FUDGY PALEO BROWNIES
These little bits of heaven are insanely delicious and are gluten-free, dairy-free, paleo AND vegan! Plus, they come together in 15 {yes, fifteen!} minutes FLAT! If you get.up.right.now. you seriously could be eating the best brownies in the world in 15 minutes. Ready…Set…Go! 🙂 Or wait…let’s chat about them a little more before you run to your kitchen…
FUDGY PALEO BROWNIES: METHOD
EASY. Just like these paleo blondies, this recipe makes a small batch of fudy paleo brownies! If you’re like me and either a) don’t like taking risks with expensive ingredients or b) like to make a new dessert every other day…this is the perfect recipe for you! It’s so simple, mix the wet ingredients, add the dry and bake! Go ahead and lick that batter straight out of the bowl because it’s VEGAN (no eggs, no worries)!
Pan size. Either an 8×4″ loaf pan. or a small 5″ Le Creuset baking dish can be used to bake these brownies! I know this is a unique size, but it’s really not that hard to find ! I have one of the Le Creuset pans and three of the loaf pans and use them all.the.time. to make small-batch desserts and baking homemade bread!
Fudge Factor. YOU determine your destiny with these beauties. Do you want brownies that are basically like eating gooey, warm brownie batter? Then bake for only 10 minutes. Do you prefer your brownies a little heartier? Then bake for 15 minutes (NO more)! If you like something in between, go for it! The sky’s the limit {well within a 5 minute window}! 😉 My favorite baking time is 11-12 minutes.
Fudgy Paleo Brownies
Total Time 20 minutes
Servings 6 small brownies (or 3 large ones)
Ingredients
½ cup creamy almond butter or cashew butter
1 TBS coconut oil melted
2 TBS maple syrup (or honey
2 TBS unsweetened applesauce
2 TBS coconut sugar
1 TBS unsweetened vanilla almond milk
½ tsp pure vanilla extract
3 TBS almond flour
2 TBS cocoa powder
½ tsp baking soda
¼ tsp baking powder
¼ tsp sea salt
¼ cup mini chocolate chips optional
Instructions
Preheat your oven to 350 degrees F.
Grease an 8x4” loaf pan or a 5" baking pan** with coconut oil, set aside.
In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.
Add dry ingredients to wet ingredients and stir until well combined.
Gently fold in mini chocolate chips.
Spread batter in your prepared 8x4” loaf pan.
Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.
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