If you’re wondering what the whole paleo / primal eating thing is about, you might enjoy this post I wrote about my introduction to paleo eating.

With all those eggs it can be easy to over bake these brownies so make sure you set your timer! It’s better to err on the side of slightly under baked.

While they’re lovely freshly baked, this is one of those brownie recipes that improves with age. I like to (try to) leave them for 24 hours for that heavenly squidgy brownie texture. I think they’re much better when they’ve had a bit of time so the moisture from the less cooked middle redistributes out to the edges.

70g (2 1/2oz) coconut oil or butter
150g (5oz) dark chocolate (at least 70% cocoa solids), chopped
90g (3 1/4oz) stevia / erythritol blend
6 eggs
50g (1 3/4oz) coconut flour

1. Preheat your oven to 180C (350F). Line a 20cm (8in) square tin with baking paper.

2. Melt butter or coconut oil. Remove form the heat. Add chocolate and stand for a few minutes.

3. Stir and when the chocolate has melted add the stevia and eggs, stirring well. Then add the coconut flour and stir until well mixed.

4. Pour into the prepared pan and bake for 15-20 minutes or until just cooked around the edges but still a little moist in the middle.

5. Remove from the tin and cool on a cake rack.

Variations

egg-free / vegan – I’m afraid the eggs are really critical here. Best to find another recipe I’m afraid.

no stevia? – If you’d prefer to use regular sugar that’s fine. Just increase it to 150g (5 1/4oz).

regular flour – I haven’t fully experimented replacing coconut flour with regular plan or all-purpose flour. But I’d guess if you replace the coconut flour with double the amount of regular flour you’d be in the right ball park.

almond meal – again, I haven’t tried this but if I didn’t have coconut flour I’d use about 200g (7oz) almond meal.

vanilla – not essential but 2 teaspoons of vanilla extract added with the eggs can be lovely.