Post amended 2 November 2014
These amazing paleo brownies recipe is hands down the most popular post on Eat Drink Paleo Website. They have been cooked by many people, shared around, commented on and received both amazing feedback and some questions. So, I made a batch recently and I have amended a couple of little things based on everyone’s feedback and comments. I also took some new pics including step by step instructions to make it easier for you guys to follow. I believe all recipes are meant to continue to evolve so I hope you can adapt them to suit your own needs. I have left the original recipe and pics at the bottom!
I originally got this recipe from a lady called Karen, who is a crossfitter, mountain-biker and an overall awesome chick living in Squamish, Canada. Karen made her paleo chocolate brownies while I was visiting and they were so moist and delicious that I had to steal the recipe to share with everyone. Thank you Karen, I finally have the perfect brownie recipe on my site.
- 1 medium sweet potato - 2-3 cups when grated
- 2 whole eggs
- ½ cup melted coconut oil
- ⅓ cup honey
- 2 teaspoons vanilla extract
- ½ cup raw cacao powder, sifted
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2½ tablespoon coconut flour
- Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
- Combine grated sweet potato, eggs, vanilla, honey and coconut oil oil in a large mixing bowl and stir together until well incorporated. Then add cacao powder, baking powder and baking soda and stir. Finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
- Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9"/23cm square tin.
- Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. Cut them into squares and dust with a little cacao powder or melt some dark chocolate in a bowl over boiling water or in a microwave and drizzle it over the top. Serve with raspberries or strawberries and maybe some fresh cream or coconut yoghurt to be extra decadent.
Karen’s brownies (original recipe)
- 1 medium raw white sweet potato, peeled and grated (using the larger holes of the grater) – 2 to 2 1/2 cups of shredded sweet potato
- 2 whole eggs
- 2 teaspoon vanilla extract (the real kind)
- 1/2 cup of raw honey, melted in the microwave if it’s too thick
- Generous 1/2 cup of virgin olive oil
- 1 heaped tablespoon of gluten free baking powder
- ½ tablespoon of baking soda
- 1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder chocolate flavour)
- 2 tablespoons coconut flour
- Preheat oven to 365 °F (185 °C), make sure the oven is hot before you put in the brownies in.
- Combine grated sweet potato, eggs, vanilla, honey and olive oil in a large mixing bowl and stir together until well incorporated. Then add baking powder and baking soda and stir. Add cocoa powder, mix and finally add coconut flour. Avoid adding too much coconut flour as it will absorb too much moisture which will result in drier brownies.
- After stirring everything together, pour the mixture into a baking tray greased with a little olive oil. Karen used a square tin in which the thickness of the layer came to 1 inch tall. That’s about what you’re after for the best results. Too thin and the brownies might overcook and too tall will result in undercooked middle.
- Cook for 25-30 minutes. Remove the tin and cool for 5-10 minutes before carefully removing the brownie cake form the tin. You can cut it in quarters and remove one part at a time if the bottom stick a little. Leave the brownie cake to cool down before cutting.
- Finally, melt some dark chocolate in a bowl over boiling water or in a microwave. Use a spatula to drizzle and spread melted chocolate over the top. Slice into individual serving squares. You can also top them with raspberries or strawberries.