Moist and decadent gluten free and paleo fudgy brownies with crackly tops! Made with almond flour, these are rich and just so incredible with some flaky sea salt on top.
Moist and fudgy brownies with crackly tops. Is there anything better? These are chewy, decadent, and incredibly rich, and the crunchy bites of chocolate chips inside are just so wonderful. If you are looking for an easy fudgy gluten free brownies recipe, look no further because these are amazing! My whole family said these are the best gluten free brownie recipe they’ve ever tried.
Fudgy Paleo Brownies Recipe
There are a few more extra steps than regular brownies to make these into crackly top brownies that are rich and fudgy inside. The end result is SO worth it so I highly recommend you follow all the steps. I promise you won’t regret it! Even with the extra steps, these are still easy paleo brownies that anyone can make.
Main Ingredients in Fudgy Brownies with Crackly Tops
- Chocolate chips: You can use any chocolate chips you like, but I do recommend dark chocolate chips for a richer flavor. I love this brand.
- Ghee: Coconut oil can also be used.
- Coconut sugar
- Almond flour: I haven’t tried with any other flour so I can’t recommend a substitution.
- Cocoa powder: You can also use cacao powder or carob powder.
I also highly recommend flaky sea salt to top these off with. They are optional but really makes the flavor of these crackly top brownies pop. I use this brand.
How to Make Brownies with Crackly Tops
What makes these easy paleo brownies so attractive is the crackly crust on top that’s lighter than the main bottom layer. This happens when a layer of meringue rises to the top to create a shiny and gorgeous surface with cracks. The secret to this texture is in whipping together eggs and sugar until they are creamed. Here’s how to make brownies with crackly tops that are so mouthwatering:
- Combine eggs and coconut sugar in a mixing bowl.
- Using a stand mixer or a hand mixer, whip on highest speed until the mixture increases in volume, becomes lighter in color, and becomes creamy and bubbly. The more you whip, the better the crust so I recommend you do this for at least 8 minutes.
- Fold and mix in the rest of the ingredients without mixing too much so the egg mixture doesn’t deflate.
- Pour into a pan and bake!
These easy fudgy gluten free brownies will get more crackly on top as they cool.
How Do I Get the Brownies to Get Fudgy?
The fudginess of these brownies comes from the melted chocolate. Melt chocolate chips with ghee or coconut oil, cool, then add to the batter.
Is There an Egg Substitute for These Fudgy Brownies with Crackly Tops?
Unfortunately, there are no egg replacements for this fudgy paleo brownies recipe. Eggs are what give the crackly tops, because whipping them with sugar produces that meringue layer.
Can You Make These Fudgy Paleo Brownies Without a Hand Mixer or a Stand Mixer?
You can, but it’ll result in tired arms. It’s definitely possible though. It takes 8-10 minutes mixing nonstop at the highest speed with a hand mixer or a stand mixer, so it’ll take some work to fluff up the eggs by hand.
If you want to make it without whipping the eggs, you can definitely do that but you won’t get the attractive crackly tops. Just mix everything together, then add 1/2 tsp of baking soda to the batter so the brownies will rise better in the oven.
If you enjoyed these best gluten free brownies, you might also like…
- White Chocolate Glaze Paleo Brownies [VIDEO]
- Paleo Red Velvet Brownies with Coconut Cream Frosting
- Flourless Brownie in a Mug (Paleo, Grain Free)
- Paleo Pumpkin Swirl Brownies (Grain Free, Dairy Free)
- Paleo Apple Blondies with Maple Coconut GlazeSheet Pan Gluten Free Chocolate Chip Blondies (Paleo)
Fudgy Brownies with Crackly Tops (Paleo, Gluten Free)
- 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!
Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, 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. Thank you for your support and understanding.