I think you deserve a tasty reward for going paleo…how about treating yourself to a deliciously dense chocolate brownie!
It’s been over a year now since I’ve been paleo, so I figured it’s about time I came up with a scrumptious gluten-free brownie recipe.
Why did I wait so long? Well I wanted this special treat to be worthy of your time to make. Plus it had to be a super-easy recipe and follow the paleo rule book fairly closely.
I’m really proud of these brownies. If I’m going to indulge in a classic treat like this one, I want my brownies to be moist, dense and richly-textured with a deep, decadent chocolate taste. This brownie recipe delivers all that and then some!
The almond butter, puréed dates, and raw maple syrup in the mix give these brownies an almost fudge-like quality. And they’re topped with a thin, chocolatey crust I think you’re going to love.
With all the moisture in these, they’ll last for days without drying out…but because they’re so crazy-good, they probably won’t be sitting around your kitchen for very long.
There are so many things you can do with this brownie recipe. In fact, just this past weekend, I came up with another recipe using these brownies I’ll share with you later this week. It’s more for a party or special occasion, but I’m sure you’re going to like it too.
Still warm from the oven and stick to your fingers good…there’s nothing quite like a fresh-baked brownie to satisfy your sweet tooth.
I really hope you give these a try – and let me know what you think!
Ingredients
- 1 cup dark mini-chocolate chips, melted (we used Enjoy Life brand)
- 1/3 cup Medjool dates, pitted
- 1/4 cup pure maple syrup
- 2 eggs, whisked
- 2 Tbsp melted coconut oil
- 1 cup almond butter
- 1 tsp pure vanilla extract
- 2 Tbsp coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp* of Teeny Tiny Spice Co. Chocolate Chili spice
Instructions
- Preheat oven to 350º F
- Melt chocolate chips in a small saucepan on low heat. Stir until fully melted, then set aside
- In a food processor or blender, combine dates, maple syrup, eggs and coconut oil
- In a medium mixing bowl, spoon in the mixture you just blended and add the almond butter and vanilla. Hand stir until combined
- In a small separate bowl, combine all the dry ingredients: coconut flour, cinnamon, baking soda, and salt. If you're including the Chocolate Chili spice, add it here. Stir to combine
- Pour all the dry ingredients into the wet ingredients bowl and mix thoroughly
- Next add the melted chocolate from the saucepan and mix well
- Grease a 8" x 8" glass or aluminum baking dish with coconut oil
- Spoon mixture into baking dish and gently spread evenly to the edges
- Bake brownies on center rack for 27 to 30 minutes at 350º F
- Remove and allow brownies to cool in pan before slicing
- Sprinkle with extra cinnamon if desired before serving
Notes
*If you use the Teeny Tiny Spice Co.'s Chocolate Chili spice, start with 2 teaspoons and taste the mixture. Add an additional teaspoon if you want it hotter.