Fudgy Paleo Brownies

Without a doubt, these Paleo Fudgy Brownies are my new favorite brownies.  They are fudgy and chocolaty in the most perfect way.  Being flourless means they are grain and gluten free as well, as ground almonds stand in for the flour. I replaced the EVOO from the original recipe with coconut oil as a healthy fat and it worked perfectly.  Additionally, these fudgy brownies are vegan.  Rich, moist and easy to make, they may just become your new favorite brownie as well!

The recipe calls for two egg whites to be whipped to medium peaks.  You can do this while you are blending the other ingredients in the food processor or you can do this after you have your chocolate mixture all ready to go.  I like to set up the egg whites whipping (before I start the chocolate mixture) and then I can check on them every minute or so to see how they are coming.  Then once the chocolate mixture is blended, the egg whites are usually ready and can be combined with the chocolate mixture pronto.  Then into the oven for 30 minutes.  I have to admit I usually eat one warm out of the oven.  Just to make sure everything is okay of course!

I hope you will try these brownies and let me know if you do!

Do you prefer cake like brownies or fudgy brownies? 

5 from 1 vote

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Fudgy Paleo Brownies

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

 

Wow, a delicious, fudgy, paleo, dairy free, vegan brownies recipe.

Course: Brownies

Cuisine: Dessert

Servings: 9

Ingredients

• 1/2 cup sliced blanched almonds or slivered
• 1/2 cup unsweetened organic cacao powder sub cocoa powder
• 1/2 cup coconut palm sugar
• 2 tablespoons mini dark chocolate chips I used Enjoy Life
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup packed pitted Medjool dates chopped (about 4 large dates)
• 1/4 cup unsweetened almond milk
• 2 Tablespoons coconut oil melted
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1 tablespoon mini dark chocolate chips I use Enjoy Life brand

Instructions

1. Preheat oven to 325 degrees F. Line an 8 x 8 plan with parchment or aluminum foil and lightly coat with coconut spray.
2. In a food processor, add the almonds, cacao powder, coconut sugar, mini chocolate chips,baking soda and salt. Pulse until ground.
3. Pulse in dates, almond milk, coconut oil, and vanilla until a smooth paste.
4. Beat egg whites until medium peaks form.
5. Stir in 1/3 of the chocolate mixture (into the whipped egg whites) and fold until combined. Repeat this procedure until all the chocolate mixture in combined into the egg whites.
6. Pour the chocolate mixture into the prepared baking pan, smoothing out until evenly spread in pan.
7. Sprinkle mini chocolate chips over the top and place brownies in preheated oven for about 30 minutes, until a toothpick comes out almost clean.
8. Let sit for a minute or two, just to firm up, then place brownies on wire rack to cool. Cut into 9 pieces. Store in airtight container on counter for several days or in frig.
9. Enjoy!

Recipe adapted from Health.com.

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