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These Paleo Chocolate Brownies are the perfect blend of chewy, rich, and indulgent! Whether you’re a brownie aficionado or new to gluten-free baking, this recipe will blow you away with its fudgy texture, intense chocolate flavor, and irresistible crackly tops. Best of all, these moist brownies are made with simple ingredients like almond flour and coconut sugar for a treat that’s wholesome without compromising on flavor.
Why You’ll Love This Paleo Chocolate Brownies Recipe
These brownies are a true delight, starting with their shiny, delicate crust that adds a touch of elegance and makes them extra special. Every bite of these healthy brownies is decadent and moist, thanks to the melted chocolate and ghee (or coconut oil) that create a luscious texture you won’t be able to resist. Completely gluten-free and paleo-friendly, this delicious recipe is made with wholesome, good-for-you ingredients—no grains, no dairy, just pure indulgence.
Best of all, despite the key mixing technique, the whole recipe comes together in under 45 minutes, making it a quick and rewarding treat to whip up anytime. The end result is SO worth it so I highly recommend you follow all the steps. Even with the extra steps, these are still easy fudgy paleo brownies that anyone can make. My whole family said these are the best gluten free brownies they’ve ever tried and always ask me to make them when they come to visit.
Watch a Video of This Recipe
Ingredient Notes
- Dark Chocolate Chips: Opt for high-quality chocolate chips with at least 60–70% cocoa for a richer flavor. These are used both in the batter and folded in for melty pockets of chocolate in every bite.
- Ghee (or Coconut Oil): Ghee adds a buttery flavor, while coconut oil works as a dairy-free alternative that keeps the brownies moist and is a great source of healthy fats.
- Coconut Sugar: A natural sweetener with a subtle caramel-like flavor, it’s a great paleo-friendly option that pairs beautifully with chocolate.
- Eggs: Vital for creating that meringue-like layer for crackly tops.
- Almond Flour: A gluten-free and paleo-approved alternative to wheat flour that adds a nutty flavor and helps keep the brownies soft and moist.
- Cocoa Powder: Boosts the chocolate intensity. Raw cacao powder can also work for a slightly more intense flavor.
- Vanilla Extract: Enhances the sweetness and overall flavor.
- Sea Salt (optional): Balances sweetness and adds a savory touch.
- Paleo Sprinkles (optional): Adds a fun crunch to the top
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Preheat your oven to 350°F. Line an 8×8 baking dish with parchment paper for easy removal. Melt ⅔ cup of chocolate chips with ghee or coconut oil, then let it cool slightly.
Step 2: Combine eggs and coconut sugar in a large mixing bowl. Use a hand or stand mixer on high speed to whip until the mixture doubles in size and turns pale and bubbly (8–10 minutes). This step is the secret to those iconic crackly tops!
Step 3: Gently mix the dry ingredients (almond flour, cocoa powder, and sea salt) and vanilla extract into the whipped egg mixture. Be careful not to over-mix—this keeps the batter airy.
Step 4: Stir in the melted chocolate mixture and fold in the remaining chocolate chips for extra texture.
Step 5: Spread the batter evenly into the prepared baking dish. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Step 6: Allow the brownies to cool for at least 30 minutes before slicing into squares. Top with flaky sea salt for a bakery-worthy finish!
Expert Tips for this Paleo Brownie Recipe
- Make sure you whip the eggs and sugar for the full 8-10 minutes. The longer you whip the eggs and sugar, the shinier and more defined the crust.
- Higher cocoa content (60–70%) delivers the best flavor.
- A slightly underdone center ensures they stay moist as they cool so be sure to not overbake.
- Using room temperature ingredients helps everything combine smoothly for the perfect texture.
- Feel free to add-in dark chocolate chunks, walnuts, or a swirl of almond butter to the batter before you bake it.
Serving Tips
Pair with a dollop of coconut whipped cream and a sprinkle of crushed nuts. It would also be delicious served with a scoop of chocolate peanut butter ice cream, a drizzle of caramel sauce, or slathered with pistachio butter.
Storage Tips
Keep brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap each brownie individually and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
Recipe FAQs
This recipe is specifically tested with almond flour for its nutty flavor and paleo-friendly qualities. Substituting with coconut flour or other flours might alter the texture.
Yes, you can substitute coconut sugar with a few alternatives, but keep in mind that it might slightly affect the flavor and texture and I have not personally tested these out. Feel free to try maple syrup, maple sugar, monk fruit, or date sugar, all of which all fit within a paleo diet.
Whipping by hand is an option but requires endurance—mix vigorously for at least 10 minutes. Alternatively, try a whisk attachment on a high-powered blender.
Since eggs are essential for the crackly top and structure, this recipe isn’t suited for egg substitutes like flax eggs. However, you can explore similar vegan brownies recipes with adjusted techniques.
The whipped eggs create a naturally airy batter, but over-mixing or using cold melted chocolate can lead to thickening. Be gentle when folding ingredients to maintain the right consistency.
More Paleo Dessert Ideas
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Fudgy Paleo Chocolate Brownies with Crackly Tops
Video
Ingredients
- 1 cup dark chocolate chips, divided
- 1/2 cup ghee, or coconut oil
- 3 eggs
- 1 cup coconut sugar
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- Optional: Flaky sea salt, for garnish
Instructions
- Preheat oven to 350 degrees F, and line an 8×8 baking pan with parchment paper
- Combine 2/3 cup chocolate chips and ghee in a bowl and microwave for 20-30 seconds until they can be stirred together into a smooth texture. Set aside.
- Add eggs and coconut sugar in a large mixing bowl. Using a hand mixer or a stand mixer, whip at highest speed for 8-10 minutes (over-mixing is better than under-mixing). The mixture should increase in volume and become lighter, creamier, and more bubbly.
- Add almond flour, cocoa powder, vanilla extract, and sea salt, then fold in gently without over-mixing.
- Stir in the melted chocolate and ghee mixture.
- Fold in the remaining 1/3 cup of the chocolate chips, mixing the batter as little as possible in the process.
- Pour into the prepared baking pan.
- Bake for 25-30 minutes, until the toothpick inserted into the center comes out mostly clean with a few crumbs attached.
- Cool for 30 minutes, before removing from the pan and slicing into 16 squares.
- If using, sprinkle with flaky sea salt, then enjoy!
Notes
- Make sure you whip the eggs and sugar for the full 8-10 minutes. The longer you whip the eggs and sugar, the shinier and more defined the crust.
- Higher cocoa content (60–70%) delivers the best flavor.
- A slightly underdone center ensures they stay moist as they cool so be sure to not overbake.
- Using room temperature ingredients helps everything combine smoothly for the perfect texture.
- Feel free to add-in dark chocolate chunks, walnuts, or a swirl of almond butter to the batter before you bake it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Super. Super. Super. Super. Good. Very fudgey and perfect amount of sweet.
Thank you so much!!
I had to make these! They did not disappoint..so fudgey. Very easy to make and ingredients I had on hand. Wow!!! Game changer for paleo brownies!
Can you freeze these brownies once they’re cooked to save for later? My first batch was almost too moist (I know, how is that possible), so I guess I’ll have to make more and evaluate my technique… 🙂 These taste delicious!
Yes, these freeze well! But, if they are too soft, storing them chilled will firm them up a bit.
Crackly tops are the best! Thank you for recipe, going to try tonight.
Hope you enjoy!!