Name: Fudgy Paleo Brownies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1/3 cup unsweetened cocoa powder; 2 tablespoons almond flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup almond butter; 1/3 cup coconut oil (melted and cooled); 1/2 cup coconut sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/3 cup dark chocolate chips (dairy-free, optional)

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If you’ve been searching for that irresistible, rich, and deeply chocolatey treat that fits your clean-eating lifestyle, rejoice! These Fudgy Paleo Brownies are shockingly decadent, lusciously moist, and bursting with bold chocolate flavor. All the while, they come together with just a handful of simple, wholesome ingredients—no grains, no dairy, and absolutely no guilt. Whether you’re a seasoned paleo pro or simply want a healthier spin on classic brownies, you’re in for a sweet (and secretly good-for-you) surprise.

Ingredients You’ll Need

Fudgy Paleo Brownies Recipe - Recipe Image

Ingredients You’ll Need

This recipe proves that amazing brownies don’t need a complicated roster of ingredients. Every item here serves a unique purpose—bringing richness, structure, just the right amount of sweetness, or that unforgettable gooey texture to these Fudgy Paleo Brownies.

Almond Butter: Delivers natural richness and keeps the brownies wonderfully moist without any grains or dairy.
Coconut Oil (melted and cooled): Gives a lovely melt-in-your-mouth feel and a clean, subtle coconut note.
Coconut Sugar: Lends a deep caramel-like sweetness that’s unrefined and paleo-friendly.
Eggs: Provide the necessary structure and help create that classic fudgy texture.
Unsweetened Cocoa Powder: Brings intense chocolate flavor and a dark, dreamy color.
Almond Flour: Adds a touch of tenderness without making the brownies cakey.
Vanilla Extract: Elevates the flavors and rounds out the chocolate beautifully.
Baking Soda: Offers a gentle lift so the brownies aren’t too dense.
Salt: Balances the sweetness and enhances the chocolatey notes.
Dark Chocolate Chips (dairy-free, optional): For extra pools of gooey chocolate bliss in every bite.

How to Make Fudgy Paleo Brownies

Step 1: Prep Your Baking Pan and Oven

The best brownies always start with a well-prepared pan. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy lifting later. This little trick ensures the brownies won’t stick, and makes cleanup a total breeze!

Step 2: Whisk the Wet Ingredients

Grab a medium mixing bowl and combine your almond butter, melted and cooled coconut oil, coconut sugar, and eggs. Whisk everything until smooth and glossy. The almond butter and oil come together into a silky base, which is the secret behind those classic Fudgy Paleo Brownies you’re craving.

Step 3: Stir in the Dry Ingredients

Add the cocoa powder, almond flour, vanilla extract, baking soda, and salt directly into the wet mixture. Gently fold until everything is fully incorporated, but don’t overmix—this keeps the batter fudgy, never tough. At this stage, you should have a thick, luscious batter that almost looks too good to bake.

Step 4: Fold in the Chocolate Chips

If you’re in the mood for a little extra decadence (and honestly, why not?), gently fold in the dairy-free dark chocolate chips. This ensures every bite of your Fudgy Paleo Brownies is studded with gooey chocolate pockets of joy.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and smooth it into an even layer. Pop it into the oven and bake for 20 to 25 minutes, until the edges are just set but the center still looks a little soft. For truly fudgy results, resist the urge to overbake—check with a toothpick, and if it comes out with a few moist crumbs, you’re golden.

Step 6: Cool Completely Before Slicing

Patience pays off! Let your brownies cool completely in the pan. This allows them to firm up to ultimate fudgy status and makes slicing so much easier. Once cool, lift them out using the parchment and cut into 9 glorious squares.

How to Serve Fudgy Paleo Brownies

Garnishes

If you’d like to get a little fancy, try sprinkling your brownies with a pinch of flaky sea salt or a light dusting of extra cocoa powder. Fresh raspberries or a mint leaf make for a photogenic finish as well, and they complement the deep chocolate flavor perfectly.

Side Dishes

While these brownies are pretty show-stopping all on their own, they also pair beautifully with coconut whipped cream, a scoop of your favorite paleo ice cream, or even a refreshing fruit salad. These add-ons make dessert feel a little extra special without overshadowing those fudgy, chocolatey notes.

Creative Ways to Present

For parties or gatherings, consider cutting your Fudgy Paleo Brownies into bite-sized pieces and serving them on a platter with fresh berries. You can also layer pieces in parfait glasses with coconut yogurt for a brownie trifle, or skewer cubes with strawberries for brownie dessert kabobs. The possibilities are endless and always delicious!

Make Ahead and Storage

Storing Leftovers

Once cooled and sliced, keep your brownies in an airtight container in the fridge. Chilling actually enhances their fudginess, and they’ll stay fresh for up to 5 days—if they last that long!

Freezing

These Fudgy Paleo Brownies freeze beautifully. Wrap individual squares tightly in plastic wrap and then place them in a freezer-safe bag or container. Whenever a craving hits, just pull one out, let it thaw, and enjoy.

Reheating

For that just-baked warmth, microwave a brownie square for about 10–15 seconds. If you’re reheating from frozen, let the brownie thaw at room temperature first for best texture. Warming them up brings the chocolate chips back to their gooey, melty state—pure magic!

FAQs

Can I substitute another nut butter for almond butter?

Absolutely! Cashew butter works beautifully and keeps the brownies creamy. Just make sure to use a smooth, unsweetened nut butter for best results. Peanut butter is technically not paleo, but if you’re not strictly paleo, it’s a tasty option too!

Are these brownies super sweet?

These Fudgy Paleo Brownies are sweet but not overly so—coconut sugar gives them a natural, caramel flavor without that cloying, sugary aftertaste. If you have a major sweet tooth, you can add a few extra chocolate chips to the batter.

Do I really need to use parchment paper?

Parchment paper makes removing and slicing the brownies much easier, and prevents sticking. If you don’t have any, be sure to generously grease your baking pan, but parchment truly gives the best (and easiest!) results.

How do I tell when my brownies are done baking?

The trick is to look for set edges and a center that’s still slightly underdone. Insert a toothpick into the center; it should come out with moist crumbs, not clean. This ensures the brownies stay fudgy rather than dry.

Can I make these brownies vegan?

These brownies rely on eggs for their fudgy texture, but you can experiment with flax eggs if you’re up for it. Just know they might not turn out quite as rich and gooey as traditional Fudgy Paleo Brownies.

Final Thoughts

There’s nothing quite like baking up a batch of homemade Fudgy Paleo Brownies—especially when you know they’re nourishing and delicious. Whether you make them for a special occasion or just to treat yourself, I hope you find them as irresistible and joy-sparking as I do. Grab your mixing bowl and dive in—your chocolate fix awaits!

Fudgy Paleo Brownies Recipe

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4.7 from 14 reviews

Author: admin
Total Time: 35 minutes
Yield: 9 brownies 1x
Diet: Vegetarian

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Description

Indulge in these rich and decadent Fudgy Paleo Brownies that are gluten-free and dairy-free. Made with almond butter and coconut oil, these brownies are a healthier alternative for satisfying your chocolate cravings.

Ingredients

Scale

Dry Ingredients:

1/3 cup unsweetened cocoa powder
2 tablespoons almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients:

1/2 cup almond butter
1/3 cup coconut oil (melted and cooled)
1/2 cup coconut sugar
2 large eggs
1 teaspoon vanilla extract

Additions:

1/3 cup dark chocolate chips (dairy-free, optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
Mix wet ingredients: In a medium bowl, whisk together almond butter, melted coconut oil, coconut sugar, and eggs until smooth.
Add dry ingredients: Stir in cocoa powder, almond flour, vanilla extract, baking soda, and salt until fully combined.
Include chocolate chips: Fold in the chocolate chips, if using.
Bake: Pour the batter into the prepared pan, spread it evenly, and bake for 20–25 minutes.
Cool and slice: Let the brownies cool completely in the pan before slicing into squares.