So, I know paleo brownies aren’t exactly healthy, but these are made without grains and dairy, and taste just like the real thing. I’ve been craving brownies lately, and I wanted to try to make own, instead of spending a ridiculous amount of money at Whole Foods. I cooked these for twenty-five minutes, but if you want them on the gooey side opt for twenty minutes. I’ve done them both ways. Cook them longer and they will taste like a fluffy chocolate cake. Under cook them, and you’ll be left with a thicker denser center, that’s soft and gooey. Sound delicious? Well, both ways are.
Instead of garnishing them with some powdered sugar on top, I sprinkle some mini Enjoy Life chocolate chips. They are so cute, and if you eat the brownies warm, the chocolate chips start to melt, and then you can lick melted chocolate off your fingers. Yummy!
- ¼ tsp sea salt
- ¼ tsp baking soda
- ⅓ cup of arrowroot flour
- ⅓ cup of almond flour
- ¼ cup of cacao powder
- ½ cup of coconut sugar
- ½ cup of honey
- 2 eggs
- 2 tsp of vanilla extract
- ½ cup of organic palm oil
- (optional) ¼ cup of Enjoy Life mini chocolate chips (semi-sweet)
- Preheat oven to 370 degrees fahrenheit.
- Mix dry ingredients in a food processor. Pulse a few times.
- Mix wet ingredients in a separate bowl. (Palm oil and honey may not mix that well, do your best, and it will get mixed in the food processor)
- Add wet mixture to food processor.
- Line an 8x8 cake sheet with parchment and bake for 20 to 25 minutes.
- (optional) Add mini Enjoy Life chocolate chips to top of brownies in last 5-10 minutes of baking.
- Let brownies cool before cutting into squares.
- Refrigerate brownies for at least two hours, preferably overnight. I don't know why, but it improves the texture, even if you under or over cooked them.