Fudgy Paleo Brownies (gluten free, dairy free, made with almond flour)
These fudgy paleo brownies are made with almond flour and the perfect mix of coconut sugar and maple syrup. There is NO almond butter in these babies and they are SO good! They're truly the best paleo brownies!
Servings 9 brownies
Ingredients
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup arrowroot powder
- 1 cup almond flour
- 6 tablespoons cocao powder
- 6 tablespoons maple syrup
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/3 cup avocado oil
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350 ℉ and line an 8x8 glass baking pan with parchment paper
- In a mixing bowl, combine the coconut sugar and arrowroot powder.
- Over medium low heat, combine the maple syrup and oil and heat gently until it starts to bubble. You want it to be hot enough to dissolve the coconut sugar, but you don't want to boil it or overheat it. As soon as you start to see small bubbles, keep it on the heat for another 15 seconds and it's good to go.
- Poor the heated oil/syrup mixture into the bowl and stir until the sugar dissolves. Let sit for 3 minutes.
- Add the eggs in one at a time, gently combining with the sugar mixture.
- Add the vanilla, salt, cocoa powder, and almond flour and stir until combined.
- Pour the batter into a parchment lined 8x8 glass baking dish and bake for 23-25 minutes at 350℉
- Let the brownies cool in the pan for at least 20 minutes.
- Store in an airtight container for up to a week.
Notes
You don't want to over bake these brownies. They will continue to cook in the pan as they cool. Start checking them around 23 minutes and watch for the edges to start pulling away from the parchment paper. Once you see the edges start to pull away, and the middle is firm to the touch, they are most likely done. My brownies were perfect at 25 minutes. Enjoy!