Paleo Double Chocolate Brownies

We have tasted a lot of Paleo Double Chocolate Brownies in this house!  We have adapted and changed the order and amount of ingredients in recipes.  Added new ingredients and changed bake times all with varying success.  That is until now…

We stumbled across a wonderful blog Running With Spoons written by the talented Amanda.  She is charming and creative and “oh”, did I mention she can cook?   I would like to share with you today Amanda’s recipe for Flour-less Double Chocolate Brownies.  It is actually the first recipe I have ever posted here on The Peaceful Haven, that we have not added our own touch too or changed in some way.  These delectable brownies are PERFECT!  They don’t taste Paleo and they actually look like real brownies and have the crackle top too.

I wish you many happy hours making and eating these SCRUMPTIOUS treats!

Paleo Double Chocolate Brownies

Makes 16 brownies

Ingredients

6 TBS. coconut oil

6 ounces semisweet chocolate chips (3/4 cup)

2 large eggs at room temperature

2/3 cup coconut sugar

2 tsp. gluten-free vanilla extract

1/4 cup unsweetened cocoa powder

3 TBS.  arrowroot powder

1/4 tsp. salt

DIRECTIONS

Preheat oven to 350F  and prepare an 8×8 baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Grease and set aside.

Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.

Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. The batter should be thick and smooth.

Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center, is set. Remove from the oven and let cool in the pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.

ENJOY!

Blessings,

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