You won't believe that these thick and fudgy brownies are gluten-free, sugar-free, grain-free, AND paleo. Literally impossible to only have one!
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 1dozen brownies
3/4cupcoconut sugaror brown sugar
3large eggsroom temperature
3/4cupunsweetened cocoa powder
1/2cupsemisweet chocolate chipsoptional
Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
In a double-boiler over medium heat, melt unsweetened chocolate and coconut oil, stirring occasionally until smooth. Remove from heat and cool slightly.
Place melted chocolate mixture in a food processor (or blender) Add honey, sugar, eggs, vanilla, flours, cocoa powder, salt, and baking soda. Pulse several times until mixture is smooth, scraping down sides if necessary.
Evenly spread batter into prepared pan and smooth top. Sprinkle with chocolate chips if desired.
Bake brownies at 350F 20-23 minutes or until a toothpick comes out with moist crumbs sticking to it. Brownies will still appear very soft in the middle. This is ok.
Cool brownies on a wire cooling rack completely before cutting into squares.
Store brownies in an airtight container at room temperature up to 3 days.