Perfect Fudgy Brownies {Grain Free & Paleo}

paleo brownies

While I still love my other Paleo brownies, that recipe is more cake-like, and these are dense, rich, and fudgy – my favorite! This is my new go-to recipe for a quick and easy dessert and to serve to guests or take to parties. They get rave reviews even from my non-gluten free friends 🙂

I love my daughter’s description of these brownies, after she tried them she took one to my husband and said, “These are so yummy, Daddy, the top is like a crust and when you bite into it, it’s gooey and you don’t even have to use your teeth to chew, you will love them!” I don’t think I need to describe them any more than that, she summed it up pretty good!


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4.8 from 4 reviews
Dense & Fudgy Brownies {Grain Free & Paleo}
These have an extremely slight coconut flavor due to the coconut oil and coconut flour. They are also very rich and sweet, you can experiment with using less coconut sugar, but I haven't tried it. I have also successfully made these with ⅓ C of almond flour and 1 Tbsp. coconut flour.
  • 4 Tbsp. Refined Coconut Oil
  • 6 oz. Bittersweet Chocolate (I used 1 Cup of mini chocolate chips which are gluten, dairy, and soy free)
  • ⅔ C Coconut Sugar
  • ¼ tsp. Sea Salt
  • 2 Large Eggs
  • ½ C Blanched Almond Flour (I use Honeyville brand which is ground a lot finer than Bob's Red Mill)
  • 1 tsp. Coconut Flour
  • ½ tsp. Pure Vanilla
  1. Preheat oven to 350 degrees. Line an 8 x 8 inch pan with aluminum foil, grease, and set aside.
  2. Place coconut oil and chocolate in the bowl of a double boiler (or in a large heatproof bowl over a saucepan of boiling water, being careful that the water doesn't touch the bottom of the bowl). Melt over low heat, stirring until smooth.
  3. Remove from heat and stir in the coconut sugar, salt, almond flour, and coconut flour. Then, stir in the eggs and vanilla until well combined.
  4. Pour batter into prepared pan and smooth out the top.
  5. Bake 20 - 25 minutes or until edges start pulling away from the sides and center looks set.

this post is part of Allergy Free Wednesdays, Gluten Free Wednesdays, Gluten Free Fridays & Gluten Free & DIY Tuesdays


this recipe was adapted from Deliciously Organic 


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33 responses to “Perfect Fudgy Brownies {Grain Free & Paleo}

  1. Carolyn

    Thanks so much, Cassidy. These look something my husband will drool over. I’m allergic to chocolate, but maybe substituting carob chips would work.

  2. Beverly, Pastry Chef

    1 cup of Chocolate chips weighs 6 oz. rather than 8 oz. Just to clarify, do you use the whole 8 oz. package or just 1 cup from the package?
    Thank you. These look so fudgy- and with the crispy crust, they would be brownie perfection.

    • Hi Beverly, thank you so much for clarifying!

      You are right, I wasn’t thinking! I’m just so used to 8 oz being a cup that I wrote it out of habit and forgot that 1 cup of chocolate chips is 6 oz. – thank you so much for pointing that out to me!!!

      For the recipe I used 1 Cup of dairy free mini chocolate chips from a 10 oz. bag.

      Thanks again!

    • Thanks Jeanine! They ARE super fudgy and moist – I’ve already made them 3 times this week!!! Thanks for hosting Gluten Free & DIY Tuesdays, I love linking up 🙂


  3. Carolyn

    I made these for my husband’s birthday and he LOVED them. The recipe was easy and results marvelous.

  4. Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share this week! Its LIVE!

    Cindy from

  5. Mary P.

    One of the best GF dessert recipes I have tried for a special occasion. Very yummy! We served it with Coconut Bliss vanilla ice cream. It was a REAL treat!! So simple and so good! Thank you for sharing this recipe!

  6. Kim

    I made these yesterday, and this is the BEST ‘paleo’ brownie recipe I’ve tried. Perfect texture, fudgy, just like ‘regular’ brownies. All other recipes I’ve made came out dry and icky.
    I used 1/2 cup coconut sugar, and your recommended less almond flour w/ coconut flour. They are sweet enough for me, I haven’t shared with my kids yet. Haha!! I may or may not have eaten 1/4 of the pan yesterday…

  7. Jennie

    Hi! I made these last night and they are seriously amazing. I’ve been into testing the addition of arrowroot and tapioca starches to all my almond flour goods. I have a serious dislike for coconut flour for some reason. Must be the texture. Anyway, I upped the almond flour to 3/4 cup and added 2 tbsp of tapioca starch for some chewiness. These were exactly like brownies from wheat flour. It was amazing! I’ve tried many recipes with similar ingredients but your proportions were perfect! Thanks so much. My picky 3 year old is stuffing these down and begging for more. I topped some with coconut cream today and it was amazing too!

    • Thanks so much for the nice comment Jennie, I’m so happy you liked them!!! The 3/4 C of almond flour and 2 Tbsp. of Tapioca sound great – I’ll have to try that next time 🙂


  8. Caite

    I am making these right now! My kids are very excited about finding a brownie recipe that they can eat. We have been gluten free for over a year now but have now found that corn is causing a problem too, so we are transitioning into grain free as we’ll. Thank you for posting this recipe!

    • Hi Caite! I’m sorry corn is causing a problem but maybe now that you’ve eliminated it from your diet you all will start feeling better… I hope you liked the brownies 🙂


  9. Megha

    Can I use brown sugar instead of coconut sugar? And is there a substitute for coconut flour, like tapioca flour or something? I really have no clue.

  10. Emily

    Wow! I am so grateful I found your site, and especially this recipe! These are AMAZING!!

    We couldn’t find grain-free, soy-free, dairy-free, and sugar-free chocolate chips anywhere, so we used unsweetened cocoa powder. We also added an extra 4 T of coconut oil and 1/2 C coconut sugar to make up for the powdered cocoa… it worked perfectly! My kids literally cleaned the entire pan within 10 minutes of them cooling enough to get out of the pan.

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