If you like your brownies chewy, gooey and extra chocolatey – then these one bowl chewy brownies are for you! Made with oil and cocoa powder so you likely won’t even need an extra grocery trip, they’re an easy decadent recipe that are waaayyy better than boxed brownies!
When it comes to brownies, everyone has their favorite type. Chewy, cakey, fudgy – maybe you like yours slathered with frosting or topped with a scoop of ice cream & chocolate sauce.
We prefer almond flour for its nutty flavor. Coconut flour also works here, but its texture can really dry out baked goods, so we find almond works better here.
Coconut sugar and honey are paleo friendly.
Coconut sugar or nectar is made from the sap of the coconut palm tree, which makes it a sweetener found in nature, so it’s paleo friendly. Same goes for honey. Grade B maple syrup is also paleo friendly if you’d like to sub in some here.
Almond butter is the secret ingredient.
Adding 1/2 cup almond butter to the egg-coconut sugar mixture makes these brownies intensely rich. It also adds some nice fattiness so you don’t have to rely on too much oil (in this case, olive oil).
3/4 c. unsweetened cocoa powder
1/2 c. almond flour
1 tsp. baking soda
1 tsp. kosher salt
1/2 c. almond butter
1/2 c. coconut sugar
1/3 c. honey
1/4 c. extra-virgin olive oil
2 large eggs
1 tsp. pure vanilla extract
Sea salt, for sprinkling
- Preheat oven to 350° and line a 8″-x-8″ baking pan with parchment paper and grease with cooking spray. In a large bowl, whisk together cocoa powder, almond flour, baking soda, and salt.
- In a medium bowl, whisk together almond butter, coconut sugar, honey, oil, eggs, and vanilla until smooth. Add dry ingredients and stir until just combined.
- Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, 22 minutes.
- Sprinkle with sea salt then let cool slightly before serving.