These paleo brownies have a deep fudgy texture, rich chocolaty flavor, crinkle top layer, and come together in about half an hour. This recipe is so each and made with wholesome ingredients like almond flour, coconut sugar, and dairy-free chocolate, they may just be better than boxed brownies!
What Makes These Paleo Brownies The Best?
I get it, declaring a brownie recipe "the best" if pretty forward of me. But I'm telling you, these paleo brownies call for it. They encompass all the essential elements of a life changing fudgy AF brownie:
- Taste - intense, rich, and dark chocolaty
- Texture - crispy edges with a crackled top
- Density - super fudgy but hold their form once sliced
These paleo brownies has received SO much love from you all that I adapted it into a brownie pie and a super fudgy brownie cookie! Be sure to check out these recipes and my edible brownie batter too if you're a die-hard brownie lover like myself.
- Dark chocolate - Yes, this recipe calls for real chocolate! This is what give the brownies a rich chocolate taste. Use high-quality dairy-free chocolate if possible.
- Coconut sugar + Eggs - Beating these two ingredients together in the secret to the beloved cracked top layer. More on this step below! Just remember that room temperature eggs work best.
- Cacao powder + Espresso powder - Used to add even more intense chocolate flavor to the brownies. Just a little bit of espresso powder (instant espresso) elevates the deep hints of cocoa.
Step by Step Instructions
Step 1 : Melt the chocolate
For these paleo brownies, first we need to melt the chocolate. Combine the chocolate chips and coconut oil in a pot or skillet and heat over the stove. A double boiler is best for this to prevent burning but not necessary.
Heat the pot over medium-low heat. Stir the chocolate around continuously until thin and silky smooth. Remove the pot from the element and set aside to cool down slightly.
Step 2 : Beat the coconut sugar and eggs
This is the secret step to the crinkle topped brownie look. Add the eggs and coconut sugar to a large bowl and beat on high with a hand mixer until creamy and the mixture has almost doubled in size. The texture should be slightly thick and look a bit like peanut butter. This may take a few minutes so be patient with the mixer.
Hot Tip : This can also be done with a stiff whisk. You will just need to whisk the mixture for a few additional minutes. Plus you'll get quite the arm workout!
Step 3 : Fold in the vanilla and chocolate
Next, add the vanilla extract and the melted chocolate to the bowl. Fold together with a rubber spatula until the chocolate is fully incorporated. Be sure to scrape down the sides of the bowl along the way.
Step 4 : Add the dry ingredients
Once the chocolate is well mixed, add the almond flour, cacao powder, espresso powder, and sea salt. Fold together with a rubber spatula until no flour clumps remain. Be careful not to over mix!
Once the flour is well integrated into the batter, add the additional chocolate chips and give the batter a couple big mixes with the spatula to disperse.
Step 5 : Pour into pan and bake!
Line an 8x8 inch baking dish with parchment paper and pour in the batter. I find it easier to clip the sides of the pan with a chip clip when pouring in the batter. Just remember to take them off before baking if your clips aren't oven safe!
Get any air bubbles out by "dropping" the pan on the counter a few times. Bake in the oven until you can insert a toothpick in the center and it comes out clean.
Hot Tip : For a really fudgy paleo brownie, undercook the brownies just a tad. Remember, they will continue to bake once they're out of the oven!
The crackle top will start to really develop while the brownies are cooling down.
Are These Brownies "Healthy"?
While the terms healthy and fit have different definitions for everyone, the answer to this question is yes and no.
Yes, they are made with wholesome, natural ingredients. You won't find processed sugars, hydrogenated oils, or preservatives in this recipe!
However, these paleo brownies do fall into the indulgent bucket in the healthy scheme of things.They have a good amount of high-quality dark chocolate and an entire cup of coconut sugar.
So are these paleo brownies "healthy"? Like I said, yes but also no. BUT THEY ARE ABSOLUTELY MIND BLOWINGLY DELICIOUS!
Commonly Asked Questions
There are two ways to achieve a clean cut when slicing the brownies. The first, use a plastic knife if you have one. This works wonders every time! The second is with a thin metal knife that has been "warmed up". Simply run the blade under some hot water for a few seconds, wipe off the liquid and then cut. Which ever method you use, you'll want to clean off the knife after every cut.
Allow the brownies to cool in the baking pan for at least 20 minutes before slicing into squares.
There is a difference between a "fudgy" brownies and one that is underbaked (aka gooey). Because there are eggs in these brownies, it's important to make sure they are cooked all the way through. When you think they are done baking, insert a toothpick into the center of the brownie pan. If it comes out clean, they're done. If there is a bit of batter on the toothpick (not to be confused with melted chocolate chips), they need a few more minutes in the oven.
High quality dark chocolate is best for this recipe. This brand is my favorite - it's also paleo-friendly and vegan! These chips melt effortlessly into a smooth and silky consistency that's perfect for these brownies.
For more chocolate treats, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
The Best Dark Chocolate Paleo Brownies
- 1 9- oz bag dark chocolate chips - roughly 2 cups, divided
- ⅓ cup coconut oil - melted and cooled
- 1 cup coconut sugar
- 1 tsp vanilla
- 3 eggs - room temperature
- ¾ cup almond flour
- 3 Tbsp cacao powder
- 1 tsp espresso - sub. 1 Tbsp strong coffee
- ¼ tsp sea salt
- Preheat oven to 350 F. Melt 1 ⅓ cups of the chocolate and the coconut oil in a pot on the stove over medium-low heat. Stir continuously until thin and silky smooth in consistency. Remove from element and set aside to cool down slightly.
- Beat the eggs and coconut sugar in a bowl using a stand mixer, hand beater, or stiff whisk. Whisk until the mixture has doubled in size and is slightly thick and sticky. This can take about 3 - 5 minutes and is the key to the crackled top layer!
- Once you have beat the coconut sugar and eggs well, add the vanilla and melted chocolate to the bowl. Fold with a rubber spatula until the chocolate is fully incorporated.
- Next, add the almond flour, cacao powder, espresso powder, and sea salt to the bowl. Slowly fold the batter until no flour clumps remain.
- Add in the remaining chocolate chips (about ¾ cup) and give the batter a couple big mixes to disperse the chips. Pour the batter into an 8x8 baking pan lined with parchment paper. Bake for 24 - 28 minutes until you can insert a toothpick into the middle and it comes out clean.
- Let the brownies cool for at least 20 minutes before slicing into squares. See note below on how to get a perfectly clean cut! To store, place in an airtight container. The brownies will stay fresh for up to 5 days on the counter.