Ginger Brownies


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Ginger Brownies

Servings 9

Total Time: 70 minutes

Cook Time: 70 minutes

Nutrition Information

calories 377

carbohydrate 34g

protein 10g

fat 26g

Ingredients

  • 3 cup(s) almond flour
  • 3/4 cup(s) honey, raw
  • 2 large egg(s)
  • 1/4 cup(s) coconut oil
  • 1/2 cup(s) cocoa powder, unsweetened or carob powder, unsweetened
  • 1 teaspoon(s) nutmeg, fresh grated
  • 1 teaspoon(s) ginger, fresh finely minced
  • 1/4 teaspoon(s) sea salt

Instructions

  1. Preheat oven to 350 F.
  2. Lightly grease a "9x9" baking pan with coconut oil.
  3. In a small saucepan, warm honey and oil over medium heat, set aside.
  4. Sift flour, salt, cocoa or carob powder, and spices together.
  5. Place warm honey in a large mixing bowl and add eggs, ginger, and vanilla extract, and gradually add flour mixture. Stir until well blended.
  6. Transfer to baking pan and bake 20-25 minutes or until a knife comes out of the middle clean.

Photo courtesy: Paige Claassen

Comments

  1. 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.

  2. 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.

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. Used the modified version suggested by Jes and they turned about amazing! More cake-like but definitely satifies my sweet/chocolate craving. I think next time I’ll substitute cinnamon for the ginger.

  8. I made the recipe as written and they were delicious. I made my own almond flour in the food processor and it turned out a bit course, almost like almond meal, so maybe that helped? YUM!

  9. We like fudgey brownies in my house opposed to cakey brownies. Any suggestions to make them more fudgey than cakey using almond flour? Mykal suggested only using 1 and 1/4 cup almond flour, will this make the brownies more fudge-like brownies opposed to cake-like brownies? Thanks!

  10. I really need to stop giving the commenters the benefit of the doubt. I went right for Jes’ recipe and even tho they were tasty it came out like a cake, which was not at all what i wanted.

    I went back to the original recipe and just made it an hour ago….

    Everyone that couldnt bake these correctly needs to learn how to use a kitchen. im a 27 year old made who lives on his own and has only baked once in my life, which were paleo cookies 2 weeks ago.

    These turned out AMAZING. If you are like me and reading the comments before attempting these brownies, DISREGARD all the people that said these were yucky or too thick or blah blah blah….. they honestly had no idea what they were talking about.

  11. THESE. ARE. SO. GOOD!
    Great base recipe to build on also, easy to change flavors – take out ginger, add pumpkin or walnuts, or coffee and would have a totally new brownie. Thanks for the recipe!!

    SO GOOD!

    1. Shawnkia – I’d do half and half coconut flour and tapioca flour, going a little heavier on the tapioca. Even then you’ll need to add some more liquid to the batter because the coconut flour is so dense and absorptive. Good luck!

  12. Brownies were great. I adjusted the ingredients slightly; reduced almond flour by 1cup, added 1/2cup carob chips in addition to coco powder, and increased cooking time to 35 minutes until toothpick in center came out clean. Super moist!

  13. These turned out great! chewy on the outside, soft on the inside. This was my first experience with carob and I didn’t know if I would like it, so I made a 1/2 recipe and baked them for 25 min in a bread pan. The smaller pan may have helped them bake more evenly. I also used Ener-g egg replacer and 1/4 tsp vanilla extract (since the recipe doesn’t specify the amount). I don’t know if altitude affects how this recipe turns out, but I live at 5,000 ft.

  14. yumm, just ate them, i love the texture of the brownies. especially hot. i live at 8,200 ft and the brownies baked very evenly Molly.

  15. Made these in my first week of Paleo life. Loved them, then couldn’t find the recipe again so tried another. It was terrible, like chocolate sponge not brownie at all. Hunted further and thank god found you again! I love these. PROPER brownie. Chewy and thick. Yummo, thanks so much.

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