These grain free brownies are for the fudgy brownie lovers out there! They're made with paleo baking flour and coconut sugar, but taste as rich and decadent as every good brownie should be.
Line a 9 x 9 baking pan (I recommend a light-colored metal pan) with parchment paper.
In a large bowl, stir together coconut sugar, maple syrup, coconut oil, and butter.
Stir in the eggs and vanilla.
Stir in the paleo baking flour and cocoa powder until well combined.
Add the dark chocolate chunks or chips and stir.
Transfer the batter to the prepared pan. Bake for 17 to 20 minutes or until a toothpick inserted into the center of the brownies comes out without crumbs. (The toothpick won't be completely clean because we want these brownies to remain fudgy but it shouldn't be completely wet either.)
After baking, let the brownies cool until set, about 15 minutes, on the counter. Slice into 9 squares when you're ready to enjoy.
Notes
I recommend using a light colored metal pan for even cooking.Cooking time will vary based on the type of pan you use. If using a metal pan you'll be on the lower end of the cooking range. If using glass or ceramic you'll be on the higher end of the range.Nutrition information assumes you make 9 brownies. These are fairly large brownies so you could slice into 12 smaller brownies if you prefer.