These Fudgy Flourless Paleo Brownies are perfect when you want something sweet but don’t have time for a complicated recipe.
I always aim to make healthier versions of desserts that taste just as good — if not better — than the originals. These paleo brownies are fudgy, moist, and seriously addictive.
My mother-in-law can vouch for how irresistible they are; she helps test recipes and makes these weekly. They’re great to bring to potlucks, barbecues, or birthday parties.
In about 30 minutes you’ll have brownies out of the oven and ready to slice. Make a batch for your next gathering or try them tonight — you’ll earn some serious brownie points. Enjoy!
Ingredients for Paleo Brownies
These fudgy brownies use just a handful of wholesome ingredients — many of which you likely already have on hand.
- Cacao Powder: A rich source of antioxidants, cacao powder gives deep chocolate flavor. Unlike highly processed cocoa, cacao is less refined and retains more of the bean’s natural properties.
- Instant Coffee or Espresso Powder: A small amount brightens the chocolate flavor. Optional if you don’t have it.
- Eggs: Two eggs provide structure and richness. Some readers have successfully used flax eggs for a vegan version, though this hasn’t been fully tested here.
- Nut Butter: This binds the batter and creates the brownie’s gooey texture. For nut-free options try sunflower seed butter or tahini.
- Coconut Sugar: A minimally processed sweetener that works well here; brown sugar can be used as a substitute if needed.
- Chocolate: Adding about 1/2 cup chocolate chunks intensifies the chocolate experience. Use dark baking chocolate or chunks you enjoy.
How to Make Fudgy Flourless Paleo Brownies
Preheat the oven to 350°F.
In a medium bowl combine the nut butter, coconut sugar, maple syrup, eggs, and vanilla. Whisk until smooth.
Add the cacao powder, instant coffee (if using), baking powder, salt, and chocolate chunks. Stir with a spatula until just combined — the batter will be thick.
Line an 8×8-inch baking pan with parchment, folding or clipping the sides so the paper stays in place. Smooth the batter into the pan.
Bake for 20 minutes. If you’re using a ceramic or glass dish, bake 20–23 minutes; metal pans may cook faster and require a slightly shorter time.
Remove from the oven and let the brownies cool completely in the pan before lifting them out on the parchment and slicing into squares. Enjoy!
Other Paleo Desserts To Try:
- Single Serve Deep Dish Chocolate Chip Cookie
- The Best Healthier Banana Bread
- Chocolate Cake (Gluten-Free, Dairy-Free)
- 5 Ingredient Chocolate Peanut Butter Mousse (Dairy-Free, Refined Sugar-Free)
- No Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache
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FUDGY FLOURLESS PALEO CHOCOLATE CHUNK BROWNIES
Ingredients
- 1 cup creamy almond butter (see note 1)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs (at room temperature, preferably)
- 1 teaspoon vanilla
- ⅓ cup cacao powder
- 1 tablespoon instant coffee or espresso powder (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chunks + more for topping
Instructions
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Preheat the oven to 350°F.
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Add the almond butter, coconut sugar, maple syrup, eggs, and vanilla to a medium bowl and whisk until smooth.
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Stir in the cacao powder, instant coffee (if using), baking powder, salt, and chocolate chunks. The batter will be thick.
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Press the batter evenly into an 8×8-inch parchment-lined pan.
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Bake for 20 minutes (20–23 minutes for glass or ceramic pans).
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Let cool before slicing. ENJOY!
Notes
Note 1: Use a stir-able almond butter. If it’s too thick or dry, add 1 tablespoon avocado oil or melted coconut oil to loosen it.
Note 2: Ceramic or glass pans may need 20–23 minutes. Metal pans heat faster and may require a shorter bake time.
Nutrition
| Carbohydrates: 28g
| Protein: 8g
| Fat: 20g
Nutrition information is an approximation.
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