Paleo Brownies

Prep Time 00:00 Cook Time 00:00 Total Time 0:00 Yields 12



  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.

Recipe Notes

  1. 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.
  2. You can cut this into a serving size of 9, or up to 12.
  3. If you are avoiding dairy for a strict paleo diet, use coconut oil and dairy-free chocolate chips.
  4. Recipe originally published in 2013, and recipe updated and improved in 2019.
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