Happy Mardi Gras! While I am looking forward to some paczki Dad was nice enough to pick up for me today, Fat Tuesday doesn’t have to be about totally blowing healthy eating habits. Not that there’s anything wrong with a cheat day 🙂
I do a lot of Paleo baking lately because I feel like it’s a way to indulge without guilt. In the winter, I also face a lot of inflammation and anxiety so by eliminating refined grains and sugars, I can give my body a hand in patiently waiting for spring.
I find that some of my favorite Paleo recipes are those that begin at typical recipes and I turn Paleo by using a Paleo baking mix and switching out the fats and sugars – usually that’s about all it takes.
When it comes to replacing sugar, unless the original recipe calls for a liquid sugar, using honey or maple syrup is a big mistake. Instead, I stick to coconut or maple sugar or sometimes a combination of the two.
For the fats, I use olive oil when I can, but when I know a recipe is going to need something sturdier, I turn to coconut oil since it is solid at room temperature. Every once in awhile I also use organic palm shortening.
Whether you want to make these Better than Box Mix Brownies Paleo or traditional, you will absolutely love them. They are dense and rich and fudgy and omg just so good. Seriously you guys, so freaking good. Warm, cold, straight from the pan, heaped with ice cream, just make these brownies and enjoy!
Better than Box Mix Brownies with Paleo Option
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 18 brownies 1x
Ingredients
- 1/3 cup carob or cocoa powder
- ½ cup + 2 tablespoons hot, brewed coffee
- 2 ounces unsweetened carob or chocolate
- 4 tablespoons coconut oil, melted
- ½ cup + 2 tablespoons olive oil
- 2 large eggs
- 2 large egg yolks
- 1 tablespoon pure vanilla extract
- 1 cup coconut sugar
- ½ cup maple sugar
- 1 ¾ cups Paleo flour blend
- 1 cup carob or dark chocolate chips
- Himalayan pink salt or sea salt
Instructions
- Preheat oven to 350 degrees F. Grease a 9 by 13 inch pan or an 8 inch square pan and a couple ramekins with oil.
- Whisk the carob or cocoa powder into the coffee until smooth in a large bowl. Whisk in the carob or chocolate until melted. Whisk in the coconut and olive oils, followed by the eggs and egg yolks, vanilla, and sugars. Once mixture is smooth, whisk in the flour, followed by the carob or chocolate chips.
- Pour the batter into the prepared pan or pans and smooth into an even layer. Sprinkle with salt and bake 25-30 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely. Brownies may be stored in an airtight container at room temperature for up to 5 days or frozen, wrapped in parchment and foil and placed in a zipper bag, for up to 3 months. Thaw at room temperature about an hour or in the microwave about 1 minute.
- If you do not want to make these Paleo, swap the coconut oil for melted butter, the sugars for 2 cups of granulated sugar, and the flour blend for all-purpose flour. They will be incredible either way!
Notes
Recipe adapted from Cook’s Illustrated via Brown Eyed Baker
I can never resist brownies! These look terrific, and would disappear in a jiffy around our house. Nice recipe — thanks.