Satisfy your sweet tooth with our decadent Paleo brownies! These gluten-free, dairy-free, and refined sugar-free brownies are made with real food ingredients. They come out super fudgy, gooey, and chocolaty!
These Paleo brownies are fudgy, gooey, and chocolaty! They have slightly chewy edges, a soft gooey center, and loads of chocolate flavor. This quick and easy recipe takes just over 30 minutes in total. This recipe for paleo brownies is just as delicious and satisfying as traditional brownies, but it is made with healthy, real food ingredients. They are great for birthdays, holidays, family parties, and more!
Why You’ll Love This Recipe
- These Paleo brownies are made with almond flour, coconut sugar, and coconut oil, which are all healthier alternatives to traditional baking ingredients.
- This recipe takes just over 30 minutes to make.
- They come out as gooey and fudgy as classic brownies!
- You would never guess they are made with healthier ingredients.
- These brownies are fudgy, chewy, and rich in chocolate flavor.
- They are just as good, if not better, than traditional brownies!
- This recipe is simple to follow and can be made in less than an hour.
- These brownies can be enjoyed on their own, or add your favorite toppings, like ice cream, whipped cream, or fresh berries.
- They are great for so many fun occasions! Make them for birthdays, holidays, family gatherings, and more.
- This recipe is naturally Paleo, grain-free, gluten-free, dairy-free, nut-free, and refined sugar-free.
- Check out these Gluten-Free Brownies for another decadent dessert recipe!
Ingredients & Substitutes
These are the ingredients and substitutes for these Paleo brownies. Scroll down to the recipe card below for the entire recipe.
Use refined coconut oil for a neutral flavor. Unrefined coconut oil has a slight coconut flavor. If needed, replace with melted butter.
Coconut sugar is a delicious Paleo sweetener. It adds a natural sweetness to these brownies. For a non-Paleo option, brown sugar can be used.
Use naturally sweetened dark chocolate bars. We love Hu Kitchen! Chocolate chips work as well.
Eggs help give these brownies the perfect texture. Do not replace the eggs. Chia eggs, flax eggs, and vegan eggs will not work.
Vanilla extract adds a delicious flavor.
Cocoa powder adds the chocolate flavor. Use regular or dark cocoa powder.
Tapioca flour functions similarly to cornstarch. It is naturally gluten-free and corn-free. If needed, use arrowroot powder instead.
Lastly, garnish with sea salt if desired. The chocolate and sea salt combination is delicious!
Taste & Texture
These Paleo brownies are fudgy, chewy, and rich in chocolate flavor.
The tapioca flour and coconut oil give the brownies a slightly dense and satisfying texture.
The coconut sugar adds a touch of sweetness, but they are not too sweet.
Overall, these grain-free brownies taste like classic brownies!
How to Make
First, preheat the oven to 350 degrees Fahrenheit. Add parchment paper to an 8-inch by 8-inch square pan.
In a large mixing bowl, add the eggs and coconut sugar. Whisk vigorously (or use a hand mixer) for 2 to 3 minutes, until completely mixed.
In a small bowl, combine the melted coconut oil and chopped chocolate. Stir until completely creamy.
Pour the melted chocolate mixture into the egg mixture. Stir together.
Then, add in the vanilla, cocoa powder, and tapioca flour. Stir to combine.
Stir in more chopped chocolate if desired.
Transfer the brownie batter to the parchment-lined pan. Smooth into an even layer.
Bake for 24 to 27 minutes, or until a toothpick inserted into the center comes out mostly clean.
Finally, remove the Paleo brownies from the oven. Cool fully before slicing into.
Expert Tips for Success
Here are the tips and tricks for making the best Paleo brownies ever!
For the best results, use high-quality ingredients.
To prevent the brownies from sticking to the pan, line the pan with parchment paper.
Whisk the eggs and coconut sugar vigorously. This should take 2 to 3 minutes. Mix until light and frothy.
Mix the melted coconut oil and chocolate until fully creamy and melted. If needed, microwave for 10 to 15 seconds.
Let the brownies cool completely before cutting them. This will help them hold their shape.
How to Get a Shiny Crinkly Top
There are a few tips for baking brownies with a shiny, crinkly top!
First, whisk the eggs and coconut sugar until the sugar dissolves. This process takes about 2 to 3 minutes of vigorous whisking.
Whisking the eggs and sugar creates a layer of meringue on top of the brownies. This creates a slightly crispy top layer that is delicious!
Use enough sugar. This recipe calls for 1 cup of coconut sugar. This creates a beautifully shiny top.
Do not use sugar-free chocolate. We recommend using chocolate bars or chocolate chips that contain coconut sugar. This also creates a shiny top.
Flavor Variations & Add-Ins
You can customize this Paleo brownie recipe to create your own unique flavor variations and add-ins. Here are a few ideas.
Chocolate chip: Add 1/2 cup of your favorite chocolate chips to the batter.
Nuts: Add 1/2 cup of chopped nuts, such as walnuts, pecans, or almonds, to the batter.
Dried fruit: Add 1/2 cup of dried fruit, such as raisins, cranberries, or cherries, to the batter.
How to Serve & Store
Serve these Paleo brownies once fully cooled and sliced. Serve them warm or cold.
These brownies are delicious with a scoop of Paleo ice cream!
They are also great with a dollop of peanut butter or whipped cream.
To store, place the brownies in an airtight container at room temperature for up to 4 days.
Store in the refrigerator for up to 1 week.
You can also freeze the brownies for up to 1 month.
Frequently Asked Questions (FAQs)
Paleo brownies are healthier than traditional brownies because they are made with healthy, whole-food ingredients.
Coconut sugar is a natural sweetener made from the sap of the coconut palm. It has a lower glycemic index than refined sugar, which means that it won’t cause your blood sugar to spike as much.
The only types of flour that work perfectly in this recipe is tapioca flour and arrowroot powder.
There are a few things that could have caused your brownies to turn out dry or crumbly. One possibility is that you overmixed the batter. Another possibility is that you didn’t use enough baking fat. The coconut oil in the recipe helps to keep the brownies moist and fudgy.
These Paleo brownies will look set around the edges and still a little gooey in the center. Insert a toothpick into the middle of the brownies. If it comes out with only a few moist crumbs, they are done baking.
We love using Thrive Market to buy Paleo chocolate. Hu Kitchen is a great brand for naturally sweetened chocolate.
Pre-Cut Parchment Paper Sheets: Line the square pan with parchment paper for easy removal.
Pyrex 3 Glass Mixing Bowls: These are our favorite mixing bowls for baking brownies.
Pyrex Glass Measuring Cups: Use these measuring cups.
Brownie Pan: A quality brownie pan makes such a huge difference!
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Enjoy these easy homemade Paleo brownies!