PALEO BROWNIES | fudgy dairy-free & gluten-free brownies

PALEO BROWNIES | fudgy dairy-free & gluten-free brownies


– With all of the healthy
eating and meal prep that you guys have been doing, I thought you deserved
a sweet treat this week. So I’m happy to share the
recipe for my paleo brownies. They are rich and chocolatey
and fudgey and delicious, soft and warm straight out of the oven, but if you wanna get
creative for Valentine’s Day which is in just a couple of days, you could also add a scoop of ice cream whether dairy or dairy-free and a homemade strawberry sauce on top and I will show you how to make that, but I also wanna say a
quick word on sweet treats and desserts that are
labeled paleo or gluten-free or vegan and remind you that many times these are still loaded with sugar and not exactly healthy. Occasional indulgences
are definitely okay, but I wanna make sure that
we’re not fooling ourselves into thinking that some of these items are healthier than what they are. Alright, so with that disclaimer, let me show you how to make
these delicious paleo brownies. Start by pre-heating your
oven to 350 degrees Fahrenheit and then get all of
your ingredients ready. I know many of you in Europe and other parts of the world
don’t have refrigerated eggs, but for those of us in the U.S. who do because of how
our eggs are processed, you wanna get your eggs out of the fridge so that they can come to room temperature. Add a half a cup of coconut oil and one cup of chocolate chips to a bowl. If you’re not dairy-free,
you could also use butter or ghee instead of the coconut oil. We want to melt these two items together and you can do that either in
a double boiler over the stove or in a microwave oven. If you do use a microwave, just heat in 20 second increments until the chocolate is mildly
warm and melted, but not hot. And make sure to give it a stir in between each 20 second increment. (optimistic music) You’ll need an eight inch by
eight inch square baking pan for the brownies and I line
mine with parchment paper so it’s easy to lift the brownies out. Now a quick trick with the parchment paper is to measure it about the
width of your baking pan and instead of using
scissors to cut it to size, just fold the sides in to get it to fit. This keeps the edges of your brownies all nice and straight rather than crumpling the parchment
paper into the pan. In a large mixing bowl,
crack three room temperature eggs and add three quarters
cup of coconut sugar. You could also use a low
carb granulated sugar of your choice like monk fruit if that’s your preference. To that we’ll add a
quarter cup of cacao powder and one third cup of tapioca flour. Because I want fudgey brownies
and not cakey brownies, I’m using only tapioca
flour this time around and not adding almond
flour or coconut flour. The secret ingredient
in this recipe though which you’ve seen me add before
in my paleo chocolate cake is espresso powder as it really adds richness to the chocolate. Lastly we’ll add a half a teaspoon of salt and one teaspoon of vanilla extract and then blend it all together. You do wanna start your hand
mixer on the lowest setting so that you don’t accidentally
blast tapioca flour all over your kitchen. You could also use a whisk and blend this together by hand. After all of those
ingredients are combined, add your melted chocolate which should be at room temperature and then mix them together on medium speed for another minute or until your mixture has thickened up to the
consistency of cake batter. Run a spatula around your bowl and then pour the brownie
batter into your cake pan. Use your spatula to push the batter into all the corners and make sure it’s fairly flat, then pop your brownies in the
oven for 25 to 28 minutes. You really don’t wanna
overcook these brownies, so if they seem a little
soft to you in the middle when you take them out, that’s okay. While the brownies are cooking, I’m gonna whip up a really
quick strawberry sauce and if you’ve watched
my chia seed jam recipe, this should look familiar. It’s actually the same
process of quartering then cooking the strawberries. Though I’m not adding chia
seeds this time around. You could also substitute the strawberries with raspberries,
blueberries or blackberries. So feel free to get creative. Heat a pot on medium heat and then add the strawberries to the pot. To the strawberries, we’ll add one teaspoon of lemon juice and one to two tablespoons of maple syrup depending on how sweet
you would like your sauce. Stir this together and
in a couple of minutes, your strawberries should
start to break down. After about five minutes, your strawberries will be really soft and then I take a potato masher to them to break down any larger pieces. Remove your brownies from
the oven and let them cool for five minutes in the pan. I know this smell will have you wanting to cut into them right away, but do let them sit for
a couple of minutes, then just pull the parchment paper out of the pan super easy and slice them up. The brownies will be warm and
fudgey and let’s be honest, I usually pop one in my mouth right away. If you’re serving these
paleo brownies on their own, I also love to add a little
sprinkle of flake sea salt. Sea salt enhances the flavor of chocolate and it’s an amazingly
delicious and simple combo. But if you wanna get fancy, let’s kick these brownies up a notch. Just add a scoop of
your favorite ice cream and while I do have several
vegan ice cream recipes on my website, I’m going with
a store bought version today. Then drizzle a few generous spoonfuls of your strawberry sauce and
because mine is still warm, it’s melting the ice
cream into a gooey mess that I am perfectly happy with. I hope you guys enjoyed
today’s paleo brownies recipe and if you did, make sure
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