Looking for a healthier-for-you treat that doesn’t need an oven? Try these Homemade Brownie Bars, made with 70% cacao dark chocolate from Wild West Chocolate. Made with powdered dates, mulberries, peach, mango, and a touch of vanilla extract, Wild West’s Dark Horse chocolate delivers the rich, silky, and boldly delicious flavors you’d expect from both dark and milk chocolate.
This Homemade Brownie Bar recipe is made with three delicious chocolate layers. It starts with an egg-free cookie dough base, followed by an ooey-gooey chocolate filling, and finishes with a rich, bold chocolate frosting. The best part? No oven required! Just let the bottom layers set in the refrigerator, frost, and you’re ready to enjoy.
The main ingredient in our Homemade Brownie Bars is Wild West’s 70% cacao Dark Horse chocolate. In addition to naturally occurring caffeine and theobromine, cacao contains oligomer molecules that have been shown to be “potent stimulators of both the innate immune system and early events in adaptive immunity.”1
Wild West Chocolate is not just a Paleo-certified partner, but also a favorite among the Paleo staff. Their sweet, creamy flavors have led our team to stash bars in their desk drawers for easy snacking. They can confidently say they’ve developed a personal love for these products, and you will too with this recipe.
Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.
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Homemade Brownie Bars
- Recipe by: Wild West Chocolate
- Serves: 10
- Meal: Dessert
- Serves: 10
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
Ingredients
1 1/2 cups almond flour
1/4 cups unsweetened cocoa powder
1/8 tsp salt
1/2 cups almond butter
1/8 cups honey
1 1/2 tsp vanilla extract, divided
tsp ¼ cup + 5 tsp. almond milk, divided
1 cup + 100 g Wild West Dark Horse 70% Dark Chocolate, chopped and divided
¼ cup + 1 Tbsp. refined coconut oil, divided
Directions
Line a 9ʺ × 5ʺ loaf pan with parchment paper or wax paper.
Make the cookie dough layer: In a bowl, combine almond flour, cocoa powder, salt, almond butter, honey, ½ teaspoon vanilla extract, and 5 teaspoons almond milk.
Evenly spread dough onto paper-lined sheet. Press down into loaf pan using your hands until flat.
Make the chocolate layer: Melt 100 grams chocolate and 1 tablespoon coconut oil together in a microwave in 30-second increments, stirring between intervals until glossy and smooth. Pour melted chocolate over dough layer and smooth until even. Refrigerate for 4 hours or overnight until solid.
Prepare frosting: In a small saucepan over medium-low heat, mix 1 cup chocolate, ¼ cup almond milk, ¼ cup coconut oil, and 1 teaspoon vanilla extract. Stir until melted and smooth.
Let pan cool for about 15 minutes, then place in refrigerator for about 10-20 minutes, stirring every 5 minutes until frosting is soft and pliable enough to spread over brownies, but not too firm.
Evenly frost brownies. Slice into 2-inch squares and serve immediately.
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