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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Extreme Paleo Out of the Box Brownie Throw Down! + 4 Flavors:  Peppermint Patty, Twix, Crack Brownies &amp; Maple Bourbon Bacon Pecan.  (Gluten Free, Dairy Free &amp; Egg Free)

Extreme Paleo Out of the Box Brownie Throw Down! + 4 Flavors: Peppermint Patty, Twix, Crack Brownies & Maple Bourbon Bacon Pecan. (Gluten Free, Dairy Free & Egg Free)

Yield for ALL recipes: One 8-inch pan  

I am obsessed with perfect brownies. By “perfect,” I mean that they must have a crinkly crust, be chewy on the outside, and fudgy and ever so slightly gooey on the inside. I can’t stand dry cakey brownies or even fluffy brownies. If I want a fluffy chocolate baked good, I reach for cake instead. 

So, that being said, when I put out a new brownie recipe, I spend weeks perfecting it. Until it tastes BETTER than box brownies—way better. Last year I released a brownie recipe that went viral (which also happens to be the Classic Brownie recipe below), and they are perfect in every way. However, they contain eggs and almonds, which I know many people are allergic to. I couldn’t handle the thought of anyone missing out, so I worked tirelessly to create two more versions—one nut-free and one egg-free—that mimic the same fabulous texture. If you want to keep things simply, you can choose to eat the brownies naked or you can top them with either the ganache or caramel sauce. But, if you really want to turn up the volume and have some major fun, choose one of the 4 flavor variations: Peppermint Patty, Twix Bar, “Crack” Brownies, or Maple Bourbon Bacon Pecan. Just pick the brownie of your choice, then pick the flavor variation. No matter what direction you go, you’ll end up with the more delicious brownies that you’ve ever had in your entire life. That is a promise! 

Wondering what my flavor version is? I loved version #3 Using the Nut Free Base with the Peppermint Patty Topping the most! 

 

3 Copycat Out-of-the-Box Brownies Base Recipes!

Choose any one. All turn out great. Although I prefer the Almond flour or Nut Free version the most. These brownies can be made entirely on their own with no topping, but if you want to take things to the next level, add on the chocolate ganache or use one of the 4 flavor variations below! For best results PLEASE use the gram measurements!!

Almond Flour Brownie Base

1 (10-ounce) package chocolate chips 

140 grams (1 stick + 2 tablespoons) salted butter or ghee, softened 

2 teaspoons vanilla extract 

3 tablespoons finely ground coffee 

188 grams (1 cup + 2 tablespoons) granulated organic cane sugar, coconut palm sugar, granulated honey, or granulated maple sugar 

28 grams (¼ cup) blanched almond flour 

30 grams (¼ cup) tapioca starch 

2 large eggs (room temperature)

1 large egg yolk 

190 grams (1 cup) chocolate chips to stir in (optional) 

 

 

Nut Free Brownie Base

190 grams (1 cup) chocolate chips  

84 grams (1/4 cup + 2 tablespoons) salted butter or ghee, softened 

160 grams (1 cup) cane sugar, coconut palm sugar, granulated honey, granulated maple sugar, or xylitol  

(31 grams) Otto’s Cassava Flour 

¼ teaspoon sea salt 

1 tablespoon finely ground coffee  

2 large eggs (room temperature)

190 grams (1 cup) chocolate chips to stir in (optional) 

 

Egg-Free Brownie base

285 grams (1½ cups) chocolate chips  

76 grams (¼ cup + 1 tablespoon) unsweetened applesauce 

144 grams (1 cup) blanched almond flour 

82 grams (½ cup + 2 tablespoons) potato, tapioca, or arrowroot starch  

110 grams (½ cup + 3 tablespoons) cane sugar, coconut palm sugar, granulated honey, granulated maple sugar, or xylitol 

1 tablespoon finely ground coffee  

1½ teaspoons baking powder  

¼ teaspoon salt  

190 grams (1 cup) chocolate chips to stir in (optional) 

 

 Directions for all 3 versions:

  1. Preheat the oven to 350°F. Line a 7- or 8-inch square baking pan with parchment paper. 

  1. To make the Almond flour or Nut Free Brownies Place the chocolate chips and butter in a large microwave-safe bowl and heat in the microwave for about 1 minute, until the fat has liquefied and the chips have softened. Mix the chocolate chips and butter together until the chips are fully melted and the butter and chocolate is incorporated. Then add the rest of the ingredients and stir to evenly combine. If using the extra chocolate chips, stir them into the batter once it’s cooled to room temperature. Jump ahead to Step 4.  

  1. To make the Egg-Free Brownies: Place the chocolate chips in a large microwave-safe bowl and heat in the microwave for about 1 minute, until the the chips have softened. Stir the chocolate chips until they are fully melted. Then add the rest of the ingredients and stir to evenly combine. If using the extra chocolate chips, stir them into the batter once it’s cooled to room temperature. 

  1. Pour the batter into the lined pan, tap to set, and bake until the brownies have set and do not jiggle and the edges have a nice crisp crust, 34 to 36 minutes for the Classic and Angell Dust Brownies and 25 minutes for the Egg-Free Brownies.  

  1. Allow the brownies to cool for 30 minutes or until almost completely cool before removing from the pan and slicing or adding toppings. (When fresh out of the oven, brownies may still be goo-ey or slightly crumbly.) Store at room temperature in a sealed bag or container for up to 4 days or freeze for another day.  

 

Two optional Toppings for ANY of the brownies: 

 

Caramel Sauce 

¾ cup salted butter or ghee or butter flavored coconut oil

1¼ cups coconut palm sugar or granulated maple sugar 

3 tablespoons heavy cream or coconut cream skimmed from a can of full-fat coconut milk (chilled overnight) 

Pinch of sea salt 

 

  1. In a medium saucepan over medium heat, combine all of the ingredients for the caramel and allow it to come to a boil while stirring constantly. 

  1. Continue to boil gently, while stirring, until it thickens. Remove from the heat and  drizzle over brownies while the sauce is still warm (the sauce will thicken as it cools), or use as directed in one of the four flavor variations below.   *Note: if you run into any issues with the caramel separating this can always be remedied by adding extra cream. Add it a tbsp at a time until the caramel comes together.

 

 

Chocolate Ganache 

¾ cup chocolate chips 

½ cup heavy cream or coconut cream skimmed from a can of full-fat coconut milk (chilled overnight) 

Place the chocolate chips in a microwave-safe bowl and heat in the microwave for about 1 minute or until melted. Stir in the heavy cream until well incorporated. Pour and smooth over brownies while the ganache is still warm (the ganache will thicken as it cools), or use as directed in one of the four flavor variations below.   

 

4 Flavor Variations: 

Peppermint Patty Brownies

Use the base brownie recipe of your choice and prepare according to its instructions but only 1 tablespoon of ground coffee. Split the brownie batter in half, pour half into the prepared pan, reserving the rest. Prepare the peppermint filling: In the bowl of stand mixer with the whisk attachment, mix the following ingredients on medium speed until a doughlike ball forms: 2½ cups powdered cane sugar, 3 tablespoons palm shortening, 2 tablespoons water, 1½ tablespoons honey or coconut nectar, ½ teaspoon peppermint extract, and a pinch of sea salt. Flatten the patty to about the size of the pan, place on top of the batter in the pan, then top with the reserved batter. Bake following the instructions for the base brownie recipe. Once cool, top with 1 ½  cups of the Buttercream Vanilla Mint Frosting. (see below)

Twix Bar Brownies:

Use the base brownie recipe of your choice and prepare according to its instructions but only 1 tablespoon of ground coffee. Split the brownie batter in half, pour half into the prepared pan, reserving the rest. Place two layers of gluten-free shortbread cookies (store-bought or homemade - see below) on top of the batter in the pan and top with reserved batter. Bake following the instructions for the base brownie recipe. Once cooled, top with the Chocolate Ganache (above) and crumbled shortbread cookies. Allow to cool and set, then drizzle with the Caramel Sauce (above). Allow to cool fully before cutting. 

“Crack” Brownies

Use the base brownie recipe of your choice and prepare according to its instructions. While the brownies are baking prepare the crack topping. In a mixing bowl, mix together the following ingredients with your hands until well incorporated: 1 cup peanut butter or sunflower seed butter, 1 cup powdered cane sugar or Powdered Maple Sugar, 1 cup crisped rice cereal or crushed potato chips, 3 tablespoons softened salted butter, and ½ cup mini chocolate chips. Once the brownies have cooled slightly, spread the crack mixture evenly across the top of the brownies and drizzle with  Chocolate Ganache (above). Allow to cool fully before cutting. 

Maple Bourbon Bacon Pecan Brownies

Use the base brownie recipe of your choice and prepare according to its instructions. After removing the brownies from the oven, leave the oven on and prepare the bacon and pecan topping: Place ½ pound chopped bacon and ¼ cup pure maple syrup in a thin layer onto a parchment-lined rimmed baking sheet and place in the oven for 20 minutes. Toss ½ cup chopped raw pecans in the bacon and maple syrup mixture and return to the oven for an additional 15 minutes. Remove from the oven and allow to cool. While the topping is cooling, prepare the Caramel Sauce (above), but add 1 tablespoon bourbon after you’ve removed it from the heat and stir well to combine. Top the brownies with a layer of the caramel sauce (reserving some for drizzling), then top with the bacon/pecan mixture. Sprinkle ½ cup mini chocolate chips on top and drizzle with additional caramel sauce. Allow to cool fully before cutting. 

 

Egg-Free: yes, if using the egg-free brownie recipe 

Nut-Free: yes, if using the Nut Free brownie recipe 

Dairy-Free: yes, if using ghee and dairy-free chocolate chips 

Buttercream Frosting 2 Ways with Flavor Variations 

Note: These buttercreams can be used on any of the brownies if you want to experiment and do your own things. Add 1/4- 1/2 a Tsp of peppermint extract to either recipe.

Yield 1 1/2 Cups of Frosting Each 

Traditional Buttercream Frosting: 

*For best results use organic Cane Powdered Sugar

In a large bowl for a stand mixer, whip (1 1/4 sticks) unsalted butter on medium speed until fluffy, about 30 seconds.  To the bowl add ( 1 1/4 cups) powdered sugar (organic cane/maple/honey) and mix on low speed until it begins to incorporated into the butter then increase speed to medium high for about 1 minute.  Reduce speed and to the bowl add (1 tbsp) heavy cream, 1/2 tbsp vanilla extract and 1/8 tsp sea salt and mix on medium speed until well incorporated and fluffy, about 2 minutes.  Use immediately to frost cookies or cakes.  Can be stored, covered in the fridge for up to a week.  

Dairy Free and AIP Buttercream Frosting: 

In a large bowl for a stand mixer, whip (3/4 cup) palm shortening on medium speed until fluffy, about 30 seconds.  To the bowl add (1 1/4 cups) powdered maple sugar or powdered granulated honey and mix on low speed until it begins to incorporated into the butter then increase speed to medium high for about 1 minute.  Reduce speed and to the bowl add ( 1 tbsp) coconut milk or cream, 1 /2 tbsp vanilla extract and 1/8 tsp sea salt and mix on medium speed until well incorporated and fluffy, about 2 minutes.  Use immediately to frost cookies or cakes.  Can be stored, covered in the fridge for up to a week.  

Flavor Variations: 

 

  • Vanilla Mint:  To either version add 1/4- 1/2 tsp peppermint extract.  Green food color optional. 

  • Almond:  To either version add 1 1/2- 2 tsp almond extract. 

  • Matcha: Add 1-2 tsp’s (or more to taste) of ceremonial grade matcha. Whip until fully mixed. This frosting will end up a lovely green color.  

Homemade Grain Free Shortbread Cookies for Twix Brownies

⅓ cup coconut palm sugar or granulated honey or organic cane sugar (53g) 

3 tbsp butter, softened (dairy or nondairy) (42g) 

1 ½ tbsp unsweetened applesauce (23g) 

1 tbsp vanilla extract 

2 cups blanched almond flour (188g) 

1 tbsp tapioca starch (8g) 

¼ tsp baking soda 

⅛ tsp sea salt 

 

  1. Preheat oven to 350 degrees and line a large baking sheet with parchment paper. 

  1. In a large bowl for a stand mixer cream together the butter, sugar, applesauce and vanilla extract until creamy on medium speed.   

  1. In a separate bowl combine the almond flour, tapioca, baking soda and salt and gradually add to the wet mixture.  Mix on medium speed until dough forms, you may need to combine with your hands at the end to form one large ball. 

  1. Roll out the dough between two pieces of parchment paper to ¼ inch thickness.  Use a round cookie cutter and cut out the dough.   

  1. Place onto the prepared baking sheet and place into oven for 10-12 minutes.  Remove and allow to cool completely before transferring. 

 

Extreme brownies (photo 2).jpg
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