The Best Damn Paleo Brownies recipe from The Whole Smiths Real Food Every Day

#TheWholeSmiths @TheWholeSmiths #HMHCO @HMHCO

Okay! I told you all about The Whole Smiths Real Food Every Day last week. Amazing book!

Here’s that post with her Mole Chicken recipe if you missed it!

One post just isn’t going to do it! The Best Damn Paleo Brownies. I am embarrassed to say that after flipping through the book flagging recipes to try, I stumbled on this little gem, and made it first. LOL! Totally worth it! Because there’s no flour, there’s nothing dulling the flavor of the chocolate. These are intensely chocolately. The flavor and texture are terrific. These are my new favorite brownies! These are not just my favorite paleo brownies, they are my favorite brownies!

Excerpted from THE WHOLE SMITHS REAL FOOD EVERY DAY © 2020 by Michelle Smith. Photography © 2020 by Michelle Smith and Jennifer Skog. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

The Best Damn Paleo Brownies

MAKES 9 BROWNIES

Gluten-Free • Grain-Free • Paleo • Vegetarian

This one time, on Instagram. . . My friend and I were going to a Dead & Company show (she’s a Grateful Dead fan and I’m a John Mayer fan), so she tagged me in one of John Mayer’s Instagram posts promoting the upcoming show. I responded cheekily, letting her know I’d be bringing some Paleo brownies to indulge in, because Grateful Dead . . . San Francisco Bay Area . . . you know😉. And Barbra Streisand, of all people, liked my comment. Like, the real Barbra Streisand. Not only did she like my comment, she asked for the recipe! So Babs, here’s the recipe, just for you. Enjoy your Paleo brownies! As far as chocolate chips go, my favorite ones are from Enjoy Life. They’re free of all common allergens such as dairy, nuts, and soy, and make for delicious baking.

¼ cup plus 1 teaspoon coconut oil
2 large eggs
1 large egg white
¾ cup coconut sugar
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup almond flour
¼ cup unsweetened cocoa powder
2 teaspoons coconut flour
1 teaspoon tapioca flour
1 teaspoon espresso powder
¼ teaspoon baking soda
¼ teaspoon salt
4 tablespoons butter or ghee
1 (6.5-ounce) bag semisweet chocolate chips (1 cup)

Preheat the oven to 350°F. Grease an 11-inch square glass baking dish with 1 teaspoon of the coconut oil.

In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, egg white, and coconut sugar and beat on medium-high speed until the eggs start to foam lightly, about 2 minutes. Add the maple syrup and vanilla and beat for 1 minute more.

In a separate bowl, combine the almond flour, cocoa powder, coconut flour, tapioca flour, espresso powder, baking soda, and salt. Using a spatula, gently fold the dry ingredients into the whipped egg mixture until well incorporated.

In a medium saucepan, combine the butter, remaining ¼ cup coconut oil, and 5 ounces (about ¾ cup) of the chocolate chips. Heat over medium heat, stirring frequently, until the chocolate has melted and the mixture is well combined. Let the chocolate cool slightly. Fold the melted chocolate into the batter. Gently fold in the remaining chocolate chips.

Pour the batter into the prepared pan and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean. Let the brownies cool in the pan to room temperature.

Cut the brownies into 9 squares. Store in an airtight container at room temperature for up to 5 days.