Try this Paleo Brownies recipe, or contribute your own.
- Carbohydrate 77.8918333333333 g
- Cholesterol 9.8 mg
- Fat 186.676906666667 g
- Fiber 15.596666785876 g
- Protein 65.07854 g
- Saturated Fat 20.45116 g
- Serving Size 1 1 recipe (579g)
- Sodium 734.9735 mg
- Sugar 62.2951665474574 g
- Trans Fat 8.723714 g
- Calories 2128 calories
Step-by-step
- Grease 8x8 baking dish
- Preheat oven to 350F.
- Add all ingredients except for chocolate chips and nuts to a large bowl and mix with a hand mixer or a stand mixer.
- Stir in chocolate chips.
- Pour into prepared baking dish and sprinkle the top with chopped nuts.
- Bake for approximately 18 minutes.
Dense, fudgy crumb structures rely entirely on proper emulsification rather than gluten development when working with grain-free flours. Nut butters introduce a high fat content that separates easily if liquid ingredients are added too quickly. Incorporating eggs one at a time using a stand mixer fitted with the paddle attachment creates a stable emulsion before the dry powders enter the bowl. Cacao powder absorbs moisture aggressively compared to Dutch-processed cocoa, requiring thorough scraping of the bowl bottom to prevent dry pockets in the finished batter.
Standard metal baking pans conduct heat efficiently, promoting crisp edges while maintaining a moist interior during the 18-minute bake time at 350 degrees Fahrenheit. Glass or ceramic dishes retain thermal energy longer and may require an additional three to five minutes in the oven to achieve a set center. A toothpick inserted two inches from the edge should emerge with a few moist crumbs attached rather than wet batter. Allow the pan to cool completely on a wire rack before cutting, because warm nut-butter emulsions lack the structural integrity needed for clean squares.
Liquid sweeteners such as maple syrup or raw honey can be used interchangeably by volume without altering the chemical balance of the recipe. Granulated sweeteners like raw cane sugar add structural graininess and a slight crunch if preferred over syrups. Dairy-free chocolate chips fold into the batter safely at the final stage without seizing, provided they are stored at room temperature.
