Irresistible Fudgy Paleo Brownies (Whole30 & Gluten-Free)
Indulge in these rich, chocolate paleo brownies, which are also gluten-free and Whole30-approved. This easy treat will satisfy your chocolate cravings and is simply the best brownie recipe!
Servings: 9 large brownies
Calories: 319kcal
Equipment
- 1 Blender
Ingredients
- 15 to 20 pitted Medjool dates 350 grams
- 15 dried Turkish Apricots 110 grams
- ½ cup coconut oil 80 grams, plus more to grease the baking pan
- 1 cup cashew milk or any other unsweetened plant milk 225 ml
- 4 eggs
- 2 cups cacao or cocoa powder 140 grams, plus some more to cover the baking pan
- ½ teaspoon sea salt
Instructions
- Preheat oven to 350 °F/ 180 °C.
- Place the dried fruits, coconut oil, milk, and eggs in a (high-speed) blender. Blend into a paste.15 to 20 pitted Medjool dates, 15 dried Turkish Apricots, ½ cup coconut oil, 1 cup cashew milk or any other unsweetened plant milk, 4 eggs
- Transfer the paste to large a bowl.
- In batches, stir in the cacao or cocoa powder and sea salt until no powdery lumps remain and you have a dark brown paste.2 cups cacao or cocoa powder, ½ teaspoon sea salt
- Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
- With a spatula, spread the chocolate mixture evenly into the prepared baking pan.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Let it cool for about 10 minutes before cutting it into squares.
- They will become more solid once cooled.
Notes
- Storing tips: Store leftovers in an airtight container in the fridge for up to 5 days or freezer for longer—no need to defrost. You can enjoy them immediately out of the freezer or let them sit at room temperature for a bit.
- Cut into 9 large pieces or 18 mini brownies.
- How do you make these healthy brownies with a shiny crust? Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste. Continue to make the date brownies as explained in the recipe instructions.
- How to grease the brownie pan? Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
- How to remove the brownie cake from the prepared pan? Use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan. Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the cooled brownie cake.
- Can I use parchment paper instead? Yes. Make sure you have enough to extend the parchment paper up and over the sides of the pan for easy removal.
Nutrition
Calories: 319kcal | Carbohydrates: 50g | Protein: 8g | Fat: 17g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 199mg | Potassium: 751mg | Fiber: 11g | Sugar: 34g | Vitamin A: 646IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 4mg
