Welcome to day two of Brownie Week!
Don’t let words like paleo, grain free, gluten free, and refined sugar free make you run from this recipe. These brownies are drastically different from yesterday’s in that they are made with incredibly different ingredients, but also that they are frosted and denser and fudgier.
They are just as good, if not better, depending on what you like. Also, I dare you to make them and have anyone identify that they are paleo.
These brownies have a coconut flour base and require a fair amount of fat in them. Because I don’t love coconut oil I switched up the oil in the brownies themselves and used half olive oil and half tallow.
This was a controversial decision in my house. Mom did not love the taste and called them savory brownies (I wholeheartedly disagree with that), but if you aren’t up for the unusual taste of tallow, use whatever oil you like. I think even a hint of a nut oil would be great in these.
I stuck with the coconut oil in the frosting because it’s the best way to get that glossy texture that sets up. In my house, it is totally solid at room temperature because I keep it pretty cool (another sometimes controversial decision) but you can keep these in the refrigerator if you find the frosting isn’t solidifying for you.
However you make and store these brownies, I know you will enjoy their dreamy, dense texture, matched with the thick layer of frosting. They are a chocolate (or carob) lover’s delight.Print
- 1 ½ cups coconut sugar
- 2/3 cup coconut flour
- 1 ½ cups carob or cocoa powder
- 1 ½ cups oil in liquid form (I used olive oil and tallow, but melted coconut oil will work)
- 1 tablespoon pure vanilla extract
- 6 large eggs, room temperature
- 1 cup paleo carob or dark chocolate chips
- ¼ cup unsweetened almond milk
- ¼ cup coconut oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F. Oil a 9 by 13 inch pan.
- In a large bowl, stir together oil, vanilla, and eggs until well combined. Stir in the sugar, flour, and carob or cocoa powder, and mix until just combined. Pour into the prepared pan and bake about 20 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- The brownies will probably be oily. That is okay! Allow them to cool completely in the pan and the oil will absorb into the brownies, making for a dense, fudgy end result.
- When the brownies are cool, make the frosting. In a small saucepot over medium heat, stir together the chips, milk, and oil. Once melted and combined, stir in the vanilla and allow to cool in the pot off the heat for about 10 minutes. Pour over the brownies and allow to set for about 30 minutes. Slice and serve.
- Brownies may be stored in an airtight container at room temperature for up to 3 days or frozen wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw at room temperature for 1 hour or in the microwave 30-60 seconds.
Recipe adapted from Texanerin Baking
- Prep Time: 20 minutes
- Cook Time: 20 minutes