These paleo brownies are fudgy but cake-like. They’re topped with an easy-to-make salted chocolate ganache.
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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.
A fudgy but cake-like paleo brownie topped with an easy-to-make salted chocolate ganache.
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 2 eggs
- 2 1/2 cups blanched almond flour
- 1/4 cup cacao powder or cocoa
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup finely chopped hazelnuts or walnuts
- 1/2 cup chocolate chips
- 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.
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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
Love your recipe just made this one today!! It was so moist and delicious! ! My kids and I loved them. Can’t wait to try more of your recipes.
I’m glad you liked them too, Jessica. They’re a favourite in our house.
I made these today and they were fabulously moist and delicious. Easy to make and just the right amount of chocolate taste and sweetness. Was wondering how to thicken the ganache like the picture.
Hi Geri,
So glad you liked them! Since the ganache is made with coconut oil, it needs to be chilled so it will set up. I melted the chocolate and coconut oil together, then chilled it a little before spreading it on the brownies (not too long or it becomes solid!) and then stored them in the fridge or freezer.) Let me know how it works out for you.
Hi! Do you think these would do alright with coconut flour instead of almond?
Hi Meg,
Thanks for a great question! While I have not tested coconut flour in this recipe, I don’t think it would work. Coconut flour is much more absorbent than almond flour, so I think the brownies would be too dry and perhaps even crumbly. If you do experiment with it, I’d love it hear your results!
Well, the verdict is in and you were right- it does not work. Way too dry. Learned it the hard way! Oh well. Look forward to trying this the right way!
Hey Meg,
Thanks for letting me (and all my readers) know! While it’s too bad that you have wasted those ingredients, now you know just how different coconut flour reacts in a recipe. I’ve actually used that knowledge to my advantage and tossed in a little coconut flour to a recipe that I think is looking like it has too much liquid.
Happy cooking!
I love this recipe! It’s so good and I love brownies. I have this one recipe for paleo coconut flour brownies if you wanna check it out.
Hi Kat,
I’m glad you liked it! We love it too, and I’ve made it many times. Thanks for sharing your recipe.
Hi… These look amazing! Wondering… Do you taste any trace of maple? I can’t stand maple anything, but I have a suspicion that you might not taste it in the finished product. Thanks!
Hi Heather,
Chocolate and hazelnut are the dominant flavours in these brownies. You could certainly try them with honey instead. Let me know your results!
is there a sub for the maple syrup other than honey?
Hi Caitlin,
While I haven’t tried these myself, you can usually substitute an equal amount of agave syrup for maple syrup. If you don’t eat agave, you could also try a fruit or berry syrup, but this would alter the flavour somewhat. I’d love to know the results if you try one of these! Thanks for a great question.
Hi Elaine.
I have never tried to freeze baked goods. Do you think hear would freeze okay? Do you have any suggestions how to freeze individual brownies?
Thanks
Hi Celeste,
I freeze all my baked goods as there are only two of us! Just make sure they are completely cool after baking. I often just pack them in an airtight container with parchment paper between the layers. If you have used the ganache, I would store them in a single layer. If you want to freeze individual brownies for lunches, etc. you can wrap them in plastic wrap and then store them all in a larger freezer bag or airtight container. (And don’t tell anyone, but I’ve discovered that frozen brownies snuck from the freezer taste just as good!)
I’ve never commented on a recipe before but I have to say this is the BEST brownie recipe I’ve ever made!!! I highly recommend it to anyone. I will never make boxed brownies again!!! Thanks for the recipe!
Thanks Julie! Hooray for clean eating and cooking from scratch. Homemade is always the best, isn’t it! So glad you like this recipe.
Hi, is it alright to use just almond flour instead of blanched almond flour? any other substitute for maple syrupeg coconut sugar- and if yes then how much? Thank you!
Hi Meena, Yes, you can substitute almond flour for the blanched almond flour. The brownies may turn out a little heavier, however. You should be able to substitute honey for the maple syrup quite easily. I haven’t tested this recipe with coconut sugar, so I can’t guarantee results. If you do try it, I hope you’ll let me know!
Hello,
This recipe looks so wonderful and I would love to try it out, I was wondering if you can substitute Almond Meal for the blanched Almond flour?
Hi Kelly,
Yes, you could substitute almond meal. It will just be a little more crunchy! Thanks for stopping by! Hope you like these as much as we do.
I have cacao nibs but not powder. Is it the same if I grind them up?
Hi Sara,
Yes, just make sure to grind it very finely (like the consistency of cocoa powder) so you don’t have a gritty texture. Enjoy! These are our favourite brownies.