Description
Fudgy Paleo Brownies deliver chocolatey, melt-in-your-mouth texture using a few simple, wholesome ingredients like almond flour, cacao, and maple syrup.
Ingredients
- 1/2 cup (48g) almond flour
- 1/2 cup (50g) cacao powder *see note
- 1/2 teaspoon (2g) baking powder
- 1/2 cup (100g) sweetener *
- Pinch of sea salt (about 1g)
- 3 large eggs (150g total, about 50g per egg)
- 1/4 cup (72g) maple syrup *
- 1/4 cup (64g) peanut butter
- 1/4 cup (54g) coconut oil, melted
- 1/2 cup (85g) dark chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9-inch metal baking pan with coconut oil.
- In a mixing bowl, whisk the dry ingredients together until no clumps remain: almond flour, cacao powder, sweetener, salt, and baking powder.
- In a separate bowl, whisk the eggs, then mix in maple syrup, peanut butter, and melted coconut oil until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Stir in the dark chocolate chips.
- Pour the batter into the prepared pan, top with more chocolate chips, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Regular cocoa powder should not be used in a 1 to 1 substitution for cacao powder. Aside from the added antioxidants and nutritional value of raw cacao powder, it's also more absorbent compared to regular cocoa powder which will affect the texture of the final brownies.
My preferred alternative sweetener is the golden monkfruit with allulose by Lakanto.
Use maple syrup, not pancake syrup.
Nutrition
- Serving Size: 1 brownie
- Calories: 249
- Sugar: 9.9 g
- Sodium: 64.9 mg
- Fat: 16.6 g
- Carbohydrates: 17.8 g
- Fiber: 2.8 g
- Protein: 6 g
- Cholesterol: 62.6 mg