Gluten-Free Olive Oil Brownies (Paleo)
The ultimate decadent, rich, and gooey FUDGE brownies. Grain-free, Gluten-free, Dairy-free, and Paleo-friendly.
Servings: 12 brownies
Ingredients
- ½ cup olive oil
- 1 ¼ cup coconut sugar
- 2 eggs
- 1 tsp vanilla
- ¾ cup almond flour
- 3 Tbs tapioca flour
- ½ cup unsweetened cocoa powder
- 1/2 tsp salt
- ¾ cup dairy-free mega chunks / chocolate chips
Instructions
- Preheat oven to 350° F. Grease an 8 x 8 inch pan. (I like using olive oil spray for this).
- Add the olive oil, coconut sugar, eggs and vanilla to a large mixing bowl and beat with a hand-held mixer for about 30 seconds, until everything is well mixed.
- In a separate bowl, mix the almond flour, tapioca flour, cocoa powder and salt with a fork until mixed together. Pour the bowl of dry ingredients into the bowl of wet ingredients and mix with a fork until combined. Make sure all the flour is mixed into the batter, but don't overmix.
- Fold in the chocolate chips.
- Pour the batter into the pan and spread evenly.
- Bake for 18-24 minutes. (It depends on your oven). The corners of the brownies will have pulled away from the edges a bit, while the center of the brownies will look wet. However, if you gently touch them, you'll see they actually aren't wet. Wait 10-15 minutes before cutting into the brownies and serving.
Notes
- Instead of coconut sugar, you can use brown sugar. Just know your brownies will no longer be "Paleo".
- Instead of tapioca flour, you can use arrow root powder.
- You can add chopped nuts to the batter.
- Do not overbake!
- Wait 10-15 minutes after brownies have come out of the oven, to cut into them.
Nutrition
Calories: 260kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 153mg | Potassium: 137mg | Fiber: 2g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 0.1mg | Calcium: 58mg | Iron: 1mg