If you are looking for a Paleo fudgy chocolatey treat, then this is it. I made two batches of almond milk this week so I had a lot of leftover nut pulp to use up. You throw all the ingredients right into your blender/food processor to make this the most simple brownie recipe ever. These are Paleo, grain-free, gluten-free, dairy-free, and refined sugar-free but full of fudgy goodness that every great brownie needs.
If you do not have nut pulp to use up, I do think you could just swap it out for almond flour instead with no issues. The key to getting these nice and fudgy and smooth is to blend the batter for a few mins to get the pulp nice and fine. Also, it is important to not overcook them. They will not be completely set in the middle when you take them out. They will continue to firm up once you let them cool. Enjoy them with a cup of cold homemade almond milk!
Fudgy Paleo Brownies
Equipment
- blender/food processor
Ingredients
- 1 – 1 1/2 cups leftover nut pulp or almond flour use almond flour in place of nut pulp if you do not have
- 1/4 cup cocoa powder
- 1/2 cup coconut sugar
- 1/2 cup nut butter (almond, cashew, or PB if not strict Paleo) (almond, cashew, or PB if not strict Paleo)
- 2 eggs
- 1 tbsp vanilla extract
- 1 tsp baking powder
- pinch sea salt
- 1/3 cup chocolate chips
- additional chocolate chips to put on top optional
Instructions
- Preheat oven to 190C/375F
- Place parchment paper in your 8in x 8in baking dish
- Put all ingredients except chocolate chips into a blender or food processor. Blend for 2 mins until very smooth. Can also mix by hand if needed
- Stir in 1/4 cup of choc chips
- Pour into the baking dish and smooth out the top
- Top with additional choc chips
- Bake for 20-22 mins
- They will not be completely set in the middle when you take them out. They will continue to firm up once you let them cool. Do not overcook if you want them fudgy