Paleo Double Fudge Brownies

Paleo Brownies with Chocolate Ganache (Grain-Free, Naturally Sweetened).

Hooray for Paleo Brownies!
This really is the perfect Fall Saturday recipe. Just open the windows, turn on some jazz and start melting chocolate! 

The smell of brownies in the oven will improve anyone’s mood, not to mention the extra endorphin release after eating them—I’ve always said, chocolate IS medicine! And man are they so very rich and fudgy. They’re delicious even without the ganache, but let it be said that that added layer of soft, creamy chocolate is swoon worthy. Try to eat just one, I dare you. 😉

If you love this recipe, then you might also enjoy our: Paleo Chocolate Silk Pie!

Happy Baking, Enjoy The Recipe!!

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Paleo Double Fudge Brownies


  • Author: Lila Ruth
  • Prep Time: 20 min
  • Cook Time: 30-35 min
  • Total Time: 55 min
  • Yield: 10-12 brownies 1x

Ingredients

Scale
  • 2 1/3 cups Almond Flour (Bob’s Red Mill)
  • 1/4 cup Cocoa Powder
  • 2 1/2 tablespoons Tapioca Starch
  • 1/4 teaspoon baking soda
  • 3/4 cup + 1 tablespoon honey
  • 1 Egg + 1 Egg yolk
  • 2 Ounces Baker’s Chocolate, Unsweetened (8 Squares) *Hu Kitchen makes great Paleo chocolate if you’d rather not have Baker’s.
  • 3 tablespoons Olive Oil
  • 2 tablespoons full fat coconut milk or almond milk
  • 1 tablespoon Vanilla Extract
  • Ganache:
  • 3/4 cup Coconut Milk (Full Fat)
  • 4 Ounces Baker’s Chocolate, Unsweetened (16 Squares)
  • 1/4 cup + 1 tablespoon Honey (or coconut sugar)
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Preheat oven to 350 degrees
  2. In a large bowl, whisk together your almond flour, cocoa powder, tapioca starch and baking soda.
  3. Melt 8 squares (2 ounces) of the Baker’s chocolate over a double boiler. (Microwave method also works at 30 second intervals in a microwave safe bowl).
  4. Slowly stir olive oil into your melted chocolate, then blend in the vanilla. Pour your chocolate mixture over the flour mix. Add honey, coconut milk (or almond milk), egg + yolk and combined until smooth.
  5. Pour and spread your batter into a parchment paper lined 8×8 baking dish. Place into oven and bake at 350 degrees for 30-35 minutes. Using oven mitts, place foil securely around baking dish at 20 minutes in. You’ll want to take them out when they’re still a bit soft in the middle. Let them cool a bit before spreading ganache.
  6. GANACHE:
  7. While the brownies are cooling, chop the remaining chocolate (4 ounces) and place into bowl. Set bowl aside for a moment. In a small pot, heat coconut milk until it just begins to boil. Remove from heat. Pour the coconut milk over the chopped chocolate and let it sit 4-5 minutes to melt.
  8. Then gently combine the coconut milk and chocolate with a mixing spoon until smooth.
  9. Slowly add in honey (or coconut sugar) and stir again until smooth. Lastly, add the vanilla and combine again.
  10. Pour chocolate ganache over your brownies and place in the fridge for 15-30 minutes and allow ganache to set. Store leftovers in an airtight container. Enjoy!

Keywords: grainfree, glutenfree, grainfree, paleo, dairyfree, brownies, dessert, chocolate

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4 Comments

  1. Hi, I came across this recipe and it looks delicious. I’d like to try it out but just want to clarify, in the method you talk about combining dry ingredients with honey and almond milk but there is not almond milk ratio on the ingredients. Did you mean the coconut milk?

    1. Hi, thanks for your comment! I’m sorry there must have been a glitch in that listing, we just went in and fixed it. You have the option of using either the almond or coconut milk. Thank you again for bringing this to our attention, I hope you love the brownies! 😀

  2. Hey! This recipe is awesome, I was wondering how important the Tappica Starch was to the recipe and if there’s any other starch less ingredients you can use?

    1. Hi thank you so much! 😀 I totally understand wanting to take out the starch. In most cases, I wouldn’t sub coconut flour for tapioca starch, but I think in this instance it could possibly work well–I think you’ll just need 2 tablespoons. I’d love to hear how it goes if you try it this way! (If you sub in the coconut flour, it may or may not need an additional tablespoon of coconut milk).

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