These paleo brownies are fudgy but cake-like. They’re topped with an easy-to-make salted chocolate ganache.
I set out to make some healthy bars like Larabars to take on the plane with us on our upcoming trip, and somehow this happened. Paleo Brownies!
While I can’t imagine these brownies surviving in my carry-on, I’m honestly not sorry. Larabars can be made another day. Today is all about brownies. Paleo brownies with chocolate ganache. Paleo brownies with salted chocolate ganache. Because chocolate and salt are like BFF’s.
I seriously had to almost run to hide them in the freezer. These are not part of my let’s-drop-five-pounds-before-you-go plan. How-ever, let’s just remember that they do not contain any grains, dairy, or refined sugar and they’re made with healthy coconut oil too. So . . . eat one, and stash the rest.
Chocolate and hazelnuts. What does that mean to you?
NUTELLA! These paleo brownies are a much healthier option than that sugar-sweetened spread and they have just the right amount of hazelnut crunch within all that fudgy chocolate goodness. Topped with a quick and easy ganache (stir coconut oil and chocolate together and you’re done) these are perfect for late-night chocolate cravings, for Friday nights after work, or for serving at your next dinner party.
Paleo Brownies with Salted Chocolate Ganache
For the ganache
- 3 ounces semi-sweet chocolate or 1/2 cup chocolate chips
- 3 tbsp coconut oil
- Fleur de sel or flaky sea salt for sprinkling on top
- Preheat oven to 350F.
- Grease an 8 x 8 baking dish thoroughly or line with parchment paper (this guarantees that it won't stick and makes for easy clean-up)
- In a large bowl, whisk together the coconut oil and maple syrup. Add the eggs and beat together.
- in a separate medium bowl, mix the flour, cacao powder, baking soda and salt.
- Add the dry ingredients to the wet ingredients and mix. The batter will be very thick. Fold in the nuts and chocolate chips.
- Spread the batter into the prepared baking dish. Bake for 25 minutes or until toothpick inserted comes out clean.
- Meanwhile, prepare the ganache. Heat chocolate and coconut oil over, not in, boiling water until melted. Remove from heat and let cool at room temperature or refrigerate until just slightly thickened.
- Once brownies are completely cool, pour the ganache over top and gently spread it to the edges.. Chill in the refrigerator to set completely before slicing into squares. Sprinkle with flaky sea salt just before the ganache sets up completely. Store in the refrigerator, as the coconut oil in the ganache may become soft at room temperature.
Love Brownies? Here’s a variation of this recipe.
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This recipe is loosely adapted from Samoa Brownies in Stacy Toth’s Real Life Paleo: 175 Gluten-Free Recipes, Meal Ideas, and an Easy 3-Phased Approach to Lose Weight & Gain Health available from Amazon.