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.
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 the grocery store. Jump down to the recipe card for exact measurements.
- Almond butter: This healthy fat 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! Most substitutes for coconut sugar would work here.
- 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 help bind everything together. Use room temperature eggs when possible.
- Vanilla: Just a little bit goes a long way for adding 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.
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.
Step 1: Melt the chocolate. Microwave the chocolate, coconut oil, and almond butter in a microwave bowl in 30-second increments. Stop to mix and scrape down the sides between each until it's melted in smooth.
Beat the eggs and sugar. Beat the coconut sugar and eggs using an electric mixer or stand mixer for 3 minutes, until it reaches the ribbon stage. When you pull the beaters out, a ribbon of batter should melt back into the mixture.
Pro tip: beating the sugar is what gets you the shiny, crackly top (like regular brownies!). Beating air into the batter is the best way to create the brownie's structure and gives you the perfect lift.
Mix the wet ingredients. Gently stir in the melted chocolate mixture with a rubber spatula until combined.
Add the dry ingredients. Fold in the cocoa powder, coconut flour, and salt. The batter will be thick!
Bake and cool. 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.
Pro Tip: If you like really gooey and fudgy brownies cook them for a little less time.
What makes a brownie more fudgy?
To make brownies more fudgy, you'll want to focus on the ingredients and baking techniques that contribute to a dense, moist, and rich texture:
- A toothpick inserted into the center should come out brownie batter on it, rather than completely clean.
- Whipping the eggs and sugar creates structure without the need for leavens.
- Using melted chocolate will give you a dense, rich, and fudgy brownie every time.
- Increase the fat content, which can contribute to moisture and a dense texture.
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.
Storage and Freezing
To store: Store on the counter in an airtight container for up to 3 days. You can also store them in the fridge.
To freeze: 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
If you make and love this recipe, I’d love for you to give it a star rating ★ below. Don’t forget to tag me on Instagram with #whatmollymade or @What_mollymade so I can see it and feature you!
More Paleo Chocolate Recipes
Chocolate lovers rejoice: if you're looking for a great recipe with healthier ingredients to serve for dessert, we have the perfect treat for any season:
- Paleo Chocolate Caramel Tart
- Paleo Chocolate Salted Cookie Bars
- Coconut Flour Chocolate Chip Cookies
- Flourless Chocolate Chunk Almond Butter Cookies
- Easy Healthy Pumpkin Muffins
- Homemade Twix Bars
- Easy Chocolate Paleo Pecan Pie
- Paleo Pumpkin Chocolate Chunk Blondies
Best Easy Paleo Brownies
- 1 ¼ cups (213g; 7.5 ounces) dairy-free dark chocolate chips or chopped chocolate plus more for topping (Note 2)
- ½ cup (108g) refined coconut oil
- ½ cup (120g) creamy almond butter or cashew butter (Note 3 Nut-Free)
- 1 ¼ cups (213g) coconut sugar
- 3 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- ⅓ cup (33g) cocoa powder
- 2 Tablespoons (9g) coconut flour
- ½ teaspoon kosher salt
- Flaky sea salt for topping
- 1 8x8-inch metal baking pan (Note 1)
- Preheat the oven to 350°F (177°C). Line a square 8x8 inch metal baking pan with parchment paper.
- Place the coconut oil and chocolate in a medium microwave-safe bowl. Microwave on high heat in 30-second increments until melted and smooth, stirring between each. Allow it to cool slightly.
- While it’s cooling, add the eggs and sugar to a large bowl or to the bowl of a stand mixer. Beat them together on high heat for 3 minutes until it’s lighter and ribbon-thick. It won’t be really light because the coconut sugar is dark. Beat in the vanilla extract.
- Using a rubber spatula, gently stir in the cooled oil and chocolate mixture. Fold in the cocoa powder, coconut flour, and kosher salt until just combined and no lumps remain. The batter will be thick.
- Transfer the brownie batter to the prepared baking pan. Bake in the preheated oven for 28-32 minutes. Do not overbake. A toothpick inserted in the center should come out with a little batter still on the stick. They’ll continue to bake slightly as they cool. Let them cool completely to room temperature before slicing.