Brownies

These brownies are chewy, rich and just the perfect chocolate treat! They are also paleo, gluten free, dairy free, and can be made AIP.

There are two types of people in this world. One that prefers the edge or corners of the brownie and one that prefers a piece from the centre of the brownie pan.

For myself, I will always choose the edge or corner of the brownie when given the choice – because I am all about that chew! However that texture is very hard to create in allergen free baking, especially when baking sans eggs. But I got as close as I can with this recipe, and I am so here for it!

Ingredients you need to make these chewy brownies

Tigernut flour

My go-to AIP flour! It really is a staple in my grain-free pantry.

Coconut flour

I find a combination of flours always works best in baked items. Coconut and tigernut are a great duo.

Arrowroot starch

Along with the coconut and tigernut flour, this recipe also includes arrowroot starch, which helps create that brownie texture.

Cocoa OR Carob powder for AIP

I used cocoa powder because I’ve successfully reintroduced chocolate. If you’re still strictly AIP, make sure to use carob powder instead.

Coconut sugar

When I first started AIP, I preferred to use natural liquid sweeteners in everything, especially maple syrup. But more recently, I’ve been baking more often with coconut sugar. In this recipe, the coconut sugar also helps with creating the chewy brownie texture I was after.

Gelatin

Gelatin is the binding agent – the replacement for eggs. In this recipe, all you have to do is whisk the gelatin into the dry ingredients. Easy peasy! I always use grass-fed gelatin, Great Lakes is my go-to brand.

Baking soda

Don’t forget the baking soda – it certainly helps with the texture.

Cream of tartar

This helps activate the baking soda. If you don’t have cream of tartar you can substitute with some apple cider vinegar.

Salt

Just a pinch of salt!

Palm shortening

I have only used palm shortening in this recipe. I’m thinking coconut oil would also work but the texture will be slightly different.

Water

Adding water activates the gelatin!

Vanilla

I always use pure vanilla extract.

Chocolate chips

These are completely optional. I use Enjoy Life mini chocolate chips. Carob chips for AIP would also work, OR just omit them all together.

Supplies

Parchment paper

Parchment paper makes my life sooo much easier. If you don’t have parchment paper you can grease the pan with coconut oil. But I prefer to cover the pan with parchment paper because it makes cleanup such a breeze!

Baking pan

Now I use an 8×8 glass pan for this recipe, but only fill half of it. You could double the recipe and use the full pan BUT since I’m the only one in my household that eats an allergen friendly diet, I prefer to make a smaller batch.

You could also use a 4×8 baking pan. Since I did not have that particular size, I used half of an 8×8. I cover it with parchment paper, and then only fill the brownie batter halfway. The batter is not runny, it’s actually quite thick, so it can be shaped and placed so it doesn’t move!

Brownies (AIP/Paleo/Gluten Free)

Yield: 9 brownies

Brownies (AIP/Paleo/Gluten Free)

Prep Time:
10 minutes
Cook Time:
30 minutes
Additional Time:
10 minutes
Total Time:
50 minutes

These brownies are chewy, rich and just the perfect chocolate treat! They are also paleo, gluten free, dairy free, and can be made AIP.


Ingredients

Instructions

    1. Preheat oven to 350F. Line an 8×8 OR 4×8 baking pan with parchment paper. Set aside.
    2. Whisk together the tigernut flour, coconut flour, cocoa or carob, arrowroot starch, coconut sugar, gelatin, baking soda, cream of tartar, and salt.
    3. Mix in the palm shortening. Then add in the water and vanilla extract. Mix until combined and a dough/batter forms (the dough will be thick). Fold in the chocolate chips, if using.
    4. Add the batter to the 8×8 pan and shape it so that it covers half the pan, (or just fill a 4X8 pan).
    5. Bake in centre of preheated oven for 30 mins or until an inserted toothpick or knife comes out clean.
    6. Allow to cool then cut brownies into 9 squares.
    7. Enjoy!

2 Comments

  1. Elizabeth

    Wow!! Thanks so much for this recipe! It’s a winner in my book! Will be making it again.

    As further feedback (and background), I’ve been gluten free for ages (with numerous food intolerances) and following AIP for about 2.5 years. I’ve not been tempted to enjoy a brownie in a long time because it simply wasn’t worth it! – This recipe is a game changer for me! – As I have recently successfully reintroduced cocoa, I made it with that (instead of carob). Other than that, I’d only add that I added a bit more water (maybe a tablespoon) to help combine the almost crumbly dough. Then I cooked it a bit longer (about 10-15 minutes) to make sure it was done. (Note: I do have a new oven so I’m still trying to learn if it was maybe my equipment…) — I’ve already made a second batch! Thanks again! Two thumbs up and five stars for this one!

    • Oh SO glad you enjoy it, and happy to hear you’ve reintroduced cocoa. Successful reintroductions are always exciting! Thank you so much for commenting 🙂

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