Best Paleo Brownies

Here are my favorite paleo brownies, made with almond flour, coconut sugar, and dark cocoa powder for a rich, fudgy treat that happens to be grain-free and refined sugar-free.

These brownies have become my go-to dessert when I want something chocolatey but still want to stick to paleo-friendly ingredients. They’re so good that no one ever guesses they’re made without regular flour or butter, and I love that I can feel good about serving them to my family.

What Kind of Chocolate Chips Should I Use?

For paleo brownies, you’ll want to stick with dairy-free chocolate chips to keep things truly paleo-friendly. Look for brands that use coconut sugar or other natural sweeteners instead of refined sugar – they’re usually labeled as paleo or vegan chocolate chips. Dark chocolate chips with at least 70% cacao work great and give you that rich, fudgy chocolate flavor without any milk products. If you can’t find paleo-specific chips, you can always chop up a good quality dark chocolate bar into chunks, which actually creates nice melty pockets of chocolate throughout your brownies.

Options for Substitutions

These paleo brownies are pretty adaptable, so here are some swaps you can make:

• Coconut sugar: You can use maple sugar or date sugar to keep things paleo-friendly. Regular brown sugar works too if you’re not strictly following paleo guidelines.
• Almond flour: If you have a nut allergy, try sunflower seed flour instead. Just note that it might give your brownies a slightly greenish tint due to a reaction with baking soda, but the taste won’t be affected.
• Coconut flour: You can’t do a 1:1 swap here since coconut flour is super absorbent. If you need to substitute, use 6 tablespoons of almond flour instead of the 2 tablespoons coconut flour.
• Coffee: The coffee deepens the chocolate flavor, but if you don’t drink coffee, use hot water instead. You’ll still get great brownies, just without that extra depth.
• Coconut oil: Ghee or grass-fed butter work well here if you’re okay with dairy. For a completely neutral flavor, try avocado oil, though the texture might be slightly different.
• Chocolate chips: Make sure to use dairy-free chocolate chips for paleo. You can also chop up a dark chocolate bar (70% cacao or higher) instead.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with paleo brownies is overbaking them, which turns fudgy brownies into dry, crumbly squares – pull them out when a toothpick inserted in the center comes out with a few moist crumbs, not completely clean.

When melting the chocolate chips and coconut oil together, use short 30-second bursts in the microwave and stir between each one to prevent the chocolate from seizing up or burning.

Don’t skip the step of beating the eggs and coconut sugar for the full 3-5 minutes, as this creates air bubbles that give your brownies a better texture instead of a dense, heavy result.

Finally, let the brownies cool completely in the pan before cutting – warm brownies will crumble and fall apart, but cooled ones slice cleanly into perfect squares.

What to Serve With Paleo Brownies?

These paleo brownies are rich and chocolatey on their own, but they’re even better with a scoop of dairy-free vanilla ice cream or coconut whipped cream on top. If you want to add some freshness, serve them with a handful of fresh berries like raspberries or strawberries – the tartness really balances out the sweetness. For a cozy treat, pair your brownie with a cup of coffee or almond milk, which complements the chocolate and coffee flavors already in the recipe. You could also drizzle some almond butter or cashew butter over a warm brownie for extra richness and a bit of protein.

Storage Instructions

Store: Keep your paleo brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. I actually prefer them cold from the fridge because they get this nice fudgy texture that’s perfect with a glass of almond milk.

Freeze: These brownies freeze really well for up to 3 months. Cut them into individual squares and wrap each one in plastic wrap, then store them all together in a freezer bag. That way you can grab just one or two whenever a chocolate craving hits.

Thaw: Let frozen brownies sit at room temperature for about 30 minutes, or if you’re impatient like me, microwave them for 15-20 seconds for that fresh-baked warmth. They taste amazing either way!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 22-26 g
• Fat: 160-175 g
• Carbohydrates: 230-245 g

Ingredients

For the batter:

• 3 eggs (room temperature, about 70°F)
• 1 1/4 cups coconut sugar
• 1/3 cup almond flour (I always use King Arthur for a finer crumb)
• 2 tbsp coconut flour
• 3 tbsp dark cocoa powder
• 2 tbsp coffee
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup chocolate chips

For the chocolate mixture:

• 1 cup chocolate chips (I prefer Enjoy Life dark chocolate chips)
• 9 tbsp coconut oil (melted and cooled to room temperature)

Step 1: Prepare Your Pan and Oven

Preheat your oven to 325°F and line a 9×9 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later.

This setup ensures even baking and makes it simple to lift the cooled brownies out for cutting.

Step 2: Whip Eggs and Sugar to Build Structure

• 3 eggs
• 1 1/4 cups coconut sugar

In a large mixing bowl, beat the room-temperature eggs with coconut sugar on high speed for 3-5 minutes until the mixture is thick, pale, and has roughly tripled in volume.

This aerating step is crucial—it incorporates air into the batter, which helps the brownies achieve a fudgy yet slightly risen texture rather than being dense and flat.

Step 3: Combine Dry Ingredients and Aromatics

• 1/3 cup almond flour
• 2 tbsp coconut flour
• 3 tbsp dark cocoa powder
• 1/4 tsp sea salt
• 2 tbsp coffee
• 1 tsp vanilla

In a separate small bowl, whisk together the almond flour, coconut flour, dark cocoa powder, and sea salt.

Pour the coffee and vanilla into the egg mixture, then gently fold in the dry ingredient mixture until just combined, being careful not to overmix and deflate the aerated eggs.

I find that folding by hand with a spatula rather than using the mixer helps preserve all that air you just incorporated.

Step 4: Melt Chocolate and Oil Together

• 1 cup chocolate chips
• 9 tbsp coconut oil

Place 1 cup of chocolate chips and the melted coconut oil (cooled to room temperature) in a microwave-safe bowl.

Microwave in 30-second intervals, stirring between each burst, until completely smooth and melted—this usually takes 60-90 seconds total depending on your microwave.

Letting it cool before adding to the batter prevents the eggs from scrambling.

Step 5: Fold in Melted Chocolate and Remaining Chips

• batter from Step 3
• melted chocolate mixture from Step 4
• 1/4 cup chocolate chips

Pour the melted chocolate mixture into the batter and fold gently until no streaks remain, then fold in the remaining 1/4 cup of chocolate chips.

Pour the complete batter into your prepared baking dish and spread it evenly with a spatula.

I like to tap the pan gently on the counter once or twice to release any large air bubbles.

Step 6: Bake and Cool

Bake at 325°F for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (they should not be wet batter).

Remove from the oven and let the brownies cool completely in the pan, which takes about 30 minutes—this allows them to set properly so they cut into clean squares.

Once cooled, use the parchment overhang to lift the entire brownies out and cut into squares.

Best Paleo Brownies

Delicious Best Paleo Brownies recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 2 minutes mins

Servings: 16 squares

Calories: 2400

Ingredients Method

Ingredients

  

For the batter

• 3 eggs (room temperature, about 70°F)
• 1 1/4 cups coconut sugar
• 1/3 cup almond flour (I always use King Arthur for a finer crumb)
• 2 tbsp coconut flour
• 3 tbsp dark cocoa powder
• 2 tbsp coffee
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup chocolate chips

For the chocolate mixture

• 1 cup chocolate chips (I prefer Enjoy Life dark chocolate chips)
• 9 tbsp coconut oil (melted and cooled to room temperature)

Method

 

1. Preheat your oven to 325°F and line a 9x9 inch baking dish with parchment paper, leaving some overhang on the sides for easy removal later. This setup ensures even baking and makes it simple to lift the cooled brownies out for cutting.
2. In a large mixing bowl, beat the room-temperature eggs with coconut sugar on high speed for 3-5 minutes until the mixture is thick, pale, and has roughly tripled in volume. This aerating step is crucial—it incorporates air into the batter, which helps the brownies achieve a fudgy yet slightly risen texture rather than being dense and flat.
3. In a separate small bowl, whisk together the almond flour, coconut flour, dark cocoa powder, and sea salt. Pour the coffee and vanilla into the egg mixture, then gently fold in the dry ingredient mixture until just combined, being careful not to overmix and deflate the aerated eggs. I find that folding by hand with a spatula rather than using the mixer helps preserve all that air you just incorporated.
4. Place 1 cup of chocolate chips and the melted coconut oil (cooled to room temperature) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each burst, until completely smooth and melted—this usually takes 60-90 seconds total depending on your microwave. Letting it cool before adding to the batter prevents the eggs from scrambling.
5. Pour the melted chocolate mixture into the batter and fold gently until no streaks remain, then fold in the remaining 1/4 cup of chocolate chips. Pour the complete batter into your prepared baking dish and spread it evenly with a spatula. I like to tap the pan gently on the counter once or twice to release any large air bubbles.
6. Bake at 325°F for 35-40 minutes until a toothpick inserted in the center comes out with just a few moist crumbs (they should not be wet batter). Remove from the oven and let the brownies cool completely in the pan, which takes about 30 minutes—this allows them to set properly so they cut into clean squares. Once cooled, use the parchment overhang to lift the entire brownies out and cut into squares.