Chocolate Brownies That Blew Me Away


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.

Warning: Your house will smell amazing while these puppies are baking. Lock the doors from the neighbours and strangers on the street if you don’t want to share.

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4.7 from 3 reviews
Chocolate Brownies That Blew Me Away
 
Serves: 12
Prep time:
Cook time:
Total time:
 
These brownies contain no nuts, except for coconut flour which is not really a nut, so they are perfect for kids school parties and anyone else avoiding nut flours. Karen uses white coloured sweet potato. They are usually slightly sweeter than the orange sweet potatoes but at the same time milder in flavour. You can use either, just adjust the amount of honey you add to the dough mix. Changes from the original recipe: used coconut oil instead of olive oil, used less raw cacao powder, a little bit more coconut flour and a little less baking powder and baking soda.
Ingredients
  • 1 medium sweet potato (whiteflesh/purple skin) - 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
Instructions
  1. Preheat oven to 185 °C (365 °F), make sure the oven is hot before you put in the brownies in.
  2. 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.
  3. Once combined, pour the mixture into a baking tray lined with greased baking paper. I used a 9"/23cm square tin.
  4. 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.

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Karen’s brownies (original recipe)

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Ingredients

  • 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

Instructions

  1. Preheat oven to 365 °F (185 °C), make sure the oven is hot before you put in the brownies in.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Enjoying my recipes? Check out the Eat Drink Paleo Cookbook  – over 110 delicious paleo recipes, introduction to paleo nutrition and philosophy, and a handy inventory of foods to include and avoid. 
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Comments

  1. Dafni says

    Made these tonight WOW! They were amazing.
    I often find that Paleo baking is more time-consuming, not sure why. But I didn’t get that feeling here. It was quick to put together.
    I reduced both BS and BP as mentioned.
    I used orange flesh potato and actually reduced honey a bit (trying to cut sugar as much as possible)
    Wonder if these freeze well? Anybody try?

    • Irena says

      Yes, I would also be interested to know if anyone trying freezing them. Glad you found them easy!

  2. Louise Garrett says

    Sorry, please ignore my previous question! I realize now on more careful reading that you reduced the amount of baking soda and powder in your adaptation of the recipe from Karen’s original recipe.

  3. Louise Garrett says

    Hi Irena,
    When the recipe says 1 tablespoon of baking powder and half a tablespoon of baking soda does it actually mean teaspoons? Tablespoons of these raising agents in a baking recipe is very unusual.
    Thanks,
    Louise.

  4. Annette says

    Love this recipe but i did find the brownie was a little too spongy almost oily should i reduce the cocunut oil?
    I used 1/2 cup and 2tbsp of cocunut flour but they still were a bit soft for a brownie

  5. Jodi says

    Best brownies ever! I used an orange potato with extra honey and only half a teaspoon of baking soda and baking powder. I combined everything in a food processor and they came out with the same consistency of regular brownies after baking. My husband isn’t Paleo and I’m having to keep him away from the brownies, which says a lot! I recommend all the way!

Trackbacks

  1. […] These brownies are very high in fibre, due to the sweet potato and carob, and a source of protein, again from carob, as well as eggs, flax seed and almonds.  Recipe 2 1/2 c (350 grams) raw sweet potato (any colour will do—about 1 whole medium potato) — Grate sweet potato, leaving skin intact if you like! Set aside. 2 tsp baking soda 1/4 tsp salt 1 cup carob powder (raw or roasted) 2 tbsp ground flax seed or tapioca flour (both will work) —Whisk together dry ingredients. 2 free range eggs 2 tsp vanilla extract 1/2 c raw honey (liquid) 1/2 cup extra virgin olive oil/coconut oil/organic butter – melted —Separately, whisk together all wet ingredients. —Add dry to wet ingredients and stir to combine. Mix in grated sweet potato. Pour into a lined pan, about 9X9 in size. Bake at 350F for 35-40 minutes or until set. Check to see a  fork comes out clean, and then allow to cool before icing. ~ Ginger Scented Almond Butter Frosting 1/2 teaspoon ground ginger (cardamom is nice too!) 2/3 cup almond butter 1/3 cup coconut oil, softened 1/2 teaspoon vanilla pinch salt —Beat all ingredients together with mixer. Rest at room temperature until brownies cool. (This icing is temperature sensitive, so if it warms up and melts too much, just chill it for a while to help it solidify enough so it can be spread over the brownies.) —Remove cooled brownies from the pan – I like to cut them with a wet knife before icing them. Spread the icing on top and either serve them room temperature or chilled. When chilled the icing will become more fudge-like…ahhh, this is heaven. *This recipe also works good with two chia eggs in place of real eggs. Just soak 2 teaspoons of chia seeds in 2 Tbsp warm water for 20 minutes or overnight and combine with all wet ingredients in a blender. Or use ground chia to start with and soak in water. Buon appetito ;) – Chef Lisa This recipe was inspired from an awesome paleo blog, called Eat Drink Paleo: http://eatdrinkpaleo.com.au/chocolate-brownies-that-blew-me-away/ […]

  2. […] Sweet potato can be boiled, baked, steamed and mashed.  You can make chips or soup.  I grate it coarsely and stir-fry it and serve instead of rice pasta with chicken stir-fry or bolognaise sauce.  You can even use it to make chocolate brownies. […]

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