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Ultimate Fudgy Paleo Vegan Brownies Recipe (GF): ultra-moist, deep chocolate flavor, fudgy, gooey YUM—the BEST paleo brownies recipe! Made with almond flour, Gluten Free, Vegan, Grain-Free.
Welcome to the ULTIMATE Fudgy Paleo Vegan Brownies Recipe. Yep, the ultimate. Or, should I say the best paleo brownies recipe EVER?
If you’ve tried my favorite paleo vegan brownie recipe of all-time, you’ll know what I’m talking about—this fudgy paleo brownies recipe yields rich, ultra-moist chocolate brownies that are dense and rich, with deep chocolate flavor.
Looking for a lighter intro to this recipe? I don’t have it. 😉 My easy, easy, easy paleo chocolate brownie recipe is deep, dark and satisfying. Chocolate lovers, gather ‘round, we’re about to make your ultimate chocolate fantasies come true.
THE Ultimate Fudgy Paleo Vegan Brownies
What makes these easy paleo brownies the ultimate fudgy paleo vegan brownies? More ultimate than even my fudgy vegan peanut butter swirl brownies? Well, they’re so fudgy that they’re tip-toeing on the borderline of gooey, unbaked brownie delight. Yes, they’re still fully-baked, but without any trace of cakeiness, no trace of a dry crumb in sight. Looking for ultra-moist fudgy paleo brownies? You’ve come to the right place.
Simple Ingredients for Paleo Chocolate Brownie Recipe
Better yet, the best fudgy paleo brownies of all time are made with simple, whole ingredients that you can feel good about. Yep, these easy fudgy brownies are paleo-friendly and vegan.
Almond Butter: this is my key ingredient to making the best fudgy paleo vegan brownies. Years ago, when I developed this recipe, all the paleo brownie recipes I saw online were packed with tons of oil—and not a lick of almond butter in sight. One day, while I was working on my Best Vegan Brownies recipe & my Vegan Gluten Free Brownies recipe, I realized that almond butter could add healthy fats, pump up the rich, fudgy texture, and decrease the amount of oil in my soon-to-be ultimate fudgy paleo vegan brownies recipe.
Raw Cacao Powder: one of my favorite nutrient-rich ingredients to use in paleo baking. Just compare the nutritional stats of raw cacao powder versus traditional unsweetened cocoa powder; you’d be amazed at the difference. Raw cacao packs a healthy punch of antioxidants, calcium and minerals.
Almond Flour: in order to keep my paleo chocolate brownies recipe grain-free, I turned to one of my favorite ingredients for keeping recipes moist—almond flour. Almond flour does something magical in paleo baked goods: it adds a dry element to balance out wet ingredients, while holding those wet ingredients so well. Result: super moist baked goods.
Coconut Oil, Coconut Sugar, Flaxseed: my go-to ingredients to keep paleo + vegan treat recipes whole, refined sugar-free, and packed with healthy fats.
The Taste of this Fudgy Paleo Brownie Recipe
How does this fudgy paleo chocolate brownie recipe taste? Allow me to describe. 🙂 These ultra-moist brownies are bursting with rich, deep chocolate flavor. Every bite is dense and rich, meant to be savored and appreciated. The interior of every brownie is fudgy, gooey and packed with warm ‘n melty chocolate goodness.
How to Store Your Easy Fudgy Paleo Vegan Brownies
For Super Soft, Fudgy Paleo Brownies: store your paleo brownies in an airtight container at room temperature, out of direct sunlight and away from heat sources. Keep for 1-2 weeks.
For Firmer Fudgy Paleo Brownies: store your paleo brownies in an airtight container in the refrigerator. The brownies are much firmer, but still fudgy—kind of like a thick, dense square of paleo fudge.
Tip for Super Fudgy Paleo Brownies: to revive your paleo brownies on Day 2-Day 14, heat for about 5-10 seconds in the microwave, just until warm. The brownies will turn ultra-moist and gooey, just like you grabbed them fresh from the oven.
Recommended Tools for the Best Fudgy Paleo Brownies
- 8-inch Square Baking Pan: I cannot even tell you how many times I’ve used these pans to make paleo brownies, and so many more vegan recipes. They’re sturdy, strong, and produce excellent results. I just love ’em!
- My Favorite Kitchen Timer: I’ve used a lot of kitchen timers before, and this one beats them all hands down. You can set 4 timers at once, and it has a little dry erase board so you can label each one.
- Paleo Chocolate Bars or Paleo Chocolate Chunks: Not just for snacking on while baking paleo brownies, this refined sugar-free chocolate is a key ingredient I use in the recipe. Tastes amazing, and adds such a wonderful chocolate flavor. Just make sure to chop either the bar or the chunks up before adding it to your paleo brownie mixture.
- Glass Mixing Bowls: The thing I love about these glass mixing bowls? There are so many sizes! And they all nest inside each other, so they’re super easy to store. Plus, they’re microwave and dishwasher safe. .
- Where to Buy Ingredients: Blanched Almond Flour | Paleo Chocolate Chunks or Paleo Chocolate Bars (or vegan chocolate chips if not paleo) | Coconut Sugar | Coconut Oil | Raw Cacao Powder | Unsalted Almond Butter | Ground Flaxseed | Pure Vanilla Extract
Are you ready to head into the kitchen with me? 🙂 I cannot wait to hear what you think! Be sure to leave a comment & let me know how it turns out. It’s always a joy sharing in these kitchen adventures with you. ‘Til the next one…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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More Easy Brownies & Paleo Chocolate Recipes
- Vegan Gluten Free Brownies
- Vegan Peanut Butter Cup Brownies
- No Bake Paleo Chocolate Almond Butter Bars – Easy Paleo Dessert Recipe!
- 3 Ingredient Almond Butter Paleo No Bake Cookies (Fast, Healthy, Vegan)
- The BEST Paleo Vegan Double Chocolate Chip Cookies (Gluten Free)
- Vegan Banana Brownies Recipe
- No Bake Vegan Brownies – 5 Ingredient!
- Paleo Almond Flour Cookie Dough Bars (Edible, Vegan, Dairy-Free)
- My Favorite Gluten Free Brownies Recipe From Scratch!
- Fudgy Vegan Brownies – 6 Ways
Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies!
Equipment
Ingredients
- ¼ cup unsalted natural creamy almond butter
- ¼ cup + 2 tablespoons coconut sugar
- 1/3 cup pure maple syrup
- ¼ cup melted coconut oil
- ¾ cup raw cacao powder for paleo , or unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 flax eggs, 2 tablespoons ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins
- ½ cup finely ground blanched almond flour
- ¾ cup chopped paleo chocolate chunks or vegan chocolate chips
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 melted coconut oil. Whisk until it resembles caramel.
- Add raw cacao 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. The batter will be very sticky and thick.
- 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 paleo chocolate chunks or vegan chocolate chips. Pour batter into pan. Using the rubber spatula, smooth batter into an even layer.
- Bake for 28-36 mins. Mine took 30 minutes. Cool for about 2 hours, or until completely cool.* Slice into 16 brownies. Enjoy!
More Paleo Vegan Desserts to Try:
Video
Notes
- Where to Buy Ingredients: Blanched Almond Flour | Paleo Chocolate Chunks or Paleo Chocolate Bars (or vegan chocolate chips if not paleo) | Coconut Sugar | Coconut Oil | Raw Cacao Powder | Unsalted Almond Butter | Ground Flaxseed | Pure Vanilla Extract
- Firmness 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. Or, after cooling completely, chill in the refrigerator for about 2 hours and enjoy.
- Storing Instructions: Store in an airtight container for up to a week at room temperature. Store in the refrigerator if you like them firm.
- Freezing Instructions: 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 10-20 seconds until warm.
- Recommended Tools: 8-inch Square Baking Pan | Glass Mixing Bowls | Unbleached Parchment Paper | My Favorite Kitchen Timer | Silicone Spatulas | My Favorite Knife
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My 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!
Omigosh, 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!
Can I substitute the almond flour with coconut flour? Can’t wait to bake them!
Hi 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!
Just 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
So happy to hear you enjoyed them, Amanda. 🙂 Dairy & grains: who needs ’em? 😉 Thanks for letting me know how they turned out for you!
What can I replace coconut sugar with?
Hi Kris! I’ve had a few readers use date sugar or maple sugar (both granulated) in other recipes, but I haven’t tried it myself. Or, if you’re not going for paleo, you could use organic brown sugar. Hope this helps!
So 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?
These 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.
I’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!
You 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!!!!!
That’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! ❤️❤️❤️.
Hi, if would this recipe still work if I used regular flour rather than almond flour? If so, how much should I put instead?
Hi 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! 🙂
I 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!
That’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. 🙂
How should i adjust the recipe if I only have a 9 inch pan?
Oooh, 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!
Question – 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!!
Hi 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!