There’s a reason these brownies are called The Best Paleo Fudgy Brownies—they’re thick, fudgy, dense, perfectly sweetened, and exploding with chocolate flavor. Brownies are pretty undeniable on their own, but when they’re Paleo, gluten-free, dairy-free, refined sugar-free, clean-eating, easy to make, and DELICIOUS there’s no denying them!
I thought there was no better way to say goodbye to February than by bringing these: The Best Paleo Fudgy Brownies on the blog today. 🤤 Can you agree? 😏
However, I got to thinking, I don’t have a “basic” (nothing’s basic about these bad boys 😉) brownie recipe on my blog. The thought of that seemed ludicrous so I got busy creating a simple brownie recipe that would wow anyone. 😮 By the way those other two brownies ☝🏼 have the same effect, just a little more (well worth it) effort. 😋
We’re all about ease today though, because sometimes you get those uncontrollable cravings when, all the sudden, you need something chocolate. 😈🍫 Brownies are a no-fail attempt at curing any chocolate cravings you have. 😌 Regardless of the occasion, these Paleo Fudgy Brownies have your back. 😘
I don’t know about you, but my favorite type of brownies are fudgy ones. 😍 Cakey brownies are always good too, but if given a choice, I’m an ooey-gooey, dense, and fudgy brownie type of girl. 😜
If you don’t mind me saying, these Paleo Fudgy Brownies look pretty irresistible and they taste irresistible—there’s, like, a type of hypnotic seduction going on here. 😂 It might sound crazy, ‘cause we’re talking about brownies (The Best Paleo Fudgy Brownies to be exact), but I think I could be onto something here. 🤔
You might virtually be asking me, “How can a brownie have a hypnotic seduction, Sabrina?” 🤨
Well, when these brownies, made with pure dark chocolate, untainted, natural ingredients, and love at it’s finest come out of the oven—hot and fuming with chocolate aromas—it’s hard to not stare a little longer than usual. Maybe even take a whiff or two. 😏
Once you really take in what’s going on—the sight and smell—you realize a heightened excitement is taking over. 🤭 What do you do? 🤷🏻♀️ You can’t cut into them just yet; their warm, chocolatey interior is just too delicately gooey and fudgy to manage. Or is it? 😈
Are you one of those impatient daredevils that don’t like to play the cooling down waiting game? 😉
I don’t blame you. 😍
But if you wait just the right amount of time to let them settle, cutting into them isn’t so much of a struggle. Sure some streaks of warm brownie might encrust over your knife; it’s nothing you can’t handle. 😋 Just when you finally choose the perfect square, you meet with a brownie that somehow holds together when you pick it up, but as soon as you sink your teeth into it, it feels like a chocolate fudge cloud. It’s an effortless procedure and completely gratifying. 🤤❤️
You won’t need to wait longer than a second for the flavor to introduce itself—hello, sweet chocolate goodness. 🤗
A chilled glass of unsweetened vanilla almond milk is my not-so-poisonous beverage of choice. A warm brownie with a cold glass of almond milk? A smashing combo. 🤯
When creating The Best Paleo Fudgy Brownies recipe, I wanted to keep the ingredients and procedure at a minimum, but I also didn’t want to cut out vital ingredients that really make these poppin’.
This recipe is perfect for those who aren’t as experienced in baking, need a sinless dessert/snack, or want to impress. ☺️
First start by adding the coconut oil (only TWO tablespoons! 😱), almond butter, and dark chocolate in a double boiler. If you don’t have a double boiler, you can make your own by filling a medium saucepan with about 2 inches of water and placing a heat-safe bowl over the top of it, making sure that no water touches the base of the bowl. Bring the water to a boil and there you have it! 👍🏼
Once the ingredients are melted, whisk them together. Thereafter, whisk in the vanilla extract, maple syrup, instant espresso/coffee powder, and the eggs (one at a time).
In a small bowl, add all the dry ingredients and whisk together (you may need to sift it if you have some stubborn lumps)
and pour it into the melted chocolate concoction.
Stir it in with a wooden spoon or spatula
and pour it into a parchment paper-line or foil-lined 8×8” pan. Smooth it out evenly.
Bake on 350°F for 22-25 minutes or until the sides are crisp and the center is set—a toothpick will come out clean.
Let them cool in the pan on a cooling rack for 15-20 minutes. Then, remove the brownies from the pan, using the overhang from the parchment paper or foil, and re-set them on the cooling rack to cool completely.
Cut into squares with a sharp knife and enjoy! 😊
I really hope to see some brownie love soon! If you make these Paleo Fudgy Brownies don’t forget to take a picture 📸 and share it with me online, tagging @sabrinassinlesssecrets and hashtagging #sabrinassinlesssecrets! I love your pictures! ❤️ See you next #sinlesssunday! 😘 #becausesinlessisdelicious
- ¾ cup dark chocolate, at least 70% (about 130g) (I LOVE these Lily's Dark Chocolate Bars!)
- ½ cup natural, smooth almond butter (128g) (Trader Joe's has the best and it's cheapest in stores)
- ½ cup pure maple syrup
- ⅓ cup raw cacao powder (about 27g)
- ¼ cup blanched almond flour (28g)
- 2 large eggs, room temperature
- 2 tablespoons organic unrefined, extra virgin coconut oil (28g)
- 2 teaspoons pure vanilla extract
- ½ instant espresso/coffee powder (optional, but brings out the chocolate flavor even more!)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon cinnamon, preferably Ceylon (optional)
- ¼ teaspoon sea salt
- Preheat the oven to 350°F and line a 8x8” pan with parchment paper or foil, leaving some overhang for easy removal.
- First, add the coconut oil, almond butter, and dark chocolate in a double boiler. If you don’t have a double boiler, you can make your own by filling a medium saucepan with about 2 inches of water and placing a heat-safe bowl over the top of it, making sure that no water touches the base of the bowl. Bring the water to a boil and there you have it!
- Once the ingredients are melted, whisk them together and remove from the double broiler from the burner.
- Thereafter, whisk in the instant espresso powder. Once dissolved, whisk in the vanilla extract, maple syrup, and the eggs. For the eggs, make sure you add one at a time—once the first one is whisked in, whisk in the other.
- Next, in a small bowl, add the raw cacao powder, almond flour, baking soda, baking powder, cinnamon, and salt and whisk together (you may need to sift it if you have some stubborn lumps) and pour it into the melted chocolate concoction.
- Stir in the dry ingredients with a wooden spoon or spatula and pour the brownie batter into the prepared pan. Smooth it out evenly.
- Bake on 350°F for 18-22 minutes or until the sides are crisp and the center is set—a toothpick will come out clean.
- Let them cool in the pan on a cooling rack for 15 minutes. Then, remove the brownies from the pan, using the overhang from the parchment paper or foil, and re-set them on the cooling rack with the parchment paper/foil to cool completely.
- Cut into squares with a sharp knife and enjoy! 🙂
These also freeze great! Wrap each one in plastic wrap, then foil, and store in an airtight freezer bag or container for up to 3 months!
For easier cutting, run your knife under hot water and dry it before cutting. Wipe the knife clean after each brownie cut.