PALEO BROWNIES | fudgy dairy-free & gluten-free brownies

– With all of the healthy
eating and meal prep that you guys have been doing, I thought you deserved
a sweet treat this week. So I’m happy to share the
recipe for my paleo brownies. They are rich and chocolatey
and fudgey and delicious, soft and warm straight out of the oven, but if you wanna get
creative for Valentine’s Day which is in just a couple of days, you could also add a scoop of ice cream whether dairy or dairy-free and a homemade strawberry sauce on top and I will show you how to make that, but I also wanna say a
quick word on sweet treats and desserts that are
labeled paleo or gluten-free or vegan and remind you that many times these are still loaded with sugar and not exactly healthy. Occasional indulgences
are definitely okay, but I wanna make sure that
we’re not fooling ourselves into thinking that some of these items are healthier than what they are. Alright, so with that disclaimer, let me show you how to make
these delicious paleo brownies. Start by pre-heating your
oven to 350 degrees Fahrenheit and then get all of
your ingredients ready. I know many of you in Europe and other parts of the world
don’t have refrigerated eggs, but for those of us in the U.S. who do because of how
our eggs are processed, you wanna get your eggs out of the fridge so that they can come to room temperature. Add a half a cup of coconut oil and one cup of chocolate chips to a bowl. If you’re not dairy-free,
you could also use butter or ghee instead of the coconut oil. We want to melt these two items together and you can do that either in
a double boiler over the stove or in a microwave oven. If you do use a microwave, just heat in 20 second increments until the chocolate is mildly
warm and melted, but not hot. And make sure to give it a stir in between each 20 second increment. (optimistic music) You’ll need an eight inch by
eight inch square baking pan for the brownies and I line
mine with parchment paper so it’s easy to lift the brownies out. Now a quick trick with the parchment paper is to measure it about the
width of your baking pan and instead of using
scissors to cut it to size, just fold the sides in to get it to fit. This keeps the edges of your brownies all nice and straight rather than crumpling the parchment
paper into the pan. In a large mixing bowl,
crack three room temperature eggs and add three quarters
cup of coconut sugar. You could also use a low
carb granulated sugar of your choice like monk fruit if that’s your preference. To that we’ll add a
quarter cup of cacao powder and one third cup of tapioca flour. Because I want fudgey brownies
and not cakey brownies, I’m using only tapioca
flour this time around and not adding almond
flour or coconut flour. The secret ingredient
in this recipe though which you’ve seen me add before
in my paleo chocolate cake is espresso powder as it really adds richness to the chocolate. Lastly we’ll add a half a teaspoon of salt and one teaspoon of vanilla extract and then blend it all together. You do wanna start your hand
mixer on the lowest setting so that you don’t accidentally
blast tapioca flour all over your kitchen. You could also use a whisk and blend this together by hand. After all of those
ingredients are combined, add your melted chocolate which should be at room temperature and then mix them together on medium speed for another minute or until your mixture has thickened up to the
consistency of cake batter. Run a spatula around your bowl and then pour the brownie
batter into your cake pan. Use your spatula to push the batter into all the corners and make sure it’s fairly flat, then pop your brownies in the
oven for 25 to 28 minutes. You really don’t wanna
overcook these brownies, so if they seem a little
soft to you in the middle when you take them out, that’s okay. While the brownies are cooking, I’m gonna whip up a really
quick strawberry sauce and if you’ve watched
my chia seed jam recipe, this should look familiar. It’s actually the same
process of quartering then cooking the strawberries. Though I’m not adding chia
seeds this time around. You could also substitute the strawberries with raspberries,
blueberries or blackberries. So feel free to get creative. Heat a pot on medium heat and then add the strawberries to the pot. To the strawberries, we’ll add one teaspoon of lemon juice and one to two tablespoons of maple syrup depending on how sweet
you would like your sauce. Stir this together and
in a couple of minutes, your strawberries should
start to break down. After about five minutes, your strawberries will be really soft and then I take a potato masher to them to break down any larger pieces. Remove your brownies from
the oven and let them cool for five minutes in the pan. I know this smell will have you wanting to cut into them right away, but do let them sit for
a couple of minutes, then just pull the parchment paper out of the pan super easy and slice them up. The brownies will be warm and
fudgey and let’s be honest, I usually pop one in my mouth right away. If you’re serving these
paleo brownies on their own, I also love to add a little
sprinkle of flake sea salt. Sea salt enhances the flavor of chocolate and it’s an amazingly
delicious and simple combo. But if you wanna get fancy, let’s kick these brownies up a notch. Just add a scoop of
your favorite ice cream and while I do have several
vegan ice cream recipes on my website, I’m going with
a store bought version today. Then drizzle a few generous spoonfuls of your strawberry sauce and
because mine is still warm, it’s melting the ice
cream into a gooey mess that I am perfectly happy with. I hope you guys enjoyed
today’s paleo brownies recipe and if you did, make sure
to give it a thumbs up and hit that subscribe button below so you don’t miss my next video. (optimistic music)

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Reader Comments

  1. Downshiftology

    Hi guys! I've been teasing this recipe on Instagram (and eating way too many brownies) for the last two weeks so I'm happy to finally share it! It's an easy brownie recipe that I think you'll love. And it's perfect for Valentine's Day. Enjoy! xo – Lisa

  2. Ramya Padmanabhan

    Yum looks delicious i am making this soon saw the recipe on your website got the newsletter for my gmail love your recipes making me hungry Thanks Ramya

  3. 27ivana

    I will definitely be making them tomorrow for a sweet dessert. It is after all, like you said, Valentineยดs day ๐Ÿ™‚ And I love that you reminded us that, even though something is labeled as paleo or vegan, it isnยดt necessary healthy. I think we need to be reminded of that sometimes, to not indulge too often.
    Lotยดs of love from Germany! ๐Ÿ™‚

  4. I love everything about a simple smile

    Wow! That looks absolutely amazing! I am definitely doing this recipe for my birthday tomorrow! ๐Ÿ˜„wish you all the best and keep doing what you're doing cause it's fantastic! ๐Ÿ˜˜๐Ÿ˜˜

  5. Hasan Al-Sulaimani

    Thank you for your hard work you are definitely underrated!!! And my life wish is to have a life and a house like you've succeeded in it ๐Ÿ’“๐Ÿ’“

  6. Jessica Davis

    Made these last night and they turned out amazing! The tapioca flour makes a huge difference, way more gooey and fudge-like! Thanks Lisa!! Will definitely be making again

  7. Sea Corals

    Hi dear u said one can opt for other than coconut oil , One u said butter , 2nd u said is Ghee It's Indian ingredient that's why I'm so surprised . How do u know 1st time ever in any recipe I'm listening Ghee from Western world .

  8. Marcela Nava

    Hi! I wonโ€™t be able to find Tapioca flour in Mexico City so can I swap for a different flour and still get the same consistency? Please let me know as I would love to recreate your recipe! ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ๐Ÿ™๐Ÿผ

  9. Cecile Ulrich

    Your brownies are absolutely delicious! I tried the recipe yesterday night. I was so happy to prepare a dessert I could eat after. Thanks so much for your videos!

  10. Alan Altshuld

    I decided to watch this video once I put the brownies in the oven. My version of smell-o-vision! I just took them out of the oven and almost made the five minute wait time. Like every other recipe of yours Iโ€™ve made, this one, too, is perfect. So delicious.

  11. shuuutthefrontdoor

    I made these for my boyfriend for Valentineโ€™s Day but they didnโ€™t turn out quite right.. they came out like a very compact and dense cake. Not gooey or fudgey like I was hoping. The batter seemed ok before I put it in to bake, although I did not use an electric mixer. Other than that, Iโ€™m not sure what I did wrong.

  12. Saira A

    Love this, really trying to avoid sweet things but sometimes you really need something! And thanks for giving non Paleo alternatives as I'm observing a Paleo diet but quite flexibly ๐Ÿ™ˆ

  13. Chris Gonzalez

    Just wanted to start off by saying that I really enjoy watching your videos and the quality of them is amazing!
    I was curious to see if you can possibly make a video discussing your cookware material that you use and possibly sharing anything you know about the toxicants of bad cookware.

  14. Sarah W

    Ahhh! I just made these with the only adjustment being I had no solid sugar-so I used creamed honey and added an extra 1/8 cup tapioca flour….turned out AMAZING! So yummy!!!!!!! Every recipe I try of your turns out SO WELL, your videos are so great!

  15. Jezebellbell

    GOOD LORD GURL THESE BROWNIES ARE AMAZING!! I just made these and they're the best brownies I've ever had! I used monk fruit in place of sugar and Lily's sugar free chocolate chips and it was just as good. Thank you for taking the time to find amazing healthier alternatives to old decadent classics!

  16. Yesenia Zuniga

    I came across you on YT and im Sooooooo glad I did!! I am trying to organize my kitchen and learn some healthy meals for my family members and I. So I will be getting started with your inspiring ideas to make our kitchen minimal. I think that will help with desiring to cook more coming into a nice kitchen. I would also be interested if you decided to do a video on how you recycle items . , Thank You again!!

  17. naslisntxaij

    Looks delicious! However in my opinion this recipe is still loaded with sugar even tho most of u will argue that it's natural sugar I still think it's too much.


    It's funny, I made your flourless chocolate cake recipe and was in love, was sure it was my new go to favorite. Then you created brownies…. evil woman :D. I love these. I used my heart cookie cutters to cut them into heart shapes and did a snow white icing sugar glaze with little tinny snowflake accents and got the two thumbs up from my niece and nephew! Just took over a few for my mom's neighbor as well, otherwise I would probably have a sugar crash ๐Ÿ˜€ I plan on making a batch to take in on my first day at my new p/t job in March! Thanks for working so hard, no just for what we see, but for what we don't. Have a great week Lisa!

  19. Dannice Grannell

    Lady where have you been all my life!! ๐Ÿคค๐Ÿคค๐Ÿคค….i just fell in love with this channel ๐Ÿ˜‚๐Ÿ‘โค

  20. Kimberly Morris

    Soooo Iโ€™m in the process of making these now! So easy and they smell soooooo good. I canโ€™t wait for them to be ready ๐Ÿ˜‹

  21. Dona101

    love your honesty, practicality and generosity. Great, informative and doable videos. PS. Love your diversity offering vegan alternatives…big thanks.

  22. Cheryl Findeisen

    I need to quit watching these in the mornings as I have no time to cook before work!! My hubby might actually get some brownies now – Thank You!!

  23. Somebody Somewhere

    I have lived in three different European countries and have never seen eggs not being fridged. Maybe you meant Asia because living in Asia I have def found out that they donโ€™t fridge the eggs. Anyways great recipe will def try it out.

  24. ะฎะปั Mik

    You position eco-friendly products, a healthy lifestyle, the rejection of plastic, and immediately use a microwave and cut off half the strawberries with the handle (which is not at all economical and wasteful). Is it really impossible to just tear off the cutting? why cut half?

  25. Christina Mitrovich

    Hello my father in law is gluten intolerant, and is allergic to all nuts and is allergic to eggs. Can you please assist me to find deserts that I can make for him or with him? I would love to see desert videos from you that would be very helpful.

  26. DeAnna Bliek

    I am fascinated by the fact that you never say โ€œumโ€ โ€œuhโ€ or ANY other filler words! Perfectly scripted.

  27. nvsbl2

    Regular chocolate chips are made with sugar and/or corn syrup, and other not healthy stuff. But there are sugar free ones. I buy a lot of stuff from, though hot weather isn't a good time to buy it thru the mail. I also get unsweetened cocoa nibs for a little crunch. Just thought I'd share that. Can I leave the espresso out? I can't stand coffee. I cook my fruit in a juice reduction, add a few drops stevia liquid if necessary, thicken with a little tapioca or cornstarch.

  28. frozen yogurt bear

    Hi! My mom is gluten and dairy free. And I just recently wanted to become a baker. I have no experience really. I am 14, but I have helped make caje and cookies. I really want to learn how to bake and maybe become known (like a little bakery) my mom says shell buy me the stuff for x-mas/birthdays, but I have to lean to also make gluten and dairy free desserts for her.

  29. Berna Sekhon

    Hi Lisa, I went through your whole video selection but couldn't find any gluten free bread recipe ( other than the zucchini bread) . I often see you eating toasted bread in the videos. Which bread would you recommend or could you please prepare one with other flours ?

  30. Kelly Mui

    Im 3 videos in and im hooked! The professionalism… the spices… the authentic recipes ๐Ÿคค๐Ÿคค๐Ÿคค subbed!

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