The Ultimate Fudgey Paleo Brownies

by | Aug 28, 2017 | Sweets

The Ultimate Fudgey Paleo Brownies
Jump to Recipe·Print Recipe

Isn’t there something so magical about baking as a child with your mom? While we did some from-scratch baking, we always had baking mixes in the house for parties or even better, just because.

Like most kids, I loved being able to help by pouring, stirring, and cracking eggs. But there was nothing like coming home from school to see Mom had baked while I was gone.

These days I do most of the baking (for this blog, of course!). I am not a huge chocolate person (I know, sue me). But brownies are high up on my dessert list.

 

 

The Ultimate Fudgey Paleo Brownies

 

Cake-Like or Fudgey?

Is there REALLY a debate about this? I always wondered why brownie mixes gave options for making cake-like or fudgey brownies. WHO WANTS A CAKE-LIKE BROWNIE?!

I feel like there was one person once who liked cake-like brownies when they were designing the back of the boxes and they kept it ever since.

Well, in case you’re one of those people who prefers cake-like brownies, there is a note at the bottom of the recipe! You simply add a full cup of tapioca flour.

 

Regardless, these are a healthier, allergen-free version of those brownies I used to love. You might be surprised how close this paleo version is to the one from your childhood!

 

 

These will keep at least several days on the counter, but I’m not sure how much longer because they are eaten up quickly in my house!

 

 

So, what team are you, cake-like or fudgey?!

 

Print

The Ultimate Fudgey Paleo Brownies

Print Recipe
  • Author: Alexa

Ingredients

Scale

1 cup coconut oil

1 cup real maple syrup

1 tsp vanilla

2 eggs

1/2 cup tapioca flour

1 cup cocoa

1/4 tsp sea salt

1 tsp baking powder

1/4 cup dairy-free or dark chocolate chips

Instructions

  1. Pre-heat oven to 350°F and grease a 7×11″ baking dish with coconut oil.
  2. In a mixing bowl, beat the coconut oil, maple syrup, vanilla, and eggs.
  3. In a separate bowl, combine the tapioca, cocoa, salt, and baking powder.
  4. Add the dry mixture to the wet slowly while beating.
  5. Melt the chocolate chips in the microwave or over a double boiler. Add this to the batter and stir. Pour into the baking dish and spread out evenly.
  6. Bake for 20 minutes.

 

Notes

To make cake-like brownies, increase the tapioca flour to a full cup.

Baking time will need to be monitored when using a different sized baking dish.