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.
Julia says
Hi there! I am planning on making these brownies tonight but want to cut the recipe in half. I am planning on using an individual brownie tin and was wondering if I would need to adjust the baking time at all to compensate for that? Thanks!
Sarah Nevins says
Hi Julia! Try checking the brownies at about 16 minutes just to be on the safe side, but I think you’ll still need about 20 minutes for these to bake fully.
Julia says
16 minutes was just about perfect! Crispy on the edges but nice and soft in the middle. This is by far the best paleo brownie recipe I have tried! Thank you for this delicious recipe and for all the recipes you make for those of us that have lots of food sensitivities 🙂
Sarah Nevins says
Aww yay! SO glad you enjoyed the brownies! Thanks so much for coming back to let me know what you thought 🙂
Caroline L says
Best overall texture, taste, aroma of any brownie recipe I’ve tried! And very glad for a non-nuts-based treat 🙂
I used 2 flax eggs, and half gheehalf coconut oil, didn’t have any oil separation prob.
Needed to cook almost twice as long as recipe.
I’m grateful to you for your kitchen wizardry!
Sarah says
Thanks Caroline! So glad you enjoyed them! That’s super helpful to know about the flax eggs too!
Melissa says
Used a blend of Dutch processed cocoa and regular unsweetened and since I was out of chocolate chips I swapped in two tablespoons of cashew butter. The brownies were sweet, soft and melt in your mouth good. This recipe is a keeper!
Sarah says
Thanks Melissa! So glad you liked it! Love the sound of adding cashew butter!
Judie Dyck says
Hi Sarah My daughter is on a paleo and egg free diet. I adapted your brownie recipe. I used only 1/3 cup coconut oil because I use flax eggs to substitute and found I had to drain oil from the pan during the baking cycle. I use 2 flax eggs requires 2 T of milled flax and 4 T of water. Mix and set aside in fridge. Then add 1/2 tsp of baking powder. I also melted the dairy free gluten free chocolate chips.
Suggest baking in muffin tins or the small brownie pan as it does get a gooey in the middle in a larger pan. We have tried many recipes and this one has worked the best for us.
Judie
Sarah says
Hi Judie! Thank you so much for sharing your adaptions! I get a lot of people asking about making egg free versions of things and it’s always SO helpful and kind when readers are able to share what does/doesn’t work for them. I tried this recipe once using flax eggs to test an egg free version and had the same issue with extra oil so I’m really glad you worked that one out for me! I also love the idea of baking these in muffin tins – can’t go wrong with little brownie bites!
Sabhya says
Any substitutes for tapioca flour?
Sarah says
Arrowroot flour and cornstarch could both be used instead!
Dee says
Do they have a strong coconut flavor? I struggle with anything too coconuty. Thank you.
Sarah says
As someone who really isn’t too crazy about coconut flavoured things I don’t think it’s detectable in here – the chocolate flavour is pretty strong which overpowers the coconut
Lisa says
Can you use coconut flour in this recipe
Sarah says
I wouldn’t recommend subbing for coconut flour here since it’s such an absorbent flour – you’d have to end up changing the amounts of other ingredients too. If you’re looking for a coconut flour brownies you might like these ones more http://cookituppaleo.com/perfect-coconut-flour-brownies/
Stephanie says
My brownies came out sooooo thin (not thick like the pic). I used an 8×8 pan. Any ideas as to why? Thanks!
Sarah says
Hi Stephanie! How thin would you say that your brownies are? Mine might look thicker than they are in the pictures because they’re taken close up, but they’re really only about 1/2 inch thick. If you plan on making these again you can always add about 1/2 teaspoon baking powder to give these a little more rise.
Eileen says
Can you use less oil?
Sarah says
I haven’t tried this recipe using less oil yet but if you’re up for experimenting you could try using 1/4 cup oil and 1/4 cup mashed ripe bananas. I’ve been playing around with using less oil in other recipes and that works in some cases. Unfortunately I can’t say for sure how well it will come out though – hope that helps! If you do try it with less oil let me know how it goes for you!
Kristen M Chidsey says
Can’t wait to try these! I have baked with many flours but never tapicoca flour without adding an additional flour. Excited to try out this nut free version!
Sarah says
I hope you like them as much as we do!
Michelle says
I can never resist brownies…these look absolutely scrumptious!
Sarah says
Thanks Michelle!