Fudgy Paleo Brownies (Easy Recipe!)

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!

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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.

Looking to do more gluten-free, high-fiber baking? Check out my Sorghum Bread, perfect for sandwiches and toast!

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