Dark Chocolate Paleo Brownies

1.) You’ll need a fair amount of ingredients for this recipe, but that’s just what it takes to get fluffy paleo brownies.

2.) Start by chopping up your baking chocolate into small shreds.

3.) Add almond milk to your shredded chocolate, and microwave in 20 second increments. Stir after each increment until you have a smooth mixture.

4.) Blend your eggs, chocolate mixture, honey, coconut sugar, cocoa powder, and cinnamon in a blender for one minute.

5.) Next, stir in your melted coconut oil, almond flour, baking powder, and salt.

6.) Add in your chocolate chips or chocolate chunks.

7.) Pour your mixture into a lined or oiled pan, then drop some dollops of almond or nut butter on the mixture.

8.) With a knife or toothpick, carefully swirl in the nut butter.

10.) Bake your brownies for 25 minutes at 350 degrees. Enjoy!

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Dark Chocolate Paleo Brownies (Prep Time: 15 mins, Total Time: 40 mins, Makes: 16)

This recipe came about when I was trying to clear out some leftover ingredients to make space in my dorm room. The result was a pan of brownies that didn’t last more than 24 hours, so I’ll call it a success! These brownies are rich, but they don’t make you feel gross. Trust me, I literally ate them all in a day and I felt great! They are refined sugar free (depending on what chocolate chips you use), gluten free, dairy free, and pretty high in protein thanks to the almond flour and eggs. The use of only almond flour also gives them a cool texture that you wouldn’t find in normal brownies. The nut butter swirl on top is optional, (If you use peanut butter they won’t be paleo) but it adds a nice aesthetic and plus, who doesn’t love nut butter? I highly suggest you give these a try the next time you need a satisfying snack and dessert all in one.

Ingredients

3 ounces 100% baking chocolate

1/2 cup almond milk

3 eggs

2 tsp cinnamon

1/4 cup honey

1/3-1/2 cup coconut sugar

2 tbsp cocoa powder

3 tbsp melted coconut oil

1 cup almond flour

1 tsp baking powder

1 pinch salt

Refined sugar free, vegan chocolate chips/chunks

Nut butter (optional)

Directions

1: Chop up your baking chocolate into small shreds. Add the chocolate and almond milk to a bowl and microwave in 20 second increments, stirring until you get a smooth mixture.

2: In a blender add the chocolate mixture, eggs, cinnamon, cocoa powder, honey,  and coconut sugar for one minute. (A full minute!)

3: Pour the mixture into a bowl (or keep it in the blender depending on your blender size) and add the melted coconut oil, almond flour, baking powder, and salt and mix well.

4: Add your chocolate chips/chunks and mix together.

5: Line a 9×9 pan with oil, or parchment paper and pour in your batter. Spread it around evenly in the pan.

6: (Optional) Add a few dollops of nut butter in the batter and swirl it around with a knife or toothpick.

7: Bake for 25 minutes at 350 degrees.

8: Let them cool, cut, and enjoy!