OMG…. these are by far the gooiest brownies I’ve made thus far and they are so good! If you are on a healthy lifestyle trip and crave for something sweet, then you must try this paleo brownie, as the recipe calls for almond flour, refined coconut oil and coconut sugar. But I substituted the coconut oil with regular oil and granulated sugar instead of coconut sugar and it turned out well. This is a super easy recipe and does not take much time to prep the ingredients.

Recipe adapted from –  https://www.texanerin.com/almond-flour-brownies/

Ingredients

• Almond flour – 133 gms
• Cocoa powder – 86 gms
• Salt – 1/4 tsp
• Refined coconut oil, melted – 3/4 cup + 2 tablespoons (196 grams) or butter for a non-paleo version if you can have dairy (I used normal cooking oil)
• Coconut sugar – 250 gms (I used castor sugar)
• Vanilla extract – 1 tbsp
• Eggs – 3, room temperature
• Semi-sweet chocolate – 128 gms (chunks or chocolate chips & make sure to use paleo chocolate, if needed) (I used dark chocolate chips)
• Mini chocolate chips – 80 gms (for topping)

Method

• Preheat the oven to 175 °C and butter and line an 8″×8″ (20cmx20cm) pan with parchment paper and butter the parchment paper and the sides of the pan.
• In a medium mixing bowl, stir together the flour, cocoa powder, and salt. Set aside.
• In a large mixing bowl, stir together the melted butter or coconut oil, sugar, and vanilla extract. Once combined, add the eggs one at a time, and stir just until combined.  
• Add the dry mixture to the wet and stir just until almost no streaks of flour remain. Do not overmix! Fold in the chocolate chunks.
• Pour the batter into the prepared pan and sprinkle the mini chocolate chips on top.
• Bake for 23 minutes. The brownies will puff up a little bit and may crack a little bit around the edges and the top will appear dry and crisp (not at all wet). When you remove it from the oven and tilt the pan, it may appear to move a little but shouldn’t look super jiggly. A toothpick inserted into the center will come out wet. A toothpick inserted into the sides will come out with some moist crumbs on it, but not totally raw batter. The brownies will continue to bake as they sit in the pan and will firm up as they cool.
• Let cool completely and cut into squares. Cover and store at room temperature for 3 days or refrigerate for 5 days. They get firmer and have a great texture from the fridge!

If you make this recipe, I’d love to see your pics on Instagram and do tag @bakezbyshobz and hashtag it #bakezbyshobz

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