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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.

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:

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Fudgy Paleo Brownies

5 from 7 votes
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.
Servings 12

Ingredients
  

  • 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

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.

Nutrition

Serving: 1brownieCalories: 169kcalCarbohydrates: 18gProtein: 3gFat: 10gCholesterol: 30mgSodium: 55mgFiber: 2gSugar: 15g
Course: Dessert
Cuisine: Dairy-free, Gluten-free, Paleo
Author: Lexi

Neat squares of paleo brownies



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Comments

  1. 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?

  2. 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. ???

  3. 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.

  4. 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!

  5. 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

  6. 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.

  7. 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.

  8. 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!

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

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

  11. 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!

  12. 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!

  13. 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!