Fudgy Paleo Brownies

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.

Perfect squares of paleo browniesThe 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

Super fudgy paleo brownies stacked up

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

  1. Use a parchment paper sling so you can easily remove the brownies in one piece.
  2. 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.
  3. 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.
  4. 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!

Gluten free and dairy free brownies stacked up with dripping ice cream on themWant 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:


Fudgy Paleo Brownies

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.

  • Author: Lexi
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: Gluten-free, Paleo, Dairy-free


  • 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


  1. Preheat oven to 350ºF and grease a 9″ baking dish and line with a parchment paper sling.
  2. In a double boiler melt together butter, chocolate chips, and almond butter. Let cook slightly.
  3. In a large bowl coconut sugar, egg and vanilla extract and whisk together. Slowly add slightly cooled butter mixture and whisk together.
  4. Add in espresso powder, almond flour, cocoa powder, baking soda and a pinch of salt. Using a rubber spatula mix together until completely combined.
  5. 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.
  6. Let cool before slicing.


The batter for these paleo brownies are 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, it will puff up in the oven to look just like these in the photo.

You can cut this into a serving size of 9, or up to 12.

If you are avoiding dairy for a strict paleo diet, use coconut oil and dairy-free chocolate chips.

Recipe originally published in 2013, and recipe updated and improved in 2019.


  • Calories: 99
  • Sugar: 9.4g
  • Sodium: 55mg
  • Fat: 5.2g
  • Saturated Fat: 0.9g
  • Carbohydrates: 12.7g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 27mg

Neat squares of paleo brownies


September 14, 2019

You Might Also Like

Join The Discussion

76 Responses

  1. I made overnight oats with coconut milk and chia seeds, and then added in some banana and one of these brownies in the morning and it was amazing! Love your recipes Lexi 🙂

  2. I’m going to try these out on Hailey’s brothers without telling them they are healthy…I’ll keep you posted

  3. Lexi! Just made these for my bf. He….actually we have a sweet tooth and a few other paleo desserts I made were mediocre. But these brownies were heavenly and so decadent! Question though, I was thinking of making them for Thanksgiving but add a pumpkin swirl but don’t want to compromise the richness of the brownie in any way. Is this possible? If so, what do you recommend? Thanks so much for your time and fab recipe!

    1. Hey there!! I am SO happy you liked them. Although past Thanksgiving (please forgive me), I think a pumpkin swirl would still be awesome. I don’t think it would take away, maybe a swirl only on top would make it so it’s still rich throughout. Xoxo

  4. Hi Lexi,
    Found your website through IG today and I am in love. Made the brownies and they turned out really good. I greased my loaf pan but kinda had a hard time taking them out. Any thoughts on what I could do differently next time ? Thanks for help and awesome recipes.

  5. I love this recipe! I tweaked it a little bit and used the Kolat brand of nut butter. I used the dark chocolate coconut and added some shredded coconut. The result was a moist and delicious treat!!

  6. Hi, Lexi! I discovered your blog after someone pinned one of your recipes on Pinterest. I can’t wait to try all these recipes! I have a batch of the brownies in the oven now! I had to borrow plain milk from a neighbor, so I added a smidge more vanilla. I also had to use peanut butter and regular honey. I hope they turn out okay! I wish I had seen the post about adding coconut before now. That sounds awesome!

  7. These were soo fudgy and incredible… My roommate stole one before she knew they were paleo and was shocked when I told her. I don’t keep almond butter so I used peanut butter instead and they still tasted good!

  8. These are good, but I think (for my personal taste) I will add 1-2 Tbsp of coconut sugar next time. I love the texture though. These are by far the most similar in texture, to the bad stuff, I have com across. Great recipe!

  9. I’d like to make these for my “girls night” event tomorrow. One of the mom’s is vegan, any ideas for egg substitute?

  10. I made this, but subbed 1 tablespoon honey and 2 tablespoons xylitol…they were rich, chocolatey, and so delicious. Thank you Lexi!!!!

  11. its 11pm and I am making these right now! I sure appreciate your post and recipe’s! I am new to paleo and your site has made my first month so easy to transition back to a healthy lifestyle thanks again!

  12. Hey There. I discovered your weblog the usage of msn. That is a really smartly written article.
    I will make sure to bookmark it and come back to learn extra
    of your useful info. Thanks for the post. I’ll definitely comeback.

  13. Hello there, I want to ask about the glass baiking dish, it´s written 7×5. Does it mean 7×5 inches? I´ from Europe, we don´t use inches, only centimeters. Thank you very much for answer.

  14. Hi Lexi,

    We loved this recipe so much tat we made it three times back to back 🙂 last one was w carob (instead of cocoa) and w/o chocolate chips. Turned out moist and delicious. Tastes even better the next day….
    Greetings from Vienna, Austria

  15. I used 1 TB of raw honey, 1 tsp coconut nectar, and 2 TBs Lakanto (monk fruit and Erythritol) and they were very rich and chocolately. This is the second recipe of yours I have made. The first was for the tapioca almond flour pancakes. You create wonderful recipes!

  16. Everything I make from your blog is absolutely delicious. These brownies are the closest thing to the real thing I have ever eaten and these are absolutely amazing.

  17. I feel like I did something wrong – I used an 8×8 pan but the brownies were only about 3/8″ thick. I triple checked the measurements because the batter seemed really thin. ???

  18. HI, thank you so much for all your wonderful recipes! I am on your website and searched for Paleo Brownies, it comes up with the photos and then the photos but I don’t see the recipe, what am I missing?

  19. 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 🙂

    5.0 rating

  20. So good!! My normally. Anti-gluten free child even liked them! Will definitely be making again!

    5.0 rating

  21. 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.

  22. 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?”

    5.0 rating

  23. These look fabulous! Do you think it would be possible to switch out the almond flour for coconut flour?

  24. 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?

    5.0 rating

    1. 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!

  25. 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!

    1. 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.

  26. 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!

    5.0 rating

  27. 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

    5.0 rating

Leave a Reply

Your email address will not be published. Required fields are marked *

How to Make a Parchment Paper Sling

How to Make a Parchment Paper Sling

Want to know the secret to perfectly cut brownies or bars? We’re showing you How to Make a Parchment Paper
7 Tips for Having the Best Beach Day Ever

7 Tips for Having the Best Beach Day Ever

Nothing says “summer” quite like going to the beach — whether you’re packing up the family for a week in
How a Nutritionist Decodes a Nutrition Facts Label

How a Nutritionist Decodes a Nutrition Facts Label

A nutrition label can be a useful tool to evaluate how healthy (or not) a food can be, but it

Subscribe to Lexis Clean Living

Join our email list to get instant updates and weekly summaries of our top content and special exclusive offers along with our free clean eating kickstart guide!

This website may at times receive a small affiliate commission for products that we shared with you in our posts. Although we may receive a commission for linking certain products, there’s no additional costs to you and all of our opinion and suggestions are 100% our own and unbiased. That’s our promise to you!

Subscribe to get our FREE clean eating guide!

Join our email list TODAY to start recieving our newsletter weekly, access to exclusive content and deals, *and* a FREE complete 24-page clean eating guide!

Subscribe to get our FREE clean eating guide!

Prep Time
Cook Time
Total Time Author: Lexi



Recipe Notes

AdBlocker Detected
Some elements of this website will not work correctly while your adblocker is enabled. Please disable your adblocker and reload the page.