Published on December 21, 2012, by in Dessert, Recipes.


I recently made these primal brownies for our CrossFit Christmas party and thought they would be a good start to the “Recipe Category” here. They fit the primal diet and are completely gluten free. I also love the simplicity of this recipe. Most of the ingredients are mainstays in my pantry. This recipe has been passed along from my niece Anna and has been adapted by several people along the way.  I added almond meal to the recipe. Mainly because when I made them the first time I did not have enough walnuts.  I like the way they turned out so I continue to add almond meal when I make these brownies. Originally the recipe called for 1 ¾ cup of walnut meal, with no almond meal. You may want to try it both ways and add you own alternate ingredients. Chopped walnuts, shredded unsweetened coconut or slivered almonds on top are all variations that I would like to try next. These brownies are a family favorite and always go fast. I have been known to hide a few for secret consumption before they all get devoured.

I hope this season is full of sweet and wonderful moments as you embrace the ones you love. Savor the hugs, the laughs and all the dynamics of lovely friends and family.


Anna’s Dark Chocolate Primal Brownies


  •  3/4 Cups Walnut meal (I usually put walnuts in my Ninja and finely chop them up)
  • 1 Cup Almond meal
  • 3/4 Cup Dutch process cocoa powder
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1/2 tsp Fine sea salt
  • 2 Large eggs
  • 1 Cup Coconut milk (I use the canned kind)
  • 1/2 Cup Honey
  • 2 tsp Vanilla extract
  • 1/3 Cup Extra virgin coconut oil (melted)
  • 1/2 Cup Chocolate chips (dark)
  • Butter (for greasing pan)


  1. Adjust oven rack middle position. Preheat oven 350 degrees. Butter 13x9x2 inch baking pan
  2. In a medium bowl, mix together dry ingredients until well blended. Set aside.
  3. In a small bowl, whisk eggs for one minute, then add coconut milk, honey, vanilla extract and whisk again. Add melted coconut oil and whisk until wet ingredients are completely blended.
  4. Add wet mixture to dry ingredients  together and whisk well; be sure to scrap sides and bowl bottom so no pockets of dry ingredient remain. Batter will be thinner consistency than conventional brownies. ( this is where I add the dark chocolate chips) Pour batter into prepared pan.
  5. Bake 35-40 minutes. Cool completely before cutting