Best Fudgy Paleo Brownies

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It only takes 20 minutes to make this paleo brownies recipe. They are irresistibly fudgy, rich & chocolatey while being vegan, dairy-free and egg free!

stack of 3 paleo brownies with another leaning against them

Have you ever hit recipe gold? I mean, you’ve created something and think, “this is so good it could be used as currency.” Thats how I feel about these Fudgy Paleo Brownies. They are fudgy, gooey, irresistibly chocolatey.

These paleo brownies are insanely delicious and are gluten-free, dairy-free, paleo and vegan! Plus, they come together in 15 (yes, fifteen) minutes flat!

This paleo brownie recipe was 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 I totally did it…jackpot.

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!

paleo brownie sitting on it's side with other brownies around it

Paleo Brownies: Ingredients & Substitutions

Ok these paleo brownies 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.

overhead photo of the labeled ingredients in this paleo brownie recipe
  • Almond butter. If you are allergic to almonds cashew butter is a phenomenal substitution int his recipe. Like out of this world good! You can also use tahini, sunflower seed butter, or peanut butter (not paleo).
  • 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. Do not use coconut flour, it is not an acceptable substitution for almond flour.
  • Chocolate chips. You can use your favorite healthy/paleo chocolate variety, chips, chopped up bars, etc. See below for my favorite paleo chocolate options!
overhead view of paleo browneis cut into squares

Paleo Chocolate Chips & Bars

Sometimes it’s hard to figure out which chocolate chips are Paleo, so I’ll discuss some of my favorite healthier chocolate options!

up close photo of a stack of 3 Fudgy Paleo Brownies

How to Make Fudgy Paleo Brownies 

Let’s discuss how to make paleo brownies, and don’t forget to watch the video.

The first step in this paleo brownie recipe is to combine the dry ingredients. I like to do this first so that I don’t have to wash my measuring utensils.

two photos showing how to make Fudgy Paleo Brownies - mixing dry ingredients

Then, either in the microwave or on the stovetop, gently warm almond butter and coconut oil until melted and stir until combined.

Add honey (or maple syrup), applesauce, coconut sugar, almond milk and vanilla. Stir well.

two photos showing how to make Fudgy Paleo Brownies - mixing wet ingredients

Once the wet mixture is smooth, add the dry ingredients and stir until there are no lumps.

two photos showing how to make Fudgy Paleo Brownies combining wet & dry ingredients

Next, fold in the chocolate chips until they are evenly distributed throughout the batter.

two photos showing how to make Fudgy Paleo Brownies adding chocolate chips

Bake

Bake the paleo brownies for 10-15 minutes or until just barely set. This is how you determine the fudge-factor of these brownies. 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. My favorite baking time is 11-12 minutes.

Note about Pan size. Either an 8×4″ loaf pan. or a small 5″ Le Creuset baking dish, or a 6″ cast iron skillet, 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!

two photos showing how to make Fudgy Paleo Brownies baking

Cool & Serve

Let the paleo brownies cool for at least 20 minutes before cutting. The cooler they are the better they hold up to cutting – they can be a little crumbly or gooey right after baking. Sometimes I like to eat them straight from the pan with a spoon!

Serve them with this paleo vanilla ice cream on top or a scoop of this paleo chocolate ice cream for an extra special dessert.

Overhead photo of 8 Paleo Brownies cut into squares

Paleo Brownies Recipe FAQs

Can I double this recipe?

Yes! Double this recipe and bake in an 8×8″ pan for 12-15 minutes.

Can I omit chocolate chips?

Yes! If you don’t want to worry about finding paleo chocolate chips, you can omit them and these paleo brownies are still amazing.

5 fudgy paleo brownies

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Fudgy Paleo Brownies

Laura
This Fudgy Paleo Brownies recipe is the best! This heathy dessert recipe is ready in 15 minutes flat and makes the best paleo brownies ever!
4.93 from 77 votes
Course Dessert
Cuisine American
Servings 4 brownies
Calories 302.9
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes

Ingredients 
 

Instructions 

  • Preheat your oven to 350 degrees F.
  • Grease an 8×4" loaf pan or 5" square baking dish 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 8×4” 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

Ingredient Substitutions 
  • Almond butter. any nut or seed butter works well, especially cashew butter.
  • Coconut oil. Grass-fed butter or ghee are good substitutes. 
  • Maple syrup. honey works well. 
  • 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. Do not use coconut flour, it is not an acceptable substitution for almond flour.
  • Chocolate chips. You can use your favorite healthy/paleo chocolate variety, chips, chopped up bars, etc. See below for my favorite paleo chocolate options!
Paleo Chocolate Chips & Bars
Baking Pan/Time
**If you only have a 9×5″ loaf pan check after baking 8-10 minutes. If you bake these for 10 minutes they will be very gooey, almost like warm brownie batter (YUM). The longer you bake, the heartier and less gooey they become. My favorite baking time is between 11 & 12 minutes. 
Doubling the Recipe
Double this recipe and bake in an 8×8″ pan for 12-15 minutes.

Nutrition

Serving: 1brownie | Calories: 302.9kcal | Carbohydrates: 24g | Protein: 7.7g | Fat: 21.6g | Potassium: 65.6mg | Fiber: 4.5g | Sugar: 15.4g | Calcium: 109mg | Iron: 2.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!
A front view of a stack of 3 goodey fudgy paleo brownies

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4.93 from 77 votes (30 ratings without comment)

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202 Comments

  1. 5 stars
    This is our new favorite brownie recipe, since 3 out of 5 people in our family are dairy, gluten and sugar free, this is a win win with everyone!
    They definitely don’t last long with dairy free ice cream and sliced strawberries. Thank you for the great recipe😊

  2. 5 stars
    I have to leave a comment. I have made these like 7 times in the last month. (Embarrassing, I know) they are SO GOOD! No one can believe they’re gluten, dairy and refund sugar free. Thank you!!

  3. 5 stars
    Thank you for sharing! These came out delicious! I always half a new recipe, just in case I don’t like it or I need to adjust it … But… you already did that by creating a Small batch… Woohoo! This is the 2nd Brownie recipe I have tried from you and am elated I did…

  4. 5 stars
    Thanks for sharing this quick and easy recipe. I used dark chocolate cocoa and dark chocolate chips and they turned out great. Doubled the recipe in an 8×8 pan and lengthened the baking time to suit our needs–firm on the outside and a little gooey in the middle. Topped it with some dairy-free coconut milk frozen dessert. Delish!

  5. Hi! I just made these brownies tonight and they are AMAZING! I was wondering if the servicing size is 1 brownie or 4? Thank you!

  6. 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!

    1. 5 stars
      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.