Best Paleo Brownies
You won’t believe how good these paleo brownies are! Made with almond flour, cocoa powder, and raw honey, they are rich, fudgy, and completely satisfying.
Plus, they are gluten free and grain free.
This recipe not only satisfies my sweet tooth but treats like this have allowed me to adhere to my grain-free lifestyle for almost 3 years!
I am happy to say that I will never go back to eating processed foods or purchasing a boxed brownie mix again!
Giving up grains has changed my life, and my passion is to recreate recipes so that I don’t feel deprived, and to help others along their journey.
I believe that food should not only taste good but should tell a story, and I love recreating family recipes that bring back wonderful childhood memories.
Not only is this brownie recipe easy, delicious, and grain free, but it is also low in carbs.
Tools for this recipe
Paleo Brownies Ingredients
- blanched almond flour
- coconut flour
- unsweetened cocoa (or raw cacao powder)
- baking powder
- baking soda
- stevia or sweetener of choice (to taste)
- raw honey or organic coconut sugar
- chopped walnuts or pecans
- large pastured eggs
- vanilla extract
- coconut milk or heavy cream
- strong brewed coffee (or extra coconut milk or cream)
- unsalted butter
- chocolate chips
- **Plus extra chopped nuts & chocolate chips for topping
How to Make Paleo Brownies
Preheat oven to 325 degrees F.
Grease an 8X8 inch pan with butter or coconut oil and line the bottom with parchment paper (this is optional but I don’t want to worry about the recipe sticking).
In a medium bowl, add the dry ingredients and blend well with a whisk.
Add the remaining ingredients and mix with a wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into the prepared pan (it will be thick).
Sprinkle extra chocolate chips and nuts over the batter.
Bake for 18-20 minutes, depending on how moist you like your brownies.
Do NOT overbake!
Serve warm or at room temperature with Vanilla Bean Gelato. Yum! 🙂
How to store Paleo brownies
Store brownies at room temperature in an airtight container for up to 3 days or in your refrigerator for up to 5 days. Keep stored in your freezer for up to 3 months.
I choose to use pure, organic stevia to achieve the sweetness with just a bit of raw honey but feel free to use your preferred sweetener of choice.
Dairy Free Brownies
Can’t have dairy?? Make these Paleo or dairy-free by simply using coconut oil in place of the butter. This will contribute a slight coconuty flavor which I LOVE!
Nut Free Brownies
Can’t have nuts?? Substituting raw and unsalted ground sunflower seeds or pumpkin seeds for the almond flour.
The ground seeds measure cup for cup when substituting for almond flour in a recipe. Really, you won’t know the difference.
I hope you and your family (grain free or not), enjoy this easy and delicious recipe!
More Gluten Free Chocolate Desserts
- Coconut Flour Brownies
- Keto Brownie Mug Cake
- Paleo Blondies with chocolate chips
- Flourless Chocolate Cupcakes
- Brownie Batter Chia Pudding
If you love snacks, here are more Paleo desserts and Paleo snacks! Make sure to check out my huge collection of gluten free dinner recipes.
If you loved these Paleo brownies, I would be grateful if you could rate the recipe card, share any photos you took on Instagram using #ditchthewheat and tag me in your post or story.
Paleo Brownie Recipe
You won't believe how good these paleo brownies are! Made with almond flour, cocoa powder, and raw honey, they are rich, fudgy, and completely satisfying.
- 2 cups blanched almond flour
- 1/4 cup coconut flour
- 1/2 cup plus 1 tbsp. unsweetened cocoa powder (or raw cacao powder)
- 2 teaspoons grain-free baking powder
- 1 teaspoon baking soda
- 1-1/4 teaspoon Trader Joe's Organic Stevia or sweetener of choice (to taste)
- 2 tablespoons raw honey or organic coconut sugar
- 1 cup chopped walnuts or pecans
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons pure coconut milk or heavy cream
- 2 tablespoons strong brewed coffee, at room temperature (or extra coconut milk or cream)
- 1/2 cup unsalted butter, melted
- 1/2 cup bittersweet chocolate chips (I use Equal Exchange 70% Cacao Chocolate Chips)
- **Plus extra 2 tablespoons chopped nuts & 2 tablespoons chocolate chips for topping
- Preheat oven to 325 degrees F.
- Grease an 8X8 inch pan with butter or coconut oil and line the bottom with parchment paper (this is optional but I don't want to worry about the recipe sticking).
- In a medium bowl, add the dry ingredients and blend well with a whisk.
- Add the remaining ingredients and mix with a wooden spoon. Taste for sweetness and adjust if needed. Spread batter evenly into the prepared pan (it will be thick).
- Sprinkle extra chocolate chips and nuts over the batter.
- Bake for 18-20 minutes, depending on how moist you like your brownies.
- Do NOT overbake!
- Serve warm or at room temperature with Vanilla Bean Gelato. Yum! 🙂
Amount Per Serving: Calories: 275Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 52mgSodium: 169mgCarbohydrates: 12gFiber: 3gSugar: 5gProtein: 7g
Melissa’s blog’s over at www.satisfyingeats.com. She quit grains almost 3 years ago after gaining 60 lbs. during her first pregnancy. Well 3 years later (and another son later), she is still creating grain-free and low-carb recipes to help people feel less deprived with this lifestyle change. Not only has Melissa stuck with it but she feels she eats better (more tasty food and satisfying) than she did before giving up grains!DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that I believe in.