Chocolate brownie is a staple in our house, particularly for my girls lunch boxes. This recipe is totally delicious and even better anyone I’ve served it to hasn’t even questioned whether this is one of our ‘weird’ paleo recipe lol. It’s a little more cakey than traditional non-primal brownie but still has a moist consistency. It’s lovely reheated with a spoon of thick cream for pudding as well.
This recipe has been adapted from a brilliant recipe by Danielle Walker from www.againstallgrain.com. Her recipes are superb and her cookbook is one of most used in our kitchen. It is a must have for paleo recipes that work! I have adapted this recipe to suit our primal lifestyle and choice of ingredients.
Once it's cooled I keep it wrapped in parchment/baking paper on my kitchen counter.
- 1/2 c butter
- 100 gr dark chocolate
- 5 eggs
- 1/2 c maple syrup
- 1/3 c coconut flour
- 3 T cocoa
- 2 t vanilla essence
- 1 t baking powder
- pinch salt
- 1/4 c dark chocolate chips
- I either use 2 silicone loaf 'tins' or one large round (removable bottom) cake tin. Grease the tin if not silicone.
- Gently melt together the butter and chocolate. Either microwave 30 secs at a time and stir after each period or put in a glass bowl over a small pot of simmering water.
- Beat together eggs and maple syrup using your mixer or if you are brilliant at whisking - go for it! Add coconut flour, cocoa, vanilla, baking powder and salt. Mix until smooth.
- Add melted chocolate and butter, beat again until incorporated and mixture is thicker.
- Stir in chocolate chips and pour into baking dish(es).
- Bake for 25-35 minutes, 175 degrees Celsius (my oven is fanbake and had an annoying hot spot too!) It's ready when a skewer inserted comes out clean. (Though chocolate chips might mark the skewer a little).
*photo coming soon. Always get eaten before I remember to take a photo!