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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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📸 Did you make this paleo chocolate brownie recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸
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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Hi! 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 !
I’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! ☺️
I just made these for a friend. Oh. My. God! They are perfect! Thank you. .☺
Woohoo! . Sounds like you’ve got one lucky friend Amy! So glad you two enjoyed them!
I 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
Hi Dani, try using brown rice syrup, agave, or date syrup. Definitely do not leave it out—it will make a huge difference!
OMG 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!!!!
Haha so happy to hear you enjoy the brownies Janet! . Thank you for all your kind words. You’re totally making my day! 🙂
These 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!
Looks UH-mazing!!! I need to try these ASAP… Pinned!
Woohoo! Thanks Georgie! Happy baking! 🙂
Well, 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
Made 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!
Woohoo!! 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. .
I 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?
Hi 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!
Could I replace the 2 flax eggs with 2 regular eggs? Thank you so much.
Hi Eliza, yes, I think that should work! Let me know how they turn out. 🙂
Just 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!
That’s awesome! I’m glad to hear that you really enjoyed these. It was such a ball to read about your adjustments. 🙂 Happy Baking! .