Extreme Paleo Brownie

I made these brownies last night and I was meant to follow a sweet potato Paleo brownie recipe, but things kindof got side tracked. First of all, finding a sweet potato in Cabarete is a little harder than expected. I decided to opt for a Batata. Unfortunately I bought my Batata from Janet’s grocery store and after patiently baking it whole for 35 mins in the oven, I cut it open to find that it was rotten. How do you problem solve this one? Well you add avocado and a lot more almond flour. So bellow I’ll show you the recipe I was going to follow and then the recipe I ended up creating. All you need to know is that it turned out AMAZING!

Sweet Potato Brownies Print


  • 1 sweet potato
  • 3 eggs, whisked
  • 1/4 cup Gold Label Virgin Coconut Oil, melted
  • 1/3 cup raw honey
  • 1/2 cup Enjoy Life Chocolate Chips
  • 3 tablespoons Coconut Flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • pinch of salt



  1. Time to bake that sweet potato. Preheat your oven to 425 degrees, use a fork to puncture holes all around it, then throw in the oven for 25-30 minutes. (I’m sure you could microwave it, but I like the ole fashioned way. I’m just so ole fashioned)
  2. Once your sweet potato is soft and cooked through, peel off the skin and mash it up in a bowl. And turn your oven down to 350 degrees.
  3. Now add your wet ingredients: coconut oil, honey, vanilla, and whisked eggs to the bowl and mix together.
  4. Then add your dry ingredients: coconut flour, cocoa powder, baking powder, cinnamon, salt and chocolate chips.
  5. Mix well to incorporate all that goodness.
  6. Pour into an 8×8 glass baking dish
  7. Bake for 30-35 minutes.
  8. Let rest to cool a bit.
  9. Eat those b*tches. Try not to eat them all in one sitting. Like what may have happened in my kitchen….oops.

I got this recipe and many more amazing ones from: http://paleomg.com/sweet-potato-brownies/

Extreme Paleo Brownie

©       ½ avocado

©       4 whisked eggs

©       ¼ cup of olive oil (probably unnecessary)

©       1/3 cup of honey

©       ½ cup of chocolate chips

©       1 ½ cup of cocoa powder

©       1 cup of homemade ground almond/flax flour * (see recipe below)

©       1 ½ tsp vanilla

©       ¼ tsp of cinnamon

©       Pinch of salt


  1. Preheat oven at 350 degrees.
  2. Whisk eggs in one bowl and then add other wet ingredients.
  3. Mash avocado in a bowl then add to wet ingredients.
  4. In another bowl mix dry ingredients together then add to wet ingredients.
  5. Mix in chocolate chips.
  6. Pour in an 8×8 inch dish or casserole dish.
  7. Bake for 30-45 mins, it really depends on how moist you want it to be.

I put my brownies in for about 30ish minutes and they came out soft and moist just how I like them. They weren’t very sweet, so I added a little honey on top at the end. Perfect with a nice cup of coffee.

Hope you enjoy them!

Almond Flax Flour
Its not easy and cheap to find gluten free flour in the DR. You can find some in the neighbouring towns, but I figured I’d give it my best shot and see if I could make some on my own. Although my flour didn’t turn out exactly powder-like, it was still pretty amazing.

  •    Almonds
  • Flax
  1. On medium heat toast two cups of raw almonds until skin starts to peel off 15 mins.
  2. Add flax seed at the end, if the stove is too hot, they will start popping
  3. Let cool for 15-20mins on the counter.
  4. Put in blender and pulse until you reach the consistency you are looking for.