These Classic Fudgy Paleo Brownies are guaranteed to satisfy any chocolate craving. There's nothing like a freshly baked batch of thick fudgy brownies. They're warm, gooey, and they make your kitchen smell like heaven. Not only are these brownie unbelievably delicious, they're also made with healthy ingredients like organic almond flour, raw cacao powder, and pumpkin puree - which gives them their fudgy texture! (Plus only 5 grams of sugar per serving!) Don't let the word "healthy" fool you.. they have a rich, decadent, dark chocolate flavor that you're going to love!!
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🍴 Recipe Ingredients
Wet Ingredients
- Room Temperature Eggs - I have not tested with flax eggs, but I have a VEGAN FUDGY BROWNIE recipe that is very similar made with flax eggs!
- Pumpkin Puree - You may think this is an odd ingredient, but you'd never know it's in the batter!! Adds the perfect thick and creamy consistency. You can substitute for mashed sweet potato.
- Melted Coconut Oil - Make sure it's not too hot when you add it into the wet mixture. I usually microwave my coconut oil before I start prepping anything so it has time to cool down a bit.
- Almond Flour - I have not tested with any other flours yet. My favorite brands of almond flour are Bob's Red Mill, and Blue Diamond!
- Cacao Powder - You could also sub with cocoa powder. I just prefer to use cacao powder because it's less refined! I usually buy the brand TERRASOUL because it's organic!
- Coconut Sugar - You can swap for Lakanto Monkfruit to make them sugar free!
- Dark Chocolate Chips - You can fold them into the batter, or add them on top before you bake! (Or both!) Since I’m dairy-free I like to use vegan chocolate chips. I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
Vegan Options
To my VEGAN or EGG-FREE friends.. this recipe tastes best with eggs, but I have a VEGAN FUDGY BROWNIE recipe that I made with you in mind! If you have any special requests for nut-free, egg-free recipes, please leave them in the comments below!
🍴 Recipe Instructions
Making the brownie batter
- Start by adding your almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend. (Both work well to break up any flour "clumps.") Set that aside while we prep the wet ingredients.
- In a larger mixing bowl add your eggs, pumpkin puree, vanilla, and melted coconut oil. Blend with a hand mixer or stand mixer until the mixture is creamy.
- Next add your wet mixture, and blend until fully combined. It should be a thick and creamy consistency.
Baking
- Grease your baking dish, I like using a glass baking dish or large bread pan. The smaller the pan, the thicker your brownies will be! (Keep that in mind while they're baking.)
- Bake at 350 degrees for 20-25 minutes depending on how thick they are. I think they're best slightly under baked!
- Once they're out of the oven, let them cool for at least 30 minutes so they have time to set. Once they're cooled, slice and enjoy!! It should yield 9-12 brownies depending on how big you slice them.
Baking Tips
- Make sure the coconut oil is measured first, and then melted.
- After you melt the coconut oil, make sure it has time to cool before adding it to your wet ingredients. (You don't want to cook your eggs!)
- If you forgot to leave your eggs out to bring them to room temperature, just add them to a small bowl, and pour over some warm water! This will speed up the process!
- When measuring the almond flour, use the scoop and shake method. Scoop the flour, and shake the spoon or cup until it's even on top. Do NOT pack the flour. You can also scoop, and take a butternut to push the excess off.
- Don't over bake the brownies! Especially if you like them on the fudgier side. (;
Frequently Asked Questions
If you're looking for a lower sugar option, you can sub coconut sugar for Lakanto monkfruit!
Yes, I have tested using mashed sweet potato in place of pumpkin puree and they're delicious! The texture is a little less fudgy, but I make them whenever I need to use up a small amount of sweet potato! You can also get away with using a little less sugar because sweet potato adds some extra sweetness.
It doesn't work well with vegan egg options so I created a totally new VEGAN version that is just as good, if not better! Flax eggs add a nice fudgy texture.
How to store leftover Brownies
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container, but I recommend refrigerating them. They will store well in the fridge for up to a week. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!
More chocolate recipes!
- Gluten Free Samoa Brownies
- The Best Fudgy Vegan Brownies
- Nut Free Chocolate Spread Recipe (Vegan)
- Paleo Chocolate Banana Muffins
- Gluten Free Chocolate Biscotti
After you make these Fudgy Paleo Brownies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Fudgy Paleo Brownies
Equipment
- Stand Mixer or Hand Mixer
- Spatula
- 8x8 Baking Dish
Ingredients
Wet Ingredients:
- 2 Eggs - Room Temperature
- ½ Cup Pumpkin Puree You can sub with mashed sweet potato.
- 1 Teaspoon Vanilla
- 2 Tablespoon Melted Coconut Oil
Dry Ingredients:
- 1 Cup Almond Flour
- ½ Cup Cacao Powder You could also sub with cocoa powder.
- ⅓ Cup Coconut Sugar
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
Instructions
Making the Brownie Batter
- Start by adding your almond flour, cacao powder, coconut sugar, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend. (Both work well to break up any flour "clumps.") Set that aside while we prep the wet ingredients.
- In a larger mixing bowl add your eggs, pumpkin puree, vanilla, and melted coconut oil. Blend with a hand mixer or stand mixer until the mixture is creamy.
- Next add your wet mixture, and blend until fully combined. It should be a thick and creamy consistency.
Baking
- Grease your baking dish, I like using a glass baking dish or large bread pan. The smaller the pan, the thicker your brownies will be! (Keep that in mind while they're baking.)
- Bake at 350 degrees for 20-25 minutes depending on how thick they are. I think they're best slightly under baked!
- Once they're out of the oven, let them cool for at least 30 minutes so they have time to set. Once they're cooled, slice and enjoy!! (It should yield 9-12 brownies depending on how big you slice them.)
Notes
Frequently Asked Questions
How to store leftovers
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container, but I recommend refrigerating them. They will store well in the fridge for up to a week. After that I would put them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!!Nutrition
After you make these Fudgy Paleo Brownies, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do! xo Mariah
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Carry
My kids loved them! Thanks for the recipe!
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Yay!! So happy to hear that. xo Mariah