I have a confession to make: the other night, we had brownies for dinner.
Please don’t judge me. It was Jeremy’s birthday, and we’d enjoyed a late lunch that day so we decided to skip making a big dinner. Meanwhile, I’d promised to bake brownies. So when they came out of the oven, the temptation was too great. I couldn’t even wait for them to cool properly. We dug right in.
Of course, I wouldn’t normally condone this kind of behavior, but it was a birthday celebration, after all! And these brownies were good. Reeeeally good. I had been wanting to make this recipe for quite some time, and this was the perfect opportunity. And it was so worth it. Jeremy and I both agreed that these were the best brownies we’ve ever had — Paleo or not. Oh, did I mention they were Paleo? You’d never know it, though.
Getting the right texture is usually the hardest part of Paleo baking, and these brownies are right on. Made with almond butter, they are high in protein and healthy fat. Yes, there is (natural) sugar in them (I used a combo of maple syrup and honey), plus the additional sugar if you fold in chocolate chips (which we did enthusiastically, by the way). But again, it was a special occasion, so I made a sugar exception.
As much as I’d love to take credit for this recipe, I can’t. The recipe is from Elana’s Pantry, and is yet another simple, delicious, and (relatively) healthy recipe from Elana (I’ve linked to several of her recipes in the past). Although the taste is beyond decadent, they are gluten-free, grain-free, and dairy-free (they are also coconut-free for those of you who can’t tolerate coconut…a departure from the recipes I normally publish). You can find the recipe here.
This is one of those desserts I could slip into any friend or family party, and I’m pretty sure that no one would know they were Paleo or any more healthy than conventional brownies. We’ve already finished this entire batch, so now my only dilemma? How to maintain self control and avoid baking these little gems too often.
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