These fudgy chocolate brownies have a lovely soft centre and are the perfect paleo treat. They are gluten-free, dairy-free and refined sugar-free.
I’ve reduced the amount of almond meal in this recipe and added in coconut flour for those wanting to reduce their nut consumption. You can dress the brownies up by drizzling them with extra-dark chocolate and they can be served as a dessert with a scoop of vanilla coconut yoghurt or dairy-free ice-cream.
Serves: 15 | Prep Time: 20 min | Cooking Time: 15 min
- 1 cup (55g) almond meal/flour
- 3 Tbsp (22g) coconut flour
- 1/2 cup (75g) coconut sugar
- 1/3 cup (34g) cacao raw powder
- 1 1/2 tsp cinnamon
- 1/4 tsp baking soda (bicarb)
- 1/4 tsp fine sea salt
- 1/2 cup (125g) cashew butter/spread, or hulled tahini
- 100g block 70–80-per-cent dark chocolate, broken into pieces
- 1/3 cup (80g) coconut oil
- 3 Tbsp (60ml) maple syrup (100 per cent)
- 2 tsp vanilla extract (organic)
- 2 Lge egg(s)
Preheat oven to 170C (fan-forced) and line the base and sides of a 27cm x 17cm slice/bar tin.
Add the almond meal, coconut flour, coconut sugar, cacao powder, cinnamon, baking soda and salt to a food processor. Blend the dry ingredients for 10–15 seconds to create a finer texture.
Place the cashew butter and chocolate into a small saucepan and heat on low. Stir often until the mixture has melted and combined; then remove from the heat. Add the coconut oil and stir until it melts; then add the maple syrup and vanilla.
Pour the chocolate mixture into the dry ingredients; then add the eggs. Blend for 20 seconds scraping down the sides of the processor bowl and then blend for a further 5 seconds.
Spoon the mixture into the prepared tin and use a spatula to roughly spread out. The mixture will be very sticky; so I recommend you rub a little coconut oil over your fingertips, and then use them to spread the mixture into the corners of the tin and to smooth the surface.
Bake for 15 minutes until the top is set but let the middle to be fudgy. Allow the brownies to cool in the tin; then remove them to a chopping board and cut them into pieces using a large shape knife (wipe the knife between cuts). I find it’s easier to slice the brownies after letting them chill in the fridge for a couple of hours and then bringing them back to room temperature before serving.
Optionally, serve them drizzled with 80-per-cent dark chocolate or topped with vanilla coconut yoghurt.
Article supplied with thanks to The JOYful Table.
About the author: Susan is the author of The JOYful Table cookbook, containing gluten- and grain-free, and Paleo-inspired recipes for good health and wellbeing.
Feature image: Supplied