Chocolate Brownies That Blew Me Away

228 comments

paleo chocolate brownie recipe

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.

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 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

  paleo_brownies_2

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.

Preparation time: 10 minutes

Cooking time: 25-30 minutes

Number of servings: about 12

paleo_brownies_1

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Check out my Eat Drink Paleo Cookbook -  a fantastic addition 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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189 Comments

  1. Mars
    Posted July 2, 2014 at 5:49 am | Permalink

    Could I use a yellow sweet potatoe as I use all organic produce and I rarely see white ones

  2. Aisha
    Posted June 26, 2014 at 5:33 am | Permalink

    Thank you for the recipe. It really does look delicious.. I’ve tried it last night and unfortunately, it tasted really bad. They might have been a bit overbaked. However, the taste of olive oil was all we could taste.. I am dying to know where I went wrong. I am a brownie freak and I have tried many paleo recipes that I loved. But none of them look like yours.
    1. I used a glass rectangular baking dish greased with a bit of olive oil.
    2. the olive oil i used was extra virgin olive oil
    3. the sweet potatoes did not look like they were the freshest
    4. i sifted the coconut flour and the coco powder.

    • imacri
      Posted June 29, 2014 at 5:17 pm | Permalink

      Hi Aisha,

      Here are some tips you can try:

      1) Extra-virgin olive oil can taste quite strong and there so many varieties out there, with some more pungent than others. I recommend using Virgin olive oil or Mild/Light Olive oil, which is usually more refined but is better at higher temperatures. Some people have tried this recipe with melted coconut oil instead.
      2) Depending on which cocoa powder/cacao you user, it’s possible you might need to use less. The lady whose recipe this is likes hers quite dark but could be quite strong and bitter for some so just adjust the amount.

      Irena

    • Kassie
      Posted July 2, 2014 at 10:44 am | Permalink

      Hi Aisha,

      I use 1/2 cup of melted coconut oil instead of olive oil- because I don’t like using olive oil in baking- and it tastes great. I love it. Maybe you could try that next time :)

  3. Shelly
    Posted June 9, 2014 at 10:15 am | Permalink

    LOL so…. due to two toddlers ‘helping’ me in the kitchen, it was only once the brownies were 10 minutes in the oven when I realized I forgot to put the coconut flour in! Hey, new recipe I made ‘Sweet Potato Souffle’ and it was delicious!!!

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