Seriously, The Best Fudgy Paleo Brownies! Chocolatey, divinely rich and out-of-this-brownie-world delicious.
A brownie lover’s dream come true.
For real! This Paleo brownie recipe is one you’ll want to make right now and then tuck into your back pocket because I’m telling you, they’re the best! A few weeks ago it dawned on me that The Real Food RDs blog was missing a classic, 0oey-gooey brownie recipe. You know one you’ll continue to make again and again, all year round because brownies are just the best and everyone seems to enjoy them – myself included! So when I set out on a mission to create these Fudgy Paleo Brownies, I was hoping I could nail the recipe on the first try.
Well, that wasn’t the case. I should have known because baking is never a one-and-done kind of a recipe testing ordeal as it almost always requires several go-arounds. Oh, the joys of baking! These Fudgy Paleo Brownies took four attempts before the recipe received a 10 out of 10! I will say though, my taste tester (aka: my husband) has some pretty high expectations when it comes to the fudge factor of a brownie. But I guess if the word “fudgy” is in the title of this recipe, I better hold true to it!
The secret to achieving the “fudgy” in these Paleo Brownies.
OK, not so much a secret, but it’s what I discovered during my brownie recipe-creating adventure.
- I used mostly almond flour and just a little coconut flour. I found that the first batch, which I had added more coconut flour, resulted in a more cake-like texture. Still very delicious, but not what I was going for.
- Along with reducing the amount of coconut flour, I eventually omitted the baking soda altogether. This definitely helped in keeping the brownies dense and ooey-gooey. Yum! Feel free to add 1/4 tsp. of baking soda if you like your brownies more cake-like.
- The melted chocolate, coconut oil combo that is added to the batter makes all the difference and a much better fudge factor is achieved as compared to using just cocoa powder.
- Lastly, I kept a close watch on the brownies when they were in the oven and made sure I didn’t bake them too long. 18-20 minutes (in my oven) seemed to be the perfect length of time.
Brownies are welcome – always.
These Fudgy Paleo Brownies make a great addition for any occasion – a get together with friends, holiday party, potluck, girls night, weekend grill out, special occasion celebration, gift for a friend or family member, and the list goes on. I just can’t think of an occasion where brownies wouldn’t be welcome! They’re quick to make, divinely scrumptious and most definitely crowd pleasing. Fudgy Paleo Brownies are truly the best and I have a good feeling they will soon become a go-to recipe of yours, too!
And for an extra special treat, I like to top them with a scoop of dairy-free ice cream! Oh my.
The Real Food RDs now has a classic paleo brownie recipe just for you! I can’t wait for you to give The Best Fudgy Paleo Brownies a try!
This recipe is gluten-free, grain-free, and dairy-free. And if you love these brownies, you might also want to give our Grain-Free Sweet Potato Avocado Brownie Bites and Grain-Free Sweet Potato Brownies a try, too!
- 1/2 cup dark chocolate chips or morsels
- 1/4 cup unrefined virgin coconut oil
- 2 whole eggs
- 1/3 cup maple syrup
- 1 tsp. pure vanilla extract (such as Simply Organic)
- 2/3 cup almond flour
- 1 Tbsp. coconut flour
- 3 Tbsp. cocoa powder
- 1/4 tsp. sea salt
- 1/2 cup dark chocolate chips or morsels + additional for topping
- 1/2 cup chopped walnuts + additional for topping (optional)
- Pre-heat oven to 350ºF.
- Line a 9×9-inch pan with parchment paper.
- Place a small saucepan over medium-low heat. Add 1/2 cup of chocolate chips and the coconut oil to the pan. Stir occasionally and remove from heat once melted (it shouldn’t be too hot).
- In a medium bowl, whisk together the eggs, maple syrup and vanilla.
- Add the almond flour, coconut flour, cocoa and salt to the bowl and stir until just combined.
- Slowly add the melted chocolate to the bowl while you continue to stir. Mix until just combined.
- Fold in chocolate chips and optional walnuts. Transfer brownie batter to the parchment-lined, 9×9-inch pan. Top with chocolate chips and optional chopped walnuts.
- Bake in oven for 18-20 minutes.
- After baking allow to cool for 5-10 minutes.
- Remove brownies from pan by grabbing onto edges of parchment paper.
- Cut into 16 squares and enjoy!
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- Serving Size: 1 brownie (without walnuts)
- Calories: 140
- Fat: 10 g
- Sodium: 40 mg
- Carbohydrate: 14 g
- (Fiber: 2 g
- Sugar: 10 g)
- Protein: 2 g
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