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

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.