Easy paleo brownies done in 30 minutes! These gluten and grain free brownies include simple, clean ingredients like almond butter and cocoa powder for the perfect rich and gooey center and crackly top.
Are you a fan of paleo chocolate recipes? You will be shocked by the texture of this chocolate potato cake and fall in love with the layers in this paleo chocolate cake. Then try these tahini brownies for a nut-free option.
Watch the video below to learn how to make paleo brownies with tons if tips!
Skip out on the gluten, dairy, and refined sugar, but none of the taste. These healthy brownies have the same flavor and fudgy texture as traditional brownies and you'd never know they're made with better ingredients. We've tested this recipe countless times and these are hands down the best paleo brownies.
I pride myself on making paleo desserts taste just as good as any other dessert let me tell you we've accomplished that goal. Only the best brownies have a moist crumb, gooey center and crackly top.
Why You'll Love These Paleo Brownies
- Paleo brownies are gluten-free, dairy-free and refined sugar-free. And in this case also with a low carb option!
- Pantry staples: this recipe only includes pantry staples for healthy baking. No fancy ingredients you'll only use once!
- No need for a hand mixer or stand mixer—just one bowl, like these healthy banana muffins.
- Minimal flour: this recipe calls for 2 tablespoons of coconut flour total! No need for multiple types of flour and makes it an easy recipe to adapt to keto.
- So much chocolate: this recipe has double chocolate with the cocoa powder and chocolate chips! We love biting into a melted pool of dark chocolate right out of the oven.
Are Paleo Brownies Healthy?
From an ingredient perspective, yes, these fudgy brownies are healthier because they’re made with ingredients that your body won't mind and without any things that can sometimes cause inflammation.
They're not going to help with balancing blood sugar, because they have a decent amount of sugar, but they're great if you follow a paleo diet and want a sweet treat without a lot of processed ingredients, just like these tahini brownies and our ever-popular coconut flour chocolate chip cookies.
Grab These Ingredients
Here are the simple paleo ingredients to make this paleo brownie recipe. Most are pantry staples and easy (and affordable) to find in grocery stores. Jump down to the recipe card for exact measurements.
- Almond butter: this is the base of the recipe and what we're using instead of fat from butter or coconut oil. You can use any nut butter you have on hand like cashew butter, but remember peanut butter isn't technically paleo-approved.
- Coconut sugar: this adds sweetness without any refined sugar!
- Maple syrup: the mixture of coconut sugar and maple syrup is what makes these sweet and the maple adds a depth of flavor.
- Coconut flour: You only need 2 tablespoons here for the entire recipe! Coconut flour absorbs a lot of moisture so this is all you need.
- Eggs: We're using a mixture of eggs and an egg yolk for extra fat and to hep bind everything together. Use room temperature eggs when possible.
- Vanilla: for flavor!
- Cocoa powder: this is the main dry ingredient and is why we barely need any flour in this recipe. Use natural cacao powder (rather than dutch processed).
- Baking soda and salt: the salt balances out the sweetness and the baking powder is the leavener that helps them rise.
- Dark chocolate: for extra chocolate! Most dark chocolate is dairy free already, but be mindful of the type of chocolate you buy to make sure it doesn't include refined sugar.
Quick Guide to Paleo Chocolate Chips
We really love Enjoy Life chocolate chunks or baking bars because they're allergy friendly. However, they do include a small amount of refined sugar so they aren't technically super paleo. My two paleo-approved chocolate brands are Hu Kitchen and Lily's.
How to Make Paleo Brownies
The full instructions with step-by-step videos are below, but let’s walk through the steps so you have a clear idea of what to expect. These delicious brownies are really easy and these instructions will make sure they turn out every time.
Whisk the wet ingredients together in a large bowl until combined and no yellow streaks from the eggs remain.
Next, add all of the dry ingredients including the baking soda and cocoa powder. The batter will be very thick, this is what you want! It’s why they’re extra fudgy!
Pour the batter into a prepared baking pan and bake for 25-30 minutes, until they're just barely done. Allow the brownies to cool slightly in the pan then use the parchment paper to remove the brownies to a wire rack. Take the brownies to the next level and sprinkle the top of the brownies with sea salt, if desired.
Expert Recipe Tips
- If you like really gooey brownies cook them for a little less time but if you like more chewy brownies cook them a little longer.
- Can you freeze paleo brownies? Place the cooled brownies on a baking sheet and freeze for 1 to 2 hours. Once they're frozen solid, wrap them individually and store in an air tight container or bag for up to 3 months. Cover them in an air tight container and keep them in the freezer for up to 3 months. To thaw, place them in the refrigerator overnight to soften then warm up in the oven or microwave
Keto: Substitute the coconut sugar and maple syrup for ⅓ cup of your favorite low-carb sugar (i.e. stevia or erythritol) How many carbs in paleo brownies: There are 26.8 carbs in these paleo brownies, but the keto version has 15 carbs (11 net carbs).
Vegan: swap the egg and egg yolk for one flax eggs.
Nut-free: use tahini or sun butter instead of almond butter.
If you make and love this recipe, don’t forget to tag me on Instagram with #whatmollymade or @What_mollymade so I can see it and feature you!
Here are a few more paleo chocolate recipes:
The BEST Fudgy Paleo Brownies
- 1 cup creamy almond butter
- ½ cup coconut sugar
- ⅓ cup pure maple syrup
- 1 teaspoon vanilla extract
- 2 eggs + 1 egg yolk
- ⅓ cup unsweetened cocoa powder
- 2 tablespoon coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ dark chocolate baking bar chopped
- Preheat the oven to 350°F (177°C). Line a square (8x8 or 9x9 inch) baking pan with parchment paper. To do this, cut a square piece of parchment paper then cut diagonal slits in each corner to keep it in the pan easily.
- Whisk the almond butter, coconut sugar, maple syrup, vanilla extract, eggs and egg yolk in a large bowl until smooth and no yellow streaks remain. Gently fold in cocoa powder, coconut flour, salt and baking soda until there are no clumps. Fold in ⅓ cup chocolate chips or chopped chocolate into the batter. The batter will be thick.
- Spread the batter evenly into the prepared baking pan. Bake for 25-30 minutes or until knife inserted into the middle comes out mostly clean (some crumbs are okay). Be careful not to overbake!
- Remove and cool on a wire rack for 10-15 minutes. Grab parchment paper on the sides and lift the brownies out of the pan to cool completely.
Just took a batch of these out of the oven. I made a few adjustments--didn't have almond butter so I used peanut butter and some sample packs of sunflower butter....didn't have coconut sugar so i used stevia. I used Hershey's special dark cocoa powder and tossed in special dark chocolate chips. These are rather good and will definitely satisfy a brownie craving for those watching carbs or are on a strict Paleo diet.
Molly Leonard says
Love to hear that, Suzanne! Thank you! They definitely satisfied my chocolate craving!
I love that you used stevia. I’ve been wanting to find a monk fruit or stevia to replace the sugar in the brownie recipe. How much stevia did you add?
How is one brownie 26 grams of carbs considered a low carb paleo brownie recipe!? I’ve been making this for years before the nutritional facts up. I thought it’d be like 9g or something. 26!?!?
Molly Thompson says
Hey Jessica! Are you using the swerve or low carb option in this recipe? The post itself has an option for low carb and says that the low carb option has 11 net carbs. Here's the paragraph I'm referring to:
Substitute the coconut sugar and maple syrup for 1/3 cup of your favorite low carb sugar (i.e. stevia or erythritol)
There are 26.8 carbs in these paleo brownies. If you want to make the keto version, there are 15 carbs (11 net carbs) in those.
Hope this helps!
Paleo and keto are very different in that, 26 is still better then the regular brownies you can buy in the store (which last time I wanted them was close to 50 carbs!!) I haven't made these yet (making them now tbh) but keto means your under 20 carbs a day paleo means your carbs count in everything you eat
Molly Thompson says
Hi Jenny! 26g of carbs is for the regular, paleo-approved brownies. Paleo just means they're gluten, refined sugar and dairy free here. If you check the recipe notes, I have the carb breakdown for the keto version. The recipe itself is not keto, but I offer a keto subtitution in the notes along with the net carbs, which is 11g if you follow the keto recipe. Hope that helps!
I am a caterer who cooks for a client on the paleo diet. He really enjoys me making sweet treats for him alongside the savoury food I make. I liked the sound of your recipe, and baked it. I am really sorry, but it was terrible. I had all the right ingredients, followed the instructions exactly, and the final result was bitter, dry and inedible. What a waste of money and time.
I just took these out of the oven. Really good. So moist and delicious !! Yummy ! Thank you !
Molly Thompson says
You're welcome, Shannon! So glad you love them!
Very good! They were fluffy and gooey. The only thing is that I used peanut butter and Himalayan salt and they were a tad too salty. I’ll try the almond better next time and maybe lessen the amount of salt.