These fudgy paleo brownies are supremely chocolaty and have a crackly top. They’re better than box brownies! The recipe mixes up in one bowl and they bake up in under 30 minutes. Grab a whisk, your world’s about to change!
½ cup coconut oil
1 cup dark chocolate chips, divided
3 large eggs, room temperature
1 cup coconut sugar
⅓ cup almond flour
¼ cup tapioca flour
¼ cup unsweetened cocoa powder
¼ teaspoon sea salt
1 teaspoon vanilla extract
Sprinkle of sea salt flakes, for garnish (optional)
Prep: Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 baking pan with parchment paper or grease it with coconut oil.
Melt the chocolate: Place the coconut oil and ⅔ cup of the dark chocolate chips in a microwave safe bowl. Heat in 10-second intervals in the microwave, stirring in between each interval, until the chocolate mixture is completely melted and combined. Set aside.
Whisk: In a separate large mixing bowl, whisk the eggs and coconut sugar together on high for 3-5 minutes until the mixture becomes light, fluffy, and turns the color of peanut butter. Use a hand or stand mixer for this. The mixture will expand, but won’t firm up. Don’t skip this step, as it helps create the crackly top!
Mix the batter: Add the almond flour, tapioca flour, cacao powder, and salt to the mixing bowl and gently stir until the mixture is combined and no clumps remain. Stir in the vanilla extract and chocolate mixture until combined. Fold in the remaining ⅓ cup dark chocolate chips.
Transfer to pan: Pour the batter into the prepared baking pan and smooth out the top so it sits evenly in the pan.
Bake: Bake for 27-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Let the brownies cool for 15-20 minutes before cutting into squares and removing them from the pan. The top will become more crackly as it cools. Serve with a sprinkle of sea salt flakes.
If you forgot to lay out your eggs to bring them to room temperature, just place them in a warm water bath for 5-10 minutes.
I like using dark chocolate chips for the brownies, but you could also use semi-sweet chocolate chips.
Use a stand or hand mixer to whisk the eggs and coconut sugar together. You should see lots of air bubbles! It’s what gives you a crackly “skin” on the brownie crust.
Be careful not to over-bake the brownies. The more they bake, the less fudgy they will be.