These Fudgy Flourless Paleo Brownies are perfect when you want something sweet but don’t have time for a complicated recipe.
I always aim to make healthier versions of favorite desserts that still taste amazing. These paleo brownies are gooey, moist, and utterly addictive — my mother-in-law makes them almost every week. They’re ideal for potlucks, barbecues, birthdays, or a simple family treat.
In about 30 minutes they’re baked, cooled slightly, and ready to slice. Make a batch tonight and earn some serious brownie points!
Ingredients for Paleo Brownies
These brownies come together with just a few wholesome ingredients — many of which you probably already have on hand.
- Cacao Powder: A rich source of antioxidants and the base of the chocolate flavor. Use raw cacao powder rather than highly processed cocoa if possible.
- Instant Coffee or Espresso Powder: Optional — a small amount enhances the chocolate flavor.
- Eggs: Two eggs are used here. Some readers have replaced them with flax eggs for a vegan version, although this variation hasn’t been personally tested in this recipe.
- Nut Butter: This binds the batter and gives the brownies their fudgy texture. Almond butter is used here; for nut-free options try sunflower seed butter or tahini.
- Coconut Sugar: A minimally processed sweetener. Brown sugar can be used if needed.
- Chocolate: Stir in about 1/2 cup chocolate chunks (plus extra for topping) to boost the chocolate intensity and add pockets of melty goodness.
How to Make Fudgy Flourless Paleo Brownies
Preheat the oven to 350°F (175°C).
In a medium bowl, combine the nut butter, coconut sugar, maple syrup, eggs, and vanilla. Whisk until smooth.
Add the cacao powder, instant coffee (if using), baking powder, salt, and chocolate chunks. Stir with a spatula until just combined — the batter will be thick.
Line an 8×8-inch baking dish with parchment paper, folding or clipping the sides so the paper stays in place. Smooth the batter into the pan.
Bake for 20 minutes. If using a ceramic or glass dish, bake 20–23 minutes; metal pans may need slightly less time. Remove from the oven and let cool in the pan before lifting the parchment and slicing into squares. Enjoy!
Other Paleo Desserts To Try:
- Single Serve Deep Dish Chocolate Chip Cookie
- The Best Healthier Banana Bread
- Chocolate Cake (Gluten-Free, Dairy-Free)
- 5-Ingredient Chocolate Peanut Butter Mousse (Dairy-Free, Refined Sugar-Free)
- No-Bake Peanut Butter Cookie Dough Bars with Chocolate Ganache
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FUDGY FLOURLESS PALEO CHOCOLATE CHUNK BROWNIES
Ingredients
- 1 cup creamy almond butter (see note 1)
- ½ cup coconut sugar
- ¼ cup maple syrup
- 2 eggs (at room temperature, preferably)
- 1 teaspoon vanilla
- ⅓ cup cacao powder
- 1 tablespoon instant coffee or espresso powder (optional)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup chocolate chunks + more for topping
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium bowl, whisk together the almond butter, coconut sugar, maple syrup, eggs, and vanilla until smooth.
- Add the cacao powder, instant coffee (if using), baking powder, salt, and chocolate chunks. Stir until just combined — the batter will be thick.
- Spread the batter into an 8×8-inch parchment-lined baking dish.
- Bake for 20 minutes (20–23 minutes if using glass or ceramic). Remove from the oven and allow to cool before slicing.
- Enjoy!
Notes
Note 1: Use almond butter that is stir-able. If it’s too thick or dry, add 1 tablespoon avocado oil or melted coconut oil to loosen it.
Note 2: Baking time varies by pan type: ceramic or glass 20–23 minutes; metal pans may bake faster.
Nutrition
Nutrition information is an approximation.