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These gluten free, paleo brownies are simply perfect: they’re fudgy and dense with a crunchy, crackly top and chewy edges. Not only that, they’re quick and easy to make! Made with almond and coconut flour, they’re grain free and dairy free, too. They’re topped with a sprinkle of flake salt for the perfect gourmet complement to these rich, delicious brownies.
Why This Recipe Is So Good
This is one recipe that I refused to quit testing until I thought it was just perfect. I made several batches before this ding-ding-ding winner, and none were just right beforehand.
I wanted these paleo brownies to be fudgy but not overly dense. These gluten free brownies needed them to have a crackly top, which seemed essentially impossible to eke out of a gluten free brownie. But, hey, spoiler alert: it’s absolutely possible! I needed them to have chewy edges with super rich middle pieces. And lastly, they needed to be fully brownies, not just a shorter or slightly denser cake.
They needed to be just as good as (or better than!) a regular, ol’ brownie that you’d find at bakery, not “good for being paleo” or “good for being gluten free”. Verdict: this recipe absolutely smashed that requirement.
- They’re everything I love in a brownie: fudgy, with a crackly, crunchy top, and chewy corners. They’re dense and rich and just sweet enough.
- These paleo brownies are actually quite easy to make and come together very quickly.
- This recipe is gluten free, grain free, and refined sugar free, too, making them much healthier than your average brownies.
- The little bit of liquid coffee used in this paleo brownies recipe enriches the chocolate flavor. Use whatever is leftover from breakfast! No need to go grab a cup at Starbucks, though, if you’re out. Water will be fine here.
- Pairing melted chocolate and cocoa creates a super rich complexity to the chocolate that you’ll just love.
- A little sprinkling of flake or sea salt before baking makes these super elegant. The salt enhances the rich chocolate in the best way!
I previewed this recipe on my Instagram Stories right when I made them, and my followers absolutely freaked out! I even gave away a sneak peek of the recipe to dozens of people, we were all so excited about these paleo brownies.
Chef’s Tips
- Make sure you whip the eggs and sugar until the color lightens and the mixture becomes fluffy and a bit sticky. This is what contributes to the crunchy, crackly top, and you won’t have it if you skip this part.
- The measurements must be exact. This is not an “eyeball it” recipe.
- Test for doneness by inserting a toothpick into the center of the recipe: you’ll see moist crumbs on the toothpick when done, not brownie batter. You definitely want to err on the side of under-baking these, but not too much. If you underbake them, they won’t be as chewy and will be a little more saturated tasting than fudgy. Test often for those moist crumbs!
How to Get a Crackly, Crunchy Top on These Brownies
The crackly, crunchy top on these gluten free brownies happens when you whip the eggs with the coconut sugar until the mixture becomes light in color, like a peanut butter frosting, fluffy, and a bit sticky. There will not be any “peaks” that form, but you will see the entire mixture increase in volume and change in texture.
This process creates a meringue layer on the very top of the gluten free brownies, allowing this crispy, air-filled layer to pull away from the fudgy base. It’s absolutely divine, so don’t skip it! In fact, I have not tested the recipe without beating the eggs with the coconut sugar. If you opt to skip this part, you’re on your own, friend! But let me know how it goes – I’d love to know!
Oh, and that sprinkle of flake salt or sea salt on top? Paired with the crunchy, meringue top, it’s sheer perfection.
Just look at that perfect, crunchy top layer!
Stocking a Paleo Pantry for Baking with Thrive Market
Let’s be real: the grocery store can be expensive, especially if you’re finding paleo ingredients. That’s where Thrive Market makes my life so much easier. Their inventory of 4,000+ products are categorized by any diet or lifestyle that you follow. Paleo? Check. Vegan? Yup. Sugar-free? Definitely. High fiber? You bet. And with prices that are 25-50% below traditional retail price, you’re saving money on all of the pantry staples that you need—all shipped right to your door. These are the pantry staples that I always order from Thrive Market that I use in these paleo brownies:
- EnjoyLife Semi-Sweet Chocolate Mini Chips
- Thrive Market Almond Flour
- Thrive Market Coconut Flour
- Simply Organic Vanilla Extract
- Thrive Market Coconut Sugar
- Thrive Market Refined Coconut Oil
Finding Paleo Chocolate Chips
If you’re pretty darn paleo, you can use Enjoy Life chocolate chips. These are dairy free but still contain a bit of processed sugar. If you’re very strictly paleo, try using 7 oz. of this paleo chocolate bar from Thrive Market. It’s sweetened with coconut sugar, making it totally paleo. How cool is that?! You’ll want to chop the bar into chocolate-chip-ish-sized pieces, but otherwise you can make the recipe as written. Use 7 ounces weighted, or about 1 cup of chopped chocolate.
Other Recipes You’ll Love
- Black Bean Brownies
- Gluten Free Sugar Cookies
- Vegan Cookie Dough
- Gluten Free Cinnamon Rolls (Cinnabon Copycat)
- Paleo Carrot Cake Cupcakes with Cream Cheese Frosting
- Turtle Bars Recipe (Paleo, Vegan)
- Gluten Free Red Velvet Cake
And if you’re looking for a classic version of perfect, fudgy brownies, this recipe from Erren’s Kitchen is lovely!
Perfect Paleo Brownies (Fudgy, Crunchy Top, Gluten Free)
Equipment
- 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
Ingredients
- 3 large eggs
- 1 cup coconut sugar
- ⅓ cup almond flour
- 2 tablespoons coconut flour
- 2 tablespoons dark cocoa powder see Notes
- 2 tablespoons prepared coffee cool or at room temperature; use water if coffee isn't available
- 1 teaspoon vanilla extract
- 1 ¼ cup dairy-free chocolate chips divided; or paleo chocolate, see Notes
- 10 tablespoons refined coconut oil ½ cup + 2 tablespoons
Instructions
- Preheat oven to 325º Fahrenheit. Line 9×9 baking dish with parchment paper and set aside.
- In a medium bowl, combine eggs and coconut sugar. Using a hand mixer or stand mixer, beat on high until light and fluffy, about 3-5 minutes. Mixture will have increased in volume and will be sticky, rather than thin or runny. Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir until combined.
- In a medium, microwave-safe bowl, combine 1 cup chocolate chips and coconut oil. Microwave in 60-seconds bursts, stirring very well in between each round, until the chocolate has just melted. Stir until completely smooth, then pour into the brownie batter. Stir well to combine.
- Fold in remaining ¼ cup chocolate chips.
- Pour brownie batter into the prepared pan, making sure batter fills all corners evenly. Bake 35-40 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs. The toothpick should not be coated in batter, but it should not be clean, either. When you see moist crumbs, remove from the oven and let cool completely on the counter or on a wire rack. When cool, lift out of the baking pan using the sides of the parchment paper. Cut into 9 equal squares.
Video
- The measurements must be exact! This is not an “eyeball it” recipe.
- Cocoa Powder: I love dark cocoa powder in this recipe, as it produces a very rich taste and dark, dramatic look. You can use regular cocoa powder here with great results, and you can try black cocoa powder, too, for an even more dramatic brownie!
- Chocolate: I use Enjoy Life semi-sweet dairy-free chocolate chips for most recipes. However, these contain a bit of processed sugar. If you strictly eat no processed sugar, try these paleo chocolate bars from Thrive Market. Chop them to be about chocolate chip size and use approximately 7 ounces by weight, or 1 cup volume. This will result in a darker, richer brownie, since the chocolate percentage is much higher than semi-sweet chocolate chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Hi! Can I replace the coconut oil with walnut oil?
We didn’t test that swap so unfortunately we can’t say how it might affect the texture or flavor. If you try it, please let us know how it turns out!
Best brownies ive tried!
But what makes the crackling top? Is it too much or little whipping maybe? I was able to have it crackling only once but don’t know how I did it. Rest of the times it was just smooth surface 🙁 what’s the secret? 😉
Thanks!
Hi, Lynn! The trick is to whip the eggs and coconut sugar together until it becomes light in color, kind of like fluffy peanut butter frosting! There won’t be any peaks, but you’ll definitely be able to see a change in the volume and texture. Hope this helps! 😊
I have made these several times. They’re delicious!! My only question is, why no salt in the batter? I usually add about 1/2 tsp because I really can taste a difference as it enhances the flavor so well, but tonight I forgot it and it just wasn’t the same. Otherwise thank you so much for these!!
It’s just personal preference. You can see in the photos we added flaked salt on top of ours right after they came out of the oven. We definitely enjoy salted chocolate, too, but not everyone does. 🙂
I’ve been sitting on this recipe for months, waiting for the time when enough good chocolate graced the shelves of the pantry. We are in New Zealand. Followed the recipe exactly, using 2 large eggs from our hens (was in a bit of a rush so didn’t pause to look up what a large egg is in the US). The result is delicious, but cannot be cut and removed from the pan, it’s set, but has no structure at all, falling apart when trying to remove a square. When eating it has no chew at all, just dissolves. Is that how a brownie is supposed to be? I’d appreciate some thoughts and suggestions. Thank you in advance!
Oh no! I’m so sorry to hear this! That’s definitely not how a brownie should turn out. I’d love to troubleshoot this with you- did you follow the rest of the recipe as specified? The recipe does call for 3 large eggs, which might have caused that change in density!
Can this be doubled and put in a 9×13 inch pan?
That should be fine, you will just need to adjust baking time to accommodate the larger size! 😊
Hands down the best paleo brownies I’ve ever made. They definitely do not get the crinkly top (I’ve made the recipe twice now following the recipe exactly) but they’re still amazing, fudgy with chewy corners! I’ve served them to friends who can eat everything and they’ve all been shocked at how delicious they are, to the point of not believing they are paleo!
For anyone that is interested, the first time I used all the coconut oil, second time I swapped half for almond/coconut milk to cut down on the calories and they still came out perfect, so I’ll do doing that from now on!
So glad you loved them, Alisha! 😊
These brownies are probably the best I’ve ever had. I added half a cup of walnuts for extra crunch. Absolutely divine.
Ooh, walnuts sound like a delicious addition! 😊
Hi, is there an alterative to the coconut sugar?
Probably! It depends on your dietary needs, your preferences, what you have access to, etc.
Assuming you’re trying to keep the recipe paleo, you could try paleo-friendly sweeteners like monk fruit, pure honey, pure maple syrup, pure stevia, or erythritol.
We only tested this recipe with coconut sugar, so I can’t offer any advice as far as how much of a different sweetener you’d need to use; how a specific sweetener would change the texture, taste, bake time; etc. We can’t guarantee you’d get the desired results using different ingredients than we tested.
If you try an alternative sweetener, please let us know how it goes!
I was sooo excited about because I was craving brownies and happened to have all ingredients ready, at-hand. I got so excited, in fact, that I rushed through the prep and put in 1 cup of coconut sugar AND 1 cup of coconut FLOUR! What a bummer and waste of good ingredients! Any creative ideas of how I can use this tasty, albeit very crumbly, chocolate dessert? Hahah! 🤦♀️
Oh goodness, that is a big difference! Maybe it would go well with a scoop of paleo ice cream? Coconut flour is so thirsty, I can only imagine how dry and crumbly it turned out with 16 tablespoons of coconut flour instead of just 2. 😖
I hope you’ll give the brownies another try!
I haven’t tasted yet. They smell great! Mine don’t have a crinkle top though…
Oh no! I’d love to troubleshoot this with you. Did you mix the eggs and coconut sugar together until they became pale and fluffy?
Good taste but mine don’t have the crackly top either. Beat the eggs and coconut sugar for over five minutes and they never became sticky. Brownies were very flat as well- nothing like the picture .
I’m so sorry, Missy! Those results could’ve been caused by a number of different factors unfortunately so it’s really hard to help troubleshoot without more information. I hope you enjoyed the way they tasted at the very least!