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
- 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
- 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!