Can I use a different flour besides almond flour?

Almond flour is crucial for these brownies’ signature texture and flavor. Coconut flour or other nut flours will absorb much more moisture and may make the brownies dry and crumbly. Stick with finely ground almond flour for the best results.

How do I make this recipe completely dairy-free?

Swap out the butter for coconut oil and use dairy-free chocolate chips. Every other ingredient should already align with a paleo and dairy-free lifestyle.

Why is my batter so thick? Did I do something wrong?

Not at all! A thick batter is exactly what you want for these brownies. This is what leads to their uniquely dense and fudgy finish—just press it down evenly in your pan and carry on.

Can I double this recipe?

Yes, you absolutely can double the ingredients and bake them in a 9x13" pan. The bake time may increase a few minutes, so keep an eye on the center for that signature fudgy-soft texture.

Fudgy Paleo Brownies Recipe

Name: Fudgy Paleo Brownies Recipe
Prep time: 10 min
Cook time: PT-485337H22M17S
Total time: 30 min
Cuisine: American
Ingredients: 1/3 cup grass fed butter or coconut oil; 1/4 cup chocolate chips (dairy-free if needed); 2 tablespoons creamy almond butter; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup coconut sugar; 1 1/2 cups (144 grams) almond flour; 1/4 cup (24 grams) unsweetened cocoa powder; 1/4 teaspoon baking soda; Dash of salt; 1 teaspoon espresso powder (optional)

Sink your teeth into the absolute magic of these Fudgy Paleo Brownies—your new go-to treat for whenever a chocolate craving strikes but you want to keep things a little healthier. These brownies tick all the boxes: they’re intensely chocolaty, marvelously rich, naturally sweetened, and—best of all—ready from start to finish in under 30 minutes. With a crackly top and a dense, fudgy middle, these brownies are just the thing to brighten up any busy weeknight. No complicated steps, no obscure ingredients—just pure, chocolatey bliss that happens to be grain-free and dairy-optional!

Why You’ll Love This Recipe

Ridiculously Easy: This recipe doesn’t mess around. You can have dreamy brownies ready in less time than it takes to pick something up at the store.
Extra Fudgy Texture: Thanks to almond flour and almond butter, each bite is gooey in the center with just the right amount of chew.
Wholesome Ingredients: Simple, paleo-friendly pantry staples come together with zero fillers or funny business.
Totally Customizable: Make it dairy-free, adjust the chocolate level, amp up the espresso, or leave it out—the choice is yours.
Guilt-Free Indulgence: Sweetened with coconut sugar and entirely grain-free, these feel like a treat but won’t leave you with a sugar crash.

Ingredients You’ll Need

Grass-fed butter or coconut oil: Adds the richness and moisture that every great brownie needs. Use coconut oil for a strict paleo and dairy-free option.
Chocolate chips: They melt into the base, creating decadent, gooey pockets of chocolate. Go for dairy-free if needed.
Creamy almond butter: Helps with fudginess and binds everything together; natural almond butter works best here.
Coconut sugar: The secret to perfect sweetness without refined sugar—a total game changer!
Vanilla extract: Elevates the chocolate flavor and provides warm undertones.
Egg: Don’t skip it—this holds the brownies together while maintaining a soft crumb.
Espresso powder (optional): Intensifies the chocolate flavor even further. Highly recommended for chocolate lovers!
Almond flour: The backbone of the recipe, giving body and a subtle nutty taste without any grains.
Unsweetened cocoa powder: For that deep, dark chocolate intensity—use a good-quality powder for best results.
Baking soda: A pinch helps the brownies rise just enough for a lovely texture.
Salt: Even a dash is enough; it makes every ingredient sing.

Note: The brownie batter will be very thick—don’t be alarmed! Pressing it into the pan is totally normal, and yields a wonderfully dense, chewy brownie.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Nut Swap: Try cashew butter or sunflower seed butter for a different flavor profile.
Chocolate Add-Ins: Stir in extra chopped chocolate or your favorite paleo-friendly baking chips for double chocolate goodness.
Swirl It: Drop spoonfuls of almond butter on top and marble with a knife for a pretty finish.
Espresso-Free: Leave out the espresso powder if you’re not keen on coffee (they’ll still be plenty rich).
Nut-Free: Use an allergy-friendly blend of seeds and seed butters, but note the flavor and texture may change slightly.

How to Make Fudgy Paleo Brownies

Step 1: Prep the Pan

Preheat your oven to 350ºF. Grease a 9″ baking dish and line the bottom with parchment paper, leaving a bit of overhang—this sling makes the brownies easy to lift out later.

Step 2: Melt the Chocolate Base

Using a double boiler (or a heatproof bowl over a pot of simmering water), gently melt together the butter or coconut oil, chocolate chips, and almond butter. Stir constantly until everything is smooth and luscious, then set aside to cool briefly. You want it a bit warm, not hot, so it doesn’t scramble your egg in the next step!

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the coconut sugar, egg, and vanilla extract until the mixture is smooth and slightly lighter in color.

Step 4: Combine

Slowly pour the slightly cooled chocolate mixture into the sugar-egg mixture, whisking everything together until completely combined.

Step 5: Add the Dry Ingredients

Add the espresso powder (if using), almond flour, cocoa powder, baking soda, and a generous pinch of salt to your wet mixture. Use a rubber spatula to fold everything together. The batter will be THICK—don’t worry, this is exactly what you want.

Step 6: Bake

Transfer the batter to your prepared pan and use your hands or the spatula to press it down evenly. Bake on the middle rack for 17–19 minutes. You’re looking for a dry top but a center that’s still just barely soft when gently pressed—this ensures the fudgy texture.

Step 7: Cool and Slice

Allow the brownies to cool completely in the pan before lifting them out with the parchment sling and slicing. Patience here is key! They continue to set as they cool.

Pro Tips for Making the Recipe

Chill Before Slicing: If you want super clean squares, chill the brownies for 20 minutes once cooled.
Check Early: Ovens vary—start checking at 17 minutes. Slight underbaking is the secret to the ultimate fudgy texture.
Butter vs. Coconut Oil: Butter offers a richer flavor, while coconut oil keeps it strictly paleo and adds a light coconut undertone.
Don’t Overmix: Fold the dry ingredients in until just combined for maximum tenderness.
Smaller Pieces for Snacks: You can cut the batch into 9 generous pieces or up to 12 smaller ones; either way, everyone’s happy.

How to Serve

These brownies are outrageously good straight from the pan, but you can take it up a notch by:

Serving them slightly warm with a scoop of non-dairy vanilla ice cream for a classic à la mode experience.
Dusting lightly with extra cocoa powder or a sprinkle of flaked sea salt.
Pairing with fresh berries or a dollop of coconut whipped cream for balance.
Packing them into lunchboxes or enjoying as a post-dinner treat—there’s truly no wrong way!

Make Ahead and Storage

Storing Leftovers

Keep brownies fresh in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. Their texture might become a bit firmer when chilled (hello, dense fudge!), so let them sit out for a few minutes before serving if you prefer them softer.

Freezing

Place sliced brownies in a freezer-safe bag with parchment between layers to prevent sticking. They’ll keep for up to 3 months. Defrost at room temperature or warm briefly in the microwave for that just-baked feel.

Reheating

If you love a gooey texture, 10–15 seconds in the microwave is all it takes to revive that freshly-baked magic.

FAQs

Can I use a different flour besides almond flour?

Almond flour is crucial for these brownies’ signature texture and flavor. Coconut flour or other nut flours will absorb much more moisture and may make the brownies dry and crumbly. Stick with finely ground almond flour for the best results.
How do I make this recipe completely dairy-free?

Swap out the butter for coconut oil and use dairy-free chocolate chips. Every other ingredient should already align with a paleo and dairy-free lifestyle.
Why is my batter so thick? Did I do something wrong?

Not at all! A thick batter is exactly what you want for these brownies. This is what leads to their uniquely dense and fudgy finish—just press it down evenly in your pan and carry on.
Can I double this recipe?

Yes, you absolutely can double the ingredients and bake them in a 9×13″ pan. The bake time may increase a few minutes, so keep an eye on the center for that signature fudgy-soft texture.

Final Thoughts

These Fudgy Paleo Brownies transform simple, wholesome ingredients into an indulgent treat that everyone will crave—chocolate lovers, healthy eaters, and anyone facing a time crunch. Don’t be surprised if they disappear in a flash! Give this easy recipe a try, have fun with your favorite add-ins, and discover just how deliciously uncomplicated baking can be.