Paleo recipes can be hit-and-miss on taste, but these paleo blonde brownies are so good you won't even know there were any substitutions used!
We don't eat paleo or gluten-free around here because thankfully we have no food allergies that require it. (Have you seen, Could THIS be the cause of the gluten sensitivity epidemic?) You know how it is though when you try a recipe made with alternative ingredients, it's not always good.
Since “paleo” means grain-free, processed sugar-free, and dairy-free, that means a lot of substitutions…
I do not care for recipes made with coconut flour. Even if it's only a little of it in the recipe, I think it makes the whole thing not taste right. Recipes made with nut flour can be good, but not always. Honey can be tricky to substitute with, but I think maple syrup is almost always delicious.
This was CRAZY delicious, these paleo blonde brownies taste just like “real” blonde brownies!
They are quite soft, not doughy but not super firm, and since I like my brownies soft, I was pretty happy when I tried them last night at our bible study! Lyn made them but it was Nancy's recipe, and of course I got her to share it…
By the way, they called them “blonde brownies”, but they don't look very “blonde” to me, not that it matters!
Paleo Blonde Brownies
Ingredients
- 1/4 cup flavorless coconut oil or if you can have butter, use that, softened — pastured butter is best
- 3/4 cup almond butter — this is the brand she used --if you don't have anyone with nut allergies, you can just use organic peanut butter, and this gives them a wonderful peanut butter chocolate brownie taste!
- 2 large eggs
- 3/4 cup real maple syrup or if regular sugar is okay, you could also use 1/4 cup maple syrup and 1/2 cup organic cane sugar
- 1 teaspoon vanilla
- 1 cup almond flour — this is the brand she used
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3/4 to 1 1/2 cups chocolate chips --amounts depend on how chocolaty you want it, I think about 1 cup is perfect — this is the brand she used
Instructions
- Heat oven to 325*. Mix butter with almond butter, add syrup, eggs, and vanilla. In a separate bowl, mix together almond flour, baking powder, and salt, then add that to the wet mixture and mix well. Stir in chocolate chips, and spread into a greased 8×8 glass baking dish. Bake 35-45 minutes, but keep an eye on them at the end so they don't get over-done, and don't pull them out 'til they feel set. I like them soft and moist, but at first mine were TOO doughy.
Try these and let me know what you think!
More posts you might like:
- The BEST grain-free chocolate chip cookies ever
- Do Healthy Foods Make You SICK? Help for Those with Suffering with Histamine Intolerance
- Is What You Feed Your Child Damaging Their Brain? How French Kids Eat and Why Picky Eaters are a Red Flag
- Posts on grains and on eating gluten-free/low-carb
Jacquelyn Lindsey Hoag says
Since the chips did not melt, throughout the batter, well of course they are blond brownies!!
Jacquelyn Lindsey Hoag says
And they are fabulous.
Jacquelyn Lindsey Hoag says
Blonde brownies are traditionally without chocolate! But i love the idea of all the almond butter. Between almond butter and maple syrup, you could charge $ 10 apiece for these squares!
margo says
The brand of almond butter suggested in the recipe contains sugar….unnecessary.
Lori F says
How much almond butter is needed? It only says 3/4 almond butter. 3/4 cup?
KitchenKop says
Yep, fixed it, sorry!
Kelly
Kathi White says
Butter is dairy. My grandson is on a gluten free, cassin free diet. What can I substitute? I have grass fed raw butter that I made, but didn’t think I could use it for his food.
KitchenKop says
Yep, I’ll fix that right now and add a replacement option, thanks!
Kelly