Paleo Brownies
Paleo brownies are rich, chocolatey and fudgy brownies that are a quick and easy dessert recipe. You’ll never know that they’re gluten-free and dairy-free because they’re so decadent and delicious.
Top these brownies with flake sea salt or a scoop of ice cream and strawberry sauce (which I show on the video below). Then wash them down with an ice-cold glass of my homemade almond milk or cashew milk.
Paleo Brownies
When it comes to brownies I’d like to think I’m a connoisseur. In other words, I’ve definitely sample my fair share. So for the very best brownies – paleo brownies included – I have a particular texture that I’m going after.
They can’t be too cakey, otherwise they’d resemble a cupcake. And they can’t be too dense and fudgy, otherwise you might as well just whip up a batch of fudge. No, they need to be the perfect balance of rich, fudgy texture but with enough lift to keep them light and moist.
Well, I’m happy to tell you I have those perfect paleo brownies for you today.
Paleo Brownies without Funky Ingredients
Many “healthy” brownie recipes out there include things like mashed sweet potato or black beans. In all honesty, I’m not averse to those ingredients and love sneaking more veggies into meals. I have a feeling I’ll probably whip up sweet potato brownies in the future (given my love for all things sweet potato).
But today, I wanted a classic brownie. Or as classic as a paleo brownie can be. A brownie recipe with a handful of ingredients that is easy to make and which I know will blow your socks off.
Ingredients in These Paleo Brownies
So what’s in this paleo brownie recipe? Simple ingredients like coconut oil, chocolate chips, eggs, coconut sugar, cacao powder, tapioca flour, salt and vanilla extract. The only ingredient that’s a little more unique is the espresso powder, but if you’ve made my Paleo Chocolate Cake (a massive reader favorite), you’ll understand why that ingredient is key.
If you leave the espresso powder out of this recipe it’s certainly not the end of the world, but I do recommend you buy some as I use it in many of my chocolate recipes.
How to Make Paleo Brownies
These brownies come together quickly and there’s really just five steps:
- Melt the Chocolate: melt the chocolate chips and coconut oil together over a double boiler or in 20-second increments in the microwave
- Blend the Other Ingredients: in a separate bowl use a hand mixer to blend the remaining ingredients together in a mixing bowl.
- Add the Melted Chocolate: pour the melted chocolate into the mixing bowl and blend until it’s the consistency of cake batter.
- Bake the brownies: pour the brownie batter into a parchment-lined cake pan and bake for 25-28 minutes.
- Cool and slice the brownies: let the brownies cool for a couple of minutes, then slice and enjoy!
As you can see, this recipe couldn’t be an easier! Once your paleo brownies are cooled, feel free to sprinkle a little flake sea salt on top or create a showstopper dessert with ice cream and strawberry sauce! I show you how to do that on the video below. Now that’s a Valentine’s dessert worth enjoying.
Watch Me Make This Paleo Brownies Recipe
For More Delicious Chocolate Desserts:
- Amazing Paleo Chocolate Cake
- Chocolate Mug Cake
- Flourless Chocolate Cake
- Chocolate Avocado Pudding
- Chocolate Truffle Tart
Paleo Brownies
Ingredients
- 1/2 cup coconut oil (or butter/ghee)
- 1 cup chocolate chips
- 3 large eggs
- 3/4 cup coconut sugar
- 1/4 cup cacao powder
- 1/2 cup tapioca flour
- 1/2 tsp salt
- 1/2 tsp espresso powder
- 1 tsp vanilla extract
Optional Garnish
- flake sea salt
Instructions
- Preheat your oven to 350 degrees fahrenheit.
- Line an 8-inch by 8-inch square cake pan with parchment paper and set aside.
- Melt the coconut oil and chocolate chips together in a glass bowl over a double-boiler or in 20-second increments in the microwave. Stir together to combine.
- In a separate mixing bowl add the eggs, coconut sugar, cacao powder, tapioca flour, salt, espresso powder and vanilla extract. Use a hand mixer on low to gently blend the ingredients together for 30 seconds.
- Add the room-temperature melted chocolate to the mixing bowl of brownie ingredients and use a hand mixer on medium speed to thoroughly combine. It should resemble cake batter.
- Pour the brownie batter into your cake pan and bake for 25-28 minutes. These brownies are best slightly undercooked rather than overcooked.
- Remove the brownies from the oven and let cool for a couple of minutes, then slice and serve.
Lisa's Tips
- This is the espresso powder I use in this recipe and recommend. And I love this flake sea salt for topping on the brownies.
- In the video I accidentally say 1/3 cup tapioca flour but 1/2 cup is the correct measurement.
Nutrition
Hi! What kind of flours i can use? Thanks!!!
Hi Gabby – you could use arrowroot powder as a replacement for the tapioca flour.
I made these today. Super easy to throw together. They are so divinely delicious. I did use 1/2 coconut sugar and 1/2 swerve brown sugar for the 3/4 coconut sugar. They turned out excellent. Even my kiddos loved them. Thank you- great recipe!
Awesome! So happy you loved the recipe Rachel. And thanks for sharing your subs as well. :)
Lisa, I have to say you won my daughter with this recipe.
This was her first “baking alone, with no help from mom ” try and it was a huge success!
Thank you for all your amazing recipes and wonderful blog!
This will become our Valentine sweet tooth tradition :)
Oh yay! I’m so happy for her baking success. She should definitely feel proud of herself! Enjoy the brownies! :) x
Hi Lisa
Is there a healthier version of chocolate chips to substitute? I really try to avoid sugar as much as possible.
Thank you 😊
The chocolate chips I use are Pascha chocolate chips (linked on my Shop page). They’re not healthier per se, but they’re gluten-free, dairy-free and soy-free (most chocolate chips contain soy).
Hi Lisa, I started following you recently after coming across your previous meal prep. I am not a baker at all. I’m not good at following recipes either which is why I’m better at cooking. I love to cook and love to watch your meal preps. Because of Valentines day I thought I would attempt to make this recipe for my hubby and kids. I did not have tapioca flour so I substituted with rice flour and I did not have espresso powder so I made my own. :) It has turned out great for the non baker in me. It might be a little more “cakey” with the rice flour than the tapioca flower but the family is still enjoying it as a treat! Thank you for the recipe. #Snowed in,
# B.C.
Hi Jennifer – I’m so happy you loved these paleo brownies and were able to use what you had to make them work! Brownies on a snowy day sounds perfect to me. ;) x
I LOVE these brownies. With the unexpected journey of my son being diagnosed with cancer, upon completion of his treatment the fire has been put out!!! Now I am left with managing the smoldering coals of what is left. Nutrition is such a critical part to gaining back his gut health and leading a beautifully fulfilled life. I am experimenting constantly with new recipes, even treats like this for Valentines Day. Thank you for your wonderful videos and encouragement to find nourishing food that can be managed. Do you happen to know the macros on this paleo brownie? I have searched high and low and cant find… ALSO, on the roasted beet humus, which I love and I DONT enjoy beets.. It has the macros, but not what the serving size is. Thank you so much in advance. I look forward to getting more familiar with your recipes.
Hi Penny – so sorry to hear of your son’s cancer diagnosis. I wish him all the strength and healing as he navigates that journey and leads his beautifully fulfilled life. I’m happy you love my recipes and videos and thanks for catching the missing nutrition info on this recipe. I’m installing some new tech stuff behind the scenes so things might be a bit wonky. But the nutrition info should be there now! There are 9 servings in this recipe (a good sized brownie!) and there are 8 servings on the hummus. You can find the serving size listed at the top. :) Happy you love the beet hummus!
This is amazing! I’ll definitely be making this again.
Wonderful! I’m happy to hear that. I hope you enjoy all your future brownies as well. :)
👍
Thank you! I’ll take that thumbs up. :)
Is it possible to make this recipe with regular ingredients? I don’t eat a special diet but am curious about how you eat and am trying to include some of your recipes and ingredients and do more prep in advance. I usually don’t have all the ingredients that’s why I have to make substitute.
Because this is specifically a paleo recipe, I’d recommend searching Google for a brownie recipe that doesn’t require non-GF flours. Unfortunately, because I can’t eat non-GF I wouldn’t be able to help you. :)
Just pulled these out of the oven! I’ve been so excited to make this recipe for Valentines. There’s nothing like warm, gooey, fresh brownies! I used Arrowroot flour and they baked perfectly. Thanks for the recipe Lisa!
Yay! I hope you enjoy the recipe Jasmine! And thanks for sharing what you used for a flour. :) x
Thank you for the wonderful recipe.
Is it possible to substitute the tapioca flour with almond flour or even AP flour?
You could definitely give that a shot, though it may change the texture a bit. :)
Can’t wait to try these tonight! Are there any substitutes for the tapioca flour?
By the way, loving your meal prep, did the winter one this week!!!! Thank you!!!
Arrowroot powder would work well as a sub. And thanks so much! That’s awesome you did the winter meal prep – good for you! :)
Great! Thank you!