Y’all, these fudgy paleo brownies are the real deal and I am so excited to share them with you!! I have been searching for a legit brownie recipe for YEARS and this is finally it. I am not a fan of cake like brownies. To me, a brownie needs to be fudgy and extra chocolatey, or is it even a brownie? These real deal fudgy brownies have been served to guests eating a standard American diet, with guests asking for seconds!
Creating a paleo brownie is challenging enough, but I completely gave up while AIP because I think chocolate is pretty essential to make it work. Just my opinion. I created some AIP and Paleo friendly chocolate chip cookies that are delicious, because I think a carob chip works in that dessert. But personally, carob just wouldn’t cut it for a brownie recipe. Thankfully, I reintroduced chocolate over a year ago now. Funny, it took me a while to realize I could attempt brownies again, ha! But I wanted to get it right. A cake like brownie just doesn’t hit the spot for me.
So this fudgy paleo brownie recipe only needs one reintroduction from the autoimmune paleo protocol: chocolate! Yay! It’s still egg free, grain free, nut free, and gluten free!
Fudgy Paleo Brownie Ingredients:
- 1 cup tigernut flour
- 1/4 cup tapioca flour
- 1/4 cup coconut sugar
- 1/2 cup + 1 tablespoon cocoa powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon sea salt
- 1/3 cup coconut oil, melted (or olive oil)
- 1/3 cup maple syrup
- 1/4 cup of warm water
- 1 tablespoon of gelatin
- 1/8 heaping cup of clean chocolate chips (I use Enjoy Life brand)
Directions:
- Preheat the oven to 350°F and grease a glass 8×8 inch baking pan or 9 inch circle pie pan with coconut oil or avocado oil.
- Stir together the dry ingredients in a large bowl.
- Mix in the coconut oil and maple syrup
- Make a gelatin egg: sprinkle the gelatin on top of the warm water in a small bowl. Stir with a fork until mixed. Then either continue to beat with a fork until frothy or, optimally, use an electric frother wand to blend until frothy.
- Pour the gelatin egg into the brownie batter and quickly but gently mix just enough to combine. Over mixing will make the batter hard to get into your baking pan.
- Fold in the chocolate chips. The batter will be thick.
- Quickly scoop the batter into your prepared baking dish. Use a spatula to spread the batter evenly and flatten it out. You may need to push it gently to spread it across the entire baking dish. This is normal.
- Bake for 20 minutes or until done, when a toothpick inserted comes out clean.
- Let the brownies cool (15-20 minutes) before cutting into them. I know, it’s so hard to wait! They will cut better if you let them cool first.
- Optional: sprinkle extra chocolate chips on top of the brownies when they come out of the oven.
Did you make this recipe? Tag @simplywholesomeroots on Instagram and hashtag it #simplywholesomeroots . If you enjoyed this recipe, try it with my hot chocolate!
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