Rich, super fudgey and decadent Double Fudge Almond Butter Brownies that you won’t believe are grain free and Paleo! No refined sugar, dairy free, soy free, insanely delicious.
Guys, it took me 3 tries to finally feel satisfied with these brownies. And what does that mean? That means they are perfect. They are the best brownies I’ve ever made, according to my 7 year old daughter Emily, who is typically more impressed with froyo and cotton candy. And according to me, but really, no one around here trusts my taste in desserts anymore since I eat things like 90% dark chocolate. But this is not that, I assure you.
It also means that they’re probably not the healthiest recipe I’ve made, but that’s really not the point. The point is they are still fully Paleo brownies that will satisfy your craving for a rich chocolate dessert with just a small square. I promise.
And, also most likely without a sugar crash. Although I can’t promise that one – refined sugar or not – these brownies are rich and sweet but also have a hefty dose of healthy fats from coconut oil and almond butter, so they truly are nourishing you – body and soul. That’s way heavy man, but I trust you guys know where I’m coming from 🙂
One of the problems I had initially with this recipe was the refrigeration required prior to cutting them into squares to get them just perfect. I cut them too soon and, while they were still perfectly fudgey, they weren’t exactly camera ready. In my opinion, they present and taste their absolute best after about a day in the fridge, or at least a few hours!
I made them the day before photographing (both layers), and then I let them sit out at room temperature to soften up for about 30 minutes. However, my kids are eating them right out of the fridge (um, like right now) and are not complaining. The key here is “chill” – I know it’s hard to wait – I am a self proclaimed impatient lunatic, but, I’m telling you – these brownies are worth waiting for!
Yes, they have two layers, so they aren’t the easiest or quickest thing to make, but, the top layer contains just 3 ingredients and comes together in under 2 minutes. Easy peasy considering the texture of the fudge topping – it’s maddening – in the best possible way.
While these aren’t completely flourless (they contain almond flour, so of course still grain free) they are made similarly in the way you would flourless brownies, and therefore the ingredients should be as close to room temperature as possible (I’m looking at you, eggs!) in order to combine well. However, I will also tell you that one time I did not follow my own rules and they still tasted good, just looked a bit messy 🙂 Okay now! Preheat the oven and let’s get the party started!
Double Fudge Almond Butter Brownies {Grain Free & Paleo}
Double Fudge Almond Butter Brownies {Grain Free & Paleo}
Ingredients
For the Bottom Fudge Brownie Layer
- 1/2 cup blanched almond flour I loveAnthony's Goods
- 1/3 cup unsweetened cocoa powder or raw cacao powder
- 1/2 tsp baking soda
- 1/8 tsp sea salt
- 2 oz unsweetened baking chocolatecut into pieces
- 1/4 cuporganic coconut oil melted and cooled
- 1/4 cup creamy almond butter
- 1/2 cup organic coconut sugar
- 2 tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 egg plus one egg yolk
For the Top Fudge Layer
- 5 tbsp organic coconut milk blended before using*
- 1/2 cup Enjoy Life brand dark chocolate morsels
- 3 tbsp creamy almond butter
- Optional mini chocolate chips to top
Instructions
-
Preheat your oven to 350 degrees and line an 8 x 8 baking dish with parchment paper.
For the brownie layer
-
In a medium bowl, combine cocoa powder, almond flour, baking soda and salt an set aside
-
Over very low heat on the stove in a medium saucepan, melt unsweetened chocolate with coconut oil and almond butter and stir until smooth and combined.
-
Remove from heat, and immediately whisk in coconut sugar, maple, and vanilla
-
Whisk in egg and egg yolk until creamy looking, then stir in dry mixture to fully combine. spread evenly in 8 x 8 inch dish and bake 15 minutes or until just set.
-
Cool completely (it's okay to refrigerate) then top with fudge topping and referigerate to firm.
For the top fudge layer
-
In a very small saucepan, heat the coconut milk over low heat until it begins to bubble, remove from heat and stir in the chocolate chips to melt until shiny. Stir in the almond butter and whisk until very smooth. Spread over the cooled brownies and top with mini chocolate chips if desired.
-
Refrigerate until firm before cutting into squares and serving. Store leftovers in the fridge or freezer. Enjoy!
Recipe Notes
*Use an immersion blender or whisk to get the coconut milk smooth and thick prior to using
Looking for more Paleo brownie and bar recipes? Try one of these!
Paleo Dark Chocolate Raspberry Fudge Brownies
Flourless Brownies with Caramel Chocolate Chunk Frosting
Are you patient by nature? Even when it comes to letting brownies cool?
These are delicious! Made for a paleo friend and everyone loved them! Can the recipe be doubled for a 9×13” pan? One batch isn’t going to be enough 😉
These are literally the best brownies I’ve ever had- including non paleo ones. Perfectly balanced in sweetness and super fudgey!
Hi Michele,
I’m allergic to coconut so what can I use In replace of it?