These Fudgy Paleo Brownies have that right balance of chewiness with melt-in-your mouth, chocolatey texture. They're made with simple, wholesome ingredients like almond flour, cacao, and maple syrup and come together in a few simple steps.
If you’ve been searching for an easy, foolproof refined sugar-free brownie recipe that delivers on both flavor and texture, this is it. Grab your ingredients, and let’s get baking!
Traditional brownies are often loaded with refined sugars and flour which can cause blood sugar spikes and crashes. These brownies offer a more balanced alternative, making them a great option for those following a low-glycemic diet thanks to the following:
- Natural Sweeteners: Instead of refined sugar, this recipe uses maple syrup and a low-glycemic sweetener of your choice, which provide sweetness without the rapid blood sugar spike.
- Nut-Based Flours: Almond flour and coconut flour are low in carbohydrates and high in fiber and healthy fats, helping to slow digestion and keep blood sugar levels more stable.
- Healthy Fats: Peanut butter and coconut oil add richness while also promoting satiety, which can help prevent sugar cravings.
The result? A delicious, indulgent brownie that satisfies chocolate cravings without sending blood sugar on a rollercoaster ride! Same goes for my Sugar-Free Coffee Cake.
Ingredients
Not all healthy brownies are created equal. I had some pretty rough ones when I first started my own health journey. Some turn out dry and crumbly, while others lack that deep, chocolatey richness.
The secret to getting the perfect balance of flavor and texture comes down to a few key ingredients:
- Almond Flour – This grain-free flour adds a soft, slightly chewy texture without making the brownies dense. Unlike coconut flour, which can be very absorbent, almond flour helps keep the batter moist and fudgy.
- Cacao Powder – The deep chocolate flavor in these brownies comes from raw cacao powder, which has a more intense, slightly bitter taste compared to processed cocoa powder. It’s also packed with antioxidants, making it a more nutrient-rich choice.
- Maple Syrup – This natural sweetener not only enhances the brownies with a rich, caramel-like sweetness but also contributes moisture, preventing them from drying out. Make sure, though, that you've got maple syrup, not pancake syrup. Totally different things!
- Peanut Butter – Acting as both a fat and a binder, peanut butter adds creaminess and chewiness to the brownies. It also enhances the chocolate flavor with a subtle nuttiness, making these brownies even more indulgent.
- Coconut Oil – This keeps the brownies extra moist and gives them a smooth, melt-in-your-mouth texture. It also complements the nutty flavors, making the overall taste richer and more satisfying.
- Dark Chocolate Chips – Melty pockets of dark chocolate take these brownies to the next level. Opt for a paleo-friendly, low-sugar brand for a deeper chocolate flavor without the added refined sugar. I like Guittard's Coconut sweetened 72% dark chocolate chips.
See recipe card for quantities.
Instructions
One of the best parts of this recipe is how simple it is. No need for any fancy equipment. Just two mixing bowls, a whisk, a spatula and 9 inch square baking pan.
- Step 1: Combine all the dry ingredients.
- Step 2: Whisk the eggs.
- Step 3: Add the remaining wet ingredients to the eggs and whisk until smooth.
- Step 4: Fold the dry ingredients into the wet, followed by the chocolate chips.
- Step 3: Grease a 9 inch baking pan with coconut oil and then add your batter, smoothing out the top and sprinkling on more chocolate chips.
- Step 4: Bake at 350F (175C) for 20 minutes until a toothpick inserted into the center comes out clean.
Hot Tip
As tempting as it is to dive in right away, let your brownies cool completely before slicing. It's a key to their fudgy texture. Fresh out of the oven, they may seem too soft, but as they cool, they firm up while staying rich and gooey in the center.
Looking to do more gluten-free, high-fiber baking? Check out my Sorghum Bread, perfect for sandwiches and toast!
Print
Fudgy Paleo Brownies (Easy Recipe!)
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 9
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: Diabetic
Description
Fudgy Paleo Brownies deliver chocolatey, melt-in-your-mouth texture using a few simple, wholesome ingredients like almond flour, cacao, and maple syrup.
Ingredients
- ½ cup (48g) almond flour
- ½ cup (50g) cacao powder *see note
- ½ teaspoon (2g) baking powder
- ½ cup (100g) sweetener *
- Pinch of sea salt (about 1g)
- 3 large eggs (150g total, about 50g per egg)
- ¼ cup (72g) maple syrup *
- ¼ cup (64g) peanut butter
- ¼ cup (54g) coconut oil, melted
- ½ cup (85g) dark chocolate chips
Instructions
- Preheat the oven to 350°F. Grease a 9-inch metal baking pan with coconut oil.
- In a mixing bowl, whisk the dry ingredients together until no clumps remain: almond flour, cacao powder, sweetener, salt, and baking powder.
- In a separate bowl, whisk the eggs, then mix in maple syrup, peanut butter, and melted coconut oil until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined.
- Stir in the dark chocolate chips.
- Pour the batter into the prepared pan, top with more chocolate chips, and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Regular cocoa powder should not be used in a 1 to 1 substitution for cacao powder. Aside from the added antioxidants and nutritional value of raw cacao powder, it's also more absorbent compared to regular cocoa powder which will affect the texture of the final brownies.
My preferred alternative sweetener is the golden monkfruit with allulose by Lakanto.
Use maple syrup, not pancake syrup.
Nutrition
- Serving Size: 1 brownie
- Calories: 249
- Sugar: 9.9 g
- Sodium: 64.9 mg
- Fat: 16.6 g
- Carbohydrates: 17.8 g
- Fiber: 2.8 g
- Protein: 6 g
- Cholesterol: 62.6 mg
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