Paleo Brownies


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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.

A stack of paleo brownies.

Fudgy 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.

Several paleo brownies on a table.

Brownies without Funky Ingredients

Many “healthy” brownie recipes out there include things like black beans or these sweet potato brownies. But in all honesty, I’m not averse to those ingredients and love sneaking more veggies into meals.

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.

Paleo brownies are rich, chocolatey and fudgy brownies that are an easy dessert recipe. You'll never know that they're gluten-free and dairy-free because they're so decadent and delicious. 

Ingredients You’ll Need

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.

Paleo brownies are rich, chocolatey and fudgy brownies that are an easy dessert recipe. You'll never know that they're gluten-free and dairy-free because they're so decadent and delicious. 

How to Make Paleo Brownies

These brownies come together quickly and there’s really just five steps:

  1. Melt the Chocolate: melt the chocolate chips and coconut oil together over a double boiler or in 20-second increments in the microwave
  2. Blend the Other Ingredients: in a separate bowl use a hand mixer to blend the remaining ingredients together in a mixing bowl.
  3. Add the Melted Chocolate: pour the melted chocolate into the mixing bowl and blend until it’s the consistency of cake batter.
  4. Bake the brownies: pour the brownie batter into a parchment-lined cake pan and bake for 25-28 minutes.
  5. 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.

Paleo brownies are rich, chocolatey and fudgy brownies that are an easy dessert recipe. You'll never know that they're gluten-free and dairy-free because they're so decadent and delicious. 

Paleo Brownies Recipe Video

It’s really quite easy to make this recipe, but it always helps to have a quick video. Give it a watch below!

For More Delicious Chocolate Desserts

A stack of paleo brownies.

Paleo Brownies (Rich, Fudgy Brownies)

4.91 from 81 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 9 brownies
Author: Lisa Bryan


Paleo brownies are rich, chocolatey and fudgy brownies that are an easy dessert recipe. You'll never know that they're gluten-free and dairy-free because they're so decadent and delicious. Watch the video above to see how easy they are to make!



Optional Garnish

  • flake sea salt


  • 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. 


Serving: 1brownie | Calories: 298kcal | Carbohydrates: 32g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 190mg | Potassium: 56mg | Fiber: 1g | Sugar: 21g | Vitamin A: 125IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 0.9mg
Course: Dessert
Cuisine: American
Keyword: paleo brownies, paleo brownies recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Oh my gosh. I never leave reviews, but after tasting this brownie I can’t even stop myself These are some of the best brownies I have ever had, gluten or gluten-free. I am really really glad I went ahead and doubled the recipe and made it in a 9×13 pan. I used Guittard semi-sweet chips. YUMMMMMMMMMMMMMMMM!!

    Lisa, I also have to thank you for providing some of the best grain free recipes I have ever tasted. I consistently come here for recipes and every single one I have tried has been delicious. Your chocolate cake has become a staple. I just bought the tortilla press you recommended and I am looking forward to trying the cassava tortillas next! I really appreciate you!!!5 stars

  2. Baking these right now and my kitchen smells yummy 😋! Can’t wait to try them! If I use frozen strawberries, is there anything different that I need to do to make the sauce?

  3. Yummy brownies! Thanks!
    – I used 1/4 cup maple syrup (we don’t use coconut sugar and don’t like them sweet), and 1/2 cup cassava flour + 1 T, baked about 20 min. (We don’t use tapioca flour presently.)
    – When I was out of chips, I used two 2.64 oz. dark chocolate bars. Worked fine, baked 25-28 mn.
    – Very good w/o expresso, and with adding 2 drops organic peppermint essential oil.5 stars

  4. These are some of the best brownies I’ve ever had. I made them when I was pretty new to paleo baking and I was so surprised! I used paleo chocolate chips sweetened with coconut sugar so they would be entirely paleo (due to a food intolerance), and it turned out great. This is definitely one of those recipes you could easily serve to friends who are used to eating baked goods with gluten and refined sugar.5 stars

  5. Good day, Ms. Lisa.

    It is quite challenging here in the Philippines to find tapioca flour… please advise what can substitute it best.

    Thank you.

  6. I tried these, and they are very tasty, I added way less coconut sugar and still they very very sweet. Also mine were too soft so I had to bake them again for 20 min. 4 stars

  7. I just commented on your chocolate chip cupcake recipe-I really want to try making brownie-ish cupcakes. Would you recommend turning these brownies into cupcakes or just adding chocolate chips/less rising agent/flour to the cupcake recipe?

  8. Hi, Lisa! Glad to come across your website. I’m from Indonesia :)
    I do really want to make this. If I substitute butter for coconut oil, is it measured when it’s melted or not? And how much do you recommend in gram?
    Thank you so much for your kindness :)

      1. How do you know how much coconut oil to melt if you measure it after it’s melted? Does the volume change when it melts? 

  9. Awesome rich Brownies… Thank you for the wonderful recipe. I subbed the tapioca for arrowroot as per one of your suggestion for the comment below, the result was amazing.5 stars

  10. I am very new to paleo baking and it’s been an adjustment! these were overall good. the texture was perfect! the taste was good, but I think I’d like mine a little sweeter, I’m not sure. but still they tasted very good!! 4 stars

      1. Lisa! How do you resist not eating all of the batter? 😂 these are in the oven right now and if they’re as good as the batter was, then I’m in trouble 😝 I used Hu chocolate chips. Thanks for always sharing amazing recipes! 

  11. So I’ve been watching your recipes. And trying to live paleo again. I am also trying this out with my boyfriend because he loves sugar but it always ends if making him feel like poo. So I’ve already made your paleo blueberry muffins, brought them into work and they loved them (I did too) Today was a big day for my bf and I. We made the prime rib and the shrimp skewers and he is in love. Now for the finishing touches for the evening the paleo brownies. Everything I have learned from your videos we both love! Thank you so much for the amazing recipes! 👏 we both enjoy cookie together as a result of it! Thank you Lisa!!!5 stars

    1. Happy to hear you’ve been learning so much from my recipes Jennifer, and that you and your boyfriend are enjoying healthy cooking together :)

  12. I made these brownies but they came out dry, crumbly, and not so tasty…..I followed recipe but not liking them at all!1 star

    1. Hi Lucy – These brownies definitely shouldn’t be dry and crumbly. It sounds like you may have over-baked them a bit (all ovens cook slightly differently). Next time I’d recommend reducing the bake time a little.

      1. Thank You :). Was just wondering because I’ve seen online that cornstarch can be a substitute for tapioca flour.

  13. Great recipe. I tried making this recipe with flax eggs for a family member who is allergic to eggs and it did not work5 stars

  14. Hiii, is it possible to use 1/2 cup of another oil like canola? And when you say 1/2 of coconut oil, its that measured when it is melted ? Thank you!! Marina

      1. Has to be the best brownie I ever had/baked before!! Heaven on a plate!! Thank you for sharing another brilliantly tasty recipe xx5 stars

  15. Hi there,
    Thank you for your creative recipe. I was wondering how I could replace 1 cup of chocolate chip with more oil+honey+caco powder.

  16. I love this brownie recipe! I don’t have the same pan, so mine ends up a little thinner than it should, but still tastes amazing! On summer I like to put them on the freezer and whenever I want some, just take out the freezer and eat it! It’s like brownie ice cream ♡ Since they are fudgy brownie they won’t be super hard! It’s amazing!5 stars

  17. Worked perfect !! And topped it with some raspberry sauce I made ,which I definitely recommend you pair it with some kind of berry jam/sauce to have that contrast. Definitely trying this again!5 stars

  18. Thanks so much for a healthy, easy and accessible recipe!  These taste great and aren’t filling, with just the right amount of sweetness.  They were really crumbly though even after cooling for a while.  Should I refrigerate them next time?

    1. Hi Ann – I’m happy you loved the brownies! I do recommend storing them in a container in the fridge, to prevent drying out. You could also try adding a smidge more liquid next time, to keep them a bit more moist.

      1. Olive oil might have too strong a flavor, but any neutral flavored oil should work just fine.

  19. Hi Lisa! I love this brownies! But I am looking for a good paleo blondies recipe, do you think that if I take out the chocolate chips and cocoa it will work out as well? Thank you!5 stars

    1. Hi Alexander – I’m happy you love these brownies! Unfortunately, it’s usually not that easy when converting recipes….but maybe I’ll have to add blondies to my to do list. ;)

      1. As far as I’ve read everywhere tapioca flour and tapioca starch is the same thing.. cassava is different, but the tapioca is only the starch from cassava root. 

  20. To die for!  I used Turkish coffee ground (with some ground cardamom in it) as I did not have any espresso handy. The perfect brownie :) Thanks Lisa! 5 stars

  21. I literally just took a bite and had to come and rave about just how amazing they are! Genuinely in shock that these are gluten free! I didn’t have any gluten free chocolate so I had to make my own and it worked so perfectly! Thank you so much for sharing this recipe, it’s definitely going to become my new go-to for brownies5 stars

  22. Thanks for all your recipes – got me back cooking again (didn’t cook much aside from what I already knew for a while so lost my confidence). Your recipes and videos always look achievable! I’ve made a few!
    With this recipe – what kind of non-dairy chocolate chips do you use? Are cacao nibs too bitter?

    1. Hi Mich- So glad to hear I’ve been able to provide some inspiration in the kitchen! As for non-dairy chocolate chips, you can find the brand I use in the Shop page on my website :)

  23. Can i use normal coffee? (Instant) — will the taste differ?  and also can I use cassava flour? Hoping for your response. Planning on making this tomorrrow haha

    1. Hi Kar – you can use instant coffee (it’s just slightly more muted in flavor). But I wouldn’t recommend cassava flour for this recipe, I think it would alter the texture.

  24. As ever this is another great recipe Lisa! I have made these a couple of times now and they have gone pretty quickly but this time I want to hang on to them longer. Can I freeze them? 5 stars

  25. These are excellent. I might try halving the oil and use half applesauce to reduce the fat content. Will definitely make again.5 stars

    1. Hi Sandy- So glad you loved these brownies! And yes, you can always adjust it to your liking.

  26. Reading the comments I am wondering what I have done wrong. Mine came out rock hard, tasted like a week old chocolate cake. Not cute at all.

    1. Hi Alex – it sounds like you may have over baked them. Hopefully they turn out better on your next try!

  27. Love your recipes! Is the espresso powder necessary for the brownie to bake properly, or can I leave it out?

  28. As someone who is paleo and always on search for new recipes, I say this looks delicious! I would love to bake these brownies, but the only problem is that I do not have any tapioca flour on hand. Have you tried any other flours in this recipe, if not which do you think would work best in this case? :)

    1. Hi there – If you don’t have tapioca flour, you can use arrowroot flour or any gluten-free flour blend.

  29. These brownies are a rich and fudgy piece of heaven! When baking, the smell of coconut oil was pretty present, so I was nervous the brownies would taste too much like coconut. But once they cooled, the coconut oil was undetectable. Highly recommend this recipe! 5 stars

    1. Yes, the coconut flavor isn’t detectable at all. Thankfully the chocolate overpowers it. Ha! I’m happy you loved these brownies!

  30. So so good!! I used butter instead of the coconut oil and almond flour instead of tapioca (it’s all I had in my kitchen). Mouthwatering and delicious. It’s very hard not to eat it all in one day :)5 stars

    1. Hi Terri- So glad this recipe still came together with the ingredients you had on hand! I will keep in mind for others who ask :)

      1. I made the brownie again yesterday, this time properly with the tapioca flour, coconut sugar and coconut oil and it is exactly as it was supposed to be. The best brownie I have ever eaten :) to be repeated for sure, I put it in my cooking/baking notebook not to ever loose it :)
        Thanks for everything, Lisa!5 stars