These decadent paleo brownies are fudgy but cake-like. Topped with an easy-to-make salted chocolate ganache, this grain-free almond flour brownie recipe will likely become your new favourite!
½cupfinely chopped hazelnuts, or pecans or walnuts
½cupchocolate chips,dairy-free
For the ganache
½cupchocolate chipsor 3 oz semi-sweet chocolate
3tablespooncoconut oil,or grass-fed butter
Fleur de sel or flaky sea salt for sprinkling on top,or finely chopped salted pistachios or natural coconut chips
Instructions
Preheat oven to 350° F.
Grease an 8-inch square 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 or cocoa powder, baking soda and salt.
Add the wet ingredients to the dry ingredients and mix. The batter will be thick.
Fold in the nuts and chocolate chips.
Spread the batter evenly 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 or butter 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 or other suggested toppings just before the ganache sets up completely. Store in the refrigerator, as the coconut oil in the ganache may become soft at room temperature.