Fudgy Paleo Brownies

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Fudgy Paleo Brownies are a decadent, rich brownie recipe made with paleo-friendly flours, coconut sugar, and unsweetened chocolate. This recipe is notable for its preparation in a saucepan instead of a mixing bowl as well as the easy-to-work-with blob the batter becomes just as it’s ready to bake! {Paleo}

Brownies that are prepared in a saucepan and then form into a blob that then gets poured into a baking dish? Now that’s my kind of brownie recipe. If it also happens to be allergen-friendly, and, in this case, paleo, then so much the better. Because that means we get to eat our brownies and have them, too.

Spiriteds, Fudgy Paleo Brownies are a re-worked and updated version of a Better Homes and Gardens brownie recipe I made long before I even had children. Newlywed me made them on the regular because of that all-in-the-saucepan business. But once we discovered our family’s food allergies, these brownies went bye-bye. 

Then I came back to them several times, trying to concoct a paleo-friendly version, some attempts more successful than others – just ask K-Hubs and my dad. But, finally, the paleo baking stars aligned, and now we have a recipe to savor and share! Our family is absolutely obsessed with Fudgy Paleo Brownies. And even though we don’t have to be strictly paleo anymore, we still make these just as they are, enjoying every last bite as we do.

So if you are in the market for an allergen-friendly brownie recipe that tastes like traditional brownies then you’re in the right place. We are so excited to share them with you, batter blob and all, and can’t wait for you to share these brownies with your loved ones (if you have any brownies left once the dish cools!).

Fudgy Paleo Brownies are

• Gluten-free
• Grain-free
• Soy-free
• Dairy-free
• Rich and decadent
• Dense and chocolate-y

The real test for any recipe I make is whether I would share it with someone outside my immediate family who didn’t have dietary restrictions. These Fudgy Paleo Brownies taste like traditional fudgy brownies but are allergen-friendly. Ooh, and they’re prepared in a saucepan rather than a mixing bowl! How cool is that? Clean-up is a breeze compared to other brownie recipes!

Fudgy Paleo Brownies ingredients 

So what will you need to prep your own batch of delightfulness? 

• Coconut oil. This ingredient holds the wet ingredients together, but it also means the brownies will need to cool before handling so the coconut oil has a chance to set at room temperature.
• Unsweetened chocolate. Break the chocolate into pieces and let it melt into the coconut oil. Coconut sugar. The key to this ingredient is to make sure it is stirred in really well with the coconut oil and chocolate. This prevents the brownies from being gritty.
• Eggs. The cool thing about this batter is it turns into a blob as it is prepared. And the eggs are where you start to see the blob form.
• Full-fat coconut milk. We aren’t talking watery coconut milk. We’re talking full-fat from a can. It adds the right amount of creaminess to the brownies. To keep this recipe paleo, look for a brand that is soy-free.
• Vanilla. A splash for flavor.
• Paleo flours. Almond flour, coconut flour, and tapioca flour create the right consistency for the dry ingredients so your brownies aren’t to mushy nor too dry nor falling apart. 
• Baking soda. This ingredient provides the lift in the brownies.

Helpful equipment includes a medium-sized saucepan, an 8×8 glass baking dish, and a LOVE for CHOCOLATE and BROWNIES, because this is an all-caps recipe!

How to make Fudgy Paleo Brownies

1. Set oven to 350 degrees. Grease the bottom and sides of an 8×8 baking dish and dust with almond flour and set aside.
2. Melt coconut oil in a saucepan on a LOW to MEDIUM heat. Then add the unsweetened chocolate, stirring until the chocolate blends with the coconut oil. Remove from heat.
3. Next, whisk in coconut sugar and then add eggs one at a time, stirring after each addition.
4. After that stir in the coconut milk and vanilla and whisk until well blended. Then add the almond flour, coconut flour, tapioca flour, and baking soda. Whisk the ingredients together until a blob forms (if you tip the saucepan, the batter should gradually slide on its own).
5. Pour the batter into the baking dish and bake for approximately 25-30 minutes, or until an inserted toothpick comes out clean. Remove from the oven and set on the counter to let cool.
6. Store at room temperature in an airtight container for about 3-4 days.

Side note: Make sure to remove the saucepan from the heat after add the unsweetened chocolate. That way the remaining ingredients don’t cook in the saucepan.

Paleo baking flour

You might be wondering what the grain-free, paleo-friendly flours are all about. I mean, we’ve got almond flour and then coconut flour. And then we have a teensy weensy amount of tapioca flour. What gives? I’ll tell you what gives. Each one of these flours gives, that’s what.

Okay, so almond flour first. It’s probably my favorite grain-free flour. It has a mild flavor, coarse granules, and holds moisture well so baked goods aren’t too dry. But too much of a good thing is too much. And we don’t want our baked goods so moist they fall apart.

Enter coconut flour. Sweeter and more noticeable in flavor, this finer-ground flour is much drier. A little goes a long way, so we use it in smaller amounts. Because while we don’t want our brownies to become mush, we also don’t want them to crumble at the slightest touch. However, coconut flour is perfect for crackers, crisps, and crusts, and you’ll likely see it listed in paleo-friendly recipes for those treats. 

So we balance the moisture content by combining the the first two flours listed. Now we need to hold everything together. It’s time for tapioca flour to enter the chat. My mother-in-law introduced me to it, and at first I didn’t know what to think. It is FINELY GROUND. Do not mishandle the tapioca flour or you’ll have a cloudy mess on your hands. So why use it, especially in such small amounts? Because it binds the ingredients together, and you don’t need much to get the job done. 

Hopefully, that quick rundown was helpful. Working with multiple flours definitely elongates the ingredient list. But when you make paleo brownies as decadent as these, the extra ingredients (and steps) are worth it!

Brownie recipe inspo!

We have brownies on the brain. Maybe you do, too. Also, why just stop at one brownie recipe when you can have so many more? Here are others we love to bake and share.

• Paleo Zucchini Brownies
• Chocolate Almond Butter Brownies
• Gluten-Free Cake Brownies 

More paleo baked goods

Learning paleo baking is like learning another language. At least it was for me. And once you figure out what works for you, it’s exciting to see what else you can create! These are popular paleo recipes in our kitchen we’re known to make regularly. 

• Paleo Zucchini Muffins
• Baked Cinnamon Apples
• Paleo Zucchini Bread
• Cinnamon Swirl Muffins
• Paleo Cinnamon Apple Crisp

Spiriteds, stay well and stay wild! I’m glad you’re here! 🩷

Recipe adapted from New Better Homes and Gardens Cookbook (12th edition), 2002.

Fudgy Paleo Brownies

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Fudgy Paleo Brownies are a decadent, rich brownie recipe made with paleo-friendly flours, coconut sugar, and unsweetened chocolate. This recipe is notable for its preparation in a saucepan instead of a mixing bowl as well as the easy-to-work-with blob the batter becomes just as it’s ready to bake! {Paleo}

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 12 to 16 brownies 1x
• Category: Desserts
• Method: Oven
• Diet: Gluten Free

Ingredients

Units USM Scale 1x2x3x

• 1/2 cup plus 2 tablespoons coconut oil
• 3 ounces unsweetened chocolate, broken into pieces
• 1 cup coconut sugar
• 2 eggs
• 2 tablespoons full-fat coconut milk
• 1 teaspoon vanilla
• 1/2 cup almond flour
• 2 tablespoons coconut flour
• 1/4 teaspoon baking soda

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Instructions

1. Set oven to 350 degrees. Grease the bottom and sides of an 8×8 baking dish and dust with almond flour and set aside.
2. Melt coconut oil in a saucepan on a LOW to MEDIUM heat. Then add the unsweetened chocolate, stirring until the chocolate blends with the coconut oil. Remove from heat.
3. Next, whisk in coconut sugar and then add eggs one at a time, stirring after each addition.
4. After that stir in the coconut milk and vanilla and whisk until well blended. Then add the almond flour, coconut flour, tapioca flour, and baking soda. Whisk the ingredients together until a blob forms (if you tip the saucepan, the batter should gradually slide on its own).
5. Pour the batter into the baking dish and bake for approximately 25-30 minutes, or until an inserted toothpick comes out clean. Remove from the oven and set on the counter to let cool.
6. Store at room temperature in an airtight container for about 3-4 days.

Notes

• Full-fat coconut milk: I usually find mine in the baking aisle of the grocery store near the condensed, evaporated, and goat milk. You may also find it in the International or global foods sections. Do read labels if being soy-free is important as some coconut milks may contain soy.
• Make sure to remove the saucepan from the heat after add the unsweetened chocolate. That way the remaining ingredients don’t cook in the saucepan.
• If your batter doesn’t blob well, that’s okay. Every now and then I wind up with a batch that doesn’t blob well. The brownies still turn out fine but may need a longer baking or cooling time so they set properly.