These are the BEST fudgy paleo brownies – rich, gooey, and packed with chocolate flavor. Made with simple grain-free and dairy-free ingredients and perfect every time. Easy to make, family friendly and perfect for any occasion.
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If you’re looking for the best fudgy paleo brownies with a crackly top and a gooey, rich center, this is the recipe. These are simpler than my vegan version and have that classic bakery-style texture.
If you’re looking for a simple fudgy vegan brownie recipe, my one bowl paleo and vegan brownies are the way to go!
I’ve made a lot of paleo brownies over the years, but these are the ones I come back to when I want that classic, ultra-rich, fudgy texture. Unlike my prior vegan versions, these brownies use eggs to give them that true bakery-style consistency that’s perfectly chewy and never cakey.
They’re incredibly easy to make in just one bowl with simple grain-free and dairy-free ingredients, and they’re the kind of brownies that disappear fast whether you’re baking them for a holiday, a gathering, or just because you’re craving chocolate!
Why These Are the Best Fudgy Paleo Brownies
These brownies use two (actually 3!) types of chocolate, while remaining simple and fast to throw together. Unsweetened baking chocolate and organic cocoa powder, plus chopped chocolate or chips to mix in.
To get the fudgy texture, I made sure to include an egg yolk along with eggs for a richer texture and to avoid cakey brownies.
I also made sure to bake at a lower temperature and avoid longer baking times which can lead to dry brownies.
With paleo baking, I also find that chilling the brownies for at least 30 minutes before cutting helps you get the super fudgy texture you’re looking for.
Healthier Than Traditional Brownies
These brownies are gluten free, with both almond and tapioca flour replacing all purpose flour. The combination of those two grain free flours is my favorite to work with.
You can always substitute in arrowroot for tapioca, they are. interchangeable in all of my recipes.
These brownies also use refined coconut oil rather than butter or ghee, making them completely dairy free.
Using refined coconut oil rather than virgin coconut oil is important to avoid your brownies having too much coconut flavor. The coconut oil I use is undetectable.
Using either maple sugar (my favorite!) or coconut sugar also keeps these brownies refined sugar free, making them strictly paleo friendly.
Fudgy vs Cakey Brownies – Key Differences
- Using an egg yolk along with 2 eggs keeps the brownies dense, not cakey. Using whole eggs only increases the cakey texture. The yolk help makes these brownies chewy.
- Lower baking temperature and shorter baking time prevents them from drying out.
- Extra melted chocolate in the batter along with cocoa powder makes them richer than other brownies using cocoa powder only.
- A ratio of less flour/dry ingredients to fat makes them richer and fudgier. Too much flour and too little fat gives brownies a cakey texture.
Ingredients for the Best Paleo Brownies
These brownies use real, whole food, unprocessed ingredients:
- unsweetened baking chocolate
- refined coconut oil
- eggs
- maple sugar or coconut sugar
- pure vanilla extract
- blanched almond flour
- arrowroot or tapioca flour
- organic unsweetened cocoa powder
- baking soda
- sea salt
- paleo friendly dark chocolate, chopped, or chocolate chips
How to Make Fudgy Paleo Brownies
- Line a 9” square baking pan* with parchment paper and preheat your oven to 325°F.
- Place the unsweetened baking chocolate in a large microwave safe bowl and heat on high in increments of 30 seconds, stirring in between, until melted.
- Stir the melted coconut oil into the chocolate until smooth, set aside.
- In a separate bowl, whisk the eggs with the sugar and vanilla, then add in the cacao or cocoa, both flours, baking soda and salt.
- Stir the chocolate coconut oil mixture into the batter until a smooth batter forms. Stir in the chopped dark chocolate or chocolate chips, then transfer batter into prepared baking pan.
- Bake for 16-19 minutes or until just set in the center. Cool completely on a wire rack before cutting into squares and serving. After they’ve cooled to room temperature, I like chilling the brownies in the fridge for about an hour before cutting for nice even squares.
How to Tell When Paleo Brownies Are Done
For the best fudgy texture, I like to take these out of the oven when the center is barely set. If they jiggle a little, that is perfectly fine! They will firm up as they cool.
Baking at 325°F, I like to take these brownies out right around 16 minutes when they’re baked in a 9″ pan. Overbaking increases the risk of getting dry brownies!
Add-In Ideas
I stirred in some chopped dark chocolate, but feel free to add in chopped pecans or walnuts for added crunch!
Frequently Asked Questions for Paleo Brownies
Are paleo brownies gluten free?
Yes! These brownies use almond and flour and contain no gluten.
Can I use coconut flour instead of almond flour?
I do not recommend that for these brownies because coconut flour does not measure the same as almond flour, and makes baked goods much more dry.
If you need to replace the almond flour, I recommend replacing it with the arrowroot or tapioca you are using for a very similar result.
Why are my brownies dry?
Brownies can turn out dry if you overbake them, use too much flour or other dry ingredients, or too little fat. Following this recipe exactly will avoid your brownies turning out dry!
How do I make them extra fudgy?
Removing them from the oven when they’re JUST set in the center, or barely set, will make them extra gooey.
Can I double the recipe?
Yes, if you double the recipe, bake them in a 9″x13″ pan.
Best pan size?
These brownies turn out perfectly when baked in a 9″ square pan.
Once you try these fudgy paleo brownies, they’re guaranteed to become your go-to whenever a chocolate craving hits!
They have that perfect balance of rich, gooey centers and chewy edges, and the simple one-bowl batter means you can have them in the oven in minutes.
Whether you serve them straight from the pan, chilled for an extra dense texture, or topped with a scoop of your favorite dairy-free ice cream, they never last long in our house.
Ready to bake? Grab your ingredients and let’s make these incredible fudgy paleo brownies – let’s go!
Best Fudgy Paleo Brownies (Easy, Grain-Free, Dairy-Free, Perfectly Gooey)
Ingredients
- 4 oz unsweetened baking chocolate chopped
- 2/3 cup refined coconut oil melted
- 2 large eggs at room temperature
- 1 egg yolk at room temperature
- 1 cup maple sugar or coconut sugar
- 2 teaspoons pure vanilla extract
- 1/4 cup blanched almond flour
- 2 tablespoons arrowroot or tapioca flour
- 1/3 cup unsweetened cocoa powder or cacao powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup paleo friendly dark chocolate chopped, or dark chocolate chips
Instructions
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Line a 9” square baking pan* with parchment paper and preheat your oven to 325°F.
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Place the unsweetened baking chocolate in a large microwave safe bowl and heat on high in increments of 30 seconds, stirring in between, until melted.
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Stir the melted coconut oil into the chocolate until smooth, set aside.
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In a separate bowl, whisk the eggs with the sugar and vanilla, then add in the cacao or cocoa, both flours, baking soda and salt.
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Stir the chocolate coconut oil mixture into the batter until a smooth batter forms. Stir in the chopped dark chocolate or chocolate chips, then transfer batter into prepared baking pan.
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Bake for 16-19 minutes or until just set in the center. Cool completely on a wire rack before cutting into squares and serving. After they’ve cooled to room temperature, I like chilling the brownies in the fridge for about an hour before cutting for nice even squares. Makes 16 brownies.
Recipe Notes
*You can use an 8” x 8” as well for slightly thicker brownies
Nutrition
Want More Paleo Brownie Recipes? Try One of These!
Peanut Butter Stuffed Brownies
Triple Chocolate Pumpkin Brownies
Chocolate Covered Cherry Brownies
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