We all have to agree that some of the best tasting brownies are from box mixes! I hate that as a crunchy mom, but it is just true. Nothing beats Ghirardelli box mix…I had one brownie recipe that I made once that turned out just as well, but every other time after that, it never tasted quite the same. So I must’ve had a fluke!

I thought being grain free would make finding a fudge brownie recipe harder, however, when I was looking for a recipe I came across these little delights, and they looked like they would actually be fudgy based on ingredients! And boy was I right! Shout out to 40aprons for this amazing recipe! They are not quite the same as flour or brownies since they have a hint of a nutty flavor from the almond flour and a trace of coconut. But my husband thought that made them better. And almond flour tends to be dense, which I love in a brownie! And the best part: THEY ARE AS FUDGY AS BOX MIX!!!

These are not quite a thick as they should be. I didn’t have a 9×9 pan so they ended up baking in a 9×11, so they are a little thin and sad. I think I will double the recipe next time and just bake them longer so they are extra thick and fudgy and happy, and make me happy!

I think if you are missing some good old fashion brownies on the paleo diet, or craving fudgy box mix brownies these are for you!

Find the recipe from 40aprons at this link: https://40aprons.com/perfect-paleo-brownies-gluten-free/ or here is her recipe below:

Paleo Fudge Brownies by 40Aprons

Equipment

• 9×9 baking dish
• parchment paper
• Medium bowl
• Hand mixer or stand mixer
• Medium microwave-safe bowl
• Silicone spatula
• toothpick or knife, to check doneness
• wire cooling rack optional

Ingredients

• 3 large eggs
• 1 cup coconut sugar
• ⅓ cup almond flour
• 2 tablespoons coconut flour
• 2 tablespoons dark cocoa powder(see Notes)
• 2 tablespoons prepared coffee (cool or at room temperature; use water if coffee isn’t available)
• 1 teaspoon vanilla extract
• 1 ¼ cup dairy-free chocolate chips (divided; or paleo chocolate)
• 10 tablespoons refined coconut oil(½ cup + 2 tablespoons)

Instructions

• Preheat oven to 325º Fahrenheit. Line 9×9 baking dish with parchment paper and set aside. 
• In a medium bowl, combine eggs and coconut sugar. Using a hand mixer or stand mixer, beat on high until light and fluffy, about 3-5 minutes. Mixture will have increased in volume and will be sticky, rather than thin or runny. Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir until combined.
• In a medium, microwave-safe bowl, combine 1 cup chocolate chips and coconut oil. Microwave in 60-seconds bursts, stirring very well in between each round, until the chocolate has just melted. Stir until completely smooth, then pour into the brownie batter. Stir well to combine.
• Fold in remaining ¼ cup chocolate chips.
• Pour brownie batter into the prepared pan, making sure batter fills all corners evenly. Bake 35-40 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs. The toothpick should not be coated in batter, but it should not be clean, either. When you see moist crumbs, remove from the oven and let cool completely on the counter or on a wire rack. When cool, lift out of the baking pan using the sides of the parchment paper. Cut into 9 equal squares.

Happy Baking!