December 18, 2012

'THE' Paleo Brownies

These are adapted from Paleo Mama.  I only left out one ingredient that she uses but I expanded the cooking instructions to ensure you get the creamiest, fluffiest brownie possible!
Out of all the recipes I have tried, these are by far, the best!!! Once you get used to them, I think you will prefer them over regular brownies. Ooey-gooey deliciousness!!!

Paleo Brownies
  • 16 oz of walnuts
  • 1 egg
  • 1 cup honey
  • 1/2 cup baking cocoa
  • 1 tbs pure vanilla extract
  • 1/2 tsp coarse sea salt
  • 1 tsp baking soda
  • 1 – 2 tbs coconut oil

  1. Preheat oven to 325.  Grease a 8 x 8 baking dish with coconut oil. I like to do the paper towel smear method, but you could also opt for the plop & melt method. 
  2. Weigh your walnuts if you bought them in bulk to make sure you have 16 oz. Pulse walnuts in food processor until smooth and creamy. You may need to stop your food processor, scrape down, and restart. I promise, within 2-3 minutes it will become creamy. This will be the base of your brownie. 
  3. In a large bowl, beat an egg with an electric mixer on med-hi for NO LESS than 3 minutes. You need this time to fluff it up. Your trusty Kitchenaid mixer won't do the trick because it simply can't reach down and beat 1 egg. The volume isn't enough. 
  4.  Add in the vanilla and honey and mix another 2 minutes. Then add the nut butter and mix another 2 minutes. 
  5. Add in cocoa powder, salt and baking soda.  Mix another 1-2 minutes.
  6. Pour batter into greased baking dish. You will need to spread with a spatula.
  7. Bake at 325 for 30-35 minutes. I usually bake on Convection setting. It takes me 28 minutes on convection. 
  8. Cool at least an hour then cut and serve.