Paleo / Primal Brownies


paleo brownies

paleo / primal brownies
From Stonesoup
makes 9-16

Adapted from Guilt-Free Desserts by Kelley Herring.

If you’re wondering what the whole paleo / primal eating thing is about, you might enjoy this post I wrote about my introduction to paleo eating.

With all those eggs it can be easy to over bake these brownies so make sure you set your timer! It’s better to err on the side of slightly under baked.

While they’re lovely freshly baked, this is one of those brownie recipes that improves with age. I like to (try to) leave them for 24 hours for that heavenly squidgy brownie texture. I think they’re much better when they’ve had a bit of time so the moisture from the less cooked middle redistributes out to the edges.

70g (2 1/2oz) coconut oil or butter
150g (5oz) dark chocolate (at least 70% cocoa solids), chopped
90g (3 1/4oz) stevia / erythritol blend
6 eggs
50g (1 3/4oz) coconut flour

1. Preheat your oven to 180C (350F). Line a 20cm (8in) square tin with baking paper.

2. Melt butter or coconut oil. Remove form the heat. Add chocolate and stand for a few minutes.

3. Stir and when the chocolate has melted add the stevia and eggs, stirring well. Then add the coconut flour and stir until well mixed.

4. Pour into the prepared pan and bake for 15-20 minutes or until just cooked around the edges but still a little moist in the middle.

5. Remove from the tin and cool on a cake rack.

egg-free / vegan – I’m afraid the eggs are really critical here. Best to find another recipe I’m afraid.

no stevia? – If you’d prefer to use regular sugar that’s fine. Just increase it to 150g (5 1/4oz).

regular flour – I haven’t fully experimented replacing coconut flour with regular plan or all-purpose flour. But I’d guess if you replace the coconut flour with double the amount of regular flour you’d be in the right ball park.

almond meal – again, I haven’t tried this but if I didn’t have coconut flour I’d use about 200g (7oz) almond meal.

vanilla – not essential but 2 teaspoons of vanilla extract added with the eggs can be lovely.


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  • This is my go-to sweet treat. I like it slightly undercooked and fudgy. Great cold from the fridge, just don’t gorge the whole container’s worth. So good!

  • Hi –

    I’m trying to cut sugar out as well as stevia. Do you have suggestions for alternative means to add a bit of sweetness? I’ve used banana in other recipes, however my daughter thinks the result tastes too much like banana.

    Also what are the health benefits of coconut flour vs regular flour – or maybe the question is why use one over the other. Could you use kidney beans as used in the “magic” bean cake?

    Thanks heaps

    • Hi Tonia!
      I really think stevia (the pure extract) is the best option for sweetening because it doesn’t spike blood sugar like sugar or other sweeteners. Dates would work but again they’re still going to spike your blood sugar.

      Coconut flour health benefits are that its gluten-free, high fiber AND low carb so won’t spike blood sugar. It is very different in texture to other flours though so best to only use it in recipes specifically written for coconut flour.

      You can bake with beans but again best to use a recipe specifically designed for them.

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