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These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you’ll want to make it over and over again!
Holy moly. Someone come and take these paleo brownies out of my house, please. They are way too addicting and I can’t stop. So make at your own risk. Don’t say I didn’t warn you now.
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White Chocolate Glaze Paleo Brownies Recipe
These paleo brownies are made with almond flour as the base and sweetened with coconut sugar. They honestly just taste like regular brownies and you wouldn’t even notice that they are grain free. The combination of eggs, ghee, and melted chocolate chips makes these paleo brownies super moist and decadent.
You honestly don’t even need to make the white chocolate glaze if you don’t want to or are just feeling lazy. The paleo brownies alone are pretty darn fantastic if I do say so myself. BUT. If you want to feel a bit fancier and extra, the white chocolate glaze really does add a fantastic texture to the recipe.
Decadent White Chocolate Glaze
If you are a white chocolate lover, I highly recommend you add this layer because it’s super easy to make but adds such a delicious and delicate crunch and sweetness to this recipe. Cacao butter is melted with a little big of honey then poured and brushed on top of the paleo brownies. Once it’s cooled, it hardens into the most delicious glaze that complements the softness of the brownies so so well.
It also adds such a pretty design to the brownies that I think makes them look even more special. I’m definitely going to have to make a batch over the winter because I’m loving the “snowy” look of that glaze! So perfect for the holidays.
Other Brownie Recipes You Might Love
- Fudgy Brownies with Crackly Tops (Paleo, Gluten Free)
- Bailey’s Irish Cream Brownies from Scratch (Gluten Free)
- Flourless Brownie in a Mug (Paleo, Grain Free)
- Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
White Chocolate Glaze Paleo Brownies
Video
Ingredients
- 1/2 cup blanched almond flour
- 1/2 cup cocoa powder, or cacao or carob powder
- 3/4 cup coconut sugar
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 large eggs
- 1/2 cup ghee, or coconut oil, melted and cooled
- 2 tsp pure vanilla extract
- 2/3 cup semisweet chocolate chips, dairy free
- 1/2 cup cacao butter
- 2 tsp raw honey
- Optional Sea salt flakes
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking sheet with parchment paper.
- In a large mixing bowl, stir together almond flour, carob powder, coconut sugar, baking soda, and sea salt.
- In a separate bowl, whisk together eggs, ghee, and vanilla extract.
- Pour wet ingredients over dry ingredients and stir together until smooth.
- Stir in chocolate chips.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the brownies in the pan completely, around 30 minutes.
- While the brownies are cooling, melt cacao butter and honey in a heat safe bowl over a pot of simmer water on low heat, about 5 minutes. The mixture should be thin. You can also microwave this mixture 30 seconds at a time while stirring in between until completely melted.
- Set aside to cool to room temperature and slightly thickened.
- Once the brownies are cooled completely, evenly pour the cacao butter mixture over the brownies and use a spoon or a spatula to evenly spread into a thin layer.
- Sprinkle with sea salt flakes, if using.
- Quickly transfer to the freezer for 5-10 minutes until the glaze hardens and turns white.
- Remove from the freezer and use the parchment paper to lift the brownies out of the pan. You may need to use a knife to loosen the sides if the glaze hardened in there.
- Cut into squares and enjoy! Store in an airtight container in the fridge for up to a week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Deeelish!
Can you sub cocnut sugar for monkfruit sweetener?
These look amazing! I have to give up eggs for a little while, is there any way to make these without them? Thanks so much! Love your blog!
Thank you! You can try using flax eggs, which should work although I’ve never tried with this recipe so I can’t guarantee results: For 1 egg, mix together 1 tbsp of flaxseed meal with 2 1/2 tbsp of water and then let it sit for 5 minutes until they thicken, then use in the recipe. So for this recipe, you’ll need 3 times that amount. Let me know how it turns out!
I hope it turns out well! I’m usually not great at baking but this one turned out awesome.
Thanks Tessa! I didn’t even know that’s something that could happen. I’ll need to look into that. I appreciate your help!
I just made this, and the white chocolate topping turned out to be super gelatinous, not liquidy at all. Any thoughts on why that could be?
Sorry that happened! Are you talking about when you heated it up? Did you use high enough heat to make it hot? Cacao butter melts at 100 degrees farenheit so it should be warmed up at least to that temperature. What brand are you using?