Any time I have attempted to reform my diet, even for a temporary period, I meet the same insurmountable barrier: chocolate. It’s both my greatest food weakness and my greatest source of food happiness. Rather than attempt to give it up, drive myself crazy with cravings, then feel bad when I slip, I find it far more pleasant to create healthier chocolate desserts like today’s Paleo Brownies.

squares of double chocolate paleo brownies

Although I don’t adhere to a specific diet (Paleo, vegan, etc.), I am certainly no stranger to the feeling that my body and eating routine need a bit of a reset—say the weeks following Christmas and New Year’s when I realize that I’ve been subsisting primarily on cheese boards, cookies, and champagne. I suspect a few of you may share the same feeling, and I want to be sure you have plenty of yummy, healthy recipes to enjoy for every meal of the day, including dessert.

Chocolate Paleo Brownies with Chocolate Frosting and Chocolate Chips

Ingredients in Paleo Brownies

Made with almond butter, unsweetened cocoa, and hefty hunks of dark chocolate, these gooey Paleo Brownies feed my chocolate fix in a wholesome way. They’re flourless, gluten free (and grain free), dairy free, and more naturally sweetened with maple syrup and coconut sugar (brown sugar works if you aren’t concerned about the brownies being strictly Paleo approved).

And if you couldn’t care less about the brownies being healthy or Paleo or anything besides delicious? These rich, chocolaty brownies will still satisfy you too.

mixing bowl with paleo brownie batter

While the brownie base is nice and fudgy on its own, what truly makes these paleo brownies special (and extra addictive) is the Paleo fudge frosting. It’s smooth, glossy, and reminds me of the rich center of a chocolate truffle.

I hope you all have a lovely weekend ahead and that brownies (Paleo or otherwise) might make an appearance. I’m currently skiing in Deer Valley, Utah, with Ben. While I’ve downhill skied twice, this is his first time. As the decidedly less sporty of us two (my driveway basketball record versus his is abysmal), I plan to fully embrace the first hour of skiing when, for a brief, shining period, I *might* surpass Ben in an athletic activity.

Pan of Chocolate Paleo Brownies being iced with chocolate paleo frosting

You can follow along with our adventures (and see who wipes out first) via my Instagram story.

Speaking of Instagram—if you do try these paleo brownies (or any other of my recipes!), I’d love to see them on Instagram or read your comments here. It brings me so much joy to know that my recipes come to life in your kitchen. Add #wellplated to your Instagram caption and I’ll find it there, or leave a comment on the recipe post, and I’ll write back soon.

OK, over and out. We have some chocolate to eat!

Flourless Double Chocolate Paelo Brownies with chocolate chips

More Healthy Dessert Recipes

Tools Used to Make This Recipe

Flourless Double Chocolate Paleo Brownies. Soft and fudgy with NO OIL and NO BEANS! Made with almond butter, they are naturally gluten free, grain free, and dairy free. This is the perfect healthy brownie recipe! Find it at wellplated.com | @wellplated

Paleo Brownies

5 from 11 votes
Flourless Double Chocolate Paleo Brownies. Ultra FUDGY and soft! Healthy recipe made with almond butter. Naturally gluten free, dairy free, and grain free.

Prep: 15 mins
Cook: 17 mins

Servings: 16 brownies

Ingredients
  

For the Paleo Brownies:

  • 1 cup creamy almond butter I use the natural kind that stays in the refrigerator after opening
  • 5 tablespoons unsweetened cocoa powder
  • 6 tablespoons coconut sugar or substitute light brown sugar, though the brownies will not be Paleo
  • 2 tablespoons pure maple syrup
  • 1 large egg
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • ¾ cup semisweet chocolate chips or chopped dark chocolate, dairy free to keep Paleo

For the Paleo Fudge Frosting:


Instructions
 

  • Preheat your oven to 350 degrees F. Lightly coat an 8×8-inch baking dish with nonstick spray. Line with parchment paper so that it overhangs two of the sides like handles, then coat again with spray. Set aside.
  • For the brownies: In a medium mixing bowl, combine the almond butter, cocoa powder, coconut sugar, maple syrup, egg, and vanilla. Let stand 5 minutes to allow the coconut sugar to absorb some of the moisture. Sprinkle the baking soda and salt over the top. Stir to combine. With a wooden spoon or spatula, fold in the chocolate chips. The batter will be very thick.
  • Scrape the batter into the prepared pan, then with a spatula or your fingers, press the batter into an even layer. Bake for 17 minutes, until the top is lightly dry and barely begins to puff. Let the brownies cool completely. (You can speed this process along in the refrigerator.)
  • For the topping: In a small saucepan, melt the chocolate together with the almond butter and coconut oil, stirring until smooth. Remove from the heat, then stir in the almond milk and vanilla until very smooth and evenly combined. The mixture will look very separate at first but will come together as you continue to stir. Spread over the top of the cooled brownies. Top with additional chocolate chips as desired. Refrigerate until the frosting is set, about 10 additional minutes. Slice and serve.

Notes

  • Store the brownies in an airtight container at room temperature for up to 4 days. Enjoy leftovers at room temperature or, to make them extra fudgy, warm slightly in the microwave.
  • Freeze for up to 2 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 16)Calories: 267kcalCarbohydrates: 24gProtein: 5gFat: 19gSaturated Fat: 7gCholesterol: 12mgSodium: 94mgFiber: 4gSugar: 20g

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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38 Comments

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  1. This is the best brownie I’ve ever eaten, paleo or not! A friend made them for me and I had to beg her for the recipe. I’ve since passed it on to another friend and our plan is when it is next made, we will have a girls night and indulge :). Thank you for putting this together!!5 stars

    1. That’s awesome, Deb! I’m so glad you and others are enjoying the brownies! Thank you so much for taking the time to leave this awesome review!

  2. Fantastic..love these brownies..the whole family loves them..very easy and quick to make..I made my own almond butter and used it in the recipe..delicious with or without the frosting..my son is even going to make it for class and use the recipe for his school project..will make again and again..thank you Erin!5 stars

    1. Rayyana, I’m so excited to hear that everyone loved the brownies! Thank you so much for giving the recipe a try and taking the time to leave this wonderful review!

  3. I love healthier recipes for classic favorites, but never expect them to taste quite as good as the real thing. These brownies were the exception! I can’t believe these ingredients when mixed together result in such a delicious brownie. I will definitely be making these again… next time with the frosting (I sadly didn’t have enough almond butter left to make the frosting this time). Thanks Erin for such an ingenious recipe!5 stars

    1. Woohoo MJ! I’m so glad to hear you enjoyed these! I’d love to know what you think about the frosting too…it might be even better than the delicious brownies themselves. ;) Thank you so much for taking the time to leave this fabulous review!

  4. Best brownies ever! I needed something sweet but not totally off the rails after coming off of a whole30. I’m not strictly paleo but these are my go to recipe from now on. So so so delicious! Even my kids loved them, and they usually hate when I try an alternative recipe. 5 stars

    1. Kelly, I’m so excited to hear the recipe was a winner for you and a hit with the kids too! Thanks so much for taking the time to leave this great review!

    1. Hi Amanda, unfortunately, I don’t have any personal experience with cacao powder. From what I can tell it’s somewhat interchangeable with regular cocoa powder, but it sounds like there can be some flavor differences and rising differences. If you’ve had success swapping it in the same quantities in other recipes, I’d say go ahead and give it a try here!

  5. I made your brownie recipe a few weeks ago and LOVED them so much BUT forgot to save the recipe of all things!! Gave some to my neighbor and daughter and family and everyone LOVED them. NOW I want to make them again and had to search for it – like looking for a needle in a haystack for sure! I remembered that there were steps, and minutes to do this and that – good memory for a 78 year old!! FINALLY found it and NEVER going to loose it again. The frosting was a bit hard after refrigerating so think I’ll add more liquid to it to make it softer. Is that OK?5 stars

    1. Joanne, I’m so glad you found this recipe again!! For the frosting, yes just add more liquid; I’d go slowly (just 1 tablespoon at a time) to make sure it doesn’t get *too* liquidy. Thanks for taking time to leave this wonderful review!

      1. I made a double recipe this time (am sharing with neighbor so wanted to make sure we got some too!) but think I left it in the oven too long, seems dry to me. I did use 2 tablespoons of extra liquid for the frosting and it stayed soft so perfect. THANKS AGAIN for this great recipe! Practice makes perfect so just have to keep making it til I get it right. BUT maybe I’ll wait awhile to make it, still LOTS of calories in these wonderful brownies.5 stars

        1. Joanne, I’m so glad you enjoyed this! If it came out dryer than you wanted, I’d suggest baking it a few less minutes next time.

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