Ok, so even if brownies weren’t around era B.C. I cannot thank Easy Peas-y enough for these Paleo brownies. They are PERFECT. Perfectly fudgy, chocolate-y, not too sweet – and 7 ingredients is hard to beat. They are absolutely better than boxed brownie mix by a long shot.
B.C. (Paleo) Brownies
- 1 cup Grade B maple syrup (or maple syrup / honey / coconut nectar)
- 3/4 cup cacao powder
- 1 cup almond butter
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- heaping 1/4 tsp pink salt
- 2 eggs (a vegan chia or flax egg could work…)
- Optional: dark (70%+ cacao) chocolate chips or chunks and 1 tsp coconut oil (helps them stay together a bit better)
- Preheat your oven to 325° and oil an 8×8 or 9×9″ pan with coconut oil.
- In a medium pot heat the syrup on low heat for a few minutes.
- Whisk in cacao powder until smooth. (This can burn fast so keep your eye on it.)
- Remove from heat and stir in the rest of the ingredients.
- Pour batter into your greased pan and bake for 40-50 minutes (until toothpick comes out clean – don’t overcook. My ideal time is 46 minutes.)
- Allow to cool before cutting (I know! It’s so hard-but trust me!). I won’t tell if you just grab a fork.
Makes 12-16 brownies (depending on pan size and cut). They are super delicious the next day out of the fridge, if you can stand to wait that long! I made 3 batches before they lasted long enough for a picture! The ones pictured barely made it back in the house. Brownie testing is serious work.
Paleo Brownie Nutrition Info (serving size 1 brownie, 16 servings)
- Calories 162
- Fat 9 g
- Sodium 57 mg
- Carbs 20 g
- Fiber 3 g
- Sugar 14 g
- Protein 4 g