If I had to choose one dessert to eat for the rest of my life, I would choose brownies. And if someone said I had to choose a specific brownie recipe, I’d choose this one. You can’t even call my bluff on this either; I had all the necessary ingredients to make myself a birthday cake, but instead, I made brownies.
These aren’t ordinary brownies. They’re grain-free, naturally sweetened and can be paleo as well if you make them with coconut oil–but I used butter, because it was my birthday and I wanted to live a little.
But I still didn’t want to feel like crap after eating my own birthday dessert. So to make them easier on me, I used Bob’s Red Mill paleo baking flour and Eating Evolved chocolate. This isn’t sponsored, but both are great brands. Eating Evolved chocolate melts down really well, and the paleo baking flour is a super easy shortcut to having to mix a bunch of different flours together–both products are totally worth the price tag.
BEST. EVER. BROWNIES. Also, if you’re looking to top them, I recommend a nut butter of your choice and some cinnamon. Takes it to a whole other level.
- 5 ounces paleo chocolate (I use Eating Evolved)
- ½ cup coconut oil or butter
- 1 cup coconut sugar
- 2 eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- ⅓ cup + 2 teaspoons Bob’s Red Mill paleo baking flour
Preheat the oven to 350º F.
Melt the chocolate and coconut oil in a bain marie or in a microwave until the mixture is smooth.
Whisk the coconut sugar into the chocolate mixture, then add the eggs and the yolk one at a time, until the batter is smooth.
Stir in the vanilla and cocoa powder, then fold in the flour, making sure not to overmix the batter–you don’t want it to get tough and chewy.
Pour the batter into a greased 8 by 8 inch pan, and bake for 25-30 minutes, or until a skewer inserted in the middle of the brownies comes out clean or with a few moist crumbs.
Let the brownies cool for at least 10 minutes before slicing and enjoying… it’s gonna be hard to wait, but it’s worth it.