I had been craving brownies for weeks. I try not to make baked goods too often because I end up eating them all in a short period of time. I mean who can resist these beauties? I sure can't. At the time of making these, my roommate was home, so I knew I would at least have someone to help finish off the brownies and I wouldn't eat the entire batch by myself :)
I love brownies that are fudgy and gooey in the middle and flaky on top, and I knew it would be hard to get this texture when making them paleo, but I never imaged they would turn out as good as they did! I mean, the photo above pretty much says it all. I've made a few other paleo brownie recipes, and always try and make them as healthy as possibly by replacing coconut oil with mashed bananas or applesauce, and cutting back on the coconut sugar or other sweetener. But this time, I went all in and the end result was simply decadent.
I only ever buy unrefined coconut oil because that's what I use to cook pretty much everything in. However, it does give the brownies a bit of a coconut flavor. To be honest, I really don't like the taste of coconut, even though I cook with the oil, drink coconut water and use coconut butter in some recipes... I know, I know.. so why do I use so many coconut products? My family gives me a hard time ALL the time for saying I don't like coconut when I eat it all the time. But it's one of the best cooking oils, and coconut water is good for you, so I suck it up. Any whooo.. even though these brownies have coconut oil, I still loved the flavor of these brownies. Long story short, for less of a coconut flavor, you could use refined coconut oil.
I know cassava flour is hard to find (I purchased mine on Amazon), so you could try subbing almond flour, but I can't attest to how the end result will be. If you do use almond flour instead, I'd love to hear how it turned out! You can leave a comment below or send me a message in the contact me section.
1/2 cup cassava flour
2/3 cup coconut sugar
3 tablespoons cocoa powder
1/2 tsp baking soda
1/4 tsp sea salt
(optional) 1 tsp espresso powder
1/2 cup chocolate chunks (or chips; I used Enjoy Life)
1 cup dairy free chocolate chips (again, I used Enjoy Life)
5 tablespoons coconut oil
2 eggs, room temperature
2 teaspoons vanilla extract
1. Preheat oven to 350 degrees Fahrenheit
2. Line 8 x 8 baking pan with parchment paper
3. In small saucepan, melt chocolate and coconut oil, just until melted. Make sure not to overheat. Let cool
4. In large bowl, beat together eggs, coconut sugar and vanilla extract on medium-low for about 2 minutes
5. Add in the cooled chocolate mixture to the eggs, and beat until well combined
6. Add cocoa powder, cassava flour and sea salt and mix on low just until combined
7. Mix in the chocolate chunks by hand
8. Bake for 18-22 minutes or until center is set and comes out clean when a toothpick goes through