Craving something rich and chocolatey but want to stick to clean eating? Paleo brownies are the answer. They’re fudgy, full of chocolate flavor, and made without grains, dairy, or refined sugar. These brownies are easy to make and taste amazing—perfect if you’re following a paleo lifestyle or just want a healthier dessert.
Why We Love These Paleo Brownies
There are plenty of reasons you’ll fall for these paleo brownies:
- Fudgy texture: Soft centers, chewy edges—a brownie dream.
- Naturally sweetened: No refined sugar here, just pure maple syrup or honey.
- Grain and dairy-free: Totally aligned with paleo standards.
- Quick and simple: Ready in about 30 minutes from start to finish.
- Family-friendly: Even your kids (and non-paleo friends) will ask for seconds.
These paleo brownies aren’t a compromise. They’re an upgrade.
Ingredients
Almond Flour – Gives the brownies a soft, moist texture without grains.
Cocoa Powder (unsweetened) – Provides a rich chocolate flavor.
Almond Butter (creamy, unsweetened) – Adds moisture and helps bind the ingredients.
Maple Syrup or Honey – Natural sweeteners that keep the brownies paleo-friendly.
Coconut Oil – Adds moisture and richness, with a subtle coconut flavor.
Vanilla Extract – Enhances the flavor.
These ingredients combine to create a batter that’s thick, glossy, and full of rich chocolate flavor.
How to Make Paleo Brownies
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with coconut oil.
Mix the wet ingredients: In a large bowl, whisk together almond butter, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
Combine the dry ingredients: In a separate bowl, mix almond flour, cocoa powder, baking soda, and sea salt.
Stir dry into wet: Gradually fold the dry mixture into the wet until well incorporated. Avoid overmixing.
Add any extras: Fold in chocolate chips or nuts if using.
Pour and smooth: Transfer the batter to your prepared pan and spread it evenly.
Bake for 20 to 25 minutes. A toothpick inserted in the center should come out mostly clean, with just a few moist crumbs.
Cool completely in the pan before slicing to maintain their structure.
Pro tip: Brownies continue to set as they cool. Don’t rush the cooling process if you want neat slices.
Expert Tips
Use room temperature eggs: This helps everything mix together more smoothly.
Don’t overbake: The key to moist brownies is pulling them out while the center is slightly underdone.
Try a silicone spatula: It helps spread the batter evenly and ensures nothing goes to waste.
Let them cool completely: Warm brownies are tempting, but cutting them too early can lead to crumbles.
Choose the right cocoa: Go for high-quality, unsweetened cocoa powder for maximum flavor impact.
Variations
These brownies are flexible. You can tweak them to match your preferences or dietary needs:
Nut-free version: Replace almond flour with sunflower seed flour and swap almond butter for tahini.
Extra protein: Stir in a scoop of unflavored collagen peptides.
Chocolate mint: Add a few drops of peppermint extract to the batter.
Spiced brownies: Mix in a pinch of cinnamon or cayenne for a warm twist.
Berry burst: Gently fold in a handful of chopped strawberries or raspberries before baking.
Serving
Enjoy warm with a dollop of coconut whipped cream.
Pair with a cup of herbal tea or cold almond milk.
Serve topped with sliced bananas or a drizzle of almond butter.
Cut into bite-sized cubes and add to a paleo dessert platter.
Stack with parchment paper for a cute brownie gift box.
Whether it’s a cozy night in or a crowd-pleasing dessert, paleo brownies fit the moment.
More brownie recipes you will love!
FAQs About Paleo Brownies
Are paleo brownies healthy?
Yes. They contain no refined sugar, dairy, or grains. Instead, they’re packed with nutrient-rich ingredients like almond flour and natural sweeteners, making them a better-for-you indulgence.
Do paleo brownies taste like regular brownies?
In many ways, they’re even better. They have a rich, chocolate-forward flavor and a moist texture that rivals any traditional brownie.
Can I make paleo brownies without eggs?
You can! Substitute 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water). Let it sit for 5 minutes before mixing. The result will be slightly softer, but still delicious.
What’s the best way to store paleo brownies?
Store in an airtight container at room temperature for 3 days, or refrigerate for up to 7 days. For longer storage, use the freezer method mentioned above.
Paleo Brownies
Equipment
- Oven
- Mixing Bowls:
- 8×8-inch Baking Pan
Ingredients
- ½ cup Almond Flour
- ½ cup Cocoa Powder (unsweetened)
- ½ cup Almond Butter (creamy, unsweetened)
- ⅓ cup Pure Maple Syrup or Raw Honey
- 2 Large Eggs
- ¼ cup Coconut Oil (melted and slightly cooled)
- 1 tsp Vanilla Extract
- ½ tsp Baking Soda
- ¼ tsp Sea Salt
Instructions
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with coconut oil.
- In a large bowl, whisk together almond butter, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
- In a separate bowl, mix almond flour, cocoa powder, baking soda, and sea salt.
- Gradually fold the dry mixture into the wet until well incorporated. Avoid overmixing.
- Pour the batter into the prepared pan and spread it evenly. Bake for 20 to 25 minutes. A toothpick inserted in the center should come out mostly clean, with just a few moist crumbs.
- Cool completely in the pan before slicing to maintain their structure.