Double chocolate brownies so thick and rich that you would never know they’re gluten free, dairy free, and paleo!
I had these grand plans to publish a completely different recipe today. I made it, shot it, edited it, and ate the whole damn thing. It was ready to be published.
But then… I made these. I couldn’t wait any longer. I just couldn’t. I was SO HAPPY that I was able to create a rich, thick, chocolatey brownie that’s completely paleo-friendly. No butter, milk, granulated sugar, brown sugar, gluten, alien body parts or otherwise unnatural ingredients.
I’ve been struggling with how to make appealing and appetizing paleo and keto desserts. Keto is much more difficult, as far as I’m concerned, so I’ve been focusing on paleo. Baby steps, my friends. Baby steps.
I don’t want everything to be made of almond flour, almond butter and coconut oil, but it’s a good start. They’re surprisingly versatile ingredients! And it’s totally possible to make things that don’t taste like any of those things, so that’s a bonus.
I really can’t emphasize enough how good these are. I have to pat myself on the back, quite frankly. It took a couple tries, but I freaking nailed it. Let’s take a moment and just look and appreciate. Pretend they’re a painting in a fancy museum:
My first try at these, I used mini chocolate chips but it felt underwhelming. And I used too much almond flour and not enough egg, so they ended up being cakey. Mind you, cakey isn’t a bad thing if you’re going for… cakey. But I wasn’t. I was going for brownie-y.
I didn’t need them to be super fudgy because I already have a go-to for that (but of course that doesn’t mean it’s not in the cards at a later date), but I did need them to be the kind of brownie that you can take a bite of and really sink your teeth into. Literally.
I had a few other criteria:
First, I needed them to include melty chocolate chips so that I’d make a mess of myself when I ate them fresh out of the oven (waiting is for chumps).
Check.
Second, I wanted swirls of almond butter to keep them from looking too plain, but not so many that it tasted like almond butter.
Check again.
And lastly, the taste had to be dark and rich. I’m not looking to bite into a super sweet sugar bomb.
Checkity check check check.
So whether or not you require a paleo diet, you need to make these. Go to the store, grab the ingredients, make these and then do everything you can not to eat one, after another, after another. They might be paleo, but that doesn’t make them celery with no calories or consequences. I swear, you’re not going to know it’s missing all the “fun” stuff.
After you’ve made this recipe, please leave a comment below with a rating – and if you came from Pinterest, add a photo of what you make to the pin to share your experience!
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Paleo Double Chocolate Brownies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 9-25 pieces (depending on size) 1x
Description
Chocolate brownies so thick and rich that you would never know they’re gluten free, dairy free, and paleo!
Ingredients
- 1/2 cup coconut oil (solid and packed, not melted)
- 1/2 cup coconut sugar (aff link)
- 1/4 cup almond butter (aff link)
- 1/4 cup maple syrup (or honey)
- 3/4 cup almond flour (aff link)
- 3/4 cup unsweetened, non-alkaline cocoa powder (I recommend Ghirardelli)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips (I recommend Enjoy Life brand), divided
Instructions
- Preheat oven to 350°F. Place parchment paper (with the edges hanging over the sides for easy lifting) in an 8×8 pan. Set aside.
- In a microwave-safe bowl, combine coconut oil, coconut sugar, almond butter and maple syrup. Heat in 30 second increments, stirring well after each. Heat until all ingredients are melted (they won’t be completely combined – that’s okay). Set aside.
- In a medium bowl, whisk together almond flour, cocoa powder, baking soda, baking powder and salt. Set aside.
- Add eggs and vanilla extract to wet mixture and stir to combine.
- Add the wet mixture to the dry mixture and use a spatula to combine (the batter will get stuck in a whisk). Fold in 3/4 cup of chocolate chips.
- Pour batter into prepared pan and use your spatula to spread it evenly. Sprinkle the remaining 1/4 cup chocolate chips on top.
- Bake for 20 minutes or until a toothpick inserted in the center comes out with a small amount of wet batter – you want to under cook them! Let cool in pan, then lift them out, slice and enjoy!
Notes
Note: You can cut these into 9 large pieces, or 16-25 smaller pieces.
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: double chocolate brownies, paleo brownies, gluten free brownies
chefcarolb2014 says
Pinned! I’ve got a Paleo personal chef client who would love these!
Leslie Haasch says
Yay, I hope she does!
Christine says
Love that these are paleo! They look SO delicious. I’m pretty much always craving dessert, so these would be great!
Leslie Haasch says
It’s perfect for when you have a chocolate craving!
Karyl | Karyl's Kulinary Krusade says
Wow, these look absolutely amazing! I don’t follow the keto or paleo diet but one of my best friends does…I will for sure be sharing this with her
Leslie Haasch says
Please do – I hope they love them!
cleverlysimple says
These looks like a guilt-less brownie recipe to make! Yum!
Leslie Haasch says
They’re just so good!
Monica says
Wow – very impressive adaptation! These look super fudgy and like they have an amazing texture!
Leslie Haasch says
thank you!
Dixya @ Food, Pleasure, and Health says
i absolutely love the texture of this brownie!
Leslie Haasch says
So do I! It’s one of my favorite parts about it 🙂
Savory Bites (@SavoryBites0411) says
Gorgeous brownies,perfect dark color.Loved that you used coconut oil,almond butter in this.I will try my recipes with almond flour and coconut oil next.
Leslie Haasch says
They’re the perfect ingredients for delicious paleo treats!
therusticfoodie says
These look so delicious – I love that you’ve used maple syrup to sweeten them and I’m getting more into using almond flour. It adds a nice texture and flavor. Yum!
Leslie Haasch says
I’m finding both maple syrup and almond flour essential for paleo baked goods. But I’m also a huge fan of honey in lieu of maple syrup!
Rachelle @ Beer Girl Cooks says
Those are some good looking brownies! And rightfully so after all your hard work!
Leslie Haasch says
It sure is nice when hard work pays off! 🙂
The Simple, Sweet Life says
WOW. I mean, that’s about all I can get out with all the drooling these brownie photos are causing. They look absolutely to die for!
Leslie Haasch says
They’re so addictive!
Analida Braeger says
Those look so rich and tasty! I am pinning for later! Thanks for sharing.
Leslie Haasch says
Thanks for pinning! I’d love it if you came back to tell me what you think if you make them! 🙂
Veena Azmanov says
That looks so delish and I can’t believe it gluten free!! Love almond flour and coconut sugar. I’m saving this recipe for future. Can’t wait to try this soon.
Ashima says
What’s the secret of that dark colour! 🙂 Is it the rich chocolate. Have been thinking of making gluten brownies for sometime. Thanks for sharing!
Anne says
Such rich chocolate!
I’m always glad to have a gluten free brownie recipe I can point people to.
Leslie Haasch says
Me too! 🙂