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
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Paleo Brownies

Yield: 16 brownies
Prep Time:
15 mins
Cook Time:
17 mins
Flourless Double Chocolate Paleo Brownies. Ultra FUDGY and soft! Healthy recipe made with almond butter. Naturally gluten free, dairy free, and grain free.


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 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 3/4 cup semisweet chocolate chips — or chopped dark chocolate, dairy free to keep Paleo

For the Paleo Fudge Frosting:

  • 3/4 cup semisweet chocolate chips — or 3 ounces chopped semisweet chocolate
  • 2 tablespoons almond butter
  • 1 tablespoon coconut oil
  • 3 tablespoons unsweetened almond milk — vanilla or regular
  • 1/4 teaspoon pure vanilla extract
  • 1/4 cup semisweet chocolate chips — or chopped dark chocolate optional for topping


  1. Preheat your oven to 350 degrees F. Lightly coat an 8x8-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.
  2. 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.
  3. 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.)
  4. 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.

Recipe 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.
Course: Dessert
Cuisine: American
Keyword: Healthy Brownie Recipe, Paleo Brownies, Vegan Gluten-Free Dessert

Nutrition Information

Amount per serving (1 (of 16)) — Calories: 267, Fat: 19g, Saturated Fat: 7g, Cholesterol: 12mg, Sodium: 94mg, Carbohydrates: 24g, Fiber: 4g, Sugar: 20g, Protein: 5g

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