Makes about 9 3″x3″ brownies.
Approximate cooking and prep time: 35 minutes
![Pin It](http://pinterest.com/pin/create/button/?url=http://www.paleoplan.com/2009/12-31/ginger-brownies/&media=http://www.paleoplan.com/wp-content/uploads/2009/12/paleo-recipes_honey-ginger-brownies-1024x678.jpg&description=Makes about 9 3"x3" brownies. Approximate cooking and prep time: 35 minutes){kind=link}
Ingredients
- 3 cups almond flour
- 3/4 cup raw honey
- 2 eggs
- 1/4 cup coconut oil
- 1/2 cup cocoa or carob powder, unsweetened
- 1 tsp freshly grated nutmeg
- 1 tsp fresh ginger, finely minced
- 1/4 tsp sea salt
Instructions
- Preheat oven to 350℉.
- Lightly grease a 9"x9" baking pan with coconut oil.
- In a small saucepan, warm honey and oil over medium heat, set aside.
- Sift flour, salt, cocoa or carob powder, and spices together.
- Place warm honey in a large mixing bowl and add eggs, ginger, and vanilla extract, and gradually add flour mixture. Stir until well blended.
- Transfer to baking pan and bake 20-25 minutes or until a knife comes out of the middle clean.
12 Comments
lisa
it does not say how much vanillla extract to add.
lisa
these were not good at all. They where to rich and thick.
kruddy
The taste wasn’t bad, but I agree with Lisa. The batter was quite thick (like cookie dough).
mykal
the flour portion is way to high. should only be 1 1/4 cup almond flour. this made really yucky brownies
lindseyquinones
this was not very good….at all yuckkkkk
Anita
after reading all of the comments, I decided to try this recipe with some modifications. I added 1/3 cup water and 1teaspoon baking soda. The consistency was perfect and it actually came out very good.
Jes
I made this, using everyone’s suggestions/corrections. I liked them, so did my kids.
3 cups almond flour
3/4 cup raw honey
2 eggs
1/4 cup coconut oil
1/2 cup cocoa or carob powder, unsweetened
1 tsp freshly grated nutmeg
1 tsp fresh ginger, finely minced
1/4 tsp sea salt
1 tsp real vanilla extract
1/3 cup water
1 tsp baking soda
Preheat oven to 350℉.
Lightly grease a 9″x9″ baking pan with coconut oil.
In a small saucepan, warm honey and oil over medium heat, set aside.
Sift flour, salt, cocoa or carob powder, baking soda and spices together.
Place warm honey in a large mixing bowl and add eggs, vanilla extract, and water, and gradually add flour mixture. Stir until well blended.
Transfer to baking pan and bake 30-35 minutes or until a knife comes out of the middle clean.
Jen
yummy, AMAZING!!!
I followed what Jes suggested and altered the original recipe and it was perfect. We enjoyed them with a cold glass of almond milk.
I really enjoyed topping this brownie with raspberries and coffee to add on the side of our breakfast.
Kris
I followed what Jes said as well but also added 1/4 cup pure maple syrup which I think binded all of the flavors together and added a little bit of sweetness and they came out perfect
MissM
I’m allergic to nuts and wheat… could I use a rice flour with this?
Jessicambay
These were really good, but a bit too sweet for my taste. I think next time I’m going to increase the cocoa and decrease the honey and add some water if the batter needs it. Great flavors tho!
Jen
I swapped out the almond flour for 3/4 cup of coconut flour, added 1/2 cup of coconut milk, and used a total of 3 eggs. My modified recipe had a texture more like fudge, according to one of my friends, definitely not like a classic brownie, but the flavor is good!