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.
White Chocolate Glaze Paleo Brownies
These fudgy and decadent Paleo Brownies are so delicious with the white chocolate glaze, you'll want to make it over and over again!
- 1/2 cup blanched almond flour
- 1/2 cup carob powder or cacao or cocoa 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
Preheat oven to 350 degrees F, and line an 8x8 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.
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 for 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 until warm to touch.
Once the brownies are cooled completely, evenly pour the cocoa 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.
Place in the refrigerator for 10-15 minutes until the glaze hardens and turns white.
Remove from the refrigerator 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 seeped in there.
Cut into squares and enjoy! Store in an airtight container in the fridge for up to a week.
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