When I decided to give paleo the old college try, I thought my beloved Kitchenaid mixer was doomed to go into early retirement. I’d made so many loaves of bread, not to mention all the delicious mashed potatoes I’d whipped. Boy, I had little faith in humanity’s ability to improvise, because there’s TONS of paleo recipes created to feed your sweet tooth without the use of refined sugar and wheat flour.
Not all the improvisations have been great, however. I have tried no less than a dozen paleo-approved brownie recipes with little luck. Most of them come out dry and truly awful. I was about ready to give up until I decided to try one I discovered from a blog called Civilized Caveman. The publisher just so happens to live in the same town as I do, and coincidentally has a new book, The Paleo Kitchen.
So what’s the secret to moist brownies that don’t taste like cardboard? Almond butter.
I made a few tweaks on this recipe, like skipping the ripe banana and substituting it for about 1/4 cup of almond flour. I also used Hersey’s Sugar Free chocolate chips in the mix. I made a batch yesterday and it tasted amaze balls, and even the little kids and the neighbors asked for seconds. The photo you see is the product of yesterday’s masterpiece.