paleo brownies recipe

Chewy, Chocolaty Brownies

by Dr. Alvin Danenberg

My weakness forever has been chewy, yummy, rich, chocolate brownies. In the past, these were very unhealthy and definitely not Paleo. Then I found a recipe that I tweaked to make it my favorite brownie recipe – even better than the non-Paleo types. So, if you love brownies as I did and still do, then you must try this recipe. Remember, this is an indulgence – not meant to be eaten everyday. (One square equals about 22 grams of carbs.)


1 cup raw honey
3/4 cup organic cocoa powder
1 cup almond butter
1 free-range egg
2 tsp vanilla extract
1 tsp chocolate extract
1 tsp espresso extract
1/2 tsp baking powder
1/2 tsp salt



• Heat honey gently over stove until warm; do not boil. (If you want a sweeter brownie, you could add an additional 1/4 cup of honey. If you want less sweetness, reduce the recipe to 3/4 cup raw honey.)

• Stir in cocoa powder over low heat until smooth. Cocoa burns easily, so keep the heat on very low.

• Remove from heat and stir in almond butter.

• In separate bowl: mix egg, vanilla, chocolate and espresso extracts, and baking powder; then add to honey/cocoa/almond-butter mixture.

• Stir batter until well mixed.

• Sprinkle batter with salt, and fold batter to incorporate salt.

• Pour into parchment-paper-lined 8×8 baking pan, or grease the pan with coconut oil.

• Bake brownies at 325F for 35-45 minutes.

• Insert a toothpick in the center of brownie to determine if done.

• Let cool completely before cutting.

• Cut into 2-inch squares (total 16 pieces).

• Store extras in freezer and thaw when ready for another.

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