OMG – the best brownies I ever tasted! These dark chocolate babies are moist, chewy, and will satisfy the most serious chocoholic craving. They’re easy to make, extremely fudgy, and taste even more luscious with Paleo Mocha Buttercream Frosting. Like all my desserts, these are Paleo, free of gluten, grains, dairy, sugar, and processed ingredients. They won’t raise your blood sugar or cause weight gain if you use the suggested low-carb ingredients. I like my brownies moist and chewy, so be careful to not overbake them, or they may dry out. They’ll seem wet, but they continue to bake after they’re out of the oven. When I make fudge brownies we each eat one and then freeze the rest, otherwise the temptation is too great. Then we pull them out whenever someone needs a special treat. You can store them in the refrigerator for 5 days, or freeze up to 3 months. A food processor is easier but not required. This recipe makes 24 – 36 rich chocolate bars, depending on how you cut them. Try them and let me know how you like them!
Ingredients
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon Mt. Hagen organic decaffeinated coffee crystals
- 1/2 teaspoon unprocessed salt
- 2 cups sweetener to taste such as Just Like Sugar Table Top natural chicory root sweetener, or 1 1/4 cups raw honey, or your favorite sweetener. (Warning, you can substitute another sweetener, such as Erythritol, but it could change the texture of the brownies to make them too liquidy!)
- 1/2 cup almond butter
- 1/4 cup coconut oil or grass-fed ghee
- 3/4 cup or 170 grams coconut butter (If mixing by hand, soften the coconut butter gently by placing it in a warm place. If using a food processor, you can weigh it and put it in if it is solid.)
- 1/2 cup pure cacao powder
- 1 cup coarsely chopped walnuts, soaked and toasted if possible (See All About Nuts)
Instructions
- Preheat oven to 350º F. Line a 9 x 9-inch square pan with parchment paper so it hangs over the sides like handles. (I use photo clips to hold it in place.)
- In a food processor or mixing bowl, add the eggs, vanilla, coffee powder, salt, and sweetener. Mix well until smooth.
- Add almond butter, coconut oil, and coconut butter. Mix well again until smooth.
- Add the cacao powder, and mix again. The batter will be very thick. Pulse in the nuts briefly, or mix them in by hand, so they remain in large chunks.
- Spoon into the pan and bake 20 – 22 minutes. Do not over-bake or they will be dry and hard. Chill 2 hours for easier slicing. If you cut when hot, they may be crumbly, and that’s ok too!
2 Replies to "Paleo Double Chocolate Brownies"
Beeble February 20, 2025 (7:42 pm)
I’m sorry to say, Jayne, that picture of your Paleo Double Chocolate Brownies was too tempting to resiste. My daughter and I baked these together, but they were waaaay too liquidy inside –underbaked– even after baking them an additional 7 minutes. We started to take them out of the oven after 20 min, but when we saw them jiggling so much in the middle, we put them back in for another 7 min. Your instructions warned us they would look liquidy, so I worried they were going to be overbaked by allowing them additional time, but not so. We put them in the fridge for 2 hours, and left them alone, and when we finally tasted them, it was a mouthful of mush with way too much Swerve. That cool taste was extra strong with the 2 cups of Swerve.
Sorry to say we threw our first half-eaten brownie away, along with the rest of the pan.
Jane Barthelemy February 22, 2025 (6:02 am)
Hi Beebie, Oh dear! This is not good! I am so sorry that your brownies turned out too liquidy. I’ve made these brownies over 30 times, and never had this problem. I think I understand what might have happened. Ingredients are not all exchangeable and interchangeable. The chicory root fiber sweetener I used is no longer available. From a sweetness point of view, MAYBE we can substitute 1 cup of Swerve for 1 cup of Just Like Sugar, however this is open to question as Swerve may be sweeter than table sugar. These things are hard to measure. The big difference and cause of your problem I think would be that the chicory root sweetener is a fine powder and absorbs liquid much like a flour. But the Swerve is made of Erythritol, so it doesn’t absorb liquid in baking, and just liquifies instead. Sadly, I did not test this recipe with Swerve. Even worse, Swerve has a very cooling taste, which would not harmonize at all with the brownie flavor. Yucch! Oh dear! I’m sorry. I have changed the recipe to warn future cooks that sweeteners may absorb liquids differently. I apologize to you and your daughter. This was my fault to assume sweetener substitutions would be straightforward. Thanks for going through this with honesty and courage! Best wishes for your delicious health. Jane