Paleo Brownies
Fudgy paleo brownies are healthy, gluten free, grain free, and totally delicious! They are so simple to make and much better than the box kind!
It doesn’t take long to learn that I love baking! Healthy dessert recipes are some of my favorite to make. I love being able to use whole ingredients to make treats that taste better than their conventional counterparts.
Plus, dessert recipes are ones that most struggle with to use healthier ingredients. So I am here to bring you the best of the best! Not to mention, you can’t even tell that these are healthy brownies!
You may also like these paleo blondies and coffee cake! Both are delicious and go great with your morning cup of coffee!
I don’t recommend licking the bowl that you make the brownies in (because this recipe contains egg), but I do have an edible brownie batter recipe that is out of this world!
Ingredients Needed
- almond butter – be sure to use the drippy all natural kind
- maple syrup – honey can be swapped if needed
- vanilla extract
- almond milk – go with an unsweetened, unflavored version
- egg
- unsweetened cocoa powder
- almond flour
- baking powder – be sure this has not expired!
- salt
- chocolate chips – you can use any variety you would like just be sure they are Paleo friendly. Lily’s and Hu Kitchen are great options. You may also find other Paleo brands through Thrive Market.
How to Make From Scratch Paleo Brownies
Grease an 8×8 baking pan and preheat the oven to 350 degrees.
In a medium bowl, whisk together the maple syrup, almond butter, vanilla, milk, and egg.
Combine the dry ingredients in a separate bowl.
Mix together the dry ingredients into the wet and stir until smooth.
Fold in the chocolate chips.
Transfer the batter to the baking pan and top with remaining chocolate chips.
Bake for 20 minutes or until a toothpick comes out clean. Before slicing into squares, allow them to cool.
Tips for Making
- I like using square pans for brownies so they come out nice and thick. You can use a different size, but the brownies may end up thinner.
- Store leftovers in an airtight container or plastic bag for up to a week on the countertop.
- To freeze, wait until they have cooled completely. Wrap them in a layer of saran wrap then place them in a freezer bag. They will stay fresh for up to 2 months.
- If desired, fold in walnut, pecans, or macadamia nuts for an extra crunch.
- For chewier brownies instead of gooey, increase the baking time by a few minutes.
More Healthy and Irresistible Brownie Recipes:
- Half Batch Dairy Free Brownies
- Tahini Brownies
- Healthy Zucchini Brownies
- Gluten Free Peanut Butter Brownies
- Flourless Vegan Pumpkin Brownies
- Vegan Sweet Potato Brownies | Made with Oat Flour!
- Super Fudgy Date Brownies – Gluten-Free, No Added Sugar
Paleo Brownies
Ingredients
- 1 cup almond butter
- 2/3 cup maple syrup
- 1 tsp vanilla extract
- 1 tbsp almond milk
- 1 large egg
- 1/3 cup unsweetened cocoa powder
- 1/3 cup almond flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup + 2 tbsp chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Grease an 8×8 baking pan.
- Whisk together almond butter, maple syrup, vanilla extract, almond milk, and egg in a medium bowl until combined.
- In a separate bowl, whisk together your cocoa powder, almond flour, baking powder, and salt in a large mixing bowl.
- Combine your wet and dry ingredients and stir until smooth.
- Fold in ½ cup chocolate chips.
- Pour batter into prepared baking pan and top with 2 tbsp chocolate chips.
- Bake for 20-22 minutes until a toothpick comes out clean. Let cool before slicing into squares.
