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RECIPE
9 INGREDIENTS 8 STEPS 25min

Best Super Fudgy Paleo Brownies

In my eyes, the gooey the brownie the better! I love rich, decadent chocolate brownies and personally don't think a brownie that is cake-like should even be allowed to be called a brownie, but that's just me!
Best Super Fudgy Paleo Brownies Recipe | SideChef
In my eyes, the gooey the brownie the better! I love rich, decadent chocolate brownies and personally don't think a brownie that is cake-like should even be allowed to be called a brownie, but that's just me!
At Pretty Delicious Life, you will find delicious, healthy, gut friendly recipes the whole family will enjoy!
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At Pretty Delicious Life, you will find delicious, healthy, gut friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com
25min
Total Time
$2.28
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1/3 cup
Tapioca Starch
1/3 cup
Unsweetened Cocoa Powder
1 1/2 cups
Dark Chocolate , roughly chopped
1/3 cup
Coconut Oil
2/3 cup
Granulated Monk Fruit Sugar
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Nutrition Per Serving

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CALORIES
462
FAT
30.1 g
PROTEIN
6.7 g
CARBS
59.6 g

Author's Notes

I always slightly underbake these paleo fudgy brownies! If your cake tester comes out with just a bit of batter on it, I consider that to be done. I will cool at room temp for about 10 minutes then allow the brownies to set in the fridge another 10-20 minutes for the ultimate in rich, fudgy texture. I also store these paleo brownies in the fridge so they stay rich and gooey!

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Line an 8×8″ baking dish with parchment paper.
Step 2
Whisk Tapioca Starch (1/3 cup) and Unsweetened Cocoa Powder (1/3 cup) in a medium bowl until no lumps remain.
Step 3
Heat Dark Chocolate (1 1/2 cups) and Coconut Oil (1/3 cup) in a small saucepan over low, stirring, until melted and smooth. DO NOT bring to a boil!
Step 4
Using an electric mixer on medium-high speed, beat Large Eggs (4) , Granulated Monk Fruit Sugar (2/3 cup) , and Coconut Sugar (1/2 cup) in a large bowl until light and smooth, about 3–4 minutes.
Step 5
Beat in Kosher Salt (1 tsp) and Vanilla Extract (1/2 Tbsp) to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated.
Step 6
Beat in tapioca flour mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.
Step 7
Pour into a parchment-lined baking pan and bake until a cake tester or toothpick comes out clean, approximately 20-25 minutes.
Step 8
Once ready, let cool and serve.
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Nutrition Per Serving
Calories
462
% Daily Value*
Fat
30.1 g
39%
Saturated Fat
19.2 g
96%
Trans Fat
0.0 g
--
Cholesterol
108.0 mg
36%
Carbohydrates
59.6 g
22%
Fiber
4.7 g
17%
Sugars
26.4 g
--
Protein
6.7 g
13%
Sodium
375.1 mg
16%
Vitamin D
--
--
Calcium
43.6 mg
3%
Iron
3.6 mg
20%
Potassium
385.3 mg
8%
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