This recipe for paleo brownies tastes like a cross between the best chocolate cake you’ve ever had and a piece of decadent fudge. They contain both cocoa powder and melted chocolate, making for a powerful chocolate punch. And one more piece of good news: they only require one bowl to make! (In fact, you don’t even need an electric mixer to make them.)
Paleo Brownies (Grain-Free/Dairy-Free Recipe)
If you are unable to find Dutch-process cocoa powder, replace it with natural cocoa powder and replace the baking powder with 1⁄4 tea- spoon baking soda.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 servings
Calories 163 kcal
Ingredients
- 57 grams (1/2 cup) finely ground almond flour
- 50 grams (1/2 cup) Dutch-process cocoa powder* (see note above)
- 85 grams (1/2 cup) coconut sugar or evaporated cane juice
- 1/2 teaspoon baking powder , homemade or grain-free store-bought
- 1/4 teaspoon salt
- 113 grams (about 2/3 cup) chopped dairy-free dark chocolate or chips, melted
- 57 grams (1/4 cup) coconut oil or unsalted butter, melted and cooled slightly
- 85 grams (1/4 cup) honey
- 3 large eggs (about 150 grams out of the shell)
Instructions
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Adjust an oven rack to the middle position and preheat the oven to 325 degrees F. Spray an 8-inch square cake pan with nonstick cooking spray. Cut a piece of parchment paper as wide as the pan and long enough to overhang the edges of the pan by 2 inches. Place the parchment in the pan, running your finger along the edge so it fits snuggly. Spray the parchment with nonstick cooking spray or brush with melted coconut oil.
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Whisk the almond flour, cocoa powder, coconut sugar, baking powder, and salt together in a medium mixing bowl. Switch to a wooden spoon and stir in the melted chocolate, melted coconut oil, and honey. The batter will be thick. Add the eggs one at a time, stirring well after each addition. After you add the last egg, stir the batter until smooth. Spread the batter into the prepared pan.
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Bake until a cake tester inserted in the center of the pan comes out clean, about 25 minutes.
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Allow the brownies to cool in the pan. Remove the brownies from the pan using the parchment over- hang and cut into squares.
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pat gebes says
What are the calories and other stats for the brownies?
Elizabeth says
Hi Pat!
I don’t provide calorie counts for my recipes. Several of my readers use https://www.caloriecount.com/cc/recipe_analysis.php to get the information they need.
Lisa says
I’ve just made these. Wow! They’re good. My teens are really fussy about Paleo baking and these got good feedback from them too.
Elizabeth says
Yay! Glad they enjoyed them! 🙂
Page says
The recipe seemed straightforward, but they tasted bitter and dense. We had to through them out. I’m so disappointed!
Elizabeth says
Page–
I’m sorry you didn’t have success. What brand of almond flour and coconut sugar did you use?
Nique says
Tried these tonight and they turned out perfectly! I subbed maple syrup for honey and sprinkled extra chocolate chips on top before baking. My husband said their as good as “normal” brownies lol. Great recipe!
Rhonda says
Just wanted to let you know I made these with gelatin “eggs”. The recipe for the gelatin eggs called a total of 3 Tablespoons water, divided, and 1 Tablespoon gelatin per “egg”. As far as I know, it worked. Mine might be a tad shorter than yours but they tasted fine to me. Daughter who doesn t like coconut tasted the coconut oil do I’ll try avocado oil next time. For my “birthday cake”, I enjoyed it!
Kaleena says
Really Yum, worked perfect and I dropped the coconut sugar and just used 1/2 cup of Honey instead. Great recipe thanks!
Cassandra says
These look delicious!
I’m thinking of baking them in an edge pan.