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)
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.
Notes
- For extra fudgy brownies, slightly underbake and chill before serving.
- You can substitute cashew butter for almond butter if desired.
- Store leftovers in the fridge for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 11g
- Sodium: 105mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
