Chocolate Chip Brownies

Chocolate Chip Brownies

Last weekend for our Church Super Bowl party I decided that I needed to make some brownies (mostly for my intense craving). So of course, I set out to make some – the initial result was okay, but needed some improvement.  So one afternoon this past week I made a few adjustments… the result? AMAZING (I cannot stop eating them) brownies.

I also love that these brownies are nut-free and coconut-free. These are perfect for any upcoming school Valentine’s parties.  And of course, they’re perfect for any loved ones you plan to celebrate with!

Seriously though – I need to warn you – you won’t be able to just eat one.  They’re too good.  So now that I have really talked these brownies up, and really tooted my own horn here, I have nothing else to say – BUT go make these brownies! Happy weekend!! 🙂

Brownies - Coconut Contentment (Paleo, Nut-free, Coconut-free, Gluten-free)

Chocolate Chip Brownies (Paleo)

Prep: 10-15 min          Bake: 22-25 min          Yields: 9 large brownies or 16 smaller brownies


  • 2 eggs
  • 1 cup semi-sweet chocolate chips/chunks (I use Enjoy Life Mega Chunks)
  • 1/3 cup plus 1 and 1/2 tbsp palm shortening or butter
  • 3 tbsp honey
  • 1 tsp vanilla
  • 1/4 cup cocoa or cacao powder
  • 2 tbsp arrowroot powder (sub tapioca starch)
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • Mix-Ins: 1/4 cup chocolate chips and/or 1/4 cup pecans or walnuts



  1. Preheat the oven to 350 degrees and grease or line with parchment paper an 8×8 baking dish.
  2. In a double boiler, add the palm shortening, honey, the 1 cup chocolate chips and vanilla. Allow the chips and palm shortening/butter to melt, stirring occasionally until you have a nice smooth mixture. Remove from the heat at this point.
  3. While the chocolate chips melt, in a medium to large mixing bowl add the remaining ingredients except for the mix-ins. Whisk until well-combined.
  4. Once the chocolate mixture is ready (and no longer hot, warm is OK) add it into the remaining ingredients in the mixing bowl. Whisk until smooth.
  5. Fold the mix-ins (chocolate chips and/or nuts) into the batter.
  6. Pour the batter into the baking dish. Bake for 22 to 25 min. The edges should be bouncy, and an inserted toothpick should have just a few crumbs.
  7. Allow to cool for 5 minutes before slicing.  These are great right away, or can be stored in an airtight container for 3-4 days.

ENJOY!!! Happy early Valentine’s Day 🙂

Brownies - Coconut Contentment (Paleo, Nut-free, Coconut-free, Gluten-free)

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