Paleo Brownies

IMG_0933IMG_0929dark chocolateIMG_0926

My sister made me this recipe as my birthday cake this year.  It was just the perfect amount of sweet and chocolate taste I wanted.  My kids loved it too.  No one will every guess the magic ingredient.  They are also nut free so can be brought to school as a treat for the kids in my sons’ classes…on my to do list:).  Found the recipe at EatDrinkPaleo and have tweaked it ever so slightly so here it is:

Ingredients:

  • 1 medium raw sweet potato, peeled and grated (2 to 2 1/2 cups of shredded sweet potato)
  • 2 whole eggs
  • 2 tsp vanilla extract
  • 1/2 cup of raw honey, melted if not soft enough
  • generous 1/2 cup of melted coconut oil
  • 1 heaped Tbsp of gluten free baking powder
  • ½ Tbsp of baking soda
  • 1 cup of unsweetened cocoa powder
  • 2 Tbsp coconut flour

Directions:

  1. Preheat oven to 365 degrees.
  2. Using a food processor with the attachment to grate the sweet potato or using a hand grater, grate one medium sweet potato.
  3. Combine the grated sweet potato, eggs, vanilla extract, raw honey, and coconut oil in the food processor or mixing bowl.  Stir together until mixture is well blended.
  4. In another small bowl, stir together baking powder, baking soda (yes the amounts are correct, that’s a lot of baking soda and powder for a small recipe but it works), cocoa powder and coconut flour.
  5. Add the dry ingredients to the well blended wet ingredients and combine until mixture is consistent throughout.
  6. Pour the mixture into a pan that is greased with butter or lined with parchment paper.  This is an important step as it will stick to the pan, I prefer parchment paper.
  7. Bake the brownie for about 25-30 minutes.
  8. Let cool for 5-10 minutes prior to serving.
  9. This is not a necessary step but you can add dark chocolate chips as a topping when it is warm so they can melt like frosting for added sweetness.  I used 76% dark chocolate chips (bought them at The Superstore for all you Canadians), the darker the better.

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