Dark Chocolate Paleo Brownies Recipe

When you think of the paleo diet, you likely think of grilled meats and fresh veggies — not fudgy, chewy brownies. If you’re the type of paleo eater who’s looking for the best of both worlds, this paleo brownies recipe with deep, dark chocolate makes a delicious dessert that still keeps you right on track with your primal food priorities. 

Is Coconut Sugar Paleo? 

While more traditional brownie recipes may call for a heaping helping of white sugar, this one swaps it out for paleo coconut sugar and maple sugar instead. Some consider these types of sugars paleo because they were likely around during the Paleolithic era; others simply give them the go-ahead because they’re derived from natural ingredients, unlike artificial sugars and sweeteners. No matter how you look at it, most paleo experts still recommend limiting your intake of all types of sugars and sweeteners, even if they are paleo.

We’d recommend making a batch of these paleo brownies during your meal prep at the start of the week for a sweet, paleo treat whenever the mood strikes.

Paleo Brownies Recipe

Prep time: 15 minutes

Active time: 25 minutes

Yield: 9 brownies

Ingredients:

1/3 cup Thrive Market Regeneratively Grown Coconut Oil
¼ cup (2 oz) Thrive Market Organic Paleo Dark Chocolate 85%
½ cup Thrive Market Organic Coconut Sugar
¼ cup Thrive Market Organic Maple Sugar
1 teaspoon Thrive Market Organic Vanilla Extract
2 eggs
¼ cup Thrive Market Organic Coconut Flour
¼ cup Thrive Market Organic Tapioca Flour
¼ cup Thrive Market Organic Regeneratively Grown Cocoa Powder
½ teaspoon Thrive Market Mediterranean Sea Salt, Fine

Instructions:

Position a rack in the center of your oven and preheat the oven to 350°F. Spray a 9 x 9 inch baking dish with non-stick spray.

Set up a double boiler by placing a medium metal or glass bowl over a saucepan filled with water and bringing it to a boil. Add the coconut oil and chocolate to the bowl and stir intermittently until the mixture is completely melted and homogenous. Remove from the heat and allow to cool slightly.

In the bowl of an electric mixer, combine the sugars and eggs. Beat vigorously on high speed (with whisk attachment) until the mixture is lighter in color and very creamy looking, about 3 to 5 minutes.

Add the cooled chocolate mixture, vanilla, both flours, cocoa powder, and salt. Mix on low until just combined.

Transfer the batter to the prepared pan and smooth the top.

Bake for 25 minutes. When the brownies are done, the top should look a little glossy and set.

Allow to cool completely before slicing.

Tips:

• If you don’t have maple sugar, you can substitute all coconut sugar.
• This recipe is also delicious with 1 teaspoon of instant espresso powder stirred in for a café mocha flavor.
• These brownies are best eaten within 2 days.