Paleo Brownies - Success!To top off our comfort food night, I decided to give this recipe for Paleo Brownies a whirl.
So glad I did! Before doing the Whole30, I had ventured with a few paleo dessert recipes that just didn't work. This is the first time that I've had a successful attempt! I did follow the recipe pretty closely, but used an egg and less almond butter. Mostly because I only had about 3/4 cup of almond butter left. It turned out perfect, so I might just keep making it this way.
DISCLAIMER: This recipe is not Whole30 approved (the agave is the culprit), but it is a perfectly fine paleo substitute to treat yourself after you've completed your Whole30. If you're not on the Whole30, then go ahead and make this right now!
1 1/4 cup light agave syrup, gently heated (or honey)
3/4 cup natural unsweetened cocoa powder
3/4 cup almond butter
2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp salt
1. Preheat oven to 325 degrees F
2. Beat 1 egg with the vanilla extract and baking powder. Set aside.
3. Over very low heat, warm up the agave. Once warm, stir in the cocoa powder until it looks like delicious hot fudge.
4. Taste it. I did!
5. Whisk in the almond butter until smooth. This takes a good minute or two and some elbow grease.
6. Whisk in the egg mixture and salt until completely combined and looks like this:
7. Line an 8 x 8 pan with parchment paper (easy clean up later!) and pour that chocolatey goodness into the pan. If you taste the batter again now, it will taste a little almond buttery. BUT once baked, the almond flavor is gone. I promise.
8. Bake for 40-50 minutes. I pulled mine out at 45 minutes and it was perfect. Test for doneness with a toothpick.
9. Let cool completely before serving. We let it cool for about 40 minutes.
10. Enjoy and try not to consume the whole pan.
We LOVED the way this came out. It was very chocolatey so you only needed a tiny square to be satisfied. As I mentioned before, once baked the almond flavor is non-existent and all I tasted was the richness of the chocolate. It still kind of boggles my mind that it was a perfect consistency, despite the fact that it has NO FLOUR! With the right ingredients, you can make anything happen!
Thank you to BakerGal for testing out 5+ recipes before landing on this one. It's a keeper!