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Super Fudgy Brownies

32 Reviews Recipe Print
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By: Erin Antoniak • Updated On January 29, 2023

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These Super Fudgy Brownies are the best healthy fudgy brownie recipe ever. Made using almond flour, cocoa powder, and no refined sugar – they are gluten free, dairy free, and still the fudgiest brownies ever!

brownies stacked

I’ve been on the world’s largest search to find the best ever fudgy brownie. I mean I want to bite my teeth into the middle and have it be like straight fudge. None of that cakey business here.

I’ve spent the past two weeks in my kitchen creating recipes that kept coming out cakey, and while the brownie taste was SPOT on, every paleo brownie that I made was missing a fudge factor.

Those recipes will be shared…but they won’t be quite as fudgy as these delicious paleo brownies.

Imagine biting into a dense, rich, underbaked brownie that is literally dripping with chocolate, has the perfect consistency, well, that’s literally what these brownies are like except they are actually fully baked and so delicious.

If you love chocolate and brownies as much as I do, you have to bake my Chocolate Zucchini Brownies next.

fudgy brownie bite

Why are these super fudgy brownies so fudgy?

All of my brownies kept rising into cake like brownies, and no matter how much moisture I put into them, they would still be super moist but yet super cakey. So then I got to thinking, well, in order to prevent them from rising, let’s take out the leavening agents.

I decided to take out any of the baking soda that I was originally working with and that was the ultimate game changer.

When you take out the leavening agent, you’re left with a dense, solid, non-risen fudgy brownie. I literally cut into them and was screaming for joy because of the fudge factor.

super fudgy brownie

What makes these brownies paleo?

These brownies are paleo because they are completely dairy free, refined sugar free, and gluten free! All of the things on the paleo diet that you can’t have.

But don’t let that deter you….I fed these to not one single person following the paleo diet and they all determined that they were the best brownies they ever had.

If you would have told me when I was a kid that I could eat healthy brownies one day, I would have been the happiest.

bite of brownie

What are in these super fudgy brownies?

That’s it! Seven basic ingredients to make the best fudgy brownies. Just one bowl, one spoon, and about thirty minutes and you got yourself a tray!

stack of brownies

How do you store these brownies?

I like to store these brownies by wrapping them in aluminum foil and keeping them on my counter. They will stay good for up to one week!

You can also freeze these brownies by wrapping them up well in foil and placing in a ziplock bag. They will stay good in the freezer for about 3-4 months, but trust me, you’re going to want to eat them before that!

If you liked this recipe, you’ll want to try these!

Flourless Pumpkin Brownies

Paleo Chocolate Cupcakes

Paleo Almond Butter Blondies

If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!

super fudgy paleo brownie
brownies stacked
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 32 reviews

Super Fudgy Brownies

These Easy Paleo Brownies are the best healthy fudgy brownie recipe ever. Made using almond flour, cocoa powder, and no refined sugar – they are gluten free, dairy free, and still the fudgiest brownies ever!

Prep: 10 Cook: 25 Total: 35 minutes
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Ingredients

  • 2 eggs, room temperature
  • 3/4 cup coconut sugar
  • 1/2 cup almond butter (or other nut butter)
  • 1/3 cup melted coconut oil
  • 1 tsp vanilla
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1/4 tsp sea salt
  • 1/2 cup mini chips (optional)
  • Chocolate for drizzling (melted with 1 tsp coconut oil)

Instructions

  1. Preheat oven to 350F and prepare an 8×8 baking dish with parchment paper or oil.
  2. In a large bowl, beat together eggs, coconut sugar, almond butter, coconut oil, and vanilla.
  3. In a separate small bowl, stir together almond flour, cocoa powder, and salt.
  4. Add dry ingredients to wet, stirring until fully combined.
  5. Add chocolate chips if desired, saving some to sprinkle on top as well.
  6. Pour batter into prepared dish, sprinkle with more chocolate chips, and bake for 14-16 minutes or until toothpick comes out clean.
  7. Let cool completely before serving and store on counter or in fridge.
Author: Erin Antoniak Category: dessert, snack, gluten-free, dairy-free

There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

Reader Interactions

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  2. Savannah Hart says

    I’ve made these 4 Seperate times and had never thought to rate it. Today is the day! I’ve really been cutting down on my carbs so its always a delight to find flourless recipes. Oat flour is my favorite flour to work with and this is the first recipe i’ve tried with almond flour. I love the use of almond butter and the texture i get with the final product. I was honestly expecting a crunchy type of brownie but it came quite soft and rich. I always drizzle a mixture of almond butter and chocolate over the top of these brownies. Five stars every time ❤

    Reply

  3. Meri says

    The best healthy brownie recipe I’ve tried, these are seriously so delicious and fudgey- they are a hit every time I make them!

    Reply

  4. Hilda says

    Hi it was a great recipe. I’m used to altering recipes and I find putting less sweetener in to be more to my liking. Due to my blood sugar issues I used erythritol instead of the coconut sugar. I ended up using a bit less than a half cup and it was plenty sweet enough. I also added some pecans. I’ll have to only make these brownies on special occasions too because I can see they’d be quite addicting to my sweet tooth and chocolate addiction. Thanks for the great recipe.

    Reply

  5. Grace says

    Just made these. Holy smokes are they good. Topped them with some flaky salt and it was PERFECT. PERFECT!

    Reply

  6. Deirdre says

    These brownies are so good! So easy to make and don’t taste “healthy” at all. A favorite for everyone!

    Reply

  8. Gillian McGeever says

    Hi Erin, is the mix meant to be quite sticky ? I didn’t have that much coconut oil /butter and it was sticky the mix when I put it in the oven

    Reply

  9. Debbie says

    I’m currently baking these raved about brownies, I seriously don’t see how they could possibly be done in 16 min! I’ve already added 5 +6 more min, testing with a toothpick each time.

    Reply

    • Erin says

      Hi Debbie, it all depends on your oven. Some oven’s heating internal temperature varies. Let me know how they come out!

      Reply

  12. Madiha Tukdi says

    Hi Erin! Just came across this recipe, can’t wait to try it. What’s the best substitute of coconut sugar? Thank you

    Reply

    • Erin says

      Hi Madiha, you can use any type of sugar you’d like. Let me know which one you use and how they come out!

      Reply

  13. Bethany says

    These brownies are THE BOMB! I took them over to a friend’s house and our husbands asked…”are these healthy brownies?” I replied yes and they both groaned but agreed to try them. They both RAVED over them and asked for seconds. They are so gooey and the sea salt on top is pure perfection. Thank you for this recipe!

    Reply

  14. DD says

    Hi Erin! I made these last night and they were so so yummy. Subbed peanut butter for the almond butter and added peanut butter chips to them. Can’t wait to make them again.

    Reply

  15. Abby S. says

    Made these on Sunday and I was very nervous before putting them in the oven. The batter was super sweet and a very different texture than I’m used to. But they turned out soooo good and aren’t overly sweet at all after being baked. They are even better the more they sit!

    Reply

  16. Janica says

    I substituted the flour with whole wheat flour (1:1), used normal cane sugar, and used grapeseed oil instead, but they still turned out DELICIOUS! Will be my go-to brownie recipe from now on!!

    Reply

  17. Natalie says

    I love these brownies! They are so good that I could eat the entire pan right out of the oven but to prevent that I love freezing single servings and grabbing one when I get a sweet tooth 🙂 thanks, Erin!

    Reply

  18. Sarah says

    SO fudgy and delicious. They taste even better the next day, if you can stop yourself from eating the whole pan right out of the oven!

    Reply

  19. Jordan says

    When I told my husband I was making these healthier fudgy brownies for dessert, he asked me to pick up a boxed mix *just in case* they were a flop. Needless to say, the mix remains on the shelf and there’s only 3 brownies left in the pan. Another ELW win!!

    Reply

  20. Ciara G. says

    These are seriously the BEST brownies. Beyond fudgy and incredibly delicious. I used Soom Tahini as my nut butter. Topped half of the batch with toasted unsweetened coconut and rainbow sprinkles for a little fun. Everyone was beyond impressed! Stored the leftovers in a tupperware wrapped in foil. Pro tip – 12 second reheat in the microwave for that out of the oven melty chocolate chip happiness.

    Reply