A paleo take on Ina Garten's
Outrageous Brownies
Serves 16
Original
Ina Garten's classic
- Dark chocolate — 450 g
- Butter — 340 g
- Sugar — 400 g
- Eggs — 300 g
- All-purpose flour — 190 g
- Walnuts — 340 g
- Vanilla and coffee
The paleo version
Paleo
- Dark chocolate (dairy-free, sweetened with coconut sugar, no refined sugar) — 200 g
- Coconut oil (in place of the butter) — 200 g
- Coconut sugar (in place of the refined sugar) — 300 g
- Eggs — 5 (about 250 g)
- Almond flour (in place of the wheat flour) — 100 g
- Unsweetened cocoa powder — 80 g
- Walnuts — 200 g
- Vanilla extract — 5 ml
- Brewed coffee — 30 ml
FoodRef's paleo framework excludes added salt, so this version leaves it out.
Our steps
- 1Heat the oven to 175 °C / 350 °F and line a 23 × 33 cm (9 × 13 in) pan with parchment.
- 2Melt the chocolate with the coconut oil over low heat; stir in the coffee and vanilla and let it cool slightly.
- 3Beat the eggs with the coconut sugar for about 5 min, until thick and pale.
- 4Fold the chocolate into the eggs. Sift in the cocoa and almond flour and fold just until combined, then fold in the walnuts.
- 5Spread in the pan and bake 28–35 min, until the edges are set and a toothpick from the center comes out with moist crumbs.
- 6Cool completely, then chill 1 hour before cutting into 16 squares.
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