These paleo chocolate brownies are really easy to make. They're also nut free, made with coconut flour. Free from gluten, dairy and refined sugars.
Baking up a big batch of brownies is just a fun, happy thing to do. There's something so lovely and decadent about doing it. Make them paleo chocolate brownies and you can put a little bit of a healthy spin on it - which I'm sure entirely justifies eating them WAY too quickly!
I adore these paleo chocolate brownies. They are very easy to make, and packed with hidden veggies. They're also very intolerance-friendly because they can be kept free from grains, dairy and nuts, too. Using lots of pumpkin adds natural sweetness, bulks out the batter and keeps these brownies deliciously moist. Perfect for adults and little ones, too. (You could even swap some of the cacao for carob powder, to make them gentler for kiddies).
And if you're going to make the effort to bake your own brownies, I say make them REAL good. Add the extra chocolate chips or chocolate chunks, as I've suggested in the recipe below. It just adds a level of delicious fudgy-ness that you don't want to miss out on!
Paleo Chocolate Brownies (nut free)
- 38 grams coconut flour ~ 1/3 cup
- 90 grams cacao powder ~ 3/4 cup
- 1/2 tsp bicarb soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 350 grams pumpkin , cooked, approximately 1 and 1/2 cups when mashed*
- 3 eggs
- 1/2 cup honey or maple syrup**
- 3 tbsp coconut oil , melted ~ 60mL
- 1 tbsp vanilla extract
- 3/4 cup dark chocolate chips (or dark chocolate broken into small chunks)
- 20 min
- 30 min
- 50 min
- This recipe uses cooked pumpkin. If you haven't cooked your pumpkin yet, simply dice, toss in a little coconut oil, and roast in the oven until soft.
- Preheat oven to 180 C and line a square baking tin or brownie tray with baking paper along the bottom and sides. [I use a 23cm square baking tin].
- Combine the coconut flour, cacao powder, bicarb, salt and cinnamon in a large mixing bowl so there are no lumps.
- Place the mashed pumpkin into a food processor. Add the honey, coconut oil and vanilla and process until you have a smooth puree. Crack in the eggs and pulse again until the eggs are blended in.
- Scoop out the wet ingredients and add to the dry ingredients. Stir until you have a smooth thick batter. Fold in the chocolate chips/chocolate chunks.
- Pour the mixture into your baking tray and smooth down evenly into the pan.
- Bake for approximately 30 minutes until the middle of the brownies feel firm to touch in the centre and the top starts to crisp and crack.
- Remove from the oven and allow to cool before slicing. Store in the fridge for up to a week or wrap up and freeze; they should last 2-3 months in the freezer.
*As noted in the recipe instructions, cook the pumpkin by cutting into chunks and roasting until soft enough to mash easily; softer than you’d probably typically cook it to eat as part of a meal.
**Any liquid sweeteners will work here, i.e. honey, rice malt syrup, maple syrup, coconut syrup. Use whatever you prefer! For the lowest fructose brownie (pumpkin has some fructose but not much), keep it to rice malt syrup.
I’m so pleased to see these brownies were featured by Elle over on her weekly Allergy-Free Thursdays recipe round up on Only Taste Matters!