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

Description

These Fudgy Paleo Brownies are incredibly rich, moist, and chocolatey, made with wholesome paleo-friendly ingredients like almond flour and coconut sugar. Easy to prepare in one bowl, these brownies offer a decadent dessert that’s grain-free, dairy-free adaptable, and irresistibly gooey—perfect for satisfying your chocolate cravings in a healthier way.

Ingredients

Units Scale

Wet 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

Dry Ingredients

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)

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Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 350ºF (175ºC). Grease a 9″ baking dish and line it with a parchment paper sling for easy removal of the brownies.
Melt Wet Ingredients: In a double boiler, melt together the grass fed butter (or coconut oil), chocolate chips, and almond butter, stirring until smooth. Set aside and let this mixture cool slightly so it doesn’t cook the egg in the next step.
Whisk Sugar, Egg, and Vanilla: In a large bowl, whisk together the coconut sugar, egg, and vanilla extract until well combined and slightly thickened.
Combine Mixtures: Slowly pour the cooled chocolate-butter mixture into the egg-sugar base, whisking continuously until fully incorporated.
Add Dry Ingredients: Add espresso powder (if using), almond flour, cocoa powder, baking soda, and a dash of salt. Use a rubber spatula to fold and mix until the batter is thick and all the ingredients are completely combined.
Fill Pan & Bake: Spread the thick batter evenly into the prepared pan, pressing it down gently with your hands or a spatula to achieve an even layer. Bake in the center of the oven for 17-19 minutes, or until the top is set but the center is still soft when gently pressed.
Cool & Slice: Remove the brownies from the oven and let them cool completely in the pan before slicing into squares and serving. Enjoy!

Notes

The batter is very thick; you may need to press it down into the pan—this is normal.
For strict paleo or dairy-free, use coconut oil and dairy-free chocolate chips.
This recipe yields 9-12 servings depending on how you cut the brownies.
Brownies will continue to set as they cool, so avoid overbaking for best fudgy texture.
Originally published in 2013; recipe improved in 2019.

Nutrition

Serving Size: 1 brownie (1/12 of recipe)
Calories: 180
Sugar: 9g
Sodium: 45mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 4g
Cholesterol: 22mg