I have experimented with several Paleo brownie mixes but this one tops the list by far. They come out of the oven very moist and chewy. That means that if you are one of those people who likes the outside edge of brownies, you might want to bake them for a few extra minutes. I mean, there are even specially designed pans dedicated to making edge-only brownies, so I know you are out there. Also, my boyfriend is one of those people. One way I knew that we were a good match was that he liked to eat the outer edge from the brownie pan and I preferred the fudgy center. Perfect.
These brownies are better than any mix from a box, and they avoid a large heaping of sugar and flour. There actually isn’t any flour in the recipe at all, even gluten-free flour. I don’t know if I would be able to tell the difference between this brownie recipe and its non-Paleo counterpart.
I received compliments on them from a few lucky friends who I shared with, and not one of them knew they were eating Paleo brownies. This batch did not last long. They are easy to make and are ready in a jiffy. What are you waiting for? Go try it!
- 1 cup almond butter
- 1/3 cup grade-A maple syrup
- 1 egg
- 2 tbsp ghee
- 1 tsp vanilla
- 1/3 cup cocoa powder
- 1/2 tsp pure baking soda
- Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, egg, ghee, and vanilla. Stir in the cocoa powder and baking soda.
- Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.
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