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    You are here: Home » Dietary Restrictions » Gluten Free » Life Changing Paleo Brownies

    Life Changing Paleo Brownies

    4.70 from 13 votes
    April 24, 2018 (updated November 29, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Life changing paleo brownies are here! These are the best gluten free, dairy free, refined sugar free brownies out there. No weird ingredients or gimmicks. You need just 8 real food ingredients and 1 hour of your time to prepare the ultimate chocolate paleo dessert recipe.

    Life Changing Paleo Brownies are here! These gluten free, dairy free, refined sugar free brownies look and taste just like the real thing with crispy edges, crackly tops, and a dense-but-airy texture. You need just 8 ingredients, and one hour. Let’s do it!

    Jump to:
    • Tips for Perfect Paleo Brownies
    • How to Make Paleo Brownies
    • Recipe

    I went there. Yep, I sure did and I have zero regrets. Less than zero. None, nope, nada.

    LIFE-CHANGING PALEO BROWNIES that look and taste just like the real thing. BUT BETTER.

    Better because they’re dense and fudgy, chewy but crispy, and 100% gluten free, dairy free, and refined sugar-free. Double chocolate, crispy, gooey, decadent bars of pure amazing.

    Still not convinced? Okay fine. I also swirled in a mess of almond butter and topped them with flaky sea salt for that perfect bite somewhere in between “I can die a happy lady” and “Please never let me leave this earth so I can eat these paleo brownies forever, and ever, and ever, please and thank you”.

    Seriously, these babies are THAT good. So good that my 8-year old, a world-renowned sugar aficionado and lover of all things chocolate, declared them “Seriously, the best brownies ever Mommy…even better than Grandma’s.” Friends, you can’t get a better endorsement than that (sorry Mom).


    Life-changing (and giving) paleo brownies are ready in under an hour (including time to cool off) and require only 8 ingredients (and in some cases just 6!).

    Tips for Perfect Paleo Brownies

    Ground rules – here we go!

    • DO use the best quality ingredients that you can afford. Farm fresh eggs, high-quality coconut oil and chocolates, and all natural almond butter. There are arguable nutritional benefits to all, but we’re not talking healthy here friends, we’re talking flavor.
    • DON’T over-mix the batter. Lumps for the win!
    • DO use room temperature eggs. To quickly bring cold eggs to room temperature, set them into a bowl of tepid water for about 10 minutes.
    • DON’T overheat the coconut oil and chocolate. You’ve been warned.
    • DON’T overcook. Check ’em early. Jiggly in the center with crispy edges is best.
    • DO allow the brownies a sufficient cooling off period (20 minutes) for best texture.
    • DO share with loved (and liked) ones. Sharing is caring y’all.

    How to Make Paleo Brownies

    Now that our house-keeping is finished, let’s get to the good stuff.

    Start by measuring out your coconut oil. Liquid vs. solid doesn’t matter all that much here, as the change in volume between the two states is negligible for coconut oil. I actually tested this with liquid measuring in one batch and solid in another, and there was no difference in the final product.

    Warm up the coconut oil and the chocolate chips. Microwave first for 30 seconds, then in 15 second intervals, whisking in between until the chocolate is completely melted into the oil. You can also heat both on the stove over medium heat. I used Enjoy Life Dark Chocolate Chips, but use whatever paleo chocolate is your preference, the darker the better.

    Batter time. Whisk the eggs and coconut sugar together until frothy and thick, then add the vanilla extract and whisk. Pour in the chocolate mixture a little bit at a time and whisk until fully incorporated. At this point, the batter will still be a bit thin and will pour off the whisk in long ribbons.

    Next, using a rubber spatula FOLD in the cocoa powder and coconut flour, then just barely fold in the almond butter. You want discernible streaks of almond butter throughout the batter, and doing so will also prevent you from over-mixing. You can omit the almond butter without compromising anything in the final product (other than ridiculous extra flavor, but I digress…), or substitute it with another nut butter or even tahini.

    Folding these ingredients isn’t just an excuse to dirty another utensil, it’s to nail the texture. Air and volume were created when the eggs and sugar were whisked. You want to preserve that air at this stage by folding in the remaining ingredients to achieve that delicate-but-dense final texture.

    I tested this recipe with and without the coconut flour and decided to keep it. It lends the final texture some added crunch on top and lightness throughout. If you prefer a fudgier, denser finished brownie, you can omit it with any further substitutions.

    Line an 8″ x 8″ baking dish with parchment paper, then pour the batter into the dish. You don’t need to grease the paper (there’s enough oil to keep them from sticking), but if you want to, go for it. I like the coconut oil cooking spray from Trader Joe’s, or just a touch of melted coconut oil brushed on with a pastry brush.

    If you have larger baking dishes, or dishes of different sizes, know that your brownies will likely be thinner than the ones pictured and the baking time may be affected.

    Paleo brownies need a slightly longer bake at a slightly lower temperature than their standard counterparts. Bake at 325* until the edges are firm and the center is still jiggly, 22-25 minutes (or so). Oven temperatures vary like woah, so (1) know your oven and (2) check your work.

    Test for doneness around the 20-minute mark by giving the baking dish a little jiggle and inspecting the edges. If the center is just barely set and the edges are crispy, it’s done. If not, keep it going a little longer. These might puff up a bit in the center, but they’ll deflate during the cooling off period.

    Remove the brownies from the oven, dust with flaky sea salt to taste, and then cool IN THE PAN for about 5 minutes. Yeah, you can skip the salt, but then we can’t be friends anymore. J/K. While the salt is optional, it helps cut through the chocolate for a multi-faceted final flavor that truly makes these life-changing. So do it. Doooooo it!!

    Last step – pull up the brownies by the edges of the parchment paper and set the whole thing on a wire rack to further cool for at least 10, and up to 20 more minutes. Please, do restrain yourself. I swear your patience will be amply rewarded!

    I slice my brownies using a serrated knife and wipe it off after each cut for clean edges. These are best enjoyed within 24 hours, but will keep in an airtight container at room temperate for about 48 hours or in the fridge for up to 5 days. But really, good luck with that.

    A close up image of a paleo brownie showing a side view with a swirl of almond butter cutting through the brownie.

    Did you make these Paleo Brownies? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Life changing paleo brownies are here! These are the best gluten free, dairy free, refined sugar free brownies out there. No weird ingredients or gimmicks. You need just 8 real food ingredients and 1 hour of your time to prepare the ultimate chocolate paleo dessert recipe.

    Life Changing Paleo Brownies

    4.70 from 13 votes
    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    These paleo brownies look and taste just like the real thing with crispy edges, crackly tops, and the perfect dense-but-airy texture. 
    Prep Time: 20 mins
    Cook Time: 25 mins
    Resting Time: 15 mins
    Total Time: 45 mins
    Servings : 12
    Calories: 357

    Recommended Equipment

    • 8×8 baking dish
    • Parchment Paper
    • Rubber Spatula
    • Microwave safe bowl
    • whisk

    Ingredients

    • ¾ c coconut oil
    • 8 oz paleo chocolate chips
    • 4 eggs, at room temperature
    • ¾ c coconut sugar
    • 1 tsp vanilla extract
    • ¼ c cocoa powder
    • 2 tbsp coconut flour
    • ½ c almond butter, optional
    • 1 tsp flaky salt

    Instructions

    • Position a rack in the center of the oven, then preheat to 325. Line an 8″ x 8″ baking dish with parchment paper and set aside.
    • Place the coconut oil into a microwave safe bowl. Heat for 30 seconds until melted. Add the chocolate chips to the coconut oil, stir to coat, then heat for 30 seconds. Whisk to melt the chocolate into the coconut oil. If necessary, heat for an additional 15 seconds until the chocolate is melted and fully incorporated into the coconut oil. Alternatively, heat the coconut oil and chocolate in a small saucepan over medium heated, whisking continuously until melted and mixed.
    • Place the eggs and coconut sugar into a large bowl. Using a whisk or a hand mixer, beat the eggs and sugar until thick and frothy. Add the vanilla extract and whisk or beat until incorporated.
    • Add the chocolate and coconut oil mixture ¼ cup at a time, mixing thoroughly between each addition, until fully incorporated.
    • Whisk together the cocoa powder and coconut flour in a small bowl. Using a rubber spatula, fold the cocoa coconut mixture into the batter. Finally, fold in the almond butter until just barely mixed. Take care not to overmix at any stage. Lumps are good! 
    • Pour the batter into a parchment lined baking dish 8×8 baking dish and place in the oven. Bake 20-25 minutes, until the edges are firm and the center is barely set. Oven temperatures vary, so start checking at the 20-minute mark for doneness.
    • Remove the baking dish from the oven, and immediately sprinkle the brownies with flaky sea salt. Allow the brownies to cool in the pan for 5 minutes. Then, pick up the brownies using the edges of the parchment paper and transfer to a wire rack to cool for another 10-15 minutes. Slice the brownies using a serrated knife and serve. Paleo brownies are best enjoyed within 24 hours, but will keep in an airtight container at room temperate for 48 hours or in the fridge for up to 5 days. 

    Nutrition Information

    Serving: 0g, Calories: 357kcal (18%), Carbohydrates: 0g, Protein: 0g, Fat: 0g, Saturated Fat: 0g, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 0mg, Potassium: 0mg, Fiber: 0g, Sugar: 0g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!

    Disclaimer: This post contains affiliate links, which means we receive a small commission if you make a purchase using these links. Rest assured, we only endorse products we own and truly love! 

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    23 Comments
    Filed Under: Desserts, Fall Recipes, Gluten Free, Grain Free, Paleo, Spring Recipes, Summer Recipes, Vegetarian, Winter Recipes

    Reader Interactions

    Comments

    1. Camila

      April 24, 2018 at 11:31 am

      5 stars
      These brownies are heavenly! I wanted to stop what I’m doing and go make them asap

      Reply
      • Danielle

        April 24, 2018 at 11:42 am

        I fully support that impulse 😀

        Reply
    2. Allison - Celebrating Sweets

      April 24, 2018 at 11:47 am

      5 stars
      These sound too good to be true! I can’t wait to try them!

      Reply
    3. Ginny

      April 24, 2018 at 12:01 pm

      5 stars
      These are wonderful step by step instructions and photos for your paleo brownies!

      Reply
    4. Marisa

      April 24, 2018 at 12:03 pm

      5 stars
      Ahhh. These look incredible! Hard to believe they are paleo

      Reply
    5. Albert Bevia

      April 25, 2018 at 5:40 am

      These brownies are life changing! such a creative recipe and the brownies look so amazing, those ground rules really help out a ton, great post and recipe 🙂

      Reply
    6. Bryan

      August 24, 2018 at 8:35 pm

      I have one thing I’d disagree with you.

      *DON’T share with friends and family

      i’m keep these babies all to myself!!

      Reply
      • Danielle

        August 27, 2018 at 10:40 am

        Hahahahaha. Yeah, I can get down with brownie hoarding 😀

        Reply
    7. LK

      February 02, 2019 at 5:16 pm

      2 stars
      Just made them. They are not at all as described despite my following all the instructions. No crispy edges with a jiggly middle. I think the coconut flour is what ruined it. They’re spongy and kind of dry. No crackling on top either. After a google search, from what I gathered it’s the beating of the eggs that creates the crispy edges, so perhaps it should say beat into a meringue..

      Reply
    8. Vanessa

      February 16, 2019 at 3:43 pm

      Thanks for sharing! Have you tried different kinds of chocolate?

      Reply
    9. Robyn

      March 04, 2019 at 7:02 pm

      Can we piece them up and freeze?

      Reply
    10. Kym

      November 15, 2019 at 9:08 pm

      5 stars
      I’m not sure why anyone would rate this recipe low because I followed her instructions 100% and they were hands down the most decadent and moist brownies ever!!! Rockstar brownies! ❤️

      Reply
    11. Winona

      May 07, 2020 at 9:29 am

      4 stars
      I made these last night and they taste heavenly! I do have one question though. When you say mix the eggs and sugar till thick and frothy, about how long does that take? I used a hand mixer and it never got thick but it did froth up. Should I have mixed for longer? These turned out super gooey and had to use a fork to eat them. I didn’t mind one but but I am curious. Thanks!

      Reply
    12. Brooke

      May 14, 2020 at 2:02 pm

      5 stars
      One word: AMAZING

      Reply
    13. Teresa

      May 28, 2020 at 10:41 pm

      5 stars
      My family loves these brownies. They beg me to make them. We have been paleo for 3 months now and this is our little go to treat for eating healthy. Thanks for this recipe!!!

      Reply
    14. Miranda Alt

      August 21, 2020 at 9:41 pm

      5 stars
      Amazing!!!! Great recipe! Thank you!!

      Reply
    15. Karin Smith

      November 23, 2020 at 3:41 pm

      5 stars
      these brownies are so good. I used avocado oil instead of coconut & turned out just as good. The nut butter makes a great addition as do crumbled Maldon salt flakes on top. Whole family loved them & gone in a day.

      Reply
    16. Betsy

      February 02, 2023 at 3:00 pm

      How many calories are in the whole batch of brownies?

      Reply
    17. Leslie

      February 28, 2023 at 7:55 pm

      5 stars
      These brownies are fudge and delicious! I am so excited to have a sweet treat I can feel good about. I used Lily’s Cinnamon Chocolate Chips and they turned out perfect. I will be making these again!

      Reply

    Trackbacks

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