I really don’t think there could be any dessert I love more than Paleo Fudge Brownies. I mean, what’s not to love? A soft cakey texture, with an even softer fudge-like center? Nothing better in my honest opinion. And judging by how long these last in a household of 2 it’s safe to say my husband would agree.

I amped up this recipe with a classic tahini swirl on top, it adds an extra element to this otherwise classic dessert, but if you’re not a tahini fan feel free to sub out for an almond or pecan butter (as used in the base) or go super extra with a sprinkle of chocolate chips instead. You really can’t go wrong here friends.

The trick with a perfect brownie is the resting time. Brownies are at their best when they’ve had at least 2 hours of time to settle into themselves and develop that fudginess. When baking your brownies always err on the undercooked side, because once they’re fully settled they will firm up. If you go overboard with the baking time, you can run the risk of a dry brownie. And let’s be honest, no one likes a dry brownie.

These Paleo Fudge Brownies are:

Paleo
Refined Sugar-Free
Grain-Free
Dairy-Free
Soy-Free
Decadent
Fudgey
Going to be hard to stop at just one.

Looking for more Paleo treats? Try these personal favorites:

To keep these brownies grain-free and paleo, I used cassava flour. It’s a great 1:1 substitute to regular flour and has a very mild taste. Bob’s Red Mill offers one at a reasonable price at Wholefoods, otherwise, you can find some good brands on Amazon.

Paleo Fudge Brownies

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Recipe by www.peanut-head.comCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

The only Paleo Fudge Brownie recipe you need is here. Cakey on the outside and fudgey in the middle. Paleo, Dairy Free and Refined Sugar Free

Ingredients

90 g dark chocolate
1/3 cup coconut oil
4 eggs
1/3 cup maple syrup
1/3 cup pecan butter (or use tahini, almond or cashew)
1/2 cup water
1 tsp vanilla essence
3/4 cup cassava flour
1/4 cup cocout sugar
1/3 cup cacao powder
2 tsp baking powder
Pinch sea salt
6 tbsp tahini

Directions

Preheat oven to 350F
Melt down dark chocolate with coconut oil, set aside
In a medium bowl, using an electric whisk, beat eggs till fluffy
Add in the melted chocolate mixture and beat till smooth
Add maple syrup, nut butter, water & vanilla. Whisk till smooth and silky
Add the cassava flour, coconut sugar, cacao powder, sea salt and baking powder, whisk until you have a smooth batter. Pour into an 8×8 brownie tin lined with parchment paper
Dollop tahini 1 tbsp at a time (or nut butter) on top of the batter, in random spots around the surface of the brownie. Using a skewer run it through the dollops using swirling motions
Bake for 20-23 minutes
Allow to cool completely before cutting into it and devouring