Easy AIP Brownies

I don’t know about you but I am a brownie lover. I always choose chocolate over vanilla no matter what the circumstance is. My mom is a really good cook but she is an even better baker. She baked something for our lunches every week growing up. Old habits die hard right? Well I definitely don’t bake something every week because I know my gut can’t handle it but when I do bake I am always trying to recreate my childhood favourites. I’ve said it before and I will say it again…food is a part of our culture. The last thing you want is to feel deprived so an AIP treat every now and then is actually a good thing.

I am really happy with how this recipe turned out. These brownies are not overly sweet and they are really fluffy and hold together so well! It’s sort of like eating a dark chocolate brownie. These are super easy to make and you can store them in the fridge or freeze them. I like to cut them into individual portions and freeze them so that I can pull one out when I want a quick AIP treat. If you have a sweet tooth then you will want to add more honey or even add a 1/4 cup of coconut palm sugar instead. I really have to watch my sugar intake so these are only slightly sweet as is. Adjust accordingly.

You will need tiger nut flour for this recipe. It is one of my favourite flours to bake with as it is very similar to almond flour (not AIP friendly).Tiger nuts are tubers and are actually not nuts although they remind me of a slightly tougher almond. If you haven’t tried tiger nuts yet you are seriously missing out! If you don’t tolerate coconut oil you can use palm shortening instead.

I hope you will enjoy these brownies as much as I do! Serve them with some fresh strawberries and some whipped coconut cream for a special treat!

XO Meagen Ashley

 

Print Recipe
Easy AIP Brownies
An easy fluffy chocolatey AIP brownie!
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
10-12 brownies
Ingredients
Course dessert
Prep Time 15 minutes
Cook Time 30 minutes
Servings
10-12 brownies
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Line an 8x8 inch baking dish with parchment paper.
  2. Combine the coconut oil, honey, carob, and vanilla in a medium pan over low heat. Stir until everything is melted. Remove from heat and allow to cool until warm.
  3. In a large bowl mix the tiger nut flour, baking soda, salt, and arrowroot starch together. Add the liquid chocolate mixture into the dry ingredients bowl. Stir until thoroughly mixed.
  4. Prepare the gelatin egg. Add the 2 tbsp of room temperature water to a small dish. Sprinkle the gelatin over top and allow to sit 2-3 minutes. Then add the hot water. Whisk vigorously until the gelatin egg is frothy. Pour into the brownie mixture immediately and stir to combine.
  5. Transfer the batter to the lined baking dish and use a spatula or spoon to smooth evenly.
  6. Bake for 25-30 minutes or until a toothpick comes out mostly clean (only a few crumbs, no batter).
  7. Remove from the oven and allow to cool in the pan completely. Remove the brownies by lifting up the parchment paper. Transfer to a cutting board and cut into 10-12 squares.
Recipe Notes

Store in the fridge for up to 4 days or freeze for up to 3 months.

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There are 24 comments for this article
    • Meagen Ashley Author at 4:45 pm

      Yes almond flour would be a great substitute it just isn’t AIP friendly. If you don’t follow the autoimmune protocol then yes go ahead and use it!

    • Meagen Ashley Author at 4:02 pm

      Hi Paula,
      You could try it although coconut flour is much more dense so I think it would make the brownies really heavy. If you can tolerate almond flour it is a great substitute for tiger nut flour.

  1. Christopher Ordonez at 5:39 pm

    Had to add tons of water about 3 cups and olive oil to smoothen it out. Im guessing since i substituted tiger nut flour for coconut flour. Hope at least taste good

    • Meagen Ashley Author at 10:10 pm

      Did you use coconut flour instead of tigernut flour? Coconut flour is very dense compared to tigernut flour. If you tolerate almonds you could sub almond flour, but I wouldn’t sub coconut flour for tigernut flour as they behave very different when baking.

      I hope they still tasted good!

  2. Laura at 11:29 am

    Could i try flax eggs instead of gelatin? My kids are sensitive to free glutamate (gelatin is one such item). I know it isn’t AIP friendly. Thank you!!

  3. Claire at 11:06 am

    Thanks you so much for this recipe! These came out great!! AIP dessert recipes with coconut flour, flakes, milk and/or cream seem to be a dime a dozen, but if you can’t have coconut, it gets tough. Like really, really tough. This is perfect!

    • Meagen Ashley Author at 7:37 pm

      I am so happy to hear this recipe worked out well for you! I will keep that in mind when creating future recipes!

    • Meagen Ashley Author at 2:05 pm

      I am not sure what gelatin you mean but it is probably not AIP. If you are not following the AIP then you should be able to use it!

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