The Best Paleo Brownie Recipe

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This Paleo Brownie Recipe is the best and healthiest you’ll ever make. They are gluten free, sugar free and dairy free. Made with almond meal, raw cacao, eggs, coconut oil and medjool dates, they are high in protein too.

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If you’re prone to a little comfort eating now and then, well there’s no harm in scoffing these ones, as the more you eat, the more your body will thank you (well maybe not, but it certainly won’t knock you side-ways into a food coma, like an old school high sugar and high wheat version might!)

I made this recipe especially for this weekend. It’s my job to do dessert for a girls group dinner. Not all are keen on coconut oil, but I’m convinced this recipe does a good job of masking the flavour, yet maintaining coconut oil’s most wonderful health benefits. I’m going to serve mine with vanilla whipped mascarpone and fresh berries, but if you’re feeling like you deserve more of treat, then you could throw in a serve of vanilla bean ice-cream too – yum! I can’t wait! xx

Makes 20 serves

 

Tools

  • 20 x 30cm baking tin
  • Vitamix Blender, or Food processor
  • Large mixing bowl
  • Wooden spoon
  • Spatula

Ingredients

  • 250g coconut oil
  • 6 eggs
  • 20 medjool dates, pitted (approx 325g after pits are removed)
  • 1 tsp vanilla
  • 1/2 cup raw cacao powder, sifted
  • 2 cups of almond meal (or 1 cup almond meal plus 1 cup hazelnut meal)
  • 1/2 tsp seasalt
  • 1/2 tsp baking powder

Method

  1. Preheat a convection oven to 160 degrees Celsius.
  2. Line a 20cm x 30cm baking tin with baking paper and set aside.
  3. In a Vitamix Blender (on ‘frozen dessert’ mode) or a food processor, whiz the coconut oil, eggs, dates and vanilla until smooth and caramel-like in colour and consistency.
  4. In a large mixing bowl: add the cacao powder, nut meal, seasalt and baking powder. Stir with a wooden spoon until evenly combined.
  5. Pour the egg mixture into the large bowl and using spatula to ensure you don’t leave any behind.
  6. Mix with a wooden spoon until the batter is uniform in consistency.
  7. Pour into the baking tin and spread evenly into the corners.
  8. Bake for 40-45 mins until just firm to touch.
  9. Cool on a wire rack before slicing.

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Serving Suggestions

  • Serve with cream or ice-cream, and berries
  • Slice in halves, horizontally, and fill to make a mini-cake

Storage

  • Refrigerate in an air-tight container.

8 replies
  1. Elise Watson
    Elise Watson says:

    Wowser! Have just discovered your site through your friend Emma, and am blown away. Will be baking my little heart out this weekend.

    Reply
  2. Bridie O'DONNELL
    Bridie O'DONNELL says:

    You’re right – these are the BEST EVER! Thank you for the recipe, I’m the most popular gal at work now!

    Reply

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