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If you are looking for fudgy, chewy and and ridiculously chocolate-y Paleo Brownies than this is the recipe for you! These healthy gluten free brownies are made with almond flour, they’re grain-free, optionally dairy-free and simple to make.
The Best Paleo Brownies
Everyone has their own personal preference for how they like their brownie whether it be chewy, or cakey, or dense. It can be a controversial topic! If you happen to be a person who loves chewy, dense and super fudgy brownies, then you are going to love this Paleo Brownie recipe as much as we do!
Paleo Brownies Ingredients
- Grass-fed butter or Coconut oil
- Chocolate Chips (make sure to use dairy-free if you need to)
- Creamy almond butter
- Coconut Sugar
- Egg
- Espresso Powder (optional)
- Vanilla Extract
- Almond flour
- Cocoa Powder
- Baking Soda
- Salt
A Note on the Texture of This Paleo Brownie Batter
The batter for these paleo brownies is very thick! You might question whether or not you made a mistake or the recipe is wrong, but keep going. In order to get the batter into the pan you may have to gently push it down to into the prepared pan. Don’t worry, the brownies will puff up in the oven to look just like these in the photo.
How to Achieve a Fudgy Brownie
If you want to achieve a fudgy brownie you’ll have to pay attention to the cook time. The longer you cook this brownie the more cake-like and chewy this brownie becomes. We found the perfect time to be around 18 minutes in the oven, but depending on the heat of your oven it may be a minute or two less or a minute longer. You want the top of the brownies to be dry, but still have a little bit of give when you press in gently on the middle. If your brownies have any cracks in them, they may have been cooked too long to be fudgy. They’ll still be delicious, though! If that happens, try cooking them a little less next time.
How to Cut Perfect Squares
- Use a parchment paper sling so you can easily remove the brownies in one piece.
- Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies.
- To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.
- Sometimes brownies have raised edges. If you wanted a very even appearance you could trim the edges of the baked good first. Then, save the scraps for yourself!
Want to up the chocolate game?
Want to up the chocolate game?These brownies already have a good chocolate flavor, but if you wanted to increase it, you can add chocolate chips to the top of the brownies after you’ve smoothed them over.
If you like this chocolate recipe, check out these others:
- Double Chocolate Zucchini Bread
- Chocolate Chip Zucchini Muffins
- Chocolate Dessert Cups
- Chocolate Peppermint Baked Oatmeal
Fudgy Paleo Brownies
Ingredients
- ⅓ cup grass fed butter or coconut oil
- ¼ cup chocolate chips
- 2 tablespoons creamy almond butter
- 3/4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 teaspoon espresso powder optional
- 1 1/2 cups 144 grams almond flour
- 1/4 cup 24 unsweetened cocoa powder
- 1/4 teaspoon baking soda
- Dash of salt
Instructions
- Preheat oven to 350ºF and grease a 9" baking dish and line with a parchment paper sling.
- In a double boiler melt together butter, chocolate chips, and almond butter. Let cook slightly.
- In a large bowl coconut sugar, egg and vanilla extract and whisk together. Slowly add slightly cooled butter mixture and whisk together.
- Add in espresso powder, almond flour, cocoa powder, baking soda and a pinch of salt. Using a rubber spatula mix together until completely combined.
- Place batter into prepared pan and using your hands press down until the batter is even. Bake on the middle rack for 17-19 minutes, or until the top is dry to the touch but the middle of the brownies still are slightly soft in the middle when pushed down gently.
- Let cool before slicing.
Notes
Nutrition
I am making these delicious- looking brownies! However when I calculated the nutrition facts, it comes out to over 180 calories per serving (12 servings) and this is only using 1/4 coconut sugar. I’ve tripled check my ingredients and measurements. Wondering if your nutrition facts is missing something, or if it’s an error on my end!
We had our nutritionist look it over and adjust anything that needed to be adjusted!
Just wondering if these can be made sugar free and if so could what sugar replacement would work best. I have a diabetic in the family
I have one brownie recipe that I’ve made for years, and it uses black beans and chia seeds. It’s a great recipe, but I wanted to try another one that had more of a cake texture, and this recipe is it! Not only does it have a great cake texture, but it whipped up quickly, and used just a few common ingredients — and tastes great! It was a hit with my husband, too!
I have diabetes, but occasionally have a treat. I wonder if you can substitute coconut sugar for sweetener like stevia or swerve?
Thanks for your feedback!
Hi Laura, we haven’t tried. But if you did, I would recommend using one that is promoted as a sweetener that works as a 1-1 replacement.
So these brownies are amazing! I’ve made them so many times-they’re officially my go-to recipe! So easy, so fudgy and unbelievably delicious.
I do have a question and I’ve wondered this a lot! When you post gram measurements for grain free flours, they’re sometimes different than what mine would be if I went by the gram measurement on the back. When this happens, should we follow your gram measurement, or should we use the gram measurement based on our bag of flour?
Follow the ones listed in the recipe as that is how the recipe was developed! Thanks for asking! I always recommend people weigh gluten-free flours as it really makes a difference in a recipe!
These look fabulous! Do you think it would be possible to switch out the almond flour for coconut flour?
Unfortunately coconut flour is never a sub for any other flour as it absorbs so much liquid. They’d be extremely dry.
Love, love, love your recipes! I bought your cookbook a couple of years ago and make the waffles in huge batches weekly. Made these brownies for the first time today – gone in one afternoon. All three boys said “how can these be healthy?”
These are delicious! I LOVE them. The texture is amazing. I put chocolate chunks on top of the batter so they’d melt into the brownies when cooked. Next time I might add some extra chocolate chips or cocoa powder to make them even more chocolatey.
So good!! My normally. Anti-gluten free child even liked them! Will definitely be making again!
WOW these brownies look so tempting! Super fudgy and delicious ♥
These were good, but mine stuck horribly to the pan, even though I greased it before baking and waited for them to cool. I’ll try again using parchment paper. Also, adding the chocolate chips is missing from the directions, but I had all my ingredients out and may have added a bit more than it called for anyways 🙂