These gluten-free, Paleo Brownies are ideal: fudgy and dense, with a crunchy, crackly top and chewy edges.
They’re also quick and simple to prepare! They’re grain and dairy-free, thanks to almond and coconut flour. The perfect gourmet complement to these rich, scrumptious brownies is a sprinkle of flake salt on top.
Why Is This Recipe So Delicious?
I didn’t stop testing this recipe until I was satisfied that it was perfect. Before this ding-ding-ding winner, I prepared numerous batches, and none of them were just right.
These paleo brownies needed to be fudgy but not too dense. A crackly top was required for these gluten-free brownies, which seemed nearly impossible to achieve in a gluten-free brownie.
However, spoiler alert: it is very conceivable! They have to have chewy edges and an extremely rich middle. Finally, they have to be full-fledged brownies, not just a shorter, denser cake.
They have to taste just like (or even better than!) a typical bakery brownie, not “good for being paleo” or “good for being gluten-free.” Conclusion: This recipe exceeded all expectations.
- They’re fudgy, with a crackly, crispy top and chewy corners, and everything I adore in a brownie. They’re deep and substantial, with just the right amount of sweetness.
- These paleo brownies are incredibly simple to make and come together in no time.
- This recipe is gluten-free, grain-free, and sugar-free, making them a lot healthier than regular brownies.
- The paleo brownies recipe includes a small amount of liquid coffee to enhance the chocolate flavor. Make use of any breakfast leftovers! If you’re out, there’s no need to stop by Starbucks. Here, water will suffice.
- The combination of melted chocolate and cocoa gives the chocolate a wonderfully rich depth that you’ll enjoy.
- Before baking, a light dusting of flake or sea salt adds a touch of class. The salt brings out the best in the luscious chocolate!
- Whip the eggs and sugar together until the color lightens and the mixture becomes frothy and sticky. This is what makes the crispy, crackly top, and if you omit this step, you won’t get it.
- The measurements have to be precise. This isn’t one of those “wing it” recipes.
- Insert a toothpick into the center of the recipe to check for doneness; when done, you should see moist crumbs on the toothpick, not brownie batter. You should definitely underbake these, but not too much. They won’t be as chewy if you underbake them, and they’ll taste more saturated than fudgy. Check for damp crumbs frequently!
How to Make Paleo Brownies with a Crackly, Crunchy Top
The crackly, crunchy top on these gluten-free brownies is achieved by whipping the eggs with the coconut sugar until the result is light in color, frothy, and somewhat sticky, similar to peanut butter frosting.
There will be no “peaks” formed, but the entire mixture will rise in volume and alter in texture.
This procedure forms a crispy, air-filled layer on the top of the gluten-free brownies, allowing it to come away from the fudgy base.
Don’t skip it because it’s absolutely delicious! In reality, I haven’t tried the recipe without the eggs and coconut sugar together. You’re on your own if you want to skip this section, pal! But do let me know how it goes — I’m curious!
Oh, and that flake or sea salt sprinkle on top? It’s pure perfection when paired with the crunchy meringue top.
Using Thrive Market to Stock a Paleo Pantry for Baking
Let’s face it: supermarket shopping can be costly, especially when looking for paleo foods. Thrive Market makes my life so much easier in this regard.
Their 4,000+ goods are divided into categories to fit any diet or lifestyle. Check. Paleo. Vegan? Yup. Sugar-free? Definitely. Fiber-rich? You bet.
And, with pricing 25-50 percent lower than typical retail, you’ll save money on all of your pantry essentials—all delivered directly to your home. These are the pantry staples I get from Thrive Market every time I make paleo brownies:
Chocolate Chips that are Paleo
Enjoy Life chocolate chips can be used if you’re strictly paleo. These are dairy-free, although they do contain some refined sugar. Use 7 oz. of this paleo chocolate bar from Thrive Market if you’re entirely paleo.
It’s paleo-friendly because it’s sweetened with coconut sugar. What a fantastic idea! You’ll want to chop the bar into chocolate-chip-sized pieces, but the rest of the recipe can be followed as is. 7 ounces weighted chocolate, or roughly 1 cup chopped
|15-minute prep time
35 minutes to cook
50 minutes total15-minute prep time
35 minutes to prepare
50 minutes total
These gluten-free, paleo brownies are ideal: fudgy and dense, with a crunchy, crackly top and chewy edges. They’re also quick and simple to prepare! They’re grain and dairy free, thanks to almond and coconut flour.
The perfect gourmet compliment to these rich, scrumptious brownies is a sprinkle of flake salt on top.
- 3 large eggs
- 1 cup coconut sugar
- ⅓ cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 2 tablespoons dark cocoa powder see Notes
- 1 ¼ cup dairy-free chocolate chips divided; or paleo chocolate, see Notes
- 2 tablespoons prepared coffee cool or at room temperature; use water if coffee isn’t available
- 1 teaspoon vanilla extract
- 10 tablespoons refined coconut oil ½ cup + 2 tablespoons
- 9×9 baking dish
- Parchment Paper
- Medium bowl
- Hand mixer or stand mixer
- Medium microwave-safe bowl
- Silicone spatula
- toothpick or knife, to check doneness
- Wire cooling rack optional
Instructions For Paleo Brownies
- Preheat the oven to 325 degrees F. Set aside a 9×9 baking dish lined with parchment paper.
- Combine eggs and coconut sugar in a medium mixing basin. Using a hand mixer or stand mixer, beat on high for 3-5 minutes, or until light and fluffy. The mixture will have thickened and become sticky rather than thin or runny. Combine almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract in a large mixing bowl. Blend until smooth.
- Combine 1 cup of chocolate chips and coconut oil in a medium microwave-safe bowl. Microwave in 60-second increments, stirring well after each round, until the chocolate is melted. Pour into the brownie batter after stirring until totally smooth. To blend, stir everything together thoroughly.
- Add the remaining 14 cup of chocolate chips and mix well.
- Pour the brownie batter into the prepared pan, making sure it is uniformly distributed. Bake for 35-40 minutes, or until a toothpick inserted in the center of the brownies comes out clean. The toothpick should not be completely clean, nor should it be coated in batter. Remove from the oven until moist crumbs appear and cool fully on the counter or on a wire rack. Lift out of the baking pan using the parchment paper’s sides once cool. Cut into 9 squares of similar size.
- The measurements have to be precise! This isn’t one of those “wing it” recipes.
- Dark Cocoa Powder: I use dark cocoa powder in this recipe since it has a very rich flavor and a dark, dramatic appearance. You may use standard cocoa powder here and get fantastic results, or try black cocoa powder for a more dramatic brownie!
- For most recipes, I use Enjoy Life semi-sweet dairy-free chocolate chips. These, however, include a little amount of refined sugar. Try these Thrive Market paleo chocolate bars if you absolutely avoid processed sugar. Chop them into chocolate chip size pieces and use around 7 ounces by weight (1 cup volume) Because the chocolate percentage is significantly larger than semi-sweet chocolate chips, the brownie will be darker and richer.
Serving: 1brownie, Calories: 383kcal, Carbohydrates: 25g, Protein: 6g, Fat: 30g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 62mg, Sodium: 64mg, Potassium: 50mg, Fiber: 2g, Sugar: 13g, Vitamin A: 100IU, Vitamin C: 1mg, Calcium: 19mg, Iron: 1mg, Net Carbs: 23g