These rich and fudgy Paleo Brownies have a perfect crackly top! Just 6 ingredients and 10 minutes of prep are all you need to make these dairy-free, gluten-free, and grain-free treats.
Why you’ll love this recipe!
Bakery-style – I swear, these are the BEST paleo brownies! I tested this recipe 3 times to make sure the brownies were as fudgy and moist as what you’d get at a bakery.
Secretly healthy – They’re a secretly wholesome dessert without gluten or dairy, but still taste out-of-this-world good.
Minimal ingredients – You only need 6 simple, paleo-compliant ingredients.
Normally, I’d sneak black beans into brownies or add Greek yogurt to cookies when I want a healthy-ish dessert, but not in these Paleo Chocolate Brownies. They’re every bit as decadent as the brownies you know and love, but use grain-free, dairy-free, and refined sugar-free ingredients! You’d never know it, though, because they taste just like your favorite childhood brownie recipe.
Trust me, I tested this recipe over 3 times to make sure the brownies were absolutely perfect. I’m talking decadent, rich, and dangerously good! And that paper-thin crackly top? Instantly iconic.
Just like my paleo pumpkin chocolate pie and chocolate avocado cake, you can make this paleo dessert for bake sales, the holidays, or just because, without anyone suspecting they’re eating something wholesome.
Paleo Brownie Ingredients
Coconut oil – I melted the chocolate chips with coconut oil for an ultra-smooth and fudgy texture.
Chocolate chips – I used dairy-free Enjoy Life chocolate chips, which are NOT paleo-compliant. There are plenty of dairy-free, refined sugar-free, and soy lecithin-free chocolate chips out there if you want the brownies to be strictly paleo.
Coconut sugar – This keeps the brownies refined sugar-free without missing out on the sweetness you expect from traditional brownies.
Almond flour – I love baking with almond flour because it’s naturally gluten-free and keeps the crumb light without being cakey. I always buy the massive bag from Costco.
This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list.
Variations
- Coconut oil substitute – Not a fan of the coconut flavor? Melt the chocolate with avocado oil or ghee instead.
- Change the sweetener – You can use an equal amount of cane sugar or light brown sugar instead of coconut sugar. Just know that these swaps are not strictly paleo.
- Almond flour substitute – Cashew flour behaves almost exactly like almond flour in grain-free baking. I haven’t tested it, but it should work.
- Deepen the chocolate flavor – A few tablespoons of espresso powder mixed with the dry ingredients will intensify the richness without making the brownies taste like coffee.
- Optional mix-ins – Fold chopped walnuts, pecans, cacao nibs, or extra chocolate chips into the brownie batter. For paleo almond butter brownies, drop spoonfuls of almond butter over the brownie batter, then use a toothpick to swirl them around.
How to Make Paleo Brownies
Step 1: Melt the chocolate. Melt the coconut oil and chocolate chips together in a small saucepan until smooth. Set it aside to cool.
Step 2: Whisk the eggs. Add the eggs and sugar to a large bowl and whisk continuously for at least 45 seconds.
Step 3: Add dry ingredients. Gently fold the almond flour and salt into the whisked egg-sugar mixture.
Step 4: Add the chocolate. Finish by folding in the melted chocolate until you have a smooth batter.
Step 5: Bake. Pour the brownie batter into your baking pan and bake until a toothpick inserted in the middle comes out clean.
Step 6: Cool, then serve. Let the brownies cool completely, then slice them into bars and serve.
Erin’s Tips and Tricks
- Sift the almond flour through a sifter or fine mesh sieve before adding it to the batter. I skipped this step the first time I made these, and my brownies turned out lumpy (yuck).
- Give the melted chocolate time to cool slightly; otherwise, you’ll end up with scrambled eggs in the batter.
- I highly recommend mixing the brownie batter by hand using a wooden spoon or spatula. The electric mixer you usually use will no doubt overmix the batter, yielding gummy or dense brownies.
- Wait for the brownies to fully cool in the baking pan before slicing. Dairy and grain-free brownies need more time to set and firm up, but I promise they’re always worth the wait.
My Pro Tip
The Secret to Crackled Brownie Tops
This all comes down to whisking the eggs and sugar. Whisking them vigorously for at least 45 seconds aerates the eggs and dissolves the sugar, resulting in that thin, crispy, crackly layer on top we all love.
Brownies FAQs
The toothpick test always works for me. I usually test them around the 35-minute mark by sticking a toothpick in the center: if it comes out with a few moist, fudgy crumbs attached, they’re done baking. If the batter is still wet, I put it back in the oven for another 5 to 10 minutes.
You can use any kind of dairy-free, refined sugar-free, and soy lecithin-free chocolate. Brands like Hu Kitchen or Enjoy Life (their dark chocolate line) are fantastic options that melt beautifully. If you aren’t strictly paleo, use high-quality semi-sweet chocolate chips.
I haven’t tested this recipe with a vegan egg replacer, so I can’t say if it will work or not. Grain-free baking can be finicky without the structure of real eggs. If you try it with an egg replacer, like flax eggs, let me know how it goes in the comments!
Storage
Room temperature: These brownies taste their best when eaten as soon as possible. That said, they’ll stay fresh in an airtight container on the counter for up to 4 days.
Refrigerator: If you want the brownies to last longer (or if you like a super-chewy, cold brownie), keep them covered in the fridge for up to 1 week.
Freezer: They also freeze like a dream. Just slice, wrap individually, and freeze for up to 3 months.
More Brownie Recipes
If you made this recipe, be sure to leave a comment and star rating below. Thanks!
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Preheat oven to 350°.
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Melt coconut oil and chocolate chips together over the stove, stirring frequently until the chocolate is smooth; set aside.
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Add eggs and sugar to a large bowl then whisk continuously for at least 45 seconds. This is *key* to creating the crackly top.
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Next, fold in the sifted almond flour and salt. Since these are gluten free, I recommend doing this by hand rather than with an electric mixer because you don’t want to over-mix the batter. Once they’re combined, pour in the melted chocolate and again, stir by hand to combine.
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Line an 8×8 baking dish with parchment paper or spray it with nonstick spray, then pour the batter into the pan. Bake the brownies for 35-40 minutes or until a toothpick comes out clean. Remove them from the oven and wait for them to cool before cutting and serving. Enjoy!
**Make sure to sift the almond flour before adding it to the batter. The first time I made these I skipped this step and the batter had lumps in it, resulting in the brownies having lumps in them (they still tasted great though!)
Substitutions:
- Use cane sugar instead of coconut sugar, but only if you don’t need these brownies to be paleo because cane sugar isn’t paleo-friendly (but it will work in this recipe).
- If you don’t like coconut oil/any sort of coconut flavor, use avocado oil instead.
To check for doneness, simply insert a toothpick. There should be a slight crumb, but the batter shouldn’t be wet. If it is, place the brownies back into the oven for 5 more minutes.
*Calories are per serving and are an estimation
Calories: 194kcal | Carbohydrates: 19g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 68mg | Potassium: 11mg | Fiber: 2g | Sugar: 13g | Vitamin A: 45IU | Calcium: 38mg | Iron: 1mg
