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SideChef
Recipes
Dairy-Free
Best Super Fudgy Paleo Brownies

9 INGREDIENTS • 8 STEPS • 25MINS

Best Super Fudgy Paleo Brownies

Recipe
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!
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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!
author_avatar
Pretty Delicious Life
I'm Kim, the culinary queen behind the cuisine. At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com

25MINS

Total Time

$2.24

Cost Per Serving

Ingredients

Servings
8
us / metric
Tapioca Starch
1/3 cup
Tapioca Starch
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Dark Chocolate
1 1/2 cups
Dark Chocolate, roughly chopped
Coconut Oil
1/3 cup
Coconut Oil
Large Egg
4

Sponsored

Farmhouse Eggs® Large Brown Eggs
Granulated Monk Fruit Sugar
2/3 cup
Granulated Monk Fruit Sugar
Coconut Sugar
1/2 cup
Coconut Sugar
Kosher Salt
1 tsp
Kosher Salt
Vanilla Extract
2 tsp
Vanilla Extract

Nutrition Per Serving

VIEW ALL
Calories
461
Fat
30.1 g
Protein
6.7 g
Carbs
59.4 g
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author_avatar
Pretty Delicious Life
I'm Kim, the culinary queen behind the cuisine. At Pretty Delicious Life, you will find delicious, healthy, gut-friendly recipes the whole family will enjoy!
http://www.prettydeliciouslife.com

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 Farmhouse Eggs® Large Brown 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 (2 tsp) 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.
step 8 Once ready, let cool and serve.

Tags

Dairy-Free
Gluten-Free
Comfort Food
Date Night
Snack
Shellfish-Free
Dessert
Vegetarian
Valentine's Day
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