These paleo diet brownies let you enjoy the rich, deep chocolate flavor and moist, fudgy texture of brownies in a paleo-friendly, gluten-free package. Free of refined sugars and gluten, this paleo brownie recipe is better for you but has that addictive taste we all love.
Chocolate is one of those flavors that almost everyone loves. I know I do. I enjoy making all kinds of chocolate desserts, from chocolate brownies to my delicious chocolate banana cake or chocolate chip cookies - anything with chocolate.
Everything I bake is gluten-free, but I decided to take things a step further this time and make these brownies paleo-friendly, as well. I love that because I can share them with everyone in my family and all my friends, no matter what their dietary needs are!
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Why You'll Love This Recipe
- Limited Ingredients: You'll only need a few ingredients to make these brownies.
- Diet-Friendly: Because these brownies are gluten-free and have no refined sugar, they make an excellent diet-friendly treat for almost anyone.
- Rich and Fudgy: These brownies have a super rich, fudgy texture you'll love.
- Deep Chocolate Flavor: I make these with Dutch cocoa powder for a rich, deep chocolate flavor.
Ingredients
- Tahini/Date Blend: A tahini/date blend adds a rich, creamy, slightly nutty flavor with a little sweetness from the dates to balance out the slight bitterness of the tahini.
- Coconut Flour: Coconut flour takes the place of traditional flour to help make these brownies paleo-friendly.
- Singing Dog Vanilla Extract: I prefer Singing Dog Vanilla for its deep, rich vanilla flavor and high-quality standards.
- HU Kitchen Dark and Milk Chocolate Baking Gems: These baking chips are vegan, gluten-free, and paleo and add rich, deep chocolate flavor to the brownies.
- OliveNation 22/24 Fat Dutch Cocoa Powder: I prefer OliveNation cocoa powder (use code: NK15 for 15% off) because it adds a deep, rich chocolate flavor that's smooth with no bitterness. It's also incredibly high quality, which I always look for.
- Coconut Sugar: Coconut sugar adds sweetness without refined sugars, keeping these brownies paleo-friendly.
See the recipe card at the end of the post for a full list of ingredients and their exact quantities.
Flavor Variations
- Dark Chocolate: Try using all dark chocolate or cacao to make these brownies a rich dark chocolate flavor.
- Add Nuts: Add a satisfying crunch with chopped pecans, walnuts, almonds, or even pistachios.
- Frosting: Try frosting your brownies with my chocolate buttercream frosting. Be aware that it is NOT paleo.
Instructions
1: Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
2: Melt the coconut oil and chocolate gems in the microwave at 30-second intervals in a microwaveable bowl. Stir between each interval until the mixture is fully melted and liquefied. Set aside to cool.
3: In a stand mixer with the whisk attachment, mix the eggs, egg yolk, and coconut sugar on high for 3 minutes. Then, add the vanilla extract and tahini and mix until just combined.
4: Gently stir in the liquid chocolate with a rubber spatula. Then, gently stir in the coconut flour, salt, and cocoa powder until there are no lumps.
5: Pour the brownie batter into the prepared baking pan and smooth it out evenly.
6: Bake for 27 to 33 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool on a baking tray for at least an hour, slice, and enjoy!
Expert Tips
- Use enough parchment paper to create an overhang to easily remove the brownies from the baking pan.
- Bring your eggs to room temperature to ensure they fully incorporate and help the brownies achieve the proper texture.
- DO NOT overmix the batter. Overmixing will create dense brownies.
- Reduce the cooking time by about 5 minutes if you use a dark baking pan.
Storage
Store these brownies at room temperature in an air-tight container for up to 5 days. For longer storage, wrap the brownies in plastic wrap and store them for up to 3 months in an air-tight, freezer-safe container.
Defrost the brownies on the counter when ready to serve and enjoy!
Pairing Suggestions
These brownies are excellent when paired with miso salmon for a totally paleo meal full of flavor from start to finish.
If you aren't paleo and just think these brownies sound good, pair them with hearty dinners like this pasta with chorizo and chicken or my gluten-free tuna casserole for a comfort meal full of delicious flavor.
More Brownie Recipes
If you think this paleo brownie recipe looks good, then I think you'll enjoy my other delicious brownie recipes.
FAQ
The modern paleo diet includes fruits, vegetables, lean meats, fish, eggs, nuts, and seeds. Proponents of the diet say these foods are what ancient humans would have been able to find in the wild by hunting and gathering.
While cavemen certainly didn't make baked goods, you can make paleo-friendly desserts by using coconut flour, oil, and sugar. This keeps your baked goods paleo-friendly by avoiding processed sugars and grains.
Fudgy brownies have a higher fat-to-flour ratio, so add more fat, like butter or chocolate, for fudgier brownies.
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📖 Recipe
Paleo Diet Brownies
Ingredients
- ½ cup HU Kitchen Dark Chocolate Gems
- ¾ cup HU Kitchen Milk Chocolate Gems
- 2 ½ tablespoon coconut flour
- ½ cup tahini/date blend
- ½ cup Nutivia coconut oil
- 1 ½ tsp Singing Dog Vanilla extract
- ½ teaspoon sea salt
- ⅓ cup OliveNation 22/24 Fat Dutched cocoa powder
- 3 large eggs
- 1 egg yolk
- 1 ¼ cup coconut sugar
Instructions
- Preheat the oven to 350 degrees and line an 8x8 baking pan with parchment paper.
- Melt the coconut oil and chocolate gems in the microwave at 30-second intervals in a microwaveable bowl. Stir between each interval until the mixture is fully melted and liquefied. Set aside to cool.
- In a stand mixer with the whisk attachment, mix the eggs, egg yolk, and coconut sugar on high for 3 minutes. Then, add the vanilla extract and tahini and mix until just combined.
- Gently stir in the liquid chocolate with a rubber spatula. Then, gently stir in the coconut flour, salt, and cocoa powder until there are no lumps.
- Pour the brownie batter into the prepared baking pan and smooth it out evenly.
- Bake for 27 to 33 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool on a baking tray for at least an hour, slice, and enjoy!
Notes
- Store at room temperature for up to 5 days in an airtight container.
- Wrap brownies in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container.
- Bring brownies to room temperature before serving.
- Never refrigerate brownies. They dry out.
- To keep your brownies moist during storage, add a slice of white bread to the container.
- Let your brownies cool completely before slicing them to ensure they don't fall apart.
- For clean edges, use a sharp knife, long even strokes, and as little pressure as possible while slicing.
Nora says
Thank you for sharing this recipe! Made it for a friend who visited who is on a Paleo diet. He loved it so much! I
Krystle says
I've been craving brownies and am on the Paleo diet so I'm SUPER thrilled to have found this. Tastes just like the real thing
Swathi says
Paleo Diet brownies is delicious my kids loved it. Thanks for sharing .