Paleo Fudgy Brownies
It was 19 degrees when I woke up this morning - 19! Uggg, definitely not ready for winter. I had so much fun this summer, I was able to go outside and enjoy all the things summer had to offer, which included BBQs with friends and family. I’m not a grill master so I usually offer to bring a side, which usually turns into a request for a dessert. Instead of beginning my rampage on how terrible sugar is for a person and how we as a nation eat way too much of it, I usually respond with “sure, I’ll bring brownies.” I do not elaborate on what is in the brownies but refined sugar? NONE OF THAT SHIT!! So as I sit here and dream of summer days that are quite far away, I am going to go make some brownies.
Here’s my go to gluten and refined sugar free brownie recipe.
Paleo Fudgy Brownies
Ingredients
- 1/3 cup cacao powder
- 1/2 cup cooked sweet potato (no skin)
- 1/2 cup dark chocolate baking chips (I used Lily's)
- 2 eggs
- 12 oz raw almond butter (equals about 1 cup)
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1/4 tsp baking soda
Instructions
- Preheat oven to 350 degrees.
- Mash cooked sweet potato or puree in high speed blender.
- Add almond butter, eggs, pureed sweet potato, cacao powder, maple syrup, salt, and baking soda to bowl.
- Whisk eggs with fork and then continue to combine ingredients until thoroughly mixed.
- Add 1/4 cup of the chocolate chips (set aside the other 1/4 cup) and stir to just combine.
- Transfer to 8" x 8" greased baking dish. (I used avocado oil spray to coat but coconut oil is fine too.)
- Cook for 18-20 minutes. Remove promptly from oven and place on safe surface to cool. Don't worry about undercooking them as they will continue to cook after removed from the oven.
- Wait 25-35 minutes before cutting as they do need this amount of time to set.
- Cut into 9 even squares and enjoy OR take out a big spoon and dive in!