In a new series featuring some of our favorite recipes previously exclusive to our cookbooks, today we’re sharing our award-winning super simple brownies just in time for Mother’s Day. A popular crowd-pleaser, even the gluten-lovers in your life will want seconds.
These award-winning “Best of Paleo” grain-free almond flour brownies are perfectly dense and chewy, with a rich and deep chocolate flavor. Undercook them a bit for a more dense and chewy texture or bake a bit longer if you prefer cakey-brownies. Side note: if you like cakey-brownies, I’m not sure we can be friends anymore. There’s not much more to say, other than that they are the BEST brownies we’ve ever had and they remain one of our fan favorites!
The Secret Ingredient
These brownies really are spectacular, thanks in part to simple good ingredients, and our secret: lard! We’ve written extensively about why we use and love lard- more on that here, or in our book Beyond Bacon, which is where this recipe hails from. Of course you could sub butter but it won’t be as unctuous or dense, trust us. Just try it. Plus, you get the added benefit of the highest food form of Vitamin D if you use lard made from pastured pigs. Just make sure it’s WHITE in color, otherwise it’ll taste porky – white lard has a smooth, clean, buttery flavor.
- 1/2 cup maple syrup, Grade B preferred
- 1/3 cup lard, room temperature
- 2 large eggs
- 2 1/2 cups finely ground blanched almond flour
- 1/4 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 1/2 cup raw macadamia nuts, chopped (optional)
- In a medium bowl, using and electric mixer, whisk together the maple syrup and lard.
- Add the eggs one at a time, and beat the mixture together.
- In a separate bowl, sift together the almond flour, cocoa, baking soda, and salt.
- Add the dry ingredients to the egg mixture, and mix together until a batter forms.
- Fold in the chocolate chips and nuts with a spatula.
- Pour the batter into and 8x8-inch baking dish that has been greased with lard.
- Bake the brownies at 350F for about 25 minutes or until the center is ALMOST firm and the top is slightly browned. Let the brownies sit at room temperature to cool (they'll finish cooking in the pan) for at least 20-30 minutes to allow the melted chocolate to cool.
The smaller your dish size, the more dense and chewy the brownies will be. If you use a long rectangular pan expect a more cakey texture.
Bake up a batch this weekend for Mother’s day – your mom will love them ♥
This recipe is from our 2nd cookbook which focuses on respecting the animals we consume by cooking and eating all the different cuts, Beyond Bacon. While we could never pick a favorite book (or child) this one is our only hard cover, has absolute stunning photos, and are some of our most inventive and creative recipes that will encourage you to try new things. An absolute best seller it was our first book selected by Costco and is the one we feel best represents our creative, artisitc side.