This brownie recipe is the answer to every baked good and chocolate craving you’ve ever had…
For starters, these chocolatey treats are completely Paleo and super simple – just 4 ingredients! They bake up rich and fudgy, and they freeze beautifully.
Most importantly, these brownies don’t sabotage your diet or your health. They’re full of healthy omega-3 fats, fiber, and vitamins from pumpkin and almond butter. The cacao powder also has some great health benefits! (Find out more in this blog.)
And with only 2 grams of sugar per brownie and none of the 7-high-FI foods, you can indulge without any guilt or worry!
A few tips: if you don’t have salted almond butter, throw in a pinch of sea salt. (it brings out the flavor of the cacao powder.) This recipe works best with drippy almond butter, so if yours is dry, add an extra 2 teaspoons of almond or walnut oil.
I use JJ Virgin Sprinkles to sweeten my brownies, but you can also use powdered monk fruit, erythritol, or xylitol. Which you choose depends on your body and preference, and the amount needed will vary based on which you select.
Finally, if you’re feeling extra decadent, try melting some dark chocolate over the top of your hot brownies when they come out of the oven to spread into a quick “icing.” You can also cut half a brownie into chunks and sprinkle it over a scoop of Coconut Ice Cream.
Now THAT’S a delicious dessert you can feel good about…
1Preheat oven to 350F.
2Generously oil an 8”x4” loaf pan with coconut oil or avocado oil.
3Beat together the ingredients in a mixing bowl using an electric mixer.
4Transfer batter to greased loaf pan and smooth into even layer.
5Bake at 350F for 40-45 minutes, until a wooden skewer inserted in the center comes out mostly clean.
6Cool in the pan completely before cutting into 8 brownies. (You can put the pan in the refrigerator to speed that process up.)
7Store leftover brownies in airtight container in refrigerator for up to 5 days. Brownies also freeze beautifully for up to 6 weeks!