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Kelly the Kitchen Kop

Paleo Blonde Brownies — I Had No Idea Paleo Could Taste THIS Good

May 22, 2016 12 Comments

*Amazon or other affiliate links may be included, see full disclosure after the post. I'm not a medical professional, so use anything you read here only as a starting point for your own research.

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paleo blonde brownies-2

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!

Print Recipe

Paleo Blonde Brownies

Servings: 12 brownies
Author: Nancy via Kelly the Kitchen Kop

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:Grain-free chocolate chip cookies

  • 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
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Comments

  1. Jacquelyn Lindsey Hoag says

    May 26, 2016 at 1:55 AM

    Since the chips did not melt, throughout the batter, well of course they are blond brownies!!

    Reply
    • Jacquelyn Lindsey Hoag says

      May 26, 2016 at 7:31 PM

      And they are fabulous.

      Reply
  2. Jacquelyn Lindsey Hoag says

    May 22, 2016 at 11:28 PM

    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!

    Reply
  3. margo says

    May 22, 2016 at 12:45 PM

    The brand of almond butter suggested in the recipe contains sugar….unnecessary.

    Reply
  4. Lori F says

    May 22, 2016 at 11:17 AM

    How much almond butter is needed? It only says 3/4 almond butter. 3/4 cup?

    Reply
    • KitchenKop says

      May 22, 2016 at 11:36 AM

      Yep, fixed it, sorry!
      Kelly

      Reply
  5. Kathi White says

    May 22, 2016 at 10:32 AM

    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.

    Reply
    • KitchenKop says

      May 22, 2016 at 11:09 AM

      Yep, I’ll fix that right now and add a replacement option, thanks!
      Kelly

      Reply

Trackbacks

  1. Allergy-Friendly Meal Ideas for a Crowd - and for Picky-Eaters! - Kelly the Kitchen Kop
  2. What Do YOU Do For New Year's Eve? (More importantly: what do you EAT?) - Kelly the Kitchen Kop
  3. Paleo Sangria Daiquiri (with a Virgin Version) with a SECRET Nutrient-Boost Ingredient - Kelly the Kitchen Kop
  4. Flourless Blonde Brownies - Kelly the Kitchen Kop

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