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The most delicious, fudgy, and healthy paleo brownies recipe! They are gluten-free, refined sugar-free, and dairy-free!
Hello Brownie Fans! 🙋♀️ If you are into paleo and brownies, this one is the ultimate recipe for you. It’s a dream come true, and even though it’s made with healthier ingredients than regular brownies, it doesn’t compromise in taste.
They are just so delicious, chocolaty, gooey, moist, fudgy, and nutty.
Perfect if you are following a healthy diet yet still crave something sweet every now and then.
Paleo & Gluten-Free
Making brownies gluten-free is easier than you think. Use almond flour, almond meal or ground almonds instead of wheat flour. You can even go for ground hazelnuts.
Gluten-free brownies taste somewhat similar to flourless chocolate cake but are a lot more fudgy and moist, just how a decent brownie should be! 😉
Almond flour is relatively expensive and can be hard to find in smaller stores. Therefore, I highly recommend making your own homemade almond flour.
As this recipe is paleo-friendly, it’s not only gluten-free but also refined sugar-free, and dairy-free, made with coconut oil and coconut sugar. If you don’t care about paleo and are only on the look for gluten-free brownies, feel free to use the appropriate substitutions to the paleo ingredients listed in the note section of the recipe card.
Paleo Brownie Recipe – Step-by-Step
This step-by-step guide will help you along the way – definitely recommended if you’re a baking beginner! The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.
- Preheat the oven to 355°F/180°C. Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
- Melt the chocolate and coconut oil over a water bath or in the microwave. Stir in eggs, sugar, vanilla extract, and salt until just combined.
- Fold in almond flour and nuts – don’t overmix. → Optional: I love to toast the nuts slightly in a skillet over medium heat, which gives them a more intense flavor!
- Pour it into the prepared pan and bake for 20-25 minutes (depending on how fudgy you like your brownies).
- Remove from the oven, place on a wire rack, and let it cool completely in the baking dish.
- Cut into 12 brownies! Feel free to drizzle with melted chocolate and coarse sea salt!
Recipe FAQ & Tips
How long does it stay fresh? Store leftover brownies in an airtight container at room temperature or in the refrigerator for up to 2 days.
Can I freeze those brownies? Absolutely! Cut and freeze them in a freezer bag for up to 3 months. Defrost single brownies at room temperature or rebake for a few minutes at 355°F (180°C).
Coconut Sugar Substitution: Use ⅓ cup (65g) brown sugar and ⅓ cup (65g) white sugar for regular sweet brownies. → White and brown sugar doesn’t count towards paleo!
Coconut Oil Substitution: Use ¼ cup regular or dairy-free butter.
Which nuts should I use? It tastes delicious with a mixture of nuts OR hazelnuts, walnuts, cashew nuts, or pecans nuts. The nuts taste best if you toast them beforehand in a skillet over medium heat for about 5 minutes. The essential oils are released during the roasting process = pure taste!
Prefer crinkle top brownies? Whip the eggs, coconut sugar, vanilla extract, and salt in the bowl of a stand mixer until fluffy before folding in the melted chocolate and coconut oil.
Sugar: This healthy brownie recipe uses slightly less sugar than regular brownies, hence it’s less sweet. If you prefer them sweet, use up to 1 cup coconut sugar. Although I recommend trying it with less sugar, they are still sweet and delicious yet come with slightly fewer calories!
More Chocolate Recipes You’ll Love:
- Pear Chocolate Olive Oil Cake (Paleo, Gluten-Free)
- Chocolate Chip Zucchini Bread
- Vegan Oatmeal Chocolate Chip Cookies
- Vegan Chocolate Pie
- Homemade Brownies
- Healthy Avocado Chocolate Mousse
Did You Try This Recipe?
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Paleo Brownies (Gluten-Free, Dairy-Free, Refined Sugar-Free)
Ingredients
- ¾ cup (135 g) dark chocolate chips sugar- & dairy-free
- ¼ cup (60 g) coconut oil preferably virgin (neutral taste)
- 2 organic eggs
- ½ cup (70 g) coconut sugar use ⅔ cup (105g) for sweeter brownies → see notes for substitution
- 1 tsp vanilla extract
- ¼ tsp salt
- ⅔ cup (65 g) almond flour
- ⅓ cup (50 g) nuts of choice chopped & toasted (optional)
Instructions
- Preheat the oven to 355°F/180°C. Line a baking pan (6 x 9 inches | 15 x 23cm) with parchment paper.
- Melt the chocolate and coconut oil over a water bath or in the microwave. Stir in eggs, sugar, vanilla extract, and salt until just combined.
- Fold in almond flour and nuts – don’t overmix. → Optional: I love to toast the nuts slightly in a skillet over medium heat, which gives them a more intense flavor!
- Pour it into the prepared pan and bake for 20-25 minutes (depending on how fudgy you like your brownies). Remove from the oven, place on a wire rack, and let it cool completely in the baking dish.
- Cut into 12 brownies! Feel free to drizzle with melted chocolate and coarse sea salt!
Julia says
This recipe is seriously SO good! I’ve tried so many paleo/GF brownie recipes and have never gotten the crackle top until now. Thank you for such a delicious and approachable recipe!! 🍫 😊
Aline Cueni says
Thank you for your kind comment, Julia! So glad to hear that you like those brownies! 🥳💕