I have tried a bajillion chocolate brownies recipes since we went paleo. Simply because I used to be the Brownie Queen with a recipe so good I could have sold it. Of course it was laden with gluten, sugar and dairy and sadly did not suit our new lifestyle. I feel like I have kissed a million chocolate frog recipes since then and tried to get my children to eat the sad results, hoping against hope that THIS was the recipe. It never was.
That is until my friend made me these incredible brownies. I could not BELIEVE that they were paleo, they tasted that good. Paleo recipes for chocolate muffins, cakes, brownies tend to be made of the same ingredients with little variation. And they are all ok-ish (even the famous chef recipes for chocolate brownie). The tried and true ingredients of almond meal, cacao, eggs, coconut, vanilla and a sweetener are common across almost every recipe.
I have played with this particular recipe and I believe that the key difference between this prince of a recipe and the frog chocolate brownie recipes is the amount of vanilla extract/ vanilla essence. It seems so simple but just by increasing the amount of vanilla, paleo chocolate brownies can go from good to incredible.
I have made a plain version, an orange version (with dōTERRA Wild Orange) and also a peppermint version (with dōTERRA Peppermint essential oil). They are all yum and I would love to make an adult version with Cardamom and a hint of Black Pepper!!!
I have also played with the sweetener depending on what I had in the pantry. Honey is the best but half honey half maple syrup wasn’t bad either…
Here’s the recipe…
- 1/2 cup of coconut oil (melted, I use the un-flavoured kind)
- 1/2 to 2/3 cup of honey
- 3 eggs (lightly beaten)
- 1 Tbsp vanilla extract
- 1 cup of Almond meal/ flour
- 1/2 cup of cacao
- 1/4 tsp of baking soda
- pinch of sea salt
- Heat oven to 180degrees and line a 20cm cake tin
- Mix together the coconut oil, eggs, honey & vanilla extract.
- Add the dry ingredients and essential oils. Combine until smooth.
- Pour into the cake tin and bake for 20 to 25 minutes until the centre is just firm.
- Cut into pieces when cool and store in the fridge.
- Will last up to a week in the fridge but it will be long gone before then!
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