Do you like fudge brownies? Need a gluten-free or dairy-free option? Look no more! These paleo brownies are made with almond butter, giving them that fudge-y texture, with unsweetened cocoa powder giving it structure. Sweetened with maple syrup, these brownies are also refined sugar-free!
Back in the day…
Some years back, I temporarily switched to a paleo diet in solidarity with my older sister who wanted to permanently switch to it. Paleo entails a grain-free, dairy-free diet free from processed ingredients. When I was on paleo, it was a while back so I did not find a lot of great tasting options for desserts. So, I decided to experiment on my own. One of the first things I tried to make was paleo brownies because I happened to have those ingredients on hand already. I didn’t have to shop separately to buy almond flour or other flour alternatives.
These paleo brownies were such a hit in my old workplace! They were requested so much that my CEO then bought me more almond butter to make them with. This is one of the few paleo dessert recipes that doesn’t make me miss its “regular” counterpart. Plus, it’s so easy to make!
With any paleo, gluten-free, or dairy-free recipes I’ll have on the blog, it’s very important that you read the labels of any product you’re planning on using. For example, for the almond butter, it’s best to buy the raw kind without any sugar or salt. The only ingredients should be the almonds.
Also, this recipe calls for coconut oil. If you’re sensitive to the coconut taste and you want to minimize that flavor as much as possible, make sure to buy refined coconut oil. Personally, I don’t mind the slight hint of coconut, but I know there are those who don’t want that coconut-y taste at all. Alternatively, if you’re not trying to be dairy-free, then you can substitute the melted coconut oil with melted unsalted butter.
Tools you’ll need
- 273 g almond butter, room temp
- 167 g maple syrup, room temp
- 2 tbsp coconut oil*, melted
- 1 egg, room temp
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 34 g unsweetened cocoa powder
- Preheat your oven to 350 degrees.
- Using a hand mixer, combine the almond butter, maple syrup, coconut oil, egg, and vanilla in a medium bowl.
- Sift in the cocoa powder and baking soda and mix until the batter is homogenous.
- Pour evenly into a parchment-lined 8x8 baking pan. Bake for 20-22 minutes.
- Let it cool on the counter for 10-15 minutes before consuming**. Enjoy!
*If you're sensitive to the coconut taste and you want to minimize that flavor as much as possible, make sure to buy refined coconut oil. Personally, I don't mind the slight hint of coconut, but I know there are those who don't want that coconut-y taste at all. Alternatively, if you're not trying to be dairy-free, then you can substitute the melted coconut oil with melted unsalted butter.
**These are a bit fragile right out of the oven, so it's important to let it cool down first.
// ON THE SCENE
- Back backdrop: Replica Surfaces — Cement
- Bottom backdrop: Replica Surfaces — Limited White Marble
- Props: glass of milk