Brownies (AIP, Paleo)

Brownies (AIP, Paleo)

Special occasions call for treats. And treats are a tricky business when several ingredients that typically go into the making of treats are verboten. But I’ve got you covered with this somethin’ somethin’ of a recipe!

Brownies: Don’t ya just love their perfectly chewy half-cake, half-cookie texture? So super nom-able. And these bad boys deliver a whole lot of deliciousness without the sugar and dairy and eggs and flour that go into your standard-fare brownies.

You can make wee little Brownie Parfaits like I did for the picture because these brownies get along swimmingly with coconut whip and raspberry sauce.

Brownies B

You can also make a totally swoon-worthy carob-chai variation (my personal fave) by adding 1/4 tsp of ginger, 1/8 of a tsp of cloves, and 1/8 tsp of cardamom (use this latter spice only if you’ve successfully reintroduced Stage 1 fruit-based spices on AIP). And if you’re okay with cocoa (a Stage 2 AIP reintroduction), then replace the 3 tbsp. of carob powder for cocoa powder along with 1 tbsp. of Enjoy Life mini chocolate chips.

So there you have it — the brownie done three ways: 1) carob, 2) carob-chai, and 3) chocolate. Now you get the fun of picking which to try first! Happiest of Heart Days to all of you.

4.8 from 6 reviews
Brownies (AIP, Paleo)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Treats
Ingredients
  • ⅓ c coconut flour
  • ¼ c arrowroot flour
  • 3 tbsps. carob powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ¼ tsp cinnamon
  • ½ c apple sauce
  • ⅓ c coconut oil, melted
  • ¼ c honey
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla
  • 1 tbsp. gelatin plus ¼ c water (for your gelatin egg)
Instructions
  1. Preheat oven to 350 degrees. Lightly grease an 8x8 baking dish.
  2. In a small bowl, sift together the coconut flour, arrowroot flour, carob powder, baking soda, salt, and cinnamon.
  3. In a large bowl with an electric mixer, combine the apple sauce, oil, honey, apple cider vinegar, and vanilla.
  4. In a small saucepan, sprinkle gelatin over the ¼ c water and allow to soften for 2-3 minutes. While the gelatin blooms, mix the dry ingredients with the wet.
  5. Turn the heat to medium low to melt the gelatin. This should only take about 30 seconds to 1 minute. Whist vigorously until the gelatin egg is very frothy. Then add this to the brownie mixture. Stir to combine. (If adding mini chocolate chips, fold in at this point.)
  6. Pour the mixture into your prepared baking pan and gently smooth and spread with the back of a wet spoon.
  7. Bake for 25 minutes. Remove from the oven and allow to cool for 10 minutes before cutting.
  8. This recipe easily makes 16 brownies.
 

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Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 46 comments for this article
  1. Keira at 12:48 pm

    nothing like a brownie!! thank you so much for this recipe!
    two questions if you don’t mind!!
    I hate having to tweak recipes having you put so much work into creating them but alas….(dietary needs):
    -can I replace the applesauce with pumpkin purée?
    & would reducing or even omitting the honey affect the texture too much? I sometimes will add a milk alternative to make up for moisture but that doesn’t always work.

    thanks so much!!!

    • Martine Partridge Author at 5:02 pm

      Hi, Keira. You can certainly swap out the applesauce for the pumpkin puree, but my only concern would be that if you omit the 1/4 c of honey entirely, you’ll end up with a bitter flavour (I find pumpkin puree can do that). Are you able to use maple syrup instead of the honey? Thanks for stopping by the blog and checking out this recipe. 🙂

    • Martine Partridge Author at 7:54 pm

      Hi, Aylin. I know many people have been trying out cassava flour and having good success in baked goods, but because I’m worried about excessive starchiness with that particular flour, I haven’t used it. Perhaps that’s an option for you?

  2. Erin at 5:19 pm

    Thank you SO much for this recipe! I didn’t think I’d be able to eat anything similar to a brownie ever again 😛 I just wanted to let people know that they do sort of solidify after the first day-not in a hard brownie-type of way…more in a fluffy, cake-like way. Since they were to celebrate a birthday, it’s fantastic! I was a little worried they were too moist (aka uncooked) at the beginning, but they’ve turned out to have a great texture and flavor. And we loved them with the raspberry sauce on top! Thanks again, Martine!

  3. Alana at 10:19 pm

    These were super yummy! I made them for a movie night with my hubby and I felt so normal. I also took them to a work brunch with lots of people that eat anything and know all of my restrictions (I’m eating according to the AIP), so while they were a little skeptical at first as to what they were made of, most people went back for seconds! Something about the combination of ingredients tastes more chocolatey than any other carob treat I’ve had 🙂

    I usually can’t resist tweaking a recipe, but I’ve made them four times without a change. Thank you so much, Martine, for creating these!!

    • Martine Partridge Author at 10:12 pm

      Thank you so much for the wonderful feedback, Alana! I’m so thrilled to hear you enjoy this recipe as much as we do and that you were able to impress non-paleo peeps too — that’s always a bonus. 😉

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  5. Kristin Marie leach at 12:44 am

    Hi Martine! I loved these brownies! I have been wanting to find a recipe with coconut flour that doesn’t use eggs and these were great! I modified mine using chocolate and added espresso powder since I’m not needing AIP at the moment. In place of the sauce I made a frosting with chocolate and cashew butter. It was a hit!
    Do you mind if I put the modified recipe I made on my blog and include a link to your site and your aip version?

    • Martine Partridge Author at 5:26 pm

      Hi, Kristin! Thanks for the wonderful feedback. Your adjustments sound so delicious! Go right ahead and link my original AIP version to your modified version — I don’t mind at all. 🙂

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  8. Rose at 6:00 am

    Hi,
    I tried this recipe tonight, and though it was good, it looked and tasted nothing like brownies. I must be doing something wrong and want to try it again. Is there a carob powder you recommend? The one I used is very light in color and my brownies also were very light, more like a blondie. I also had to leave out the honey as I’m not able to have it at this time, no sweeteners. But it was plenty sweet, I was just missing the brownie taste and look of it. So I’m thinking I have the wrong carob? Thanks!

    • Martine Partridge Author at 3:58 pm

      Hi, Rose. Thanks so much for stopping by the blog and giving this recipe a try. Because these brownies don’t use eggs, cocoa, wheat flour, or butter (all those things that typically make brownies like brownies), they aren’t going to “taste” exactly like the SAD-brownies we all remember, but they are still totally delicious, as many readers have let me know. 😉 I’ve never made these without the honey, so that likely also added to the different result you experienced. Plus honey contributes an element of gooey-ness. My tip to you would be to use a roasted carob powder next time — this renders are richer and darker flavour and colour. 🙂

      • Rose at 3:56 pm

        Hi! So I got a different brand of carob powder and my brownies were brownie brown! I also let them sit a while before digging in and it made the difference in texture. They looked and felt like a brownie. Unfortunately, I can’t have honey yet so I used a small banana. It turned out so good (I know they would be even better with honey). My husband, toddler and I devoured it in a few minutes and off to make another round! Thank you! ?

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  10. Heather at 7:43 pm

    Hello! I’m wanting to try this recipe but I had a questions about the gelatin. I have the Orange can of the Great Lakes gelatin. Will that work in this recipe? Thanks!

    • Martine Partridge Author at 2:05 am

      Hi, Heather. You have the right can! You want to use the orange (and not the green). Here are a couple of other tips I’ve learned when it comes to baking with the gelatin egg: 1) Make sure the gelatin egg mixture is good and frothy before adding. 2) Anything baked with a gelatin egg is better left to “set” for at least a few hours, but ideally overnight. Enjoy! 🙂

  11. Heather at 12:15 pm

    Hello!
    Thank you for the recipe. Looking forward to trying it.
    Will it be ok to put eggs in the recipe and not use the gelatin egg?
    How many eggs would I use??
    We have successfully reintroduced eggs!

  12. Lenna at 6:29 am

    This is the best AIP recipe for any baked good that I have come across so far. They turn out exactly as pictured, have an amazing texture, and don’t use any difficult-to-get ingredients. These brownies taste amazing, and are easy to make. Many thanks!!

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    • Martine Partridge Author at 10:47 pm

      Hi, Rebecca. Sorry for the late response. I’m just getting to many comments now after a blogging hiatus. Unfortunately, I haven’t tried anything else with this recipe other than the ingredients listed, so I can’t vouch for a good end result should the ingredients be changed. 🙂

  15. Jennifer at 9:24 pm

    I am so excited to try these! I found the recipe for the raspberry sauce, but where is the cream recipe? Or what did you use to layer with your brownies?

  16. Deidre at 3:53 am

    Oh wow this is sooo good. I had given up on carob desserts until I found your beautiful brownie recipe. I followed recipe exactly and doubled. Now, if I can resist overeating……😬
    Thank you for creating and sharing this.

  17. Edith at 4:11 am

    Does anyone happen to know if these freeze well?
    Also, I made a batch of these recently, and WOW. Like others have said, I finally felt normal again and felt like I was having actual brownies. These actually were better than non-AIP brownies as they tasted very fudge-y straight out of the oven (didn’t even let them cool), and I’m a sucker for anything fudge-y…thanks for this recipe! Definite keeper! Non-AIP husband also enjoyed them a lot.

    • Martine Partridge Author at 10:27 pm

      Hi, Edith. I love hearing back from people who have tried and love the recipes here on the blog! Thanks so much for taking the time to let me know that you and your husband both enjoyed these brownies. 🙂 I’ve never tried freezing them, but I can’t see why it would be a problem. Happy Holidays!

  18. JO at 1:36 am

    Finally got a chance to make these!! WOW!! I will now be able to resist all the SAD treats at Christmas Parties!! I will just bring these little bites of goodness with me. You are a genius!!

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