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Jun 6, 2019 By Stacie Hassing

The Best Fudgy Paleo Brownies

Dairy-Free
Gluten-free
Grain-Free
Paleo
Vegetarian
Jump to Recipe

Seriously, The Best Fudgy Paleo Brownies! Chocolatey, divinely rich and out-of-this-brownie-world delicious.

Photo of a stack of five Paleo Fudgy Brownies.

A brownie lover’s dream come true.

For real! This Paleo brownie recipe is one you’ll want to make right now and then tuck into your back pocket because I’m telling you, they’re the best! A few weeks ago it dawned on me that The Real Food RDs blog was missing a classic, 0oey-gooey brownie recipe. You know one you’ll continue to make again and again, all year round because brownies are just the best and everyone seems to enjoy them – myself included! So when I set out on a mission to create these Fudgy Paleo Brownies, I was hoping I could nail the recipe on the first try.

Well, that wasn’t the case. I should have known because baking is never a one-and-done kind of a recipe testing ordeal as it almost always requires several go-arounds. Oh, the joys of baking! These Fudgy Paleo Brownies took four attempts before the recipe received a 10 out of 10! I will say though, my taste tester (aka: my husband) has some pretty high expectations when it comes to the fudge factor of a brownie. But I guess if the word “fudgy” is in the title of this recipe, I better hold true to it!

The secret to achieving the “fudgy” in these Paleo Brownies.

OK, not so much a secret, but it’s what I discovered during my brownie recipe-creating adventure.

  • I used mostly almond flour and just a little coconut flour. I found that the first batch, which I had added more coconut flour, resulted in a more cake-like texture. Still very delicious, but not what I was going for.
  • Along with reducing the amount of coconut flour, I eventually omitted the baking soda altogether. This definitely helped in keeping the brownies dense and ooey-gooey. Yum! Feel free to add 1/4 tsp. of baking soda if you like your brownies more cake-like.
  • The melted chocolate, coconut oil combo that is added to the batter makes all the difference and a much better fudge factor is achieved as compared to using just cocoa powder.
  • Lastly, I kept a close watch on the brownies when they were in the oven and made sure I didn’t bake them too long. 18-20 minutes (in my oven) seemed to be the perfect length of time.
Seriously, The Best Fudgy Paleo Brownies! Chocolatey, divinely rich and out-of-this-brownie-world delicious. It's a recipe you'll make again and again! Click To Tweet

Overhead shots of Paleo Fudgy Brownies cut into 16 squares and drizzled with chocolate.

Brownies are welcome – always.

These Fudgy Paleo Brownies make a great addition for any occasion – a get together with friends, holiday party, potluck, girls night, weekend grill out, special occasion celebration, gift for a friend or family member, and the list goes on. I just can’t think of an occasion where brownies wouldn’t be welcome! They’re quick to make, divinely scrumptious and most definitely crowd pleasing. Fudgy Paleo Brownies are truly the best and I have a good feeling they will soon become a go-to recipe of yours, too!

And for an extra special treat, I like to top them with a scoop of dairy-free ice cream! Oh my.

Close up photo of the Paleo Fudgy Brownies with a bite out of the brownie in the front.

Mission accomplished.

The Real Food RDs now has a classic paleo brownie recipe just for you! I can’t wait for you to give The Best Fudgy Paleo Brownies a try!

This recipe is gluten-free, grain-free, and dairy-free. And if you love these brownies, you might also want to give our Grain-Free Sweet Potato Avocado Brownie Bites and Grain-Free Sweet Potato Brownies a try, too!

Photo of a stack of five Paleo Fudgy Brownies with a scoop of cream on top. Drizzled with chocolate.

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Let's Get Cookin'

The Best Fudgy Paleo Brownies

  • Author: Stacie Hassing
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 16 brownies 1x
  • Category: Dessert, Paleo
Print Recipe
★★★★★ 5 from 3 reviews

Ingredients

  • 1/2 cup dark chocolate chips or morsels
  • 1/4 cup unrefined virgin coconut oil
  • 2 whole eggs
  • 1/3 cup maple syrup
  • 1 tsp. pure vanilla extract (such as Simply Organic) 
  • 2/3 cup almond flour
  • 1 Tbsp. coconut flour
  • 3 Tbsp. cocoa powder
  • 1/4 tsp. sea salt
  • 1/2 cup dark chocolate chips or morsels + additional for topping
  • 1/2 cup chopped walnuts + additional for topping (optional)

Instructions

  1. Pre-heat oven to 350ºF.
  2. Line a 9×9-inch pan with parchment paper.
  3. Place a small saucepan over medium-low heat. Add 1/2 cup of chocolate chips and the coconut oil to the pan. Stir occasionally and remove from heat once melted (it shouldn’t be too hot).
  4. In a medium bowl, whisk together the eggs, maple syrup and vanilla.
  5. Add the almond flour, coconut flour, cocoa and salt to the bowl and stir until just combined.
  6. Slowly add the melted chocolate to the bowl while you continue to stir. Mix until just combined.
  7. Fold in chocolate chips and optional walnuts. Transfer brownie batter to the parchment-lined, 9×9-inch pan. Top with chocolate chips and optional chopped walnuts.
  8. Bake in oven for 18-20 minutes.
  9. After baking allow to cool for 5-10 minutes.
  10. Remove brownies from pan by grabbing onto edges of parchment paper.
  11. Cut into 16 squares and enjoy!

Nutrition

  • Serving Size: 1 brownie (without walnuts)
  • Calories: 140
  • Sugar: 10 g
  • Sodium: 40 mg
  • Fat: 10 g
  • Carbohydrates: 14 g
  • Fiber: 2 g
  • Protein: 2 g

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All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on The Real Food Dietitians so credit is given where credit is due. Thank you!

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About Stacie Hassing

Stacie is a Licensed and Registered Dietitian from rural southern Minnesota where she, her husband and daughter reside with their two pups. She’s a co-founder of The Real Food RDs and content creator of simple and wholesome recipes. She loves all kinds of fitness and has a passion to inspire as many as she can live a healthier and happier life both in and out of the kitchen - the driving force behind the co-development of the The Real Food RDs brand.

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Reader Interactions

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  1. Traci says

    June 6, 2019 at 11:15 am

    Ooo, I have everything to make these!!

    Reply
    • Stacie Hassing says

      June 6, 2019 at 1:23 pm

      Yes!! 🙂

      Reply
  2. Ginger says

    June 6, 2019 at 11:23 am

    I have never seen “chocolate morsels” before can I just use chocolate chips for both?

    Reply
    • Stacie Hassing says

      June 6, 2019 at 1:23 pm

      Yes, absolutely. They are essentially the same thing!

      Reply
  3. Kayb says

    June 12, 2019 at 6:28 am

    I’ve tried tons of paleo brownie recipes this is one of the best. Moist but not soggy not cakey just beautiful!!!

    ★★★★★

    Reply
  4. Anastacia says

    July 5, 2019 at 3:31 pm

    These look delicious! My son can’t have eggs. Do you think flax eggs would be a good substitute?

    Reply
    • Jessica Beacom says

      July 7, 2019 at 9:00 pm

      Hi Anastacia,

      Unfortunately, we haven’t tested the recipe using a substitute for the eggs. My guess is that since coconut flour is involved, they may end up fairly gooey – but if you try it, we’d love to hear how it worked for you!

      Reply
  5. Connie says

    August 31, 2019 at 3:13 pm

    Hello! Am I able to use Swerve as my sweetener? Thanks

    Reply
    • Jessica Beacom says

      September 2, 2019 at 1:33 pm

      Hi Connie,
      We have not tested the recipe using Swerve but I suppose if it’s a product that can be used cup-for-cup as a sugar replacement then it should work fine. If you try it, we’d love to know how they turn out.

      Reply
  6. Ar says

    November 23, 2019 at 12:43 am

    Hi. Would I need to increase the amount of sweetener if I use 90% chocolate instead of morsels?

    Reply
    • Jessica Beacom says

      November 25, 2019 at 12:52 pm

      I don’t think so.

      Reply
  7. Susan says

    November 24, 2019 at 2:23 pm

    These are amazing!! I have had problems with other gluten free brownies being too moist, so I added the 1/4 tsp. baking soda you suggested and baked mine closer to 24 minutes. My sister said they tasted like she was eating fudge! I like things less sweet than most people, so next time I will use less maple syrup and darker chocolate chips. Thank you for another great recipe. I have not made one thing from your site that hasn’t been amazing!!

    ★★★★★

    Reply
    • Jessica Beacom says

      November 25, 2019 at 12:40 pm

      Hi Susan,

      I’m thrilled you and your sister loved these. Thanks for sharing!

      Reply
  8. Carmy says

    April 5, 2020 at 3:05 pm

    My husband has an allergy to tree nuts. What can I substitute for the almond flour?

    Reply
    • Jessica Beacom says

      April 7, 2020 at 7:32 am

      Hi Carmy,

      We have not tested these without almond flour so unfortunately, we’re not able to give a substitution that we’re confident will work.

      Reply
  9. Mary P. says

    April 5, 2020 at 3:55 pm

    Just made these. They’re in the oven right now. Easy to mix together. Can’t wait to try them.

    Reply
  10. Pneu says

    April 16, 2020 at 10:58 pm

    These are wonderful—perfect, fudgy brownies. Leaving out the baking soda makes a big difference. Before this, I tried another recipe that used baking soda and the consistency of the resulting brownies was very weird.

    Thank you very much for the recipe!

    ★★★★★

    Reply
    • Jessica Beacom says

      April 17, 2020 at 6:56 am

      We’re so glad you loved them!

      Reply
  11. Madison says

    April 29, 2020 at 6:16 pm

    These are incredibly chocolatey and decadent! I whipped up a batch with my kids, and the whole family loved them. Great recipe!

    Reply
  12. Mary B says

    May 19, 2020 at 9:46 am

    I don’t have coconut flour. Can I leave it out or use all almond flour?

    Reply
    • Jessica Beacom says

      May 19, 2020 at 2:06 pm

      Hi Mary,
      We have not tested the recipe without coconut flour we can’t say for sure if using all almond flour will yield the same results. My guess is that since coconut flour absorbs a lot of liquid that you may need to use a little extra almond flour and the texture will be more granular. That’s just a guess though. If you try it, we’d love to hear how they turned out.

      Reply
  13. Antonia Sattler says

    January 3, 2021 at 5:14 pm

    Is there an alternative flour that can be used instead of coconut? Tapioca?

    Reply
    • Jessica Beacom says

      January 4, 2021 at 2:20 pm

      We haven’t tested these with tapioca in place of the coconut flour so we can’t say for sure if it would work.

      Reply

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The Real Food Dietitians is the passion-driven product of Registered Dietitian Nutritionists Stacie Hassing and Jessica Beacom. They’ve combined their love of nutrition, health and real food with the concepts of ease and convenience to bring you recipes that are big on flavor but short on ingredients.

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