This deep dish paleo fudge brownie cake was made in partnership with Bob’s Red Mill. Thank you for supporting the genuine brands that make TNK possible 🙂 All opinions are my own.
This brownie fudge cake did me dirty. After four trials, endless taste testing and recovering from a chocolate wasted weekend…the life changing deep dish paleo fudge brownie cake was born.
You probably think I’m crazy. And while there may be some validity to that statement, I absolutely adore the outcome of this recipe. When it comes to development, this girl is all about bringing you ultimate flavor while providing nutritious benefits. The best of the best. Because you and your body deserve it.
Each version of this brownie cake was absolutely delicious. Just different. One too fudgy, the other not sweet enough, another one too cakey, etc…Different textures and profiles ya know?
Needless to say my friends were not complaining with the abundance of taste testing we had to do. By no means am I into food waste which is why my freezer is a gold mine right now and using leftovers as an excuse to bring people together is good for the soul. I am also lucky enough to get to partner with brands like Bob’s Red Mill who provide me with their amazing products in order to do all this FOR YOU.
That means less time spent running back and forth to Whole Foods or using my life savings for 100 lbs. of almond flour.
Now let’s get to the goods. I’m going to keep the rest of this post short and sweet so you can dive right into the recipe and get baking. This brownie fudge cake is not for the faint of heart. It’s RICH, fudgy and decadent. When it comes to dessert, that’s my jam. I’m not into the fluffy light stuff. I want big, bold and intense. The type of slice you have to eat slowly and savor each bite because it holds so much impact.
It’s for the rich chocolate loving enthusiasts. The dessert you dig into with your best friends on Galentine’s Day. A cake you bring to your hubs paired with a side of sweat pants and red wine.
Or the slice you dive into when your body is craving something extra special on a Sunday morning after Soul Cycle. Because yes, chocolate for breakfast is totally a thing once in awhile and necessesary for sanity.
This dessert is DECADENT and made from a base of wholesome ingredients that happen to lend nutritious benefits. On top of that, it’s very easy to make…a dessert you will feel good about 🙂 I listed some details and benefits below in case you need more of a reason to whip this LIFE CHANGING baby up.
Deep Dish Paleo Fudge Brownie Cake Nutritious Facts & Details
Finely Ground Almond Flour: You all know by now how much I adore baking with finely ground almond flour, specifically Bob’s Red Mill for quality and price. Do not sub for almond meal or other flours. Make sure it is FINELY GROUND as well, because this will impact the brownies. Not only does almond flour lend an amazing flavor and texture to baked goods, it makes this dish allergy friendly and loaded with omega-3 healthy fats, natural protein and fiber!
Pure Maple Syrup: The only sweetner required for this recipe is pure maple syrup. Making these good-for-you brownies simple and naturally sweet. I have not tested with honey or brown rice syrup but do not recommend as it may change the flavor profile.
Dark Chocolate: When it comes to chocolate, quality is everything to me. I adore Lily’s Chocolate as you can truly taste the richness of the cacao and pure chocolate ingredients used. I used their dark chocolate baking chips which also happen to be vegan in case you have a milk allergy. Highly recommend!
Almond Butter: More healthy omega-3’s! I used a combination of almond butter and melted coconut oil in this recipe for richness and binding. I love doing this combo in baked goods as it really adds to the texture and flavor profile. You can also sub the almond butter for cashew butter if needed. Make sure your nut butter is runny and not super dried out.
Baking Dish: I used a small cast iron skillet for this recipe, which I highly recommend owning if you don’t already as it is a great kitchen essential. Check out this one on amazon HERE. You can also use a regular 8×8 glass baking dish or round 8 inch dish. Just make sure you grease the dish with a little coconut oil or butter to prevent sticking. The brownie cake may be a little less “deep dish cake” style as well but still delicious all the same.
- Brownie Cake
- ½ cup finely ground almond flour
- ¼ cup cacao powder
- 1 tsp baking soda
- Sea salt to taste
- ¼ cup coconut oil, melted
- ¼ cup creamy almond butter (or cashew butter)
- ½ cup maple syrup
- 1 large egg
- 1 cup vegan dark chocolate chunks (or regular)
- Tahini Frosting
- ¼ cup creamy sesame tahini
- 2 Tbsp. cacao powder
- 2 Tbsp. maple syrup
- Cashew milk or coconut milk to thin (about ¼ cup)
- Pre heat oven to 350 degrees farenheit. Prepare a greased 8 inch cast iron skillet with coconut oil or butter and set aside. Alternatively, use an 8x8 square baking dish.
- Using a hand blender, blend coconut oil, almond butter, egg and maple syrup until well combined. Mix in the almond flour, cacao, baking soda and sea salt. Stir until batter is formed, making sure cacao powder is dispersed. Fold in the chocolate chunks, reserving some for topping.
- Press batter into cast iron skillet and spread evenly. Batter will be thick! Top with extra chocolate chips and bake in the oven for 35 minutes.
- While brownie cake is baking, make your frosting by whisking together all ingredients. Slowly add in the cashew milk to thin out the frosting. I usually need up to a ¼ cup.
- Allow brownie cake to cool and top with frosting. Slice and enjoy!
Alternatively, store brownie cake in the freezer after slicing into squares in an airtight container up to 2 months.