Hot Cocoa Brownies

5 from 1 review

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!


  • 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


  1. 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.
  2. Bake at 325 degrees for 20-25 minutes or until tests done. Set aside to cool completely.
  3. For the frosting:
  4. 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.
  5. Smooth over the brownies and sprinkle with a few chocolate chips.
  6. Store covered. If you’re planning to keep these for several days, store in the refrigerator.