Gooey Fudgy Paleo Brownies Recipe! This heathy dessert recipe is ready in 15 minutes flat and makes the best brownies EVER!
Have you ever hit recipe gold? I mean…you’ve created something and think, “this food is so good it could be used as currency.” Thats exactly how I feel about these Fudgy Paleo Brownies. They are fudgy, gooey, and oh so chocolatey.
These little bits of heaven are insanely delicious and are gluten-free, dairy-free, paleo AND vegan! Plus, they come together in 15 {yes, fifteen!} minutes FLAT! If you get.up.right.now. you seriously could be eating the best brownies in the world in 15 minutes. Ready…Set…Go! 🙂 Or wait…let’s chat about them a little more before you run to your kitchen…
These brownies were born out of my desire to make super fudgy paleo brownies that didn’t call for melted chocolate. I wanted to create cocoa-based brownies that were just as good as their melted-chocolate counterparts. And, as I said previously…gold.mine.
How to Make Fudgy Paleo Brownies
- EASY. Just like these paleo blondies, this recipe makes a small batch of fudy paleo brownies! If you’re like me and either a) don’t like taking risks with expensive ingredients or b) like to make a new dessert every other day…this is the perfect recipe for you! It’s so simple, mix the wet ingredients, add the dry and bake! Go ahead and lick that batter straight out of the bowl because it’s VEGAN (no eggs, no worries)!
- Pan size. Either an 8×4″ loaf pan. or a small 5″ Le Creuset baking dish can be used to bake these brownies! I know this is a unique size, but it’s really not that hard to find {click here}! I have one of the Le Creuset pans and three of the loaf pans and use them all.the.time. to make small-batch desserts and baking homemade bread!
- Fudge Factor. YOU determine your destiny with these beauties. Do you want brownies that are basically like eating gooey, warm brownie batter? Then bake for only 10 minutes. Do you prefer your brownies a little heartier? Then bake for 15 minutes (NO more)! If you like something in between, go for it! The sky’s the limit {well within a 5 minute window}! 😉 My favorite baking time is 11-12 minutes.
I have made this recipe an embarrassing amount of times (I HAD to make sure it was exactly perfect)! You really have nothing to lose! These healthy, delicious, OoOoey, gooey brownies won’t let you down. This might be my favorite recipe creation since these!!! No joke please make them! Please!
Fudgy Paleo Brownies: Substitutions
Ok these beauties are actually fairly versatile, so here are a few tried-and-true, delicious ways they can be slightly altered and still achieve the ultimate brownie perfection! Just be sure to choose ingredients that comply with your dietary needs.
- Almond butter. If you are allergic to almonds cashew butter is a phenomenal substitution int his recipe. Like out of this world good! I have used peanut butter {not paleo} but don’t prefer it to the other two choices.
- Coconut oil. Grass-fed butter or ghee can be used in place of coconut oil!
- Maple syrup. Honey is a delicious option to use in place of maple syrup!
- Almond milk. Any non-dairy or regular dairy milk can be used in this recipe!
- Almond flour. I do not recommend tampering with the flour in this recipe. However, I have heard some people have success with regular flour, all-purpose gluten-free flour and tapioca flour. Please {pretty please} do NOT, I repeat do NOT use coconut flour. It is not an acceptable substitution for almond flour.
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Fudgy Paleo Brownies
Ingredients
- ½ cup creamy almond butter or cashew butter
- 1 TBS coconut oil melted
- 2 TBS maple syrup (or honey
- 2 TBS unsweetened applesauce
- 2 TBS coconut sugar
- 1 TBS unsweetened vanilla almond milk
- ½ tsp pure vanilla extract
- 3 TBS almond flour
- 2 TBS cocoa powder
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp sea salt
- ¼ cup mini chocolate chips optional
Instructions
- Preheat your oven to 350 degrees F.
- Grease an 8x4” loaf pan or a 5" baking pan** with coconut oil, set aside.
- In a small bowl, mix together almond flour, cocoa powder, baking soda, baking powder and salt, set aside.
- In the microwave or on the stovetop gently warm almond butter and coconut oil until melted. Stir until combined.
- Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.
- Add dry ingredients to wet ingredients and stir until well combined.
- Gently fold in mini chocolate chips.
- Spread batter in your prepared 8x4” loaf pan.
- Bake at 350 degrees F for 10-15 minutes or until just barely set. Let cool for at least 20 minutes before cutting.
Video
Notes
Nutrition
If you’re looking for more brownie recipes…{because there’s no such thing as too many…}
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Diana
I used liquid MCT oil in place of the coconut oil. MCT is just the medium chain triglycerides part of the coconut oil. It’s liquid so more manageable. We also doubled the recipe and used an 8×8 pan. We needed to add time to the cooking, but these turned out yummy and wonderful. Thanks!
Ace
I substituted the applesauce for smashed banana. It turned out great! Only a bit too salty!
nicole dickson
So I baked it in a pie plate and it came out great! I am here to say, you can bake it longer than 15 min. I checked it at 12 min and it was super gooey, which is fine, but my husband and I prefer crispy edges (not burnt) and so I just cooked it checking every few minutes until the middle was no longer liquid (but not completely firm). It was wonderful and had structure, so if gooey is not your thing, this recipe is still for you! Also, I love chocolate so I added a half tbsp more cocoa powder and topped with homemade whipped cream and mini chocolate chips. DECADENCE.