Tiger nut flour is the secret ingredient in these super fudgy paleo tiger nut brownies! And since tiger nuts are actually tubers, they’re great for people with nut allergies.
- 1/2 cup ghee or unsalted butter (1 stick or 8 tablespoons)
- 1 cup plus 2 tablespoons granulated maple sugar
- 3/4 cup unsweetened cocoa
- 1/4 teaspoon sea salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup tiger nut flour
- 3 tablespoons tapioca flour
- 3 tablespoons cacao nibs (optional)
- Preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper.
- Combine the butter, maple sugar, cocoa, and salt in a medium saucepan over very low heat. Stir frequently until the butter is melted and the mixture is hot to the touch. Remove the pan from the heat and cool until warm, at least 15 minutes. The mixture will appear gritty.
- Stir in the vanilla. Add the eggs one at a time, stirring thoroughly after each one. The batter should be glossy and smooth. Add the tiger nut and tapioca flours and stir vigorously again until no floury bits remain.
- Transfer the batter to the prepared pan and sprinkle the cacao nibs on top (if using). Bake for about 30 minutes, or until a toothpick comes out with a few crumbs but not covered in goo. Cool completely in the pan, then remove the brownies by lifting up the parchment, transfer them to a cutting board, slice, and serve. Store leftover brownies in the refrigerator for up to four days (they're delicious chilled or at room temperature).
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 166Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 53mgSodium: 59mgCarbohydrates: 12gFiber: 2gSugar: 1gProtein: 4g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
Disclosure: This post is sponsored by Tiger Nuts USA. Thanks for supporting the companies that help me keep A Calculated Whisk up and running!