Recipe: Karen’s Paleo Brownies
Recently I was visiting Squamish, Canada where I met a lovely local crossfitter, mountain-biker and an overall awesome chick called Karen. One day Karen made her paleo chocolate brownies. 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.
Cook’s notes: 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. I’ve left Karen’s recipe as accurate as possible but the only thing I would suggest changing is to maybe use a greased baking paper in the tray to make it easier to remove the brownie when it’s ready.
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.
- 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 tsp 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 tbsp of gluten free baking powder
- ½ tbsp of baking soda
- 1 cup of unsweetened cocoa powder (reduce that amount if you prefer a milder chocolate flavour)
- 2 tbsp 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.
Preparation time: 10 minutes
Cooking time: 25-30 minutes
Number of servings: about 12
Check out my Eat Drink Paleo Cookbook - a fantastic edition to any kitchen, filled with exclusive recipes, cooking tips and easy guide to paleo. Also just out, the new Rejuvenate program, which I co-authored with a medical nutritionist Claire Yates – it will teach you how to achieve radiance, wellness and longevity through food and holistic living.
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