Fudgy Paleo Brownies with Chocolate Frosting
Rich and fudgy paleo brownies made with almond flour and coconut sugar. These practically melt in your mouth and are super easy to make, with no weird ingredients. They’re gluten-free too.
One single look at these paleo chocolate brownies and it was love at first sight, am I right? Wait until you get a taste of these chocolatey squares and it will be love at first bite, too!
These paleo brownies are incredibly rich, fudgy, gooey in the middle and the sides are slightly caramelized => everything great brownies should be ????????
Cakey brownies should not be dubbed brownies if you ask me, and these are anything but! These are intensely chocolatey!
When you look at these paleo brownies and taste them, you are bound to ask yourself how on earth they could be healthier than your regular full-fat, full-sugar, full delicious good old chocolate brownie recipe.
I know, I asked myself the same thing and everyone who tried them too. These paleo chocolate brownies are like magic. But they’re real.
Even a bit too real if you don’t have a few friends or family members to share them with you!
So why are these paleo brownies healthier? (If you don’t care about this part, just skip down directly to the brownie recipe!).
Let’s take a look at the healthy ingredients we used:
- Coconut Sugar instead of regular refined sugar. I love baking with coconut sugar – it’s a great alternative to refined sugar. Read my post “Everything you need to know about coconut sugar” here! The skinny? It has a lower glycemic index than refined sugar, it’s less processed and slightly more nutritious.
- Coconut Oil instead of butter. I don’t think there’s anything wrong with butter per se, but I like the added nutrition of coconut oil, and I like that it makes this whole dessert dairy-free (the chocolate frosting is made with coconut cream too!).
- Almond flour + tapioca flour instead of refined wheat flour. Again, anytime I can use an ingredient that’s more nutritious than their “empty calories” cousins, I’m happy to do so. These flours are also gluten-free, which doesn’t make them healthier per se (remember that gluten-free doesn’t necessarily mean healthier at all!) but it’s super nice for people with gluten intolerance/sensitivity like me.
So, in two words? More nutritious. And who doesn’t love nutritious chocolate brownies, I ask you?!
But if I want my conscience to be clear when I go to bed tonight, I feel I should also add as a friendly reminder that healthier doesn’t always mean “diet food”.
These paleo brownies with almond flour are a dessert and should be treated as such. Sorry girls, but they’re not the perfect breakfast food and getting two serving is probably not the smartest decision you’ll make today.
But hey, no one’s looking!
If you tried these Paleo Brownies, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Fudgy Paleo Brownies with Chocolate Frosting
Rich and fudgy paleo brownies made with almond flour and coconut sugar that practically melt in your mouth. Super easy to make and they are gluten-free, too. Treat yourself to this healthier chocolate indulgence!
- 6 oz. dark chocolate 170 g, chopped
- 1/3 cup coconut cream chilled at least 4 hours
- 1 1/2 teaspoon vanilla extract
- flaky sea salt
Preheat oven to 350F degrees.
In a medium mixing bowl, whisk together almond meal, arrowroot/tapioca flour, cocoa powder, and salt. Set aside.
In a saucepan, heat coconut oil and dark chocolate over medium-low heat. Gently melt together, stirring occasionally, until chocolate is completely melted. Remove from heat and set aside to cool for 5 minutes.
In the same saucepan, stir in coconut sugar, vanilla extract, and whisk in one egg at a time. Stir in dry flour mixture, a little at a time, until batter forms. Fold in walnuts.
Add batter to a greased 8x8 baking dish in one even layer, smoothing over the top. Bake for 30 minutes or until brownies are set and “dry” to the touch. Set aside to cool for 20 minutes.
In the meantime, make frosting: double-broil chocolate (or melt gently in a microwave), then whisk in coconut cream, vanilla and a pinch of flaky sea salt. Whisk vigorously or beat with a hand blender until fluffy and thick.
Once brownies have cooled, smear chocolate frosting evenly over top. Cut into squares and serve immediately.