Hot Cocoa is a favorite treat this time of year. And brownies are delicious at any time of the year. So I thought a combination would be perfect!
Hot Cocoa Brownies are melt-in-your-mouth delicious. This recipe is so good that I often make a double batch because one 8″ pan doesn’t last long.
While these Hot Cocoa Brownies aren’t quite as fudgey as traditional brownies, they’re about as close as I’ve tasted when it comes to a grain-free version. They are just SO good!
This recipe is easy to make and my kids love helping me whip up a batch as special treat. In fact, they’ve requested these Hot Cocoa Brownies as a Valentine’s Day treat. They won’t get any arguments from me!
While I’ve changed the recipe quite a bit, I must give some credit to Fit Foodie Finds for her Paleo Hot Cocoa Cookies that inspired me to create this brownie version.
And for the record, the marshmallows in the photo are for decoration only; they are definitely NOT refined-sugar free or Paleo.
More Healthy Chocolate Recipes:
- Homemade Dairy-Free Hot Cocoa Mix
- Quick + Easy Chocolate Fat Bombs (Helps Curb Cravings!)
- Peppermint Hot Chocolate
- Easy Homemade Paleo Mint Dark Chocolate
- Chocolate Chip Coconut Bars
Prep Time:
Yield:
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These brownies are so deliciously moist and chewy with little bursts of chocolate chunks and a creamy “marshmallow” frosting, you’ll never guess they’re Paleo!
Ingredients
- 1 cup almond butter
- 1/3 cup maple syrup or honey
- 1 egg
- 2 Tbsp coconut oil, melted
- 1.5 tsp vanilla extract
- 1/4 cup cacao or baking cocoa
- 1/2 tsp baking soda
- 1/4 cup soy-free chocolate chips + extra for topping
- Frosting:
- 2/3 cup palm shortening
- 1/4 cup maple syrup or honey
- 2 Tbsp tapioca starch or flour
- 1/2 tsp vanilla extract
Instructions
- Mix the wet ingredients together in a mixer or food processor. Add the cacao and baking soda; mix again. Fold in the chocolate chips. Spread into a coconut-oil greased 8″ square baking dish.
- Bake at 325 degrees for 20-25 minutes or until tests done. Set aside to cool completely.
- For the frosting:
- Whip the shortening until it’s fluffy. Slowly add the maple syrup, beating well. Add the tapioca and vanilla extract and keep whipping until it’s well combined and fluffy.
- Smooth over the brownies and sprinkle with a few chocolate chips.
- Store covered. If you’re planning to keep these for several days, store in the refrigerator.
Cathi Crismon says
Oh my goodness! I’m gluten free, dairy free and vegetarian. You just made my day. I can’t wait to give this recipe of yours a go!!
Kristi says
Oh those sound a great new brownie that we need to add to our dessert menu. We have a reunion coming up and I was trying to find something new to bring… I found it! Thanks!
Sharon says
We are working hard to change up our recipes and clean them up a bit. Thanks for this idea on making them just a little bit more good for us!
★★★★★
Aubrey says
Mixing the best of both. I like it. I’ll have to give it a try.
Tammilee Tips says
These sound like amazing brownies!! I love hot cocoa too, this would be perfect for our cold winter days we get.