The Best Fudgy Paleo Dessert Brownies

Why I Love This Recipe

I appreciate how this recipe combines simplicity with indulgence. The use of almond flour and coconut sugar keeps the brownies wholesome, while the melted chocolate chips ensure a deep, satisfying chocolate flavor. The preparation is straightforward, making it easy to whip up a batch whenever the craving strikes. Plus, the texture is spot-on: crackly on top and delightfully fudgy in the middle.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup coconut oil

• 1¼ cups dairy-free chocolate chips

• 3 eggs

• 1 cup coconut sugar

• 1 cup almond flour, sifted

• ¼ teaspoon salt

Directions

1. Preheat the oven to 350°F (175°C).

2. In a saucepan over low heat, melt the coconut oil and chocolate chips together, stirring frequently until smooth. Remove from heat and set aside.

3. In a large bowl, whisk the eggs and coconut sugar together vigorously for at least 45 seconds. This step is crucial for achieving the desired crackly top.

4. Gently fold in the sifted almond flour and salt using a spatula, being careful not to overmix.

5. Pour the melted chocolate mixture into the bowl and stir by hand until fully combined.

6. Line an 8×8-inch baking dish with parchment paper or lightly grease it. Pour the batter into the prepared pan, spreading it evenly.

7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

8. Allow the brownies to cool completely in the pan before cutting into squares and serving.

Servings and Timing

This recipe yields 16 brownies. Preparation takes about 10 minutes, and baking requires 35-40 minutes, totaling approximately 50 minutes from start to finish.

Variations

• Nut-Free: Replace almond flour with sunflower seed flour to make the brownies nut-free.

• Extra Chocolatey: Stir in an additional ½ cup of chocolate chips into the batter before baking for extra chocolate pockets.

• Flavor Twist: Add a teaspoon of vanilla extract or a pinch of cinnamon for a different flavor profile.

• Sweetness Adjustment: If not strictly paleo, substitute coconut sugar with cane sugar for a slightly different sweetness.

Storage/Reheating

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To enjoy warm, microwave a brownie for about 10-15 seconds. For extended storage, freeze the brownies in a single layer, then transfer to a freezer-safe bag or container for up to 3 months.

FAQs

Can I use a different type of flour?

Almond flour is preferred for its texture and flavor, but if necessary, sunflower seed flour can be used as a nut-free alternative.

Are these brownies suitable for vegans?

This recipe contains eggs, so it’s not vegan. However, experimenting with egg substitutes like flax eggs might yield a vegan-friendly version, though results may vary.

Can I add nuts or other mix-ins?

Absolutely! Chopped nuts, dried fruit, or additional chocolate chips can be folded into the batter for added texture and flavor.

How do I achieve the crackly top?

Whisking the eggs and sugar vigorously for at least 45 seconds incorporates air, which contributes to the signature crackly top.

What type of chocolate chips should I use?

Opt for high-quality dairy-free chocolate chips to maintain the paleo and dairy-free integrity of the recipe.

Conclusion

These paleo brownies are a testament to how simple ingredients can create a decadent treat. Their rich chocolate flavor, combined with a perfect fudgy texture and crackly top, makes them a go-to dessert in my kitchen. Whether adhering to a paleo diet or simply seeking a delicious brownie recipe, this one is sure to satisfy.

The Best Fudgy Paleo Dessert Brownies

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• Author: Mia
• Total Time: ~50 minutes
• Yield: 16 brownies
• Diet: Gluten Free

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Description

These are the best fudgy paleo dessert brownies you’ll ever make—soft, chocolatey, and made with just a few clean, nutrient-dense ingredients.

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Ingredients

⅓ cup coconut oil

1¼ cups dairy-free chocolate chips

3 eggs

1 cup coconut sugar

1 cup almond flour, sifted

¼ tsp salt

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Instructions

Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or grease lightly.

In a saucepan over low heat, melt the coconut oil and chocolate chips together, stirring until smooth. Remove from heat.

In a large mixing bowl, whisk eggs and coconut sugar vigorously for at least 45 seconds to help achieve a crackly top.

Fold in sifted almond flour and salt with a spatula, mixing gently.

Pour in the melted chocolate mixture and stir until fully combined.

Spread batter evenly in the prepared pan.

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean.

Let cool completely in the pan before slicing.

Notes

For a nut-free version, use sunflower seed flour instead of almond flour.

Add-ins like chopped nuts, extra chocolate chips, or dried fruit can be mixed into the batter.

For a deeper flavor, mix in a teaspoon of vanilla extract or a pinch of cinnamon.

To reheat, microwave for 10–15 seconds for a gooey texture.

Brownies freeze well for up to 3 months; thaw at room temperature.

• Prep Time: 10 minutes
• Cook Time: 35–40 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American