One bowl, super fudgy paleo brownies – made with only 7 ingredients and ready in 30 minutes or less! Gluten Free + Nut Free + Paleo
Say hello to the easiest, fudgiest, most delicious paleo brownie recipe you’ll ever try.
And hey – these aren’t just good for paleo brownies! These are some damn fine brownies full stop. They’ve got:
✔️ Crinkly tops
✔️fudgy insides
✔️& are studded with chocolate chunks all through out the brownie for maximum gooeyness.
So get your mixing bowls and your wooden spoons ready – we’re making brownies!
How to Make Easy Paleo Brownies
These brownies are pretty simple to make, requiring 1 bowl, 7-ingredients and about 10 minutes of prep. Just mix everything up in a bowl and bake for about 20 minutes. Easy!
The star ingredients here are also fairly basic – you don’t need anything too crazy or exotic. I actually adapted this recipe from a recipe I found on Food.com which means that there is a lot of wiggle room for a few adjustments if you don’t have everything on hand.
Ingredient Substitutions
Swap this for that:
- coconut oil >> oil of your choice
- coconut sugar >> white sugar
- tapioca flour >> gluten free AP flour blend
Keep in mind that you won’t have paleo brownies with most of these adaptations if that’s what you care about. If however you’re just looking for an easy and delicious gluten free brownie recipe then these are perfect for you! It’s all about the options!
However you make these brownies, I really think you’re going to love them!
Enjoy!
More Gluten Free & Paleo Brownie Recipes
Enjoy!
Let me know if you try this paleo brownies! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!
Best Fudgy Paleo Brownies Recipe
One bowl, super fudgy paleo brownies - made with only 7 ingredients! Gluten Free + Nut Free + Paleo
Ingredients
- ½ cup melted coconut oil (102g)
- 1 cup coconut sugar (200g)
- 2 large eggs
- 2 tsp vanilla extract (10ml)
- ½ cup tapioca flour (60g)
- ⅓ cup unsweetened cocoa powder (40g)
- ½ cup dairy free paleo friendly chocolate, chopped (85g | 3oz)
Instructions
- Preheat the oven to 350°F (180°C) and grease or line an 8x8 inch metal baking pan. Set aside.
- Mix together the melted coconut oil and coconut sugar in a medium sized mixing bowl until combined. Mix in the eggs and vanilla extract.
- Add in the tapioca flour, cocoa powder and chopped chocolate chunks. Fold it all together with a rubber spatula or wooden spoon. Stir until no lumps remain.
- Pour the brownie batter into the prepared baking pan and spread out to an evenly layer. Bake the brownies for 20-22 minutes. To check if the brownies are done: insert a toothpick or a knife into the centre of the brownies. If the pick/knife comes out almost completely clean then you're done.
- Remove from the oven and let cool on a wire rack completely before cutting into squares.
Notes
- Store: Cover and store leftover brownies at room temperature for up to 1 week.
- Pan type: If you want to use a glass or ceramic baking pan, you may need to increase the overall cook time by about 10-15 minutes.
Amy says
I made these with carob and they came out beautiful. Like another comment said, I had to cook them much longer, about 35 minutes. The consistency was fantastic, gooey/chewy like real brownies. I’m embarrassed to say how quickly I ate them!
Sarah Nevins says
Hi Amy! I’m so glad you enjoyed these! Love that you tried them with carob too!
Do you remember what material your baking pan was (glass, ceramic, non-stick, metal, etc)? Looking through the recipe I’ve noticed that I didn’t specify a pan type and I’m wondering if that may be the reason you and that other reader needed a longer bake time. Glass & ceramic baking times take longer to heat up which typically means you need to bake things longer.
Amy says
I did use ceramic so that’s probably what it was. But that’s all I got so I’ll just do them a bit longer. And I’m making them right now. 🙂
Sarah Nevins says
Well that’s super helpful to know! Thanks for coming back to reply – I’ve added a note in the recipe to add time for glass and ceramic pans for future readers. Thanks Amy 🙂
Becky says
These are so popular with not only my mom and myself who are ingredient restricted but also my dad and my husband that I just made a quadruple batch this time around. I’ve been doubling it after the first time (the only time I made a single batch). I also reduce or leave out the chocolate bars because it’s hard to find ones I can use and they are still delicious! Thank you so much for posting 🙂
Sarah Nevins says
Hi Becky! Thank you so much 🙂
I’m so thrilled to hear you all can enjoy the brownies – especially with all the restrictions! Thank for taking the time to come back and leave a review!
Antonia says
Hi, can I leave the coconut sugar out?
Sarah Nevins says
Hi Antonia! This might be a silly question from me, but would you be replacing the coconut sugar with another sweetener? Without any sugar/sweetener at all these cookies would be quite bitter. Taking out 1 full cup of something would also throw off the balance of the other ingredients which would affect the overall texture of the brownies.
If you do replace the coconut sugar with another type of sweetener I might be able to help more as far as providing suggestions and advice as you might need different amounts depending on what you’re using.
Emma says
Just made this as we are gluten free (I’m AIP, but that’s another story!). It’s great as we didn’t want to use coconut flour. Tastes pretty much like a ‘normal’ brownie. I didn’t quite put that much coconut sugar in. I used a 9x9inch pan and did the recipe 1.5 times. Perfect 🙂
Sarah Nevins says
Hi Emma! I’m so glad you enjoyed them! It’s also super helpful to know you were able to successfully increase the recipe by 1 1/2 times as well – thanks so much for taking the time to come back to let me know how it went 🙂