Best Super Fudgey Paleo Brownies
Serves 910 mins prep15 mins cook
In my eyes, the gooey the brownie the better! I love rich, decadent chocolate brownies and personally don't think a brownie that is cake like should even be allowed to be called a brownie, but that's just me!
0 servings
What you need
tbsp tapioca flour
tbsp unsweetened cocoa
tbsp coconut oil
cup coconut sugar
tsp kosher salt
tsp vanilla extract
tsp espresso powder
Instructions
0 Pre-heat oven to 350°. Line an 8×8″ metal pan with parchment paper (easiest if you cut a large sheet of parchment paper in half, overlapping the 2 pieces and leave a 3” overhang on the sides) 1 Whisk tapioca flour and cocoa powder in a large mixing bowl until no lumps remain. Set aside. 2 Heat the chocolate and coconut oil in a small saucepan over low heat, stirring, until melted and smooth. DO NOT bring to a boil! 3 Using an electric hand mixer, or in the bowl of a stand mixer, beat the eggs, granulated monk fruit, and coconut sugar on medium high speed in a separate large bowl until light and smooth, about 3–4 minutes. 4 Beat in espresso powder, salt and vanilla to combine, then beat in melted chocolate mixture, scraping down the sides of the bowl as needed, until fully incorporated. 5 Beat in the tapioca flour mixture to the wet ingredients, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds. 6 Pour batter into prepared pan and bake until a cake tester or toothpick comes out clean*, approximately 20-25 minutes baking time.View original recipe