These Fudgy Paleo Brownies are so simple to make, are not cakey at all, and are the perfect chocolate treat! So delicious and gluten free, dairy free and nut free!
October is Fair Trade Month and I am so honored to be able to not only share a delicious recipe with you, but to also share why buying Fair Trade is so important. What is Fair Trade? Buying Fair Trade ensures that you’re getting quality products and the people who grow, sew and craft them get a fair deal for their hard work. In fact, your everyday purchases can help farmers and factory workers in 70 countries work in safe conditions, earn extra money to invest in their communities and improve the lives of their families. I also want to share a story with you of a lady who worked in a Fair Trade factor in India and how that makes a difference in her life.
Meet Komil Baror
Komil Baror, 24, from Kanpur, Uttar Pradesh, works as a tailor in Pratibha Syntex, in Pithampur, Madhya Pradesh, India. A member of the factory's Fair Trade Committee, she has worked at the factory for 5 years. "I'm very happy to work here because there is no inequality amongst workers - the work atmosphere is very positive. I want to thank Fair Trade consumers for supporting us. Over a period of time, our involvement with Fair Trade will only improve the quality of our product because workers will be more invested in their work. Pratibha's product is already considered the best in the region - we want to be 'double best.'" Komil is very active in the Fair Trade committee and proposed improvements for migrant workers like herself, including establishing a community kitchen space, repairs for personal storage lockers, and establishing a designated room for visiting parents of workers, some of whom have traveled from thousands of kilometers away.
CLICK HERE to learn more about Fair Trade and where to find products.
A received an awesome box full of Paleo Fair Trade items so that I could come up with a delicious recipe to share. I used the Nutiva Coconut Oil, Arrowhead Mills Coconut Flour, Lake Champlain Organic Unsweetened Cocoa, and Sunspire Organic Baking Chocolate in my brownies. I'm excited for the other items as well. My husband is a tea lover and is enjoying the Runa loose leaf tea and he has also already eaten those Eating Evolved Coconut Butter Cups. I'm looking forward to cooking with the Frontier CO-OP Black Peppercorns- fresh cracked pepper is so good!
Here is a helpful picture on Fair Trade and why it's important. That label in the middle is what to look for when searching for products in the store. They will have that label on them and it's usually pretty easy to see.
Now, this amazingly delicious recipe! As soon as I received this box, I knew I wanted to make brownies. And these brownies are so good! Thick, fudgy, rich, intense chocolate flavor, and so easy to make! No one will know these are paleo! I wanted to create a recipe that was just like the "regular" version and that's exactly what these are. If you have never used coconut flour to bake, then there is a little learning curve. It is super dry so you don't need a lot. A quarter cup was all I used in this recipe- so a bag lasts a long time.
They are so easy to make. They are mixed in one pan and are in the oven within just a few minutes. These are perfect for those times you need chocolate treat quickly, or those times when you have to bring a dessert somewhere. You will absolutely love these brownies!!
Next time you are shopping, consider buying from a company that is certified Fair Trade. It doesn't cost you any more, but it makes a difference in the life of the farmer where it came from. It is so easy to find Fair Trade products, too. Not only am I seeing them at health food stores, but at big chain stores as well. I love that awareness is being raised and people are caring where their food comes from. And you should definitely pick up the ingredients for these fudgy paleo brownies!
Here are some more brownie recipes to try:
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Fudgy Paleo Brownies
Ingredients
- ½ cup melted coconut oil, I used Nutiva unrefined
- ½ cup cocoa powder, I used Lake Champlain
- 2 oz unsweetened chocolate, I used Sunspire Organic Baking Bar
- ¾ cup honey
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- ¼ cup coconut flour, I used Arrowhead Mills
- ½ teaspoon salt
- 1 teaspoon fair trade espresso powder optional, but recommended
Instructions
- Preheat oven to 350° and line a 9x9 baking pan with parchment paper. Spray with non-stick spray and set aside.
- In a medium saucepan, combine coconut oil, cocoa powder, and unsweetened chocolate. Heat oven medium heat, whisking until mixture is smooth and no lumps remain.
- Take off the heat and stir in the honey. This should cause the mixture to slightly thicken.
- Add in the eggs and vanilla and mix well.
- Add in the coconut flour, salt, and espresso powder. Mix until no dry pockets remain.
- Pour into prepared pan and bake for 20-23 minutes.
- Store in the fridge after the first day to keep fresh.
Nutrition Information
Kathryn says
Just made these. First paleo baking experiment! I have to say they came out very good. They are not as good as your traditional brownies but I think they can keep you from missing them.
Next time I might add more honey -- they were a little bittersweet for me. I also used a tablespoon of arrowroot powder because I've been using it in other paleo recipes and read it is great for baked goods.
Jessica DeMay says
Thanks, Kathryn! I'm glad you tried them and like them! Yes, not quite as sweet as regular brownies but still good 🙂
Elle says
Okay, so this was my first attempt at making anything gluten-free, or with coconut flour, and I must say that I wasn't crazy about them right out of the oven. But, omg, the next day, cold out of the refrigerator, they were absolutely delish. The perfect chocolately snack/dessert. I'm making them again tomorrow - this time with coconut oil (I used butter before). Thank you so much for sharing this recipe with us!
Jessica DeMay says
You're welcome, Elle! Thank you for trying them- I'm so glad you liked them! Thanks for the great feedback.
Elle says
I just want to say that I've made these two more times and they were perfect right out of the oven. I used a different honey than before and I think that made a huge difference in the flavor. This is my new go-to brownie recipe. Thanks again!
Jessica DeMay says
Thanks, Elle! I'm glad to hear you tried a different honey and are having great results. You're welcome- I'm happy you love them 🙂
Sarah says
Do you have the nutrition info on these? Thanks!
Jessica DeMay says
Hi Sarah- no, I don't. There are many sites that you can plug the ingredients into and find out that info. I hope you try these.
Braylen says
These look delicious! Do you have a calorie count for them?
Jessica DeMay says
Hi Braylen! No, I'm sorry, I don't have a calorie count on these. There are many web sites that offer that info if you plug the ingredients in. I hope you try them!
Nadia says
Do you happen to know what the carbs,fats, and protein count of these may be?
Jessica DeMay says
Hi Nadia, I'm sorry- I don't know the nutrition on these. We don't count calories or carbs so I usually don't figure that out. There are many sites that can help you figure that out if that's something you want to know.
Cat says
I logged these into my fitness pal without the espresso and it is 203 calories per serving!
Jessica DeMay says
Thanks for figuring that out, Cat!
Reynada says
How long will these last at room temperature? Hubby works off. Want to mail him some but he won't get them for another 8 days
Jessica DeMay says
Hi Reynada! I'm not totally sure- they definitely didn't last that long around here 🙂 My best suggestion would be to freeze them, then mail them so they will be frozen for part the time. I can't guarantee that will work, but that's what I would do. I hope that helps and I hope you enjoy them!
Jennifer says
Hi there! Could I use something else in lieu of the espresso powder? I don't have any on hand 🙁
Jessica DeMay says
Hi Jennifer- you can simply leave it out if you don't have it. No worries! I hope you enjoy the brownies!!
Zoe says
I used cinnamon instead of espresso powder. The brownies came out great!
Jessica DeMay says
I love that, Zoe! Sounds delicious! Thanks for trying my recipe!
Angela Blest says
Zoe- Was the cinnamon over powering at all?
Jasmin says
Can we replace the coconut flour with almond flour or will it come out different?
Jessica DeMay says
Hi Jasmin! You probably can, but it wouldn't be the same amount. It would probably take 3/4 cup almond flour at least to replace the coconut flour- I don't know exactly though. I hope that helps, let me know if you try them!
Abigail says
These were WONDERFUL!! I passed them a long to many people for the new year!!
I'm making them again this week for a group of gals and a healthy food night. Do you think I could triple the recipe?? Or should I bake them one batch at a time? Thanks!!
-Abigail
Jessica DeMay says
Thanks, Abigail! I'm so glad you love them! If you're going to triple the batch I would recommend doing two batches in a 13x9 and one in a 9x9. I hope that makes sense. Let me know if you have any other questions. I hope everyone enjoys them!
Carol Rolfe-Higney says
By far one of the BEST paleo dessert recipes.....I use coconut whipped cream on the top and serve them warm. Made them a dozen times now. They are a hit!,,
Jessica DeMay says
Thank you so much, Carol! I'm so glad you like them! Thanks for taking the time to leave the positive feedback!
Mary Ann | The Beach House Kitchen says
OMG! These look fudgy FABULOUS Jessica! If they are half as good as your little chocolates I know I'll be addicted already! Have a great weekend Jessica!
Jessica DeMay says
Thanks, Mary Ann! They are just as good, maybe even better than, the chocolates!! Thanks- you too! Enjoy Florida 🙂
Carmen says
Is it possible to use maple syrup, or honey instead of coconut sugar?
Jessica DeMay says
Hi Carmen- the recipe calls for honey.
Brooklyn Storm says
These are so good!! Do you have an estimate for how many calories are in each brownie?
Jessica DeMay says
Thanks, Brooklyn! I don't calculate nutrition facts for my recipes, you can use a recipe calculator site like My Fitness Pal.
Darla says
Hey! Please answer asap!! But can I use gluten free flour instead of coconut flour? I don't have any on hand right now..
Jessica DeMay says
Hi Darla- Sorry for the delay, I just moved and didn't have internet. If you have an urgent question you can always ask on Instagram, I get those quicker.https://www.instagram.com/jays_bakingmecrazy/
You can try gluten free flour, but you'll need more, maybe twice as much. Coconut is very unique in the fact that it's very dry and not a lot is needed. Hope they came out okay!