I don't know anyone who doesn't LOVE brownies. But go Paleo ... and Gluten Free ... and you feel they COULD be out of reach. Along with pizza, pasta, pie and ... y'know ... all those comfort foods you've learned to love.
But thanks to Paleohacks, you can have your proverbial "cake" and eat it too. This brownie recipe uses coconut sugar and oil (or I like Lakanto sugar) and almond flour to create an irresistable dynamite taste.
This is from the same people who brought you my Paleo Chocolate No-Bake "Cheesecake" recipe. From the recipe book Paleo Sweets.
And with only 7 ingredients ... it's easy too. Eat it up ... FOR REAL!
AuthorJill PlaceI don't know anyone who doesn't LOVE brownies. But go Paleo ... and Gluten Free ... and you feel they COULD be out of reach. Along with pizza, pasta, pie and ... y'know ... all those comfort foods you've learned to love. But here's a brownie recipe to die for ... and Paleo to boot!
Preheat the oven to 350 degrees F.
Chop and toast 1/2 cup walnuts in 350-degree oven until browned (alternately toast in a skillet), about 10 minutes. Remove from oven and set aside.
Line an 8 x 8 x 2-inch baking dish with parchment paper and set aside.
In a small saucepan, heat the coconut oil and chocolate over low heat until melted (alternately heat in small bowl on 50% power for 2 minutes in the microwave). Remove for heat, cool slightly, and set aside.
In a medium bowl, combine the almond flour and coconut sugar and mix to combine.
Add the melted chocolate mixture and mix until combined.
Add the eggs and vanilla and combine all ingredients. Fold in the toasted walnuts.
Pour the batter into the prepared pan and spread evenly.
Use the remaining walnut halves to top the batter.
Bake at 350 degrees F for 25-30 minutes until a toothpick inserted in the middle comes out clean.
Remove brownies from the oven and cool completely on a wire rack before slicing.
Ingredients
Directions
Preheat the oven to 350 degrees F.
Chop and toast 1/2 cup walnuts in 350-degree oven until browned (alternately toast in a skillet), about 10 minutes. Remove from oven and set aside.
Line an 8 x 8 x 2-inch baking dish with parchment paper and set aside.
In a small saucepan, heat the coconut oil and chocolate over low heat until melted (alternately heat in small bowl on 50% power for 2 minutes in the microwave). Remove for heat, cool slightly, and set aside.
In a medium bowl, combine the almond flour and coconut sugar and mix to combine.
Add the melted chocolate mixture and mix until combined.
Add the eggs and vanilla and combine all ingredients. Fold in the toasted walnuts.
Pour the batter into the prepared pan and spread evenly.
Use the remaining walnut halves to top the batter.
Bake at 350 degrees F for 25-30 minutes until a toothpick inserted in the middle comes out clean.
Remove brownies from the oven and cool completely on a wire rack before slicing.
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