These are truly the best paleo fudge brownies ever. They are absolutely decadent, rich, fudgy, & packed full of delicious chocolate flavour! Not only that but they are also gluten, dairy, grain, & refined sugar-free with a low-carb/keto option!
- 1/2 cup coconut oil, melted (or butter)
- 1/2 cup all natural nut or seed butter of choice (I used peanut butter & love the flavour it gave the brownies but have also tried them with tahini, you could use cashew, almond or sunflower seed (nut-free) butter as well)
- 1/2 cup coconut sugar (for a low-carb option I recommend using this sweetener, you could also use regular or brown sugar as well)
- 1 tsp vanilla extract
- 1 + 3/4 cup superfine almond flour, if you almond flour is clumpy I recommend sifting it before adding it into the mixture
- 1/2 cup cocoa powder (or cacao powder)
- 1/4 tsp pink salt
- 1 tsp baking soda
- 1 tsp apple cider vinegar or lemon juice (to activate the baking soda)
- 1/2 cup dark chocolate chips, melted (plus a few more for the top) (I like these for dairy-free & these for sugar-free)
- 1/2 cup collagen peptides (I have only tried this recipe will collagen peptides but I would imagine any protein powder would work, however it may alter the taste/texture depending on the brand & flavour; see note)*
- 2 eggs
- Preheat the oven to 350 degrees F. Line a square baking pan you’re using with parchment paper or grease with your preferred oil of choice.
- In a large mixing bowl add the melted coconut oil, nut or seed butter of choice & sweetener of choice & mix until well combined.
- Melt the chocolate chips in a glass bowl in the microwave for about 20-30 second intervals, mixing after each, until melted. Add into the bowl.
- Then add in the vanilla, almond flour, cocoa powder, pink salt, & collagen peptides, baking soda & apple cider vinegar.
- Lastly, gently mix in the 2 eggs just until combined.
- Spread the batter into the prepared baking pan, using a spatula to flatten & press it in evenly.
- Sprinkle a few extra chocolate chips on top & press in, if desired.
- Bake for 15-20 minutes. I baked mine for 18 minutes & they are perfect every time. Insert a fork & when it comes out relatively clean they should be done. Careful not to over-bake them as this will result in a dryer brownie.
- Let them fully cool before removing them from the pan, to ensure they don’t break apart.
- For the topping, melt 1/4 cup of chocolate chips with 1 tbsp all natural nut or seed butter in the microwave in 30 second intervals until smooth & drizzle over the brownies. I top with a sprinkle of course sea salt & serve!
*Note: if you are using protein powder I would start with adding 1/4 cup. Collagen dissolves really well in baking recipes so you may not need as much protein powder compared to collagen. You want a thick & fudgy batter before baking.
Keywords: brownies, chocolate, dessert