Paleo Double Chocolate Brownies

Double chocolate brownies so thick and rich that you would never know they’re gluten free, dairy free, and paleo! Try my paleo chocolate chip cookies next.

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 paleo brownies. 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.

Paleo desserts can be tough to make

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. 

Where can I find paleo chocolate chocolate chips?

My favorite brand is Enjoy Life, but I’m sure there are others out there.

I really can’t emphasize enough how good these are, and I don’t mean just for being paleo brownies. 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:

Cakey brownies vs. fudgy brownies

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.

My criteria for a delicious paleo brownie

• I didn’t need them to be super fudgy because I already have a gluten free go-to and a classic recipe 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 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.
• I wanted swirls of almond butter to keep them from looking too plain, but not so many that it tasted like almond butter. Double check.

And lastly, the taste had to be dark and rich.

I’m not looking to bite into a super sweet sugar bomb, but I also didn’t want it to be bitter.

Checkity check check check.

You don’t have to be paleo to enjoy these

So whether or not you require a paleo diet, you need to make these brownies. 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 consider coming back to share your experience with others by leaving a comment below with a star rating!

Paleo Double Chocolate Brownies

5 from 1 vote

Chocolate brownies so thick and rich that you would never know they're gluten free, dairy free, and paleo!

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 to 25 pieces (depending on size)

Ingredients

  

1x2x3x

• ½ cup coconut oil, solid and packed, not melted
• ½ cup coconut sugar
• ¼ cup almond butter
• ¼ cup maple syrup, or honey
• ¾ cup almond flour
• ¾ cup unsweetened, non-alkaline cocoa powder (I recommend Ghirardelli)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ 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 8x8 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.

Nutrition

Calories: 357kcal | Carbohydrates: 30g | Protein: 7g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 320mg | Potassium: 202mg | Fiber: 4g | Sugar: 19g | Vitamin A: 79IU | Calcium: 84mg | Iron: 2mg

Course Dessert

Cuisine American

Author Leslie Kiszka

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