I have a confession: I like vanilla more than chocolate. I know, I’m one of those rare unicorns, because my friends and boyfriend constantly remind me how superior chocolate is to vanilla.
I get it, chocolate is delicious. I really, really like it. But I’d take a vanilla cake with vanilla frosting over chocolate any day.
Because I made some seriously delicious brownies.
I’m not a fan of most brownie recipes because they just taste like boring old chocolate cake to me. “Why would I eat this, when I could be eating vanilla cake?” I wonder. But gooey, dense, dark chocolate brownies are a different ballpark. These are definitely more dense than the average brownie, and that’s exactly why I like them. It’s almost a cross between fudge and brownie, and I am really into that combo.
Plus, like all of my recipes, these are free of wheat, grains and sugar. You can even make it dairy-free by using ghee instead of butter (I’m sure lard or palm shortening would work as well).
- 1 cup butter, melted (you can also use ghee or organic palm shortening)
- 4 eggs
- 1 cup raw honey
- 1 cup almond flour
- 1/3 cup coconut flour
- 1 cup cacao powder
- 2 tbsp vanilla
- 1 cup chocolate chips
- Preheat oven to 350.
- In a blender or food processor, puree all of the ingredients except for the chocolate chips (I like to keep them whole).
- Transfer to a large bown and mix in the chocolate chips.
- Bake in a 9×9 baking pan for about 45 minutes, or until a toothpick comes out clean.
- Top with my paleo caramel sauce!