Name: Easy Paleo Brownies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 eggs; 1/2 cup coconut sugar; 1/4 cup maple syrup; 1/2 cup melted coconut oil; 1 tsp vanilla; 3/4 cups almond flour; 2/3 cup cocoa powder; 1/4 tsp baking soda; 1/4 tsp sea salt; Chocolate for drizzling (melted with 1 tsp coconut oil)

My Easy Paleo Brownies are rich, fudgy, and made with simple ingredients like almond flour, cocoa powder, coconut sugar, and maple syrup. They're gluten-free, dairy-free, and ready in just 30 minutes, and they're one of my favorite chocolate fixes right alongside my chocolate zucchini brownies and super fudgy brownies.

A Quick Look

Recipe Name: Easy Paleo Brownies
Ready In: 30 minutes
Serves: 12 brownies
Main Ingredients: eggs, coconut sugar, maple syrup, melted coconut oil, vanilla, almond flour, cocoa powder, baking soda
Why You'll Love It: Easy Paleo Brownies are made with simple ingredients like maple syrup, almond flour, coconut sugar, and eggs. Because they're paleo, they're also dairy- and gluten-free. Ready in just 20 minutes, this easy brownie recipe is sure to be a hit.

Jump to:

Fudgy Gluten-Free Paleo Brownies
Why You’ll Love This Recipe
Ingredients Needed To Make These Easy Paleo Brownies
How to Make Easy Paleo Brownies
Erin's Expert Tips
Frequently Asked Questions
Storing leftovers
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Easy Paleo Brownies

Fudgy Gluten-Free Paleo Brownies

When a chocolate craving hits, these paleo brownies come to the rescue. They mix up in about 10 minutes with ingredients you probably already have, bake in less than 20, and come out with that perfect fudgy center and crackly top. No boxed mix, no refined sugar, and no one will ever guess they're grain-free!

Almond flour keeps them tender and moist, while coconut sugar and maple syrup give them a deep, caramel-y sweetness. A drizzle of melted chocolate on top makes them extra special. If you love a seasonal twist, my pecan pie brownies are a must-try this fall.

They're perfect for parties, lunchbox treats, or a cozy night in with a cup of coffee. And if you need more healthy chocolate desserts like this one, you're going to LOVE my Healthy Pumpkin Brownies or my Paleo Chocolate Cake!

Why You’ll Love This Recipe

Rich and fudgy. A dense, chocolatey center with a crackly top, just like a classic brownie.
Paleo, gluten-free, and dairy-free. Made with almond flour and coconut oil instead of wheat flour and butter.
No refined sugar. Coconut sugar and maple syrup sweeten them naturally.
Ready in 30 minutes. About 10 minutes of prep and less than 20 in the oven.
Simple pantry ingredients. No fancy flours or special equipment needed.

Ingredients Needed To Make These Easy Paleo Brownies

Here's a little bit about everything that goes into these paleo brownies:

Eggs: Bind the batter and give the brownies structure and that fudgy texture.
Coconut sugar: A less-refined sweetener with a rich, caramel-like flavor.
Maple syrup: Adds natural sweetness and keeps the brownies moist.
Coconut oil: Melted coconut oil replaces butter to keep them dairy-free.
Almond flour: A grain-free flour that makes the brownies tender and fudgy.
Cocoa powder: Brings that deep, rich chocolate flavor. Cacao powder works too.
Chocolate drizzle: Melted chocolate with a little coconut oil for a pretty, extra-chocolatey finish. Use dairy-free chocolate to keep them paleo.

How to Make Easy Paleo Brownies

Start by preheating your oven to 350°F and lining an 8x8 pan with parchment paper. Beat together the eggs, coconut sugar, maple syrup, melted coconut oil, and vanilla, then stir the almond flour, cocoa powder, baking soda, and salt together in a separate bowl.

Add the dry ingredients to the wet and stir until everything is combined, then spread the batter into your pan and bake until a toothpick comes out clean. Let them cool completely, drizzle with melted chocolate, and slice into squares!

Step 1: Preheat the oven to 350°F and line an 8x8 baking dish with parchment paper or grease it with oil. In a large bowl, beat together the eggs, coconut sugar, maple syrup, coconut oil, and vanilla.

Step 2: In a small bowl, stir together the almond flour, cocoa powder, baking soda, and salt. Add the dry ingredients to the wet and stir until fully combined.

Step 3: Pour the batter into the prepared dish and bake for 15-18 minutes, or until a toothpick comes out clean.

Step 4: Let cool completely, then drizzle with melted chocolate and slice.

Before you start

erin antoniak in the kitchen giving expert tips on how to make her recipes

Erin's Expert Tips

From my kitchen to yours

Line or grease the pan well. These brownies love to stick, so use parchment paper or a generous coat of oil.
Don't overbake. Check at 15 minutes and pull them as soon as a toothpick comes out clean. A few moist crumbs are perfect.
Let them cool completely. They firm up as they cool and slice much cleaner.
Use room-temperature eggs. Cold eggs can make the melted coconut oil seize up and turn the batter clumpy.
Add mix-ins. Fold in chopped walnuts or dairy-free chocolate chips for extra texture.

Frequently Asked Questions

Below are some common questions about these easy paleo brownies.

They're made without grains, dairy, or refined sugar. Almond flour replaces wheat flour, coconut oil replaces butter, and coconut sugar and maple syrup are used instead of white sugar.

Yes, you can swap it 1:1, but the brownies will no longer be paleo.

Yes! Honey works, but it's sweeter than maple syrup, so start with a little less and add to taste.

They likely need a few more minutes in the oven or more time to cool. Paleo brownies firm up a lot as they cool, so let them sit completely before slicing.

Almond flour is best here. Coconut flour absorbs much more liquid and isn't a 1:1 swap, so it will make the brownies dry.

Yes! Swap each egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). The brownies will be a little softer and more fudgy, so let them cool completely before slicing.

Storing leftovers

Store paleo brownies in an airtight container on the counter for up to 3 days or in the fridge for up to a week. To freeze, wrap individual brownies and store them in a freezer bag for up to 3 months. Let them thaw on the counter, or warm one in the microwave for 10-15 seconds for a gooey treat.

If you tried this recipe or any other recipes on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Follow @erinliveswhole on Instagram and tag me in any of the recipes you make so I can repost them!

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