Ultimate Fudgy Paleo Vegan Brownies (V, GF, DF): an easy, one bowl recipe for seriously fudgy, super moist paleo brownies bursting with rich chocolate flavor. Vegan, Gluten Free, Paleo, Dairy-Free.
What’s your favorite dessert? Like, of all time?
If I had to pick one… well, I couldn’t. Let’s be honest. Oh, alriiiight, if I had to pick, it would be a close call between oatmeal chocolate chip cookies, almond joy ice cream and brownies. And candy. Wait, wait, let’s not forget moist chocolate muffins (but not all the other muffins because no chocolate is involved).
If you were to ask Erik, he would most definitely say brownies. And cookies. And—oh you know where this is going. But one of the things we agree on the most is our love of brownies. There’s just nothing quite like it.
For us, the perfect brownie is a cross between fudge, cake and straight up chocolate. We like our brownies moist, rich as all get out, and so chocolatey even chocolate couldn’t stand up to those brownies in a chocolate contest.
How about you—do you like your brownies cakey or fudgy? Super rich or just kinda rich? How about your preference on moistness? Super, medium, ultimate? How about topped with amazing homemade paleo chocolate frosting (made with this seriously amazing Paleo Vegan Dark Chocolate)?
Well, I’m totally hoping you just said or thought: seriously fudgy, super duper rich, and ultimate (and deliciously) moist. If you’re nodding your head yes, or your mouth drooled just reading those adjectives, then I have something very special for you…allow me to present:
THE Ultimate Fudgy Paleo Vegan Brownies.
So good. So rich. So fudgy. So moist. So all the things your chocolate lovin’ heart could dream of, GOOD. Like, so good that “THE” had to come in front of it.
I mean, how many recipes can you put “THE” in front of, anyway? It’s an honor only to be bestowed upon the best of the best. Kind of like my Best Vegan Brownies. Which, actually, come to think of it, don’t have “THE” in front of the title, but you know what I mean!
Well, it’s been one year and two weeks since I shared my Best Vegan Brownies with you. Since then, it’s gotten a ton of amazing reviews, been Instagrammed like crazy, and become the staple brownie recipe for many folks—vegans and non-vegans alike.
But since then, no paleo brownies recipe has been shared… Since then, I’ve gotten a ton of requests for a paleo brownie recipe…and since then, a year has passed. I know, I know, I totally dropped the ball. I just really wanted to share something spectacular.
I wanted the paleo brownie recipe to taste as close to my best vegan brownies as humanely possible. Wait, wait, did I just write “humanely” possible?
I need a nap. And a brownies. Like a GIANT one.
Dagnabit, did I just write “and a brownies”? Hmm…
As you know, when baking’s involved, nothing is simple. And neither is typing, apparently. So I tested, I begged, I gave dirty looks, then soothing looks, to all of my baking supplies, and got down to business. (I also took a looooong nap.) And I’m pleased to tell you, IT WORKED. I can finally type cohesively!!
And, oh yeah, I created insanely GOOD brownies. You know I know you know what’s coming… the BB bulletpoint list of Why You Should Make These. Ready? Here we go! (Super Mario voice, duh.)
My Ultimate Fudgy Paleo Vegan Brownies are:
- divinely rich and indulgent
- so easy to make, in just one bowl
- paleo, vegan, gluten free, dairy-free
- mouthwateringly moist
- a Chocolate Lover’s dream come true
- …especially when you use this out-of-this-world tasty paleo chocolate
- perfectly fudgy
- delightfully refined-sugar free
- soon to join your favorite paleo desserts & snacks: no bake paleo chocolate almond butter bars, raw vegan brownies, big sesame tahini cookies, and paleo coconut macaroons. Nom nom!
- so good, you’ll want to eat the entire pan, all at once
- so inspiring, you might be be able to avoid all the typos I
embarrassinglygraciously included for you in this post (yes, I did just write “be be”) - perfect for the ultimate dessert
- worthy of having a “THE” in the title
I hope you love this recipe as much as Erik and I do. So grab just one bowl, Willy Wonka levels of chocolate love, and your appetite for All Things Chocolate. You ready? Let’s bake this! I can’t wait to hear what you think. In the meantime, tell me…
What’s your favorite way to eat brownies?
- Topped with nice cream or coconut cream
- warm and gooey, fresh out of the oven
- chilled and dense like fudge
- or… something else?
Sending you all my love and maybe even a dove, xo Demeter ❤️
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If you enjoyed this Ultimate Fudgy Paleo Vegan Brownies recipe, then you’ll just love these…
☀︎ Paleo Chocolate Recipes
- Coconut Chocolate Chip Vegan Ice Cream | Paleo Coconut Balls
- Paleo Almond Joy | No Bake Paleo Chocolate Pecan Bars
- 2 Ingredient 5 Minute Homemade Fudge Recipe
- Paleo Vegan Almond Joy Ice Cream | Paleo Mocha Frappe
Ultimate Fudgy Paleo Vegan Brownies (Gluten Free, One Bowl, Paleo, V)
- Yield: 16 brownies 1x
Print Recipe
Pin RecipeDescription
Ultimate Fudgy Paleo Vegan Brownies (V, GF, DF): an easy, one bowl recipe for seriously fudgy, super moist paleo brownies bursting with rich chocolate flavor. Vegan, Gluten-Free, Dairy-Free.
Ingredients
- ¼ cup natural, unsalted creamy almond butter
- ¼ cup + 2 tablespoons coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup melted coconut oil
- ¾ cup unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set for 15 mins)
- ½ cup finely ground, blanched almond flour
- ¾ cup vegan chocolate chips or chopped paleo vegan chocolate
Instructions
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
- In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and coconut oil. Whisk until it resembles caramel.
- Add cocoa powder in ¼ cup increments, whisking until well-mixed and thick like frosting. Scrape down the sides of the bowl as necessary. Whisk in vanilla, salt and flax eggs, until well incorporated. Using a rubber spatula, fold in almond flour until you get the consistency of soft dough or very thick batter, and no flour patches remain.
- Fold in chocolate chips. Pour batter into pan. Using the rubber spatula, smooth batter into an even layer.
- Bake for 28-36 mins. Mine took about 30 minutes. Cool for 1-2 hours, or until completely cool.* Slice into 16 brownies. Enjoy!
Adapted from my Best Vegan Brownies and Gluten Free Vegan Brownies.
Also try my Paleo No Bake Chocolate Coconut Bars and my 5 Minute Homemade Fudge.
Notes
-*Brownies will be very fudgy and gooey after the first 2 hours of cooling. If you like them firmer, allow to cool & set for an extra 2-4 hours before enjoying.
– Store in an airtight container for up to a week at room temperature. Store in the refrigerator if you like them firm.
– These brownies freeze well. Store in an airtight, freezer-friendly container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 15-20 seconds until warm.
- Category: Brownies, Dessert, Paleo Vegan, Gluten Free, Dairy-Free
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. If you wish to republish this recipe, please re-write the entire recipe using your own words and include a link to this post for the recipe.
SHOP THIS RECIPE
Here are a few items I used in today’s recipe. 🙂
Paleo Vegan Dark Chocolate | Blanched Almond Flour | Vegan Chocolate Chips | My Favorite Knife | Unsweetened Cocoa Powder | Creamy Almond Butter | OXO Mixing Bowls | Coconut Oil | Silicone Spatulas | Maple Syrup | Baking Pan (8-inch) | Cooling Rack
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Maddie says
June 21, 2019 at 2:13 pmHi, I haven’t yet made this recipe but I really want to since I can’t remember the last time I had a really good brownie since going vegan, my sister is gluten free and since I want both of us to eat them (so I don’t eat them all because I would 😂) I wanted to try this recipe! But my only concern is that I’m allergic to almonds, I have gluten free flour so I’m not worried about that necessarily but I don’t know what to substitute the almond butter for? I have cashew butter and peanut butter which would both be fine to me but would one be better than another? Would love to hear your thoughts on it! I also may just try to do both and see which I like better but if there’s anything other than those two things that would make a better substitute let me know! Thank you so much for sharing this recipe I am HIGHLY looking forward to it 😬😬
Demeter | Beaming Baker says
June 21, 2019 at 3:55 pmHi Maddie! A note on the gluten free flour: I think you’d have better luck with my Gluten Free Vegan Brownies recipe since the GF oat flour in that works more similarly to GF all purpose flour. As for subbing the almond butter: go with the one you like best! The flavor of the nut butter will affect the overall brownie taste. So, for example, if you like PB, go for PB. Can’t wait to hear what you think! 🙂
Danaë says
June 1, 2019 at 9:22 pmYou’re my favorite vegan baker out there! All your recipes are simply superb! Delicious and healthy! I adore your website, and all my vegan baking recipes come from your website! Thanks for being awesome! I love your recipes. These brownies came out great! Delicious, delicious, delicious!
★★★★★
Demeter | Beaming Baker says
June 6, 2019 at 8:57 amHi Danaë! Thank you SO much!!! What a sweet comment to see at the start of my day. 🙂 I’m so happy you’re enjoying my recipes. I can’t wait to see what you try next! Hugs!!
Brooke says
May 12, 2019 at 10:11 pmThese brownies were delicious! Instead of cocoa powder and chocolate chips I used carob powder and carob chips. They were great and the family loved them!! Thanks for posting this recipe. 🙂
★★★★★
Demeter | Beaming Baker says
May 13, 2019 at 3:28 pmThat’s awesome Brooke! So glad that the whole fam enjoyed them. ☺️ Thank you for taking the time to let me know!
Marisa says
April 6, 2019 at 7:30 pmWould avocado oil work in place of the coconut oil? I ran out of coconut oil and I want to make these!
Demeter | Beaming Baker says
April 8, 2019 at 9:37 amHi Marisa! I haven’t tried it myself, but some of my readers have made that swap and reported good results. Let me know how it goes!
Alex Yoken says
March 25, 2019 at 8:04 amI’ve made this brownie recipe twice now and they are AMAZING! So decadent, gooey, and chocolate-y. Even my friends who are not gluten or dairy free and are brownie snobs LOVE them- so that’s saying something. I’m planning on making them again for a larger group and need to double the recipe so I’m planning on using a 9×13 pan and upping the bake time by a few minutes, as per your suggestion on a comment on your similar vegan brownies with oat flour. Fingers crossed! Thank you for your amazing recipes!
★★★★★
Demeter | Beaming Baker says
March 26, 2019 at 12:42 pmHaha so happy to hear everyone enjoys them Alex!😄 Let me know how the double batch turns out!
Susie says
April 14, 2019 at 11:52 pmHi!
These look sooo amazing!! What brand of unsweetened cocoa powder would you recommend? Does it need to be Dutch-processed?
Thanks!
Susie 🙂
Demeter | Beaming Baker says
April 17, 2019 at 1:06 pmHi Susie! Thank you! No need for Dutch-processed, in fact, I wouldn’t recommend it. 😉 Enjoy!
Cassie says
March 4, 2019 at 6:26 pmHi! I found you through someone on Instagram and started following you and it was the greatest decision of my life!
I made these brownies, used gluten-free flour instead of almond flour (apparently I’m allergic to almonds), and it was the best thing I’ve ever had!!! They hardly lasted a few days because I kept sneaking bites here and there. I now have a few tabs open with recipes to try out 🙂
Thank you !
★★★★★
Demeter | Beaming Baker says
March 7, 2019 at 10:48 amI’m so happy to have you here Cassie! 😊 And I’m super happy that you enjoyed the recipes! Can’t wait to see what you try next! ☺️
Amy says
February 10, 2019 at 3:33 pmI just made these for a friend. Oh. My. God! They are perfect! Thank you. .☺
★★★★★
Demeter | Beaming Baker says
February 12, 2019 at 2:59 pmWoohoo! . Sounds like you’ve got one lucky friend Amy! So glad you two enjoyed them!
Dani says
November 18, 2018 at 3:10 pmI love your recipes but i cant help notice that almost all of them contain maple syrup, and you cant get it where i live, so how am i supposed to replace that? Or is it even necessary? I feel like it maybe wouldnt make much difference if i left it out
★★★★★
Demeter | Beaming Baker says
November 19, 2018 at 12:33 pmHi Dani, try using brown rice syrup, agave, or date syrup. Definitely do not leave it out—it will make a huge difference!
Janet says
October 21, 2018 at 12:37 pmOMG your the best vegan baker out there on Pinterest!!! Your receipes never fail. Ok here it went for me on this receipe. The dough was too thick so while I was mixing I kept adding a little maple syrup along the way to loosen the mixture a little bit. I was afraid that it was not going to come out but let me tell you this it was soooo chocolatey, gewy, yummy and absolutely devine!! Please keep up the AWESOME work you do because your making a lot of people very HAPPY like me!!!!
★★★★★
Demeter | Beaming Baker says
October 22, 2018 at 2:39 pmHaha so happy to hear you enjoy the brownies Janet! . Thank you for all your kind words. You’re totally making my day! 🙂
Sienna says
August 5, 2018 at 10:24 amThese paleo brownies are soooo fudgy and delicious. They would be even more perfect if I could get them to have a crisp edge and chewy center!
★★★★★
georgie @ georgieeats says
July 24, 2018 at 4:30 amLooks UH-mazing!!! I need to try these ASAP… Pinned!
★★★★★
Demeter | Beaming Baker says
July 24, 2018 at 5:19 pmWoohoo! Thanks Georgie! Happy baking! 🙂
Jessica says
July 5, 2018 at 11:19 pmWell, I doubled everything since we love brownies in this house and they usually don’t last…BUT they don’t taste so good, more like dark chocolate kinda bitter taste … next time maybe I’ll stuck to the recipe
★★★★
Nicole says
July 5, 2018 at 4:16 pmMade these as directed and they were INCREDIBLE. We used Enjoy Life Mega Chunks and I highly recommend. Soooooo good. Just like “real” brownies- but richer!
★★★★★
Demeter | Beaming Baker says
July 9, 2018 at 6:34 pmWoohoo!! I’m so happy you enjoyed these, Nicole! 🙂 I seriously love those chunks, so I’m guessing they’d be amazing in these! Thanks for reporting back. .
Mira says
May 9, 2019 at 1:58 pmI want to make these so badly! Would it make a huge difference if I just used more cacao powder and left out the chocolate chips?
Demeter | Beaming Baker says
May 13, 2019 at 3:20 pmHi Mira! You can leave out the chocolate chips altogether, or swap them with the same amount of chopped nuts. I would not recommend adding more cacao powder, as that would change the consistency and taste of the brownies. Happy baking!
Eliza says
June 20, 2018 at 9:28 pmCould I replace the 2 flax eggs with 2 regular eggs? Thank you so much.
Demeter | Beaming Baker says
June 21, 2018 at 10:53 amHi Eliza, yes, I think that should work! Let me know how they turn out. 🙂
Sugrfree says
June 15, 2018 at 7:41 amJust tried these last night!
I changed a few ingredients due to diet restrictions & not having a few of the ingredients:
1. Used xylitol instead of coconut sugar
2. Used yacon syrup instead of maple syrup
3. Used 2 chicken eggs instead of flax eggs
4. Used carob powder instead of cocoa powder
5. I didn’t measure the chocolate since I didn’t feel like it & wasn’t going to buy more if I didn’t have enough . I had about 5.6 Oz in chopped chocolate though.
I had to cook them a bit longer, & at a higher temp towards the end, but I think that’s because my oven is weak in the heating department right now.
They turned out super fudgy, super rich, and really chocolate-y. They weren’t super dry either or super gooey (like raw gooey) which was great! They were a little dense but not in a bad way, in my opinion. Everybody loved them. Btw, they taste really good warm. They taste good cold too, but I recommend eating them warm!! 😀
Thank you for the recipe, it’s definitely a recipe worth making over and over again!
★★★★★
Demeter | Beaming Baker says
June 15, 2018 at 9:36 amThat’s awesome! I’m glad to hear that you really enjoyed these. It was such a ball to read about your adjustments. 🙂 Happy Baking! .
Yana S says
May 24, 2018 at 9:00 pmHi Demeter, has anyone given you feedback on using avocado instead of the coconut oil?
Demeter | Beaming Baker says
May 25, 2018 at 1:16 pmHi Yana! I haven’t tried using an avocado before, but I have heard of a few readers using avocado oil. Let me know how it turns out!
Betty Bradley says
April 11, 2018 at 5:20 pmSorry, these just didn’t do it for our committee. We wanted a vegan, gf brownie to serve at a fundraising tea so I tried this recipe. I served it for the committee and they all said they didn’t like it. One said too much chocolate, another said it just had a strange taste. So, we are looking for other recipes, but my husband said it was delicious and dark just like he likes them.
★★
KELS says
April 8, 2018 at 5:30 pmI’ve been baking vegan for quite a while but new to baking with almond flour. I made them in silicone cupcake liners and got a batch of 14 nice sized brownies. Fresh out of the oven, a little crumbling coming out of the wrapper, but hey they’re still warm, so that’s expected! Delicious. Very rich. Definitely a recipe to make again. Thank you!
★★★★★
Demeter | Beaming Baker says
April 9, 2018 at 2:44 pmOh yummy! I love the sound of these brownies as bites. 🙂 So happy you enjoyed them, Kels! Thank YOU for stopping by to let me know. .
Pavithra says
May 2, 2019 at 6:53 pmHi! I was just thinking of baking brownie bites too! How long did you bake these for? I generally bake regular cupcakes for 12-15 mins – do you think that will work for these?
Demeter | Beaming Baker says
May 6, 2019 at 3:13 pmHi Pavithra! I haven’t tried making this recipe as brownie bites, but I do have a recipe for V+GF brownie bites here: https://beamingbaker.com/mini-vegan-brownie-bites-recipe-gluten-free-dairy-free/
Happy baking and let me know how it turns out! 🙂
Chloe says
April 6, 2018 at 4:19 pmomg just made these… they are PERFECT. Thank you!!
★★★★★
Demeter | Beaming Baker says
April 9, 2018 at 2:42 pmWoohoo!! I’m so happy you enjoyed them, Chloe. 🙂 Thanks for taking the time to let me know! .
Lisa says
March 24, 2018 at 11:58 pmThese are so good! Made them today and will make them again. My new go to dairy-free, gluten-free sweet treat
★★★★★
Demeter | Beaming Baker says
March 26, 2018 at 2:58 pmThanks so much, Lisa! So happy to hear that you liked them. 🙂
Natalie says
March 21, 2018 at 7:56 amThese brownies look so fudgy and simply delicious!
★★★★★
Demeter | Beaming Baker says
March 21, 2018 at 1:00 pmThey’re SO fudgy and delish!! You’ve got to try them, then let me know how they turn out for you!
Erika says
March 17, 2018 at 11:08 pmThanks for the awesome recipe, Demeter! I used 2 extra large eggs, mini chocolate chips and baked in sprayed paper-lined muffin cups, making 12 bigger brownies vs. 16 (because it was 12:36am on the morning of my son’s birthday and I had to get them in the oven). I baked for 23 minutes and they turned out great! Like most almond baked goods, I find even just one serving so satisfying, even though I’m definitely an overeater of sweets. I can’t wait to try some of your other recipes!
★★★★★
Demeter | Beaming Baker says
March 19, 2018 at 11:51 amHi Erika, thank you for letting me know how these turned out! I love sneaking almonds into my baked goods for that extra nutrient-rich boost (it’s so filling!) Tell your son I said “Happy Birthday!” Can’t wait to see what you try next. 🙂
K L says
February 28, 2018 at 2:08 amWhat about an AIP version…with no nuts. Can I use cassava flour instead of almond and what would I sub the almond butter for? No seeds or nuts…no sugars, AIP is strict, but not hipeless! I can use xylitol instead of coconut sugar, but the nut butter stumps me…coconut mamba???
K L says
February 28, 2018 at 2:09 amSorry “coconut manna.”
April says
February 25, 2018 at 7:52 pmThese were so good! My family devoured them! I added baking soda to see if it would effect the rising of the brownies but I don’t think it made a big difference if there was one. Thanks for the recipe!
★★★★★
Demeter | Beaming Baker says
February 26, 2018 at 8:01 amYay!!! So happy to hear that, April. 🙂 So interesting to hear the results of the added baking soda. Can’t wait to see what you try next!
Amanda says
February 19, 2018 at 8:00 amOur family devoured these! Delicious!
★★★★★
Demeter | Beaming Baker says
February 19, 2018 at 3:45 pmThat’s so wonderful to hear, Amanda! 🙂 Happy baking!
Emilia says
February 15, 2018 at 6:19 pmThese look marvelous and I’m about to make them right now!!!
Can I use a substitute for the almond flour? Like, oat flour or rice flour??
Demeter | Beaming Baker says
February 16, 2018 at 9:39 amThanks Emilia! Yes on the oat flour, but the amounts are different. Here’s the recipe with oat flour: https://beamingbaker.com/gluten-free-vegan-brownies/
Tabetha says
February 12, 2018 at 7:34 amMy oven recently broke, hello kitchen remodel on the way ., so I used my croc pot for these! My husband has decided to focus on a plant based diet with me so I couldn’t say no to trying to satisfy his sweet tooth! I used a large croc pot on low for an hour and a half with the lid on. They were not as fluffy of course do to the pan size difference but they were amazing and most importantly my husband even loved them. (A man who used to hear the word vegan and say “ew no thanks”.)
P.s. I have never left a comment on a blog but my oh my these were so good I couldn’t help myself!
★★★★★
Demeter | Beaming Baker says
February 12, 2018 at 12:52 pmOmigosh, I just LOVE the idea of using a crockpot to make these! 🙂 I’m so pleased to hear that you and your husband loved them. I seriously laughed out loud at his “ew” comment! . He’s so lucky to have you making treats for him. I truly appreciate you stopping by and letting me know your thoughts. Enjoy!
Magdalena says
February 1, 2018 at 4:45 amCan I substitute the almond flour with coconut flour? Can’t wait to bake them!
Demeter | Beaming Baker says
February 1, 2018 at 2:21 pmHi Magdalena, unfortunately, no. 🙁 Coconut flour is much, much more absorbent than almond flour. I’ll make a note to work on a coconut flour brownie in the future. Hugs!
Amanda says
January 21, 2018 at 9:16 amJust made these last night and they are delicious! Fudgy and chocolately! I also loved how easy they were to make and that I already had all the ingredients. I did not miss the dairy or grains one but. Thank you
★★★★★
Demeter | Beaming Baker says
January 22, 2018 at 8:54 amSo happy to hear you enjoyed them, Amanda. 🙂 Dairy & grains: who needs ’em? 😉 Thanks for letting me know how they turned out for you!
Ji says
January 5, 2018 at 12:20 amSo good!
I made some substitutions that turned out really well: tahini for almond butter and traders joe gluten free flour instead of oat flour.
I tried tons of recipes to recreate what eggs and regular butter used to do.
What brand of cocoa powder do you recommend?
★★★★★
Hannah says
October 30, 2017 at 6:43 pmThese are delicious – I’ve already made them twice! At the weekend I made them and while they were still hot I whipped up a vegan salted caramel sauce (coconut oil + maple syrup + almond butter + sauce) and poured it over the brownies in a tray to set. It was beeeautiful.
★★★★★
Demeter | Beaming Baker says
November 2, 2017 at 11:49 amI’m so happy that you loved this recipe, Hannah! 🙂 Oh goodness, just the sound of that vegan salted caramel sauce is making me drool big time! I can only imagine how beautiful your brownies must’ve been. Thanks for stopping by and letting me know!
Lacey says
October 28, 2017 at 1:53 pmYou just saved my two year olds birthday with these bad boys!!! For the first time, I have something to make that everyone will love AND don’t set off his allergies or sensitivities!! ❤️❤️❤️❤️ Also, the test run I did earlier this week were exactly what my 40 weeks pregnant body was crying out for! Thank you!!!!!
★★★★★
Demeter | Beaming Baker says
October 30, 2017 at 9:46 amThat’s so wonderful to hear, Lacey! 🙂 I’m SO happy that you and your son were able to enjoy this allergy-friendly treat. Good luck with the pregnancy!! And tell him I said, “Happy Belated Birthday!!” Sending you big hugs and many virtual warm-plates of brownies! ❤️❤️❤️.
Catarina says
October 24, 2017 at 1:00 pmHi, if would this recipe still work if I used regular flour rather than almond flour? If so, how much should I put instead?
Demeter | Beaming Baker says
October 25, 2017 at 4:10 pmHi Catarina! If you prefer using regular flour, then try my gluten free vegan brownies. You can much more easily replace the gluten free oat flour with regular flour in this recipe! Try a 1:1 substitute and adjust by a tablespoon or so if need be. Happy baking! 🙂
Dawn says
October 13, 2017 at 9:17 amI sub the cocoa powder with carob fairly often and use less sweetener when I sub because carob is naturally sweet. These (and your other brownie recipes) are always a hit with my kiddos! Thanks for your variations of all of our favorite treats!
Demeter | Beaming Baker says
October 17, 2017 at 3:14 pmThat’s awesome! I’ve never tried subbing one with the other. Now you’ve got me intrigued. Thank you so much for stopping by and letting me know how you and your fam love my treats. Big hugs to you, Dawn. 🙂
Abby Thomas says
October 12, 2017 at 9:20 pmHow should i adjust the recipe if I only have a 9 inch pan?
Demeter | Beaming Baker says
October 17, 2017 at 2:58 pmOooh, that might be a bit tricky. If you use a 9-inch the brownies will be just a tad flatter. You can use the recipe as is for thinner brownies, or increase by 25% for about the same thickness intended (bake time may vary a few minutes). Enjoy!
Moe says
October 10, 2017 at 4:48 pmQuestion – What makes these Paleo exactly? Compared to your GF/Vegan Brownies, they have almost ALL of the same ingredients, except oat flour vs almond flour?
Also – in your GF, Vegan version for the flax eggs you put “set for 5 mins”.. did you mean 15 minutes?
Thank you!!
Demeter | Beaming Baker says
October 11, 2017 at 12:50 pmHi Moe! Yep, my goal was to make those three brownie recipes as similar to each other as possible. After I shared Best Vegan Brownies, a few readers asked for a gluten free version–hence the GF one. Soon thereafter, folks asked for a paleo version. I tried to keep the recipe as similar as possible, while leaving out the non-paleo elements. Long story short–yep, it was the oat flour! Lol. Also, since almond flour absorbs wet ingredients at a different rate, the wet was adjusted as well. 😉
Good catch! I extended the time on that awhile back and forgot to update a few recipes. Enjoy!
Jerome says
September 26, 2017 at 2:25 pmHey, thanks for the recipe, is It possible to do it with two real eggs? Thanks!!
★★★★★
Demeter | Beaming Baker says
September 28, 2017 at 2:32 pmHi Jerome! I think a few readers have made these with real eggs and loved them. Let me know how they turn out! 🙂
Kathleen says
September 4, 2017 at 2:26 amHi Demeter,
Could we sub the coconut sugar for unrefined raw sugar? Many thanks! 🙂
Demeter | Beaming Baker says
September 6, 2017 at 4:37 pmHi Kathleen, I think that should work. 😉 Can’t wait to hear how these turn out! 🙂
Linda says
September 18, 2018 at 8:45 amHi Demeter, I’d like to use eggs instead of flax seed. How many eggs would I need?
Demeter | Beaming Baker says
September 18, 2018 at 3:37 pmHi Linda! You would use two regular eggs. Happy baking!
Tashi says
August 27, 2017 at 10:34 pmHas anyone done nutrition facts for these?
Demeter | Beaming Baker says
August 29, 2017 at 4:13 pmHi Tashi! I’m in the process of calculating nutrition info for all the recipes on my site. Thanks so much for your patience. 🙂
Phil says
August 17, 2017 at 10:43 amHello ! First of all, thanks for your amazing recipes. I’d like to try them all hehe
Will start with this one. Can you tell me if I could substitude coconut sugar with xylitol ? And maple syrup with date syrup ? Thank you very much !
Demeter | Beaming Baker says
August 18, 2017 at 12:55 pmHi Phil! Aw, it’s my pleasure. 🙂 I think subbing coconut sugar with xylitol and maple syrup with date syrup might just work! Let me know how it turns out. Can’t wait to hear what you think!
Phil says
September 4, 2017 at 3:06 amHi Demeter. Just wanted to let you know I tried the recipe using xylitol and date syrup and it worked super well ! Tastes amazing ! I forgot to take a picture and when I remembered there was almost nothing left hahahah Next time. My friends (vegetarian + non-veg) all approved it too so it’s great ! Thanks for the recipe!
★★★★
Demeter | Beaming Baker says
September 6, 2017 at 4:39 pmHi Phil, that’s so wonderful to hear! I’ve always wondered about these substitutes. I’m gonna make a note about that. 🙂 Pic: that happens to me ALL the time! Lol. Isn’t it the BEST when non-veg folks love it too? Thanks for reporting back! Can’t wait to hear what you try next!
Phil says
September 7, 2017 at 5:55 amYes! It’s a total win when non-veg folks love it 🙂
I warmly recommend xylitol. IMO you don’t feel the difference (some people say it gives a little “fresh” taste but I don’t notice it) and you get a result with a much lower glycemic index. You can also put a bit less xylitol than you’d put sugar so less calories too 😉 For those who are paying attention to their weight, it makes the difference. I’m not following a paleo diet and I guess xylitol is not paleo-compliant though 😉
Let’s see what I’ll try next. Your website is FULL of stuff I want to try ^^
Demeter | Beaming Baker says
September 7, 2017 at 4:31 pmLove that! You’ve totally got me curious about xylitol now. Seriously can’t wait to hear your thoughts on the next recipe(s!!). 😉 Hugs!
Marie O says
August 3, 2017 at 11:42 amhi, can i substitute the maple syrup with honey? thanks!
Demeter | Beaming Baker says
August 9, 2017 at 11:58 amHi Marie, yes you can! Enjoy!
Mary says
July 29, 2017 at 4:12 pmDo you think i could sub cashew butter for the almond butter??
Demeter | Beaming Baker says
July 31, 2017 at 10:05 amHi Mary, that should be just fine! Can’t wait to hear what you think! 🙂
Becky Banning says
June 13, 2017 at 2:25 pmHow about adding some chopped walnuts? What quantity would you suggest?
★★★★★
Demeter | Beaming Baker says
June 15, 2017 at 10:56 amHi Becky! 🙂 Try dropping the chocolate chips down to 1/2 cup, then adding in 1/2 cup of chopped walnuts. Try that out and see how you like the ratio. Adjust as needed. Can’t wait to hear what you think! 🙂
Michelle says
May 5, 2017 at 4:50 amWow these look so good! I don’t know which one of your brownie recipes to make beacuase thus all look so good! But one question! Can the cocoa powder be replaced with cacao powder for all of your brownie recipes? Or will there be a problem with the rising because of acidity or whatever? Thank you!
★★★★★
Demeter | Beaming Baker says
May 5, 2017 at 11:44 amHi Michelle! Thank you so much. I’d suggest starting with these if you like them super fudgy. If you like the brownies just semi-fudgy, try the Gluten Free Vegan Brownies. Both are very rich and deliciously chocolatey! 🙂 Cocoa vs. Cacao: I think it should be just fine to use them interchangeably. Can’t wait to hear what you think!
Michelle says
May 5, 2017 at 6:10 pmOkay! Thank you so much! And I love all of your vegan recipes and your photography is amazing!
Demeter | Beaming Baker says
May 9, 2017 at 4:53 pmMy pleasure! And thank you so much for the sweet comments. <3 Happy baking!
Raia says
April 29, 2017 at 8:43 pmYum! Can’t wait to try these!
Demeter | Beaming Baker says
May 1, 2017 at 10:54 amEnjoy!
Amy says
April 26, 2017 at 9:44 pmI eat paleo but not vegan.. can I just use two regular eggs or do you think that would change taste/texture? Really looking forward to making these!
Demeter | Beaming Baker says
April 27, 2017 at 1:21 pmHi Amy, that sound be just fine! Enjoy! 🙂
Randy says
April 18, 2017 at 2:19 amHi there
Can we sub the coconut sugar with raw honey or dates? please reply..
Demeter | Beaming Baker says
April 18, 2017 at 9:56 amHi Randy, this might be a bit tricky. I’ve never tried substituting the coconut sugar for raw honey or dates, but here’s what I’d recommend: substitute the coconut sugar with 1/4 cup raw honey, and adjust as needed. You’ll most likely have to experiment a bit to get the right texture. Best of luck!
Kristy Leon says
December 7, 2017 at 2:28 pmOr date sugar maybe in place of the coconut sugar? My daughter can’t have coconut sugar, but these look amazing! I also wonder, if I wanted to use real eggs, how many would I use?
Demeter | Beaming Baker says
December 8, 2017 at 1:05 pmThat might work! Eggs: two medium eggs. Can’t wait to hear what you and your daughter think! 🙂
Nick says
April 17, 2017 at 9:18 pmIf I could live off dessert, these brownies would be my breakfast, lunch, AND dinner. Oh, and I’d probably have a bite or two as a midnight snack.
Brownies are BY FAR the best dessert! Especially fudge-y, straight out of the oven, topped with nice cream. (Am I allowed to pick that many options??)
Thanks for sharing this heavenly recipe .
Demeter | Beaming Baker says
April 18, 2017 at 9:41 amOh wow! LOVE that plan, Nick! And you amped it up with that midnight snack bite combo! Lol. You’re allowed to pick all the options you’d like! Thank you for stopping by. 🙂
cakespy says
April 5, 2017 at 7:36 amOh GEEZ these look incredible! Looove the ingredients list, too. The texture looks DANGEROUSLY delicious!
Demeter | Beaming Baker says
April 6, 2017 at 1:19 pmThank you! So happy you like the ingredients list! 🙂 Hope you get to try. 😉
Gayle @ Pumpkin 'N Spice says
March 31, 2017 at 8:55 pmI’d have to say my favorite dessert isn’t necessarily a baked good (I looove creme brulee and cobblers), but after that, it definitely falls on brownies. Which is weird because I wasn’t the biggest fan of brownies until the last ten years or so. Now, I can’t get enough of them! Especially the fudgy kind, like this. I’m loving how easy this is, Demeter! And just one bowl? Yes, please! I want to inhale that entire stack of gorgeousness. So pretty and looks amazing. Pinning these beauties! Hope you have a great weekend, friend!
Demeter | Beaming Baker says
April 3, 2017 at 3:04 pmYour preferred desserts sound amazing! Especially that cobbler. 🙂 So funny how tastes change like that! Yep, just one bowl away from dessert bliss! Thanks so much for your kind words and for pinning! 🙂
Casey the College Celiac says
March 30, 2017 at 11:40 pmI just want to say that you are HILARIOUS. I’m guilty of often skimming through the stories behind recipe posts and just drooling over the photos, but you had me laughing out loud. And drooling, of course!
Demeter | Beaming Baker says
March 31, 2017 at 1:53 pmI’m blushing over here! 🙂 We’ve ALL totally skimmed to get to the good stuff! I’m just happy some of my goofy chatter brought laughter into your day! Big hugs to ya, Casey. xo
Tracie says
March 30, 2017 at 11:04 pmThese look so yummy! Can’t wait to try them! Is there anything that you can substitute for the almond flour? Carob is a nice substitute for Coco. They even make carob chips.
Demeter | Beaming Baker says
March 31, 2017 at 1:51 pmHi Tracie! Can you do oat flour at all? If so, this recipe might be a better fit for you: https://beamingbaker.com/gluten-free-vegan-brownies/ Good idea on the Carob–I’ll have to try it some time! 🙂
Natalie | Feasting on Fruit says
March 30, 2017 at 3:41 pmPick a favorite dessert!?!?! URGH this is like harder than math. Harder than calculus, and let me tell ya that was a struggle. Normally cake or cupcakes would top my list, but then you mentioned “topped with nice cream”. And then “warm and gooey”. And finally the words “chilled and dense” which made me realize that brownies have SO many delicious sides I can’t help but love them a whole whole lot. Heck I couldn’t even pick a favorite way to eat a brownie between those three. The gooey-ness is practically jumping off the virtual page here, I’d say you blew this paleo brownie challenge clear out of the water and 1000 feet into the air!! Don’t worry, I’ll catch them on the way back down though. And that crackly top. I may not know my fave sweet, but I do know I want a brownie and I want it now!.
Demeter | Beaming Baker says
March 31, 2017 at 1:43 pmYEP! Lolol. You had me cracking up through that entire comment! 😉 Just as long as you catch the brownies on the way down… . Brownies, every which way, comin’ up! 😉
Marsha | Marsha's Baking Addiction says
March 30, 2017 at 2:37 pmOMG these brownies are totally drool-worthy! They really are the ultimate brownies, I can’t tell you how good these look 🙂 My favourite way to eat brownies is warm and topped with a scoop of vanilla ice cream – mmmm! xo
★★★★★
Demeter | Beaming Baker says
March 31, 2017 at 1:42 pmThat was exactly the reaction I was hoping for! 😉 Oh wow… just hearing about that scoop of ice cream… YUM! Thanks Marsha! xo
Cheyanne @ No Spoon Necessary says
March 30, 2017 at 2:04 pmIf I could go back in time (to when I wasn’t allergic to cocoa), I would totally say my all time favs were brownies. And classic chocolate chip cookies. And red velvet cake. But now, I would say Bananas Foster, Hummingbird Cake and Soft Batch Snickerdoodle Cookies. Not necessarily in that order though. A smorgasbord of all three would be my vote. But boy would say thin and crispy chocolate chip cookies and brownies. And guess what? He likes his brownies “seriously fudgy, super duper rich, and ultimate (and deliciously) moist”. HOW DID YOU KNOW? I thought you could only read MY mind? I feel like you might be cheating on me here. Hmmmm. We need to chat about this later, mi-lady. ANYWAYS, I sent this link over to Boy at work and he responded “WANT. IMMEDIATELY.” lol. Guess I need to go to the store and get supplies, huh? <3 Pinned!! Cheers, sweeteh! Miss you TONS AND TONS! xoxoxoxoxoxoxo
★★★★★
Demeter | Beaming Baker says
March 30, 2017 at 2:30 pmWoah… you know I’ve totally got to find a way to make non-cocoa versions of those treats for you now! Omigosh, just reading the list of your faves in making me drool. BIG time. . Can you imagine if we combined all three? Woah! LOLOL. There is to be no cheating on you, EVER!! I hope Boy just loves them! Miss you x million. xoxoxoxoxoxooxo
Kelly says
December 21, 2017 at 3:36 pmHave you tried carob? The organic Lightly toasted carob from frontier co op has an excellent cocoa alternate type of flavor. Sometime we even add a little beet purée to warm up the carob to a more cacao taste. Sweet potatoe caramel and even shallots produce sweet maltose that can enhance as well. Once My children were delighted to have a chocolate milkshake not knowing it was entirely from vegetables and only a little fruit or carob. Good luck!
Demeter | Beaming Baker says
December 22, 2017 at 10:06 amThat’s such a good idea, Kelly! That chocolate milkshake sounds incredible. I have to try this some time! 🙂
Courtney Elkins says
September 5, 2017 at 12:47 amCould you make them with organic carob powder?!
Demeter | Beaming Baker says
September 6, 2017 at 4:46 pmHi Courtney, I’m not sure since I haven’t tried it. If you do, let me know how it turns out. Good luck! 🙂
Marina @ A Dancer's Live-It says
March 30, 2017 at 12:31 pmYour Best Vegan Brownies are my favorite brownie EVER, so how is it possible that you came up with these beauties too?! 😉 Oh man, we might have another contender!!!
Demeter | Beaming Baker says
March 30, 2017 at 2:27 pmYou know I LOVE to hear that, Marina! 🙂 If you love super, duper fudgy brownies, then this will be right up your alley! Can’t wait to hear what you think!
Charlie says
January 16, 2018 at 12:51 pmLoved the recipe! Do you know the nutritional value of one of these brownies?
Demeter | Beaming Baker says
January 16, 2018 at 2:11 pmHi Charlie! I haven’t calculated it yet. You can try this nutritional calculator: http://www.myfitnesspal.com/recipe/calculator Enjoy! 🙂
Dede says
May 19, 2018 at 12:25 amHi
Google Paleo fudge brownies nutrition and the information will come up.
.