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A stack of three paleo brownies showing how fudgy and rich they are, with a crackly top and flake sea salt on top

Perfect Paleo Brownies (Fudgy, Crunchy Top, Gluten Free)

Paleo brownies that are fudgy and rich with a crackly, crunchy top and chewy edges. In other words, these gluten free brownies are just perfect. 

Course Dessert
Cuisine American
Keyword gluten free brownies, healthy brownies, paleo brownies
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9 brownies
Calories 380 kcal
Author Cheryl Malik

Ingredients

  • 3 large eggs
  • 1 cup coconut sugar
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons dark cocoa powder see Note 1
  • 2 tablespoons prepared coffee cool or room temperature. Water is fine if coffee is not available.
  • 1 teaspoon vanilla extract
  • 1 1/4 cup dairy-free chocolate chips or paleo chocolate, see Note 2. Divided
  • 1/2 cup + 2 tablespoons refined coconut oil

Wine Pairings — See Notes

Instructions

  1. Preheat oven to 325º F. 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.

    Stir in ingredients and stir to combine
  2. 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.

    Melt chocolate chips and coconut oil then whisk until smooth
  3. Fold in remaining 1/4 cup chocolate chips.

    Fold in chocolate chips
  4. Line a 9x9" baking pan with parchment paper. 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.

    An up-close shot of the crunchy top on these perfect paleo brownies, topped with flake sea salt

Recipe Video

Recipe Notes

Note 1
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!

Note 2
I use Enjoy Life semisweet 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.

Wine Pairings
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There's no added sugar to these wines, and they're all much lower in carbs, calories, and sugar. For me, there's no headache or fogginess the next day!

This paleo dessert recipe is packed with chocolatey flavor and is super dense, so you can get away with a variety of desserty wine pairings. I recommend:

Nutrition Facts
Perfect Paleo Brownies (Fudgy, Crunchy Top, Gluten Free)
Amount Per Serving
Calories 380 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 20g125%
Cholesterol 55mg18%
Sodium 59mg3%
Potassium 37mg1%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 24g27%
Protein 5g10%
Vitamin A 79IU2%
Calcium 51mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.