I won’t lie. This recipe is built off of my Peanut Butter Fudge Gluten-free Brownie Recipe. Very similar, but a couple small differences. These differences can be large, however, to someone who chooses not to eat grains and peanut butter.
Paleo vs. Gluten-free Recipe
In this brownie recipe you must use cassava flour, no option for a gluten-free flour blend here. For the chocolate chunks, you may choose to use homemade Paleo Chocolate Chunks, or like many people on a gluten-free, dairy-free diet, you may opt to use Enjoy Life or Pascha chocolate.
If you’d like to control the sugar even more, you can use unsweetened chocolate in the brownie. This will make for a very bittersweet brownie. But for someone who prefers less sweet desserts, that may be a great option.
You definitely can customize this recipe to fit your taste. No matter what, I’m sure you will love the fudgy, rich, decadent consistency and flavor of these brownies. They should be sinful, but you should not feel one shred of guilt about enjoying these babies! Bake on and enjoy!!
Brownie Baking Tips
These brownies are quick to mix, and contain just a few ingredients. Less to mess up! Here a couple of tips to make sure they come out great on your first try:
- Temper the eggs as instructed in the recipe. When you add the melted chocolate mixture to the egg mixture, add a little to start, completely blend, then add the rest slowly in a stream.
- Let your brownie base completely cool before adding the topping. You can pop them in the fridge to help the cooling process along, it will go much faster.
- Don’t make your topping ahead of time. Mix it and pour and spread it over your brownies immediately.
- Let your topping completely set before cutting. Again, you can pop them in the fridge to speed this up.
- These brownies (like most chocolate) like to be stored in a cool place. If it’s warm keep them in the fridge. They actually taste great chilled, and even frozen! They also make a great base for a brownie sundae with some vegan ice cream. Yum!
Paleo Almond Fudge Brownie Recipe
Dairy-free, Gluten-free, Grain-free, Refined Sugar-free, Paleo-friendly, Soy-free
- 6 ounces quality bittersweet chocolate
- ½ cup coconut oil
- ¾ cup palm sugar
- 2 eggs
- ¼ cup unsweetened applesauce
- 1 tsp vanilla extract
- 4 TBS cassava flour
- ½ tsp sea salt
- ½ cup paleo chocolate chunks or Enjoy Life morsels
- ¾ cup almond butter
- 4 ounces dark chocolate
- ⅓ cup almonds, toasted
- Preheat oven to 350. Line an 8x8" square pan with parchment.
- Melt chocolate, coconut oil, palm sugar, salt, and vanilla over low heat just until chocolate is melted and all ingredients are incorporated. Remove from heat.
- In a medium sized mixing bowl whisk egg and applesauce until combined.
- Slowly pour in a small amount of melted chocolate mixture into egg mixture as you whisk.
- Continue whisking as you pour the rest of the chocolate mixture in a slow steady stream until incorporated.
- Gently fold in flour and chocolate chunks until just incorporated.
- Pour into prepared pan and bake at 350 for 25-30 mins or until set and tester comes out clean. It will be soft and fudgy.
- Let brownies cool before adding topping. You can pop them in the fridge to expedite the process.
- Over low heat melt almond butter and chocolate. Stir until combined.
- Remove from heat and stir in chopped, toasted nuts.
- Immediately pour on top of cool brownies.
- Let completely set before cutting. (Can pop in fridge to help set faster.)
- Cut and serve immediately or store in an airtight container for up to one week.
- They keep best in cool temperatures or in the fridge, taste great chilled, and freeze well for up to 3 months.