Truffle Fudge Brownies from Crave Bake Shop (Paleo Version)

Paleo Version

Copyright 2011 and published with permission from Kyra Bussanich, Crave Bake Shop

This is the Paleo Version of the gluten-free and dairy-free truffle brownie.  Like the other recipe this makes SUPER fudgy brownies (so fudgy in fact, that when the brownies are finished baking, the toothpick inserted in the center of the pan won’t come out clean, like with most cakes. If the toothpick does come out clean, chances are high that you have overbaked the brownies!)

I actually like to put ginger and cinnamon and cardamom and chili pepper and make it chai spiced!

This recipe is also fantastic made with coffee in place of the water. It bumps up the dark chocolate flavor without giving a discernable coffee taste.

Ingredients

1 cup unsweetened cocoa powder
1/4 cup GF coconut flour
1/4 cup GF almond flour
1 teaspoon salt
1 1/2 cups agave syrup
4 eggs
1/3 cup vegetable oil
1/4 cup water
1 tablespoon vanilla extract

Yields 12 super-rich brownies

Put it All Together

Preheat oven to 350 degrees. Oil an 8-inch square baking pan and then line with parchment paper so the ends extend up over the top of the pan. Lightly oil the parchment paper.

In a large bowl, combine the cocoa powder, potato starch, tapioca flour, sugar and salt. Whisk in the eggs, oil, water and vanilla extract. Stir until well combined and uniform in texture.

Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the brownies comes out almost clean, 35 to 40 minutes. Let the brownies cool completely in the pan and then refrigerate in the pan for 1 hour. Using the ends of the parchment paper, lift the brownies out of the pan and cut into squares.

About Kyra

Kyra Bussanich is the owner of Crave Bake Shop, and the first gluten-free winner of the Food Network's Famed, "Cupcakes Wars".  Kyra graduated with honors from the prestigious Le Cordon Bleu patisserie program, which gave her a solid foundation of knowledge about classical French baking techniques which she was able to apply toward baking gluten-free.  Kyra was diagnosed with an auto-immune disorder when she was 20 years old. Part of staying healthy meant switching to a gluten-free diet, avoiding all wheat and overly processed foods. Whenever possible, she uses local ingredients, and serves customers with multiple allergies, as well.

More Posts from Kyra

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