These Fudgy Paleo Brownies are so simple to make, are not cakey at all, and are the perfect chocolate treat! So delicious and gluten free, dairy free and nut free!
October is Fair Trade Month and I am so honored to be able to not only share a delicious recipe with you, but to also share why buying Fair Trade is so important. What is Fair Trade? Buying Fair Trade ensures that you’re getting quality products and the people who grow, sew and craft them get a fair deal for their hard work. In fact, your everyday purchases can help farmers and factory workers in 70 countries work in safe conditions, earn extra money to invest in their communities and improve the lives of their families. I also want to share a story with you of a lady who worked in a Fair Trade factor in India and how that makes a difference in her life.
Meet Komil Baror
Komil Baror, 24, from Kanpur, Uttar Pradesh, works as a tailor in Pratibha Syntex, in Pithampur, Madhya Pradesh, India. A member of the factory's Fair Trade Committee, she has worked at the factory for 5 years. "I'm very happy to work here because there is no inequality amongst workers - the work atmosphere is very positive. I want to thank Fair Trade consumers for supporting us. Over a period of time, our involvement with Fair Trade will only improve the quality of our product because workers will be more invested in their work. Pratibha's product is already considered the best in the region - we want to be 'double best.'" Komil is very active in the Fair Trade committee and proposed improvements for migrant workers like herself, including establishing a community kitchen space, repairs for personal storage lockers, and establishing a designated room for visiting parents of workers, some of whom have traveled from thousands of kilometers away.
CLICK HERE to learn more about Fair Trade and where to find products.
A received an awesome box full of Paleo Fair Trade items so that I could come up with a delicious recipe to share. I used the Nutiva Coconut Oil, Arrowhead Mills Coconut Flour, Lake Champlain Organic Unsweetened Cocoa, and Sunspire Organic Baking Chocolate in my brownies. I'm excited for the other items as well. My husband is a tea lover and is enjoying the Runa loose leaf tea and he has also already eaten those Eating Evolved Coconut Butter Cups. I'm looking forward to cooking with the Frontier CO-OP Black Peppercorns- fresh cracked pepper is so good!
Here is a helpful picture on Fair Trade and why it's important. That label in the middle is what to look for when searching for products in the store. They will have that label on them and it's usually pretty easy to see.
Now, this amazingly delicious recipe! As soon as I received this box, I knew I wanted to make brownies. And these brownies are so good! Thick, fudgy, rich, intense chocolate flavor, and so easy to make! No one will know these are paleo! I wanted to create a recipe that was just like the "regular" version and that's exactly what these are. If you have never used coconut flour to bake, then there is a little learning curve. It is super dry so you don't need a lot. A quarter cup was all I used in this recipe- so a bag lasts a long time.
They are so easy to make. They are mixed in one pan and are in the oven within just a few minutes. These are perfect for those times you need chocolate treat quickly, or those times when you have to bring a dessert somewhere. You will absolutely love these brownies!!
Next time you are shopping, consider buying from a company that is certified Fair Trade. It doesn't cost you any more, but it makes a difference in the life of the farmer where it came from. It is so easy to find Fair Trade products, too. Not only am I seeing them at health food stores, but at big chain stores as well. I love that awareness is being raised and people are caring where their food comes from. And you should definitely pick up the ingredients for these fudgy paleo brownies!
Here are some more brownie recipes to try:
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Fudgy Paleo Brownies
Ingredients
- ½ cup melted coconut oil, I used Nutiva unrefined
- ½ cup cocoa powder, I used Lake Champlain
- 2 oz unsweetened chocolate, I used Sunspire Organic Baking Bar
- ¾ cup honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ¼ cup coconut flour, I used Arrowhead Mills
- ½ teaspoon salt
- 1 teaspoon fair trade espresso powder optional, but recommended
Instructions
- Preheat oven to 350° and line a 9x9 baking pan with parchment paper. Spray with non-stick spray and set aside.
- In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain.
- Take off the heat and stir in the honey. This should cause the mixture to slightly thicken.
- Add in the eggs and vanilla and mix well.
- Add in the coconut flour, salt, and espresso powder. Mix until no dry pockets remain.
- Pour into prepared pan and bake for 20-23 minutes.
- Store in the fridge after the first day to keep fresh.
Elizabeth says
I just made these and they are DELICIIOUS. I made them exactly as directed in the recipe. Will certainly make them again, as I always have these ingredients on hand. Have been following a mostly Paleo diet for about 2 years now. I appreciate your site and your creative and yummy recipes. The only thing I would do differently, and this is simply personal preference, I will bake in an 8 x 8 pan to make them thicker. This is a winner! THANK YOU!
Jessica DeMay says
You're welcome, Elizabeth! Thanks for trying them and for the great feedback! I'm so glad you like them. That's a great idea- the thicker the better 🙂
Lila says
Made this yesterday with 1/4 less honey and 100% baking choc and a little extra cocoa powder and freeze-dried coffee granules. They were heavenly, both hot out of the oven and cold out of the fridge. My chocolate monster (my husband :P) loved it so much; he says it's 10X better than other gf brownies recipes out there. Thanks so much for sharing this recipe!
Jessica DeMay says
You're welcome, Lila! Thanks for trying it. I'm so glad you and your husband enjoyed them 🙂
Ren says
I've been trying to find things to do with coconut flour (as you said above, you need so little, it takes forever to use up even a small package), so I was happy to find a brownie recipe that wasn't almond flour-based. I made as directed, with the addition of some leftover unsweetened toasted coconut and macadamia nuts I had in the freezer. After taking them out of the oven, I cut off a tiny corner for a taste test, and then I burned my tongue scarfing down a bigger piece because I couldn't wait for them to cool down from lava-hot!
For those new to Paleo/Keto/Whole 30/whatever: If you were gorging yourself on high-fructose corn syrup up until yesterday, yes, these will seem bitter. But after 4-6 weeks of low/no sugar, you'll be better able to appreciate modest doses of sweetness. I used to think 70% chocolate tasted like tar, and now I think, "Gee, that's awfully sweet. Maybe I should go up to 85." These will work better for a treat after your sweet tooth is under control than as a substitute for your old way of eating while you're in the grip of a sugar craving.
Jessica DeMay says
Thanks so much for trying my recipe and for the great feedback, Ren! I think you're very right. Tastebuds change and I definitely don't like sweet like I used to. I'm so glad you enjoyed these 🙂
Belinda says
THE BEST!!! I used dark chocolate cocoa and for the 2oz. semisweet chips. They were perfect and I have starred this recipe. Been looking for really good paleo brownies and have thrown out my share of 'rejects'.
Jessica DeMay says
Thanks, Belinda! I'm so glad you like them! Thanks for the great feedback!
Gill says
Love Love love these brownies!! Had to make them without diary so no chocolate & just cocoa powder and they were incredible! Thank you!
Jessica DeMay says
You're welcome, Gill! Thank you for trying them and for the great feedback! I always use dairy free chocolate, but it sounds like they're good without it.
Angela Blest says
Have you made these with maple syrup in place of the honey? Is there a batch you prefer? Maple or Honey?
Also, I am looking to incorporate gelatin into my diet. Do you think if I sneak a teaspoon of gelatin in the batter that the brownies would still come out okay?
Jessica DeMay says
Hi Angela- I have not tried them with maple, but I think that would be fine. I'm not sure about the gelatin and how that will effect them. I do have a couple recipes using gelatin though that may interest you:http://www.jaysbakingmecrazy.com/2016/09/11/paleo-banana-pudding/ andhttp://www.jaysbakingmecrazy.com/2016/07/05/paleo-edible-cookie-dough/
Enjoy!
Mia says
Made a double batch of these for office treats last week along with another batch of (different) brownies - without anyone knowing, they scoffed all these ones first! They're still moist and tasty a full week later and have lived in a container on my desk the whole time. They were ridiculously easy to make as well! The only gripe I have is that they don't have the nice crumbly crust that you normally get on brownies which gives that nice textural difference.
Jessica DeMay says
Thank you for trying my recipe, Mia! I love that you shared them and no one knew they were healthier! 🙂 Oh, that crackly top? I love that, too! I'll add that to my list of recipes to create- crackly top paleo brownies 🙂
monika says
I made this and the taste and moisture level are good.
BUT - the high isn't there and I used the same size of pan that you suggested and I followed the ingredient list and instruction to a T. You either used a smaller pan then or added baking powder/soda to yours or DOUBLED the recipe (?) Please advise.
Thanks!
Jessica DeMay says
Hi Monika- I didn't use baking soda or powder because I like my brownies fudgy and didn't want them to rise. That is the correct size pan, but you can always try a smaller one next time to make them thicker. Thanks for trying my recipe!
Mary R says
My husband and I love these! I make them once a week!
Jessica DeMay says
I'm so glad to hear that, Mary! Thanks for trying them and for the great feedback!
Amy says
I don't comment on recipes that often but these are delicious! So moist and not cakey at all. I'm trying to keep myself from eating the entire pan as I type this. (For others info, I followed the recipe to a T, including the espresso powder.) Thanks for this great recipe!
Jessica DeMay says
You're welcome, Amy! Thanks for trying them and for the great feedback! 🙂 So glad you love them!