Let me start ff by saying I have made a lot of brownies in my day. A lot. My family loves them so much. Especially with toppings, like ice cream or my 5 minute peanut butter caramel on top (recipe here). There are all kinds of brownies out there. But to me, the best kind are dense, fudgy and have extra chocolate in them. I like mine RICH. And that’s exactly how these are. These are the best paleo brownies around. Yum!
Now, keep in mind, because I used coconut oil in this recipe they do have a coconut flavor to them. If you do not like the flavor of coconut with your brownies, I have also made them with applesauce (sub for the oil) that taste delicious but don’t have that coconut aftertaste. But my family loves coconut and it’s very healthy for you so I went ahead and used the oil in this paleo brownie recipe.
Quick Health Hack
I cook my brownies in a square pan lined with parchment, never foil. Why? Because if you line your food with foil, some of the aluminum gets into your food and is associated with an increased risk for dementia and Alzheimer’s. So if you do a lot of baking with non-stick foil, please go grab yourself some parchment paper instead. It’s also a good idea to get rid of any aluminum cookware that you might have. Aluminum can be lurking in everything from pots and pans to teakettles, measuring cups and pie tins.
How can you tell if your cookware has aluminum? Grab a magnet. If it sticks, it is aluminum free. If it doesn’t stick, toss it. It’s not worth the health consequences of aluminum buildup in your tissues and organs.
How to Choose the Best Chocolate
Chocolate is good for your brain and heart. Cocoa powder has more antioxidants than blueberries! But how do you know you are choosing the right brands? Check out my easy chocolate guide here. And try to buy organic, fair-trade, milk free and at least 70% cocoa.
Now onto the good stuff. I hope you enjoy these delicious, healthy, toxic free brownies.
The Best Fudgy Paleo Brownies
- 3 large eggs
- 1 cup coconut sugar
- 1/2 cup almond flour
- 2 tbs coconut flour
- 2 tbs cacao powder
- 1 tsp vanilla bean paste
- 1 1/3 cup chocolate chips
- 1/2 cup coconut oil
- Preheat oven to 325 degrees and line an 8×8 or 9×9 square pan with parchment paper.
- With a hand or stationary mixer, beat eggs and sugar until smooth and sticky.
- Mix in almond flour, coconut flour, cacao, and vanilla until well blended.
- Next, melt 1c chocolate chips and 1/2c coconut oil together and mix until smooth (you can cook in 30 second increments in the microwave and stir in between or warm over a stovetop.)
- Slowly mix in the melted chocolate into the brownie batter until well combined and smooth.
- Gently stir in the remaining 1/3c chocolate chips to the batter.
- Pour into your 9×9 pan and bake about 35 minutes, or until the top cracks and a toothpick comes out clean about an inch from the sides. If your pan is smaller, you may need an additional 5 minutes. Let cool, cut and serve.
Journal of Alzheimer’s Disease. 2011. Aluminum and Alzheimer’s disease: after a century of controversy, is there a plausible link?