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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
- Espresso Powder (optional)
- Vanilla Extract
- Almond flour
- Cocoa Powder
- Baking Soda
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?
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
- 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
- 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.