There’s just something so comforting about a classic brownie that other desserts like cookies and cakes can’t match. They seem just a little more decadent than any cookie out there, and don’t require a plate and fork like a slice of cake would. Not to mention just the smell of brownies cooking in the oven is enough to make your mouth water 🤤
So whenever I’m craving that classic brownie feeling, this is my go-to recipe! I know food shouldn’t be used as a reward or a comfort all the time, but I feel better diving in because
a.) it’s my job, and
b.) when I do bake it’s gluten- and grain-free and I don’t use refined sugar, so I think it’s okay to self-medicate this way sometimes 😜
It’s all about balance, right?! Plus, when you’re stuck at home pandemic-style there isn’t much else to do and you know me — I’ll use any excuse to bake.
It’s actually rumored that brownies are a result of a cake recipe gone wrong —a woman forgot an ingredient and got brownies by mistake! And what a wonderful mistake it was. These days, brownies are a dessert staple and there’s so many different ways to make them.
While I appreciate all of the “healthified” versions out there, sometimes they just don’t hit the spot like the real thing. You may have seen sweet potato brownies, black bean brownies, greek yogurt brownies, protein powder brownies, zucchini brownies…the list seems to go on forever!
Classic brownies are simple to make and typically fall into one of three categories – cakey, fudgy, and chewy. This recipe results in a dense and chewy brownie instead of cake-like (especially if you use coconut oil instead of butter!), and they are deeply chocolatey with a hint of fruitiness from the coconut sugar. We swap all-purpose flour with almond flour and voilà! We have a decadent paleo-friendly, gluten-free treat that tastes pretty much like the original.
Brownies can be finicky sometimes though, so here are my best brownie-making tips:
- Don’t skip the parchment paper, and make sure to cool the brownies before digging in! This will ensure that the brownies don’t get stuck, and you don’t get a crumbly mess trying to get the first one out.
- Don’t overcook! Keep a close eye on them, and remember that they will continue to cook a little bit even after you take them out of the oven. as they cool.
- You can substitute cocoa powder in a pinch (check out the packaging for directions) or use one of my flour substitution recommendations if you have an allergy or sensitivity to almond flour.
If you’re looking for a flourless brownie recipe, check out my popular Flourless Fudge Brownie Bites here
This classic brownie recipe is from my fan-favorite cookbook, Paleo Sweets. If you’re a fan of grain-free baking, grab a free copy here! (just cover a small shipping fee)