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Desserts · Brownies & bars

Paleo brownies

13

Dark, fudgy squares made with melted dark chocolate, cocoa and almond flour, and sweetened with maple syrup. There is no leavening in them, which is what keeps them dense and gooey rather than cakey.

Time
115 min (15 prep + 100 cook)
Servings
16
Per serving
148 kcal
Protein
4 g

Ingredients

Steps

  1. Heat the oven to 350°F. Line a 8 inch square pan with parchment paper, leaving some hanging over the sides.
  2. Melt the chopped chocolate and coconut oil together in a heatproof bowl, in the microwave in 20-second bursts or over a pan of barely simmering water. Stir until smooth.
  3. Whisk the maple syrup, eggs and vanilla into the chocolate until glossy.
  4. Add the almond flour, cocoa and salt and fold until no dry streaks remain. Scrape into the pan and smooth the top.
  5. Bake for 24–28 minutes, until the top looks set and a skewer comes out with moist crumbs. Cool completely in the pan, then chill for at least 30 minutes before cutting into 16 squares, because they firm up as they cool. They keep 4 days in the fridge and freeze for 3 months.

Good to know

Is the chocolate paleo?

Popular paleo brownies use dairy-free dark chocolate, and most of it contains a little cane sugar. For a strict version, use unsweetened baking chocolate instead, at about 17 instead of 13. The batter is sweet enough to carry it.

Why do they need to chill before cutting?

Almond flour brownies are very soft when warm and set into clean, fudgy squares once cold. A warm knife gives the neatest edges.

Alternative

Per

Calories
439
Protein
(10%)
11 g
Fat
(61%)
30 g
Carbohydrates
(29%)
35 g
of which sugar
23 g
Fiber
6 g
Sodium
117 mg

More desserts

Computed from the ingredients with our published formula, not yet kitchen-tested. How

As written, 2362 kcal goes into the pot and 598 g of ingredients comes out as about 538 g of food: 439 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.