIR Sweetener or coconut sugar
  • 5 tablespoons/ 40 gr raw cacao powder (I love Viva Naturals) or dutch process European cocoa such as Republica Del Cacao (I personally love using half raw cacao and half dutch process cocoa
  • ½ teaspoon fine sea salt
  • 2 teaspoons or 10 gr vanilla
  • 1 ½ eggs, pasture raised, organic (to do this crack an egg, mix well and use only half and add the other whole egg/ the total weight is 83 gr
  • 53 gr Gluten Free Flour (see my recipe below) or use spelt flour if you are not #glutenfree
  • ¼ cup 71% chocolate, chopped (I love and use Republica del Cacao) you could also use pecans or toasted walnuts
  • Pinch of Maldon Salt to sprinkle on top
Method
  1. Lightly grease an ⅛ baking tray or an 8 inch square brownie pan with parchment paper.
  2. Pre-heat oven to 345 F.
  3. Melt oil in microwave or in a pot. Pour into a large bowl, add Stir Sweetener, mix with a whisk by hand (mixture will look very dry and crumbly (don’t worry). Add egg + vanilla, mix well. Add sifted cocoa or cacao with salt and flour. Mix until combined. Batter will be quite thick. With a rubber spatula fold in half of the chocolate chunks (reserve the rest to sprinkle on top). Put batter onto the prepared tray. With an offset metal spatula level the surface. Sprinkle the rest of the chocolate and sprinkle the Maldon Salt on top.
  4. Bake for about 15 mins (in convection oven/ normal ovens take a bit longer and please note: baking times vary depending on your oven, pan, cocoa or flour used), check with a toothpick: it should come out with a moist crumb, never dry or too wet. Note: brownies will set as they cool.
  5. Remove from oven and cool for 1 hour.
  6. Remove brownies from pan by lifting the paper.
  7. Cut into 9 or 12 pieces with a sharp chef's knife or serrated knife.
  8. Brownies keep stored in a plastic container such as a recycled washed salad container for about 3 days optimally. Or freeze for longer shelf life.
Notes
Gluten Free flour blend: mix then measure what the recipe requires
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch
 

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THE BEST VEGAN BROWNIES

I am a brownie fan all the way. I grew up baking all the cookies and bars from my Mom’s battered Joy of Cooking when I was seven. Brownies have really fascinated me ever since. Oh the chemistry of baking! And what a pleasure for an alchemist like me. The role of ingredients has always been connected to my love for exploring and my detective strike (my Mom used to say I was Sherlock Holmes because I found out everything). I found this recipe online (I apologize as I cannot recall the author and I looked all over). Pistachios are my Lebanese background touch.

Being on a gluten free diet has really helped me explore new options and open new paths as adversity always does. The main thing about brownies is this: they must be chewy not like fudge, not insanely chocolaty and by no means cakey!!! And chewy they are. And yes they do need the maple syrup, I have tried everything else and it just does not do it. A note: maple syrup is a great baking sweetener and better than sugar but still high in fructose, so eat sparingly and if you are diabetic or hypoglycemic please take note: and eat a small piece and really watch what you eat every day. I can enjoy a small piece once in a while after lunch when I want a special treat but do this responsibly. And like Tony Robbins says its what you do on regular basis that counts.

PISTACHIO BROWNIES
 
Author:
Serves: 9
Ingredients
  • ¾ cup Gluten Free oat flour such as Bobs Red Mill/ you can also put gluten free oats into a Vitamix and blend very well until you have a fine flour (72 gr)
  • ½ cup raw cacao or cocoa (If you use cacao it’s healthier, cocoa gives a darker color) 43 gr
  • 3 Tablespoons tapioca starch (In the US its the same: I use Bobs Red Mill) 24 gr
  • ½ or 2 gr  teaspoon fine sea salt or Maldon Salt (my favorite!!)
  • ½ Cup 70 % chocolate cut into pieces such as Valhrona or Guittard or Cacao Barry (80 gr)
  • 1 Cup maple syrup grade A
  • ¾ cup coconut butter not coconut oil (believe me I tried it and it gets way too oily) I use creamed coconut by Let’s Do Organic which you can find on Amazon, Central Market, Whole Foods/ it is exactly 1 package 200 gr/ put 30 seconds in microwave then really mix well
  • ¼ cup + 2 tablespoons toasted or normal almond butter/ 98 gr (make sure it is fluid not too thick)
  • 7 Gr Vanilla extract
  • ⅓ cup unsalted pistachios chopped or pecans or hazelnuts
  • Maldon salt to sprinkle on top/ about ½ teaspoon/ optional
Method
  1. Grease and line the bottom of a 9" brownie pan with parchment paper.
  2. Preheat oven to 350 F.  Sift oat flour, salt, cacao and tapioca.
  3. In another bowl: mix coconut butter, almond butter, maple syrup and vanilla. Add dry ingredients to wet, stir to combine with a whisk by hand. Fold in chocolate and pour batter into prepared pan. Add pistachios on top and sprinkle Maldon Salt.
  4. Bake for approximately 25 mins until toothpick comes out with fairly moist consistent crumb, but not wet. It will set as it cools.
  5. Remove and cool for at least 4 hrs cut into 9 pieces. Whatever you do don’t cut too soon these really need to rest and the texture matures.
Notes
Don’t use a higher percentage chocolate as they will get too dense. Brownies keep for approximately 3 days in perfect conditions/ store in a recycled store bought salad container. Don’t refrigerate, but you can freeze them.
 

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I hate spam as much as you do! I’ll only be sharing my best recipes and special offers. You can unsubscribe from receiving my emails at any time.