The Best Paleo Brownies (Fudgy Recipe!)

By Jess

5 from 15 ratings

Have I got a treat for you today. Delicious, fudgy paleo brownies that are not even bad for you! No sugar, no flour involved. Almond butter is what makes these paleo-friendly brownies perfectly dense and chewy. They melt in your mouth when eaten warm right out of the oven. They are also amazing served with some Paleo ice cream, a classic combo. Ready in only 20 minutes, this brownie recipe is easy to put together and sure to please your sweet tooth.

Gooey, Chocolaty Brownies- this is my favorite brownie recipe! I make these all the time and everyone loves them.

Gooey, Chocolaty Brownies- this is my favorite brownie recipe! I make these all the time and everyone loves them.

Also try my Potato Brownies in a Mug, Zucchini Brownie Bread, Avocado Brownies and Brownie Ice Cream for more paleo brownie goodness.

Why This Paleo Brownie Recipe Is So Good

I have experimented with several Paleo brownie recipes, but this one tops the list by far. They come out of the oven very moist and chewy. That means that if you are one of those people who likes the outside edge of brownies, you might want to bake them for a few extra minutes.

I mean, there are even specially designed pans dedicated to making edge-only brownies, so I know you are out there. Also, my boyfriend is one of those people. One way I knew that we were a good match was that he liked to eat the outer edge from the brownie pan and I preferred the fudgy center. Perfect.

These paleo brownies are better than any mix from a box, and they avoid a large heaping of sugar and flour. There actually isn’t any flour in the recipe at all, even gluten-free flour. I don’t know if I would be able to tell the difference between this brownie recipe and its non-Paleo counterpart. They’re THAT good.

Fudgy Paleo Brownie Ingredients

  • 1 cup almond butter
  • ⅓ cup grade-A maple syrup
  • 1 egg
  • 2 tbsp ghee
  • 1 tsp vanilla
  • ⅓ cup cocoa powder
  • ½ tsp pure baking soda

The almond butter used in this recipe helps to make your brownies chewy and dense, but almond butter also has some great benefits! Almond butter is a great source of healthy, monounsaturated fats, and also provides your body with a nice dose of magnesium.

Almonds can also help to lower cholesterol and are part of a heart-healthy diet! Who knew brownies could be a part of a heart-healthy diet?

Healthy Paleo Brownie Substitutes

Egg Substitutes for Brownies: If you avoid eggs due to a food sensitivity or intolerance, not problem. Simply replace eggs with flaxseed! All you need is 2.5 teaspoons ground flax per egg. Before adding to the recipe, be sure to whisk the ground flax seed in a little bit of water until it becomes gelatinous.

Almond Butter Substitutes for Brownies: Although the almond butter helps to make the brownies dense and chewy, if you avoid almond products in general, you can easily replace these ingredients. You can add in sunflower seed butter as a healthy and delicious replacement. The amount you’ll need for these substitution does not change.

Ghee Substitutes for Brownies: Melted coconut oil is a great replacement if you prefer not to use ghee. Although the brownies turn out extra fudgy when using ghee, chances are you’ll almost always have coconut oil on hand as part of your Paleo-friendly pantry.

Maple Syrup Substitutes for Brownies: Be sure to read through the FAQ section of the recipe for examples of other products you can swap for maple syrup!

Tools You’ll Need

  • 9 inch baking pan
  • Large mixing bowl
  • Whisk

Just like the simple ingredient list, the items you’ll need to prepare the recipe are quite minimal as well.

Paleo Brownie FAQ (Everything You Need to Know)

How long do these brownies keep? If you’ve managed to save some brownies for another day considering how delicious they are, store them in the refrigerator overnight. If after an additional 1-2 days have past and you still have leftovers, it is probably best to freeze for added freshness.

Are Paleo brownies healthy? Compared to other non-Paleo brownie alternatives, these are definitely healthier; however, it is still best to fill your day with nutrient dense foods such as lean protein, non-starchy vegetables, and healthy fats! In moderation however, this paleo treat can definitely fit into a healthy diet.

Where can I find Paleo-friendly Almond Butter? Almond butter is readily available in most markets, but to ensure the particular butter you are purchasing is Paleo-friendly, review the list of ingredients. Here is an example of a paleo-friendly almond butter that is highly recommended: https://www.amazon.com/Barney-Butter-Almond-Smooth-Ounce/dp/B00U9VTY48

Is there a way to make paleo brownies low sugar? Absolutely, you can make these lower sugar brownies. Just swap the maple syrup for erythritol, stevia, or monk fruit. There are also blends of these three sweeteners that can be purchased without buying each sugar alternative separately. Blends may be preferable since some individuals feel that stevia has a bitter taste while others have digestive issues with too much erythritol. You may find that you need a smaller amount of sugar alternatives to add sweetness, so just add to your liking!

Paleo-friendly Brownie Variations

Sweet Potato Brownies
No-Bake Brownies
Lavender Maca Brownies


  • Ingredients
    • 1 cup almond butter
    • 1/3 cup grade-A maple syrup
    • 1 egg
    • 2 tbsp ghee
    • 1 tsp vanilla
    • 1/3 cup cocoa powder
    • 1/2 tsp pure baking soda


  1. Preheat the oven to 325 degrees F. In a large bowl, whisk together the almond butter, syrup, egg, ghee, and vanilla. Stir in the cocoa powder and baking soda.
  2. Pour the batter into a 9-inch baking pan. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.


Serving Size

1 brownie





Test your brownies: Use a toothpick to check how done your brownies are. You can do this by sticking the toothpick into several spots, starting at the center of the pan. If the toothpick comes out clean after testing several areas, your brownies are done.

Make a big batch: Brownies keep really well, so go ahead and double the recipe. You can store these brownies in an airtight container at room temperature for up to four days and in the fridge for up to a week. If you need more time, go ahead and freeze them for up to three months.

Let cool before slicing: If you want your brownies to have neat edges, allow them to cool completely before you attempt slicing them into squares. Cooling allows the batter to set and compact, ensuring neat, clean cuts without much crumbling.

Adjust the sweetness: Feel free to adjust the amount and type of sweetener you use based on your preferences. See the variations above to get some sweetener replacement ideas.

Print Recipe

2. Triple Chocolate Mint Paleo Brownies

Regular brownies are elevated into something spectacular with the addition of mint and more chocolate. A dark chocolate bar, cocoa powder, and chocolate chips are all used in this triple chocolate dessert. For those people who are not fans of mint, it is easily swapped out with vanilla or espresso grinds to make these a versatile treat.

Triple Chocolate Paleo Brownie Recipe


1 cup almond butter
1/3 cup maple syrup
1 egg
2 tbsp coconut oil, melted
1/2 tsp peppermint extract
1/2 tsp vanilla extract
1/4 cup cocoa powder
1/2 tsp baking soda
3 oz. dark chocolate
1/3 cup mini chocolate chips


1. Preheat the oven to 325 degrees F. Melt the dark chocolate in the microwave and transfer to a large bowl. Add the almond butter, syrup, egg, coconut oil, peppermint extract, and vanilla and whisk to combine. Stir in the cocoa powder and baking soda.

2. Pour the batter into an 8×8-inch baking pan. Sprinkle the top with chocolate chips. Bake for 20-23 minutes, until the brownie is done, but still soft in the middle.

3. Easy Paleo Walnut Brownies

Rich, fudgy brownies can still be enjoyed on the Paleo diet thanks to this recipe. Almond butter acts as the base for the brownies, and they are sweetened with all-natural maple syrup. Walnuts are mixed into the batter for a satisfying crunch as well. They are ready to enjoy in less than half an hour.

Easy Walnut Paleo Brownies


1 cup almond butter
1/3 cup maple syrup
1 egg
2 tbsp coconut oil, melted
1 tsp vanilla extract
1/3 cup unsweetened cocoa powder
1/2 tsp baking soda
1 cup walnuts, chopped


1. Preheat the oven to 325 degrees F. Prepare an 8×8-inch baking pan with coconut oil spray. In a large bowl, whisk together the almond butter, syrup, egg, coconut oil, and vanilla. Stir in the cocoa powder and baking soda. Fold in the walnuts.

2. Transfer the batter into the baking pan. Bake for 20-23 minutes, until the brownie is set, but still soft in the middle. Serve warm.

4. Chocolate Hazelnut Brownies

A really good paleo-friendly brownie recipe for hazelnut lovers. Like a jar of nutella, but in brownie form!

Hazelnut Paleo Brownies


¼ cup cocoa powder
1/3 cup dates, pitted and blended
2 tablespoon flax meal
5 tablespoons water
¼ cup coconut oil
1 teaspoon baking powder
¾ cup hazelnut meal
1/3 cup chopped hazelnuts


1. Preheat oven to 350°F. Line an 8×4 ” baking dish with parchment paper and set aside. In a small bowl mix flax meal with water and let stand for 5 minutes until thicken.

2. In a bowl combine almond flour, cocoa powder, baking powder and sea salt. In another bowl place the blended dates, flax meal mixture and coconut oil. Mix well to combine.

3. Add wet mixture to dry ingredients, whisk until just combined, do not overmix. Pour into prepared baking dish, sprinkle with chopped hazelnuts (if using) and bake for 25-30 minutes or until set.

4. Remove from the oven and allow to cool. Cut them into 10 squares and serve at room temperature.


Ask a Question 

  1. I have been searching everywhere for a fudgy paleo brownie without strange ingredients. These look absolutely perfect, and I can’t wait to try them!

      • I substituted the almond butter and instead used a cup of coconut oil. I don’t recommend using that much, because using that much oil sort-of “fried” my brownie.

    • I actually substituted ghee for coconut oil,cocoa powder for organic chocolate chips(melted) and raw organic honey instead of maple syrup and came out more like lava cake because it was fudgy inside but really delicious.next day it set more and it was more like a brownie.very cool recipe

  2. Do you think I could replace the almond butter with equal parts peanut butter? The husband is allergic to tree nuts….

    • You could, although two things: peanut butter is not Paleo, if that is a concern. The second thing is that peanut butter would be a little drier than almond butter. Sunflower butter would be a good direct substitute.

      • They sell peanut butter without all the sugar & other ingredients that most peanut butter has in it. Wouldn’t it still be paleo if it is made only with peanuts & salt or are peanuts one of those anti nutrient foods?

      • I made these with sunflower butter. It was on sale and much cheaper than almond butter. I should have spent the extra. The sunflower butter is very strong tasting and kind of cancels out the rest of the flavors. Live and learn.

        • Thank you Aimee for your commet! I was about to use sunflower butter ! But then I read your comment!Life saver,more like brownie saver!

    • I used natural peanut butter, but found I needed to add 3 Tbs milk and make it 3 Tbs ghee/butter instead of 2. It did pretty good, but I may still add another Tbs of milk to see if that makes it a little more fudgy. Also, letting it sit for about 20 minutes before cutting seemed assist in it being less crumbly.

  3. mmmmm these sound so delicious! just wondering if natural peanut butter would work the same as almond butter? because that’s what I have in my cupboard at the moment. also, do you use sweetened or unsweetened cocoa powder?

    ill be making these very soon 🙂

    • I just made it with peanut butter, not really chewy, more of a crunchy cookie texture but quite tasty, used organic crunchy pb.

    • Peanut butter (which is not Paleo) would probably be a little drier than almond butter, resulting in a drier brownie. I use unsweetened cocoa powder. Hope you enjoy them!

  4. I can see these in my future veryyy soon! haha
    just wondering if you used sweetened or unsweetened cocoa powder, and whether natural peanut butter will work the same as almond butter? it’s all i have in my cupboard right now
    thank! 🙂

  5. A friend made them with exactly as in the recipe and they tasted AMAZING. But I’m not eating any sugar (including maple syrup) so I tried to substitute ripe bananas for the maple syrup (which I’ve done in other baking). My brownies came out flat, light brown in color and absolutely tasteless. Any suggestions for substituting some other sweetener for the maple syrup?

    • I’m not sure what you can use to replace the texture, but stevia or xylitol/erythritol would work to improve taste.

      • You can also get flavoured stevia from most health stores. I imagine the hazelnut one would be amazing in these?! I do always find that stevia leaves a bit of an after taste in anything I make though, but prob better than no sweetener at all!

    • Sorry this is a bit of a late reply but try a date paste instead of the maple syrup or honey. Put 5/6 dates in a cup with 2 tblsps water and microwave for 30 secs to 1 minute. It makes a gooey paste but is great as a sweetener. I tried it and it was lovely. Apple sauce would work too.

    • I agree with the suggestions for date paste or perhaps applesauce! They would both probably alter the taste of the brownies though.

  6. Just made these & they tasted really really good but they are so crumbly and they just fall apart I had to eat them with a spoon…not sure why but at least they taste great!

    • I haven’t had a problem with the brownies being crumbly before, perhaps double check the amounts of the almond butter and maple syrup, or remove them from the oven a bit sooner.

    • Mine were also super crumbly. And super delicious. Am experimenting with shorter baking times and might try the freezing trick also mentioned in these comments, as I’m also at a high altitude.

  7. What can I use instead of maple syrup? Or honey? (Hard to make most recipes when you don’t like either!…) Thanks!

    • Possibly try blue agave nectar?? I use it in place of sugar and other sweeteners all the time. A little goes a long way!!

    • Hi Autumn, it might have to do with the cocoa powder. Perhaps add a little less cocoa powder to adjust to personal taste. The brownies should get plenty of sweetness from the maple syrup.

  8. I have a batch of these in the oven as we speak and OMG the batter was SO good, I licked the bowl clean and not I cant wait to try the finished product 😀

  9. Thanks for the recipe! Made this last night & it was easy & best of all, yummy!! I added dark chocolate chips for more yumminess!

  10. I made these last night and they are so good! The only thing is mine turned out crumbly and dry-ish, instead of “fudge-like”, maybe I did something wrong…? They are still tasty but I will be trying again!

  11. I’m enjoying my first day into the Paleo world and wow!!! These are awesome brownies and really hit the spot to kill my every evening sugar binge I usually do.
    Easy and delicious!! If I can do this, anyone can!!!

  12. WOW!! I don’t usually leave comments but these are sooooo awesome I had to. I’ve made them twice (once using maple syrup and the other coconut sap). The second batch I swirled in cream cheese. Everyone loved both. Thank you for a great treat.

  13. Wow these were amazing!! And they look exactly like the photo! I used coconut oil instead of butter and unsweetened cocoa powder and just added a little “Enjoy Life” mini chocolate chips and a dash of himalayan pink salt, and the almond butter I used was raw crunchy. Yum!! They really rise up too which I was surprised about since they were so flat in my square pan. Awesome! And moist, My clients loved them. I actually got as many as 24 small ones out of them. 🙂 Thanks a lot. 🙂

  14. Made these last night and OMG they are good! I followed the recipie exactly with the exception of adding some crushed pecans and letting it cook 5 mins longer to firm up more. My reccomendation: unless you an allergy try to make the recipie as stated for the first time. The , after you taste the finished product you can adjust as needed. Next time I make them I’ll use 1/4 cup of cocoa powder rather than 1/3. As far as a brownie goes…this is spot on! Very easy and tastes great. Enjoy!

  15. This is the FIRST time I have made a Paleo brownie recipe that actually turned out DELICIOUS! Fudgey goodness all the way!

  16. How many calories are in a piece of brownie? I am going to make these as they are easy!! thanks

  17. First, these taste great. Very moist and good flavor! But I’m surprised that one recipe would work in one 9″ pie pan (which has less volume than a 9″ x 9″ square pan….according to my eyeballing-it-type-math). My son’s teen team at his rock climbing gym is having a bake sale at the gym so he made these. We tripled the recipe and that amount only seemed to appropriately fill two 9″ pie pans. The resulting size and height of the brownies were perfect – but I would have thought tripling the recipe would net three 9″ pie pans. Soooo….if you’re planning to feed more than yourself and maybe one other person, definitely consider tripling, quadrupling, whatever-ing the recipe. Next time, for a bake sale, we’ll need to probably make 8 times the original recipe LOL

    • Thanks for your comment Laurie- I am guessing that the brownies I usually make are not as tall as some other recipes, but I am glad to hear that you still enjoyed them and hope you make them again!

  18. I made these yummy brownies last night and they are so good! Extra bonus, they were light and fluffy and High Altitude friendly!!! Yea!!! I live 5883 miles above sea level and often baking…especially brownies can equal inedible bricks! I used an organic dutch cocoa powder and had to bake them 10 minutes longer than the recipe calls for (baking at a high altitude requires more baking time…and patience 🙂 especially when these brownies smelled so good in the oven!)

    I topped them with a spoonful of Luna & Larry’s Organic Coconut Bliss Non-Dairy Frozen Dessert (look for it at Whole Foods!) My hubby loved it and this recipe is definitely on the repeat list.

    Baking Tip: Baking at a high altitude = dry baked goods. An easy way to offset dry crumbly cakes is to freeze the cake/brownie/bread overnight. Freezing simply locks in the moisture and yumminess of your baked goods! I hope this helps for those of you that said your brownies were crumbly!

    • Great tips for those baking at high altitudes, thanks. My sister is moving to Denver so I will be sure to share your advice with her!

  19. OMG!! Soooooo in love :)..at first I was a bit nervous of how the taste would be w using almond butter,but omg..these turned out soo well :)..and now I can have brownies and coconut milk ice cream the paleo way!!!

  20. Hi! Do you think I can replace the almond butter (impossible to find here) by homemade coconut butter ?
    At least I think it’s coconut butter … I was trying to make coconut cream but it’s so hard than it had to be butter!
    Can you tell than I just entered the paleo cooking world ??? 😉
    Thanks for sharing!

    • I think coconut butter would react differently with the other ingredients, and change the taste of the brownies. Perhaps try cashew butter or sunflower seed butter instead. Almond butter is also pretty easy to make right at home in your blender.

    • Sorry to hear they were dry- did you use almond butter? Almond butter adds a lot of moisture to the brownies. Otherwise they may have been cooked a bit too long.

  21. Wow! Thank you for the recipe! This is a really easy recipe that takes minutes to whip together for a fabulous treat. I used sunflower seed butter instead of almond butter and coconut oil instead of butter. I also used a mini muffin pan to make these and ended up with 19 mini brownies (no muffin liners or grease in the pan and they popped right out with a little help from a butter knife). My oven temperature is wonky so I ended up baking them for 15 minutes at 350. I also topped each one with a pecan half. Beautiful and delicious! I will be making these again soon!

  22. These were fantastic! I added some EnjoyLife chocolate chips (who doesn’t love even more chocolate) and they turned out fantastic. What do you suggest for a nut free version? You think sunbutter (same amount) would work?

  23. Im new to Paleo but really enjoying the lifestyle change. I just have a quick question…. How is Maple Sugar, Vanilla, Coco Powder and Baking soda considered Paleo? Cavemen didnt have any of these ingredients

  24. I don’t know what went wrong but the “batter” was more like a dough with soupiness around it! I normally bake but man this Paleo baking is not working for me

    • Ghee is clarified butter. You can probably make your own ghee. Ghee is basically what is left after you melt butter and take out the “dairy” parts that float up. But to stay within paleo, it’s best to use grass – fed butter if you make your own ghee. If there’s a Trader Joe ‘ s or Whole Foods in your area, they should sell ghee.

    • Pamela, just type in “make your own ghee” in your google search bar — it’s easy and MUCH cheaper than buying it ready-made.

    • You could substitute coconut oil or even lard if you’ve got it.

      And for ghee, you might want to check your local Indian/asian market.

    • Hey I don’t know where you are at but I found mine at Trader Joe’s and a lot of Indian food stores carry it as it is often used in Indian dishes (so I’ve heard).

  25. Amazing! I cooked these for desert and served with homemade low-carb coffee ice cream (I know not totally paleo but I used grass fed heavy cream) and they were a big hit. The texture is good and are not overly sweet. I used grass fed butter instead of ghee and added a tablespoon of coffee to bring out the flavor of the chocolate. This is one of the favorites in my house.

  26. Thanks for an awesome recipe!
    I changed 1/4 of the almond butter into peanut butter (the almond one ran out..) and the ghee for ordinary milk-free butter. Turned out great! I gave a brownie to my mom who made the same recipe aswell, except for using ordinary butter instead of the ghee. So obviously both things work! I’ve made these brownies two times now and I’m still so surprised that they do actually taste like the real thing.. Amazing!

  27. These would have been good if the almond butter wasn’t so strong. All I could taste was the almond butter:(. What did I do wrong?

  28. Hey I Just made these and I loved them. I topped them with some raw walnut pieces. Yum! I also used coconut oil in the same amount as the ghee but next time I would melt it in the microwave (mine was room temp) to see if it works in nicer. I too had a problem with the batter being a big ole’ clump in my bowl so I had to add 1/2 almond milk to thin it out. They turned out great in taste but didn’t seem to rise as high as in your picture. I am new to baking paleo style and was wondering why this happened?

  29. I have these in the oven right now! I used 1/4 cup of mashed ripe banana for the egg (not because I wanted to, but rather I forgot I used the last of my eggs this morning)… The batter was awesome. I can’t wait to try the brownies!

  30. I made them using the exact recipe, but it was not much batter and hard to spread, so I used a loaf pan. It didn’t even get to the edges.

    • They mean pure maple syrup, that you get from a tree, not maple-flavoured syrup that would have added other sugars.

  31. Third time making these, they are delicious and so quick and easy to make. Thanks for sharing the recipie! Would anyone have idea how many calories are in this mixture?

  32. Does anyone have a good substitute for the egg? I am reactive to eggs, but I need something that will help “expand” the dough while it cooks. Thanks.

  33. Made these for the first time tonight. Substituted the ghee with coconut oil and topped with chocolate chips. I did not get a batter, but more like a dough. I put it into an 8″x10″ pan and “pressed” it into shape. Baked for 20 minutes.

    Texture was good and chewy, not crumbly, but a tad dry. Next time, I’ll try baking for 18 min.
    Flavour was good, but prefer it a bit sweeter; so next time going to add 1/2 cup maple syrup, instead of 1/3 cup.

    Overall, a good brownie recipe…a few modifications should do the trick.
    This one’s a winner. thanks

  34. These are delicious! Made a few variations I like to glance at recipes and fenagle with what I have in my kitchen, I used an almond/hazelnut butter, instead of egg I used 1/3 cup applesauce with tsp of baking powder, and I cut the cocoa powder by 2/3 rds and melted bakers chocolate instead! I love these minimalist desserts, more than ten ingredients throws me off! Thank you!

  35. Note to everyone…do NOT make these with SALTED almond butter. WAY WAY too salty!!! 🙂 🙂 Going to have to try again with regular almond butter. So sad!!! The consistency and delicious smell were perfect!

  36. Thanks for this amazing recipe! We’ve gone Paleo for health reasons so there’s no cheating. We really missed our brownies! Tonight I was short on almond butter and subbed peanut butter for half. Its so good. Just wanted to post in case anyone is interested. Thanks again for this site!

  37. I’ve just made these brownies for the forth time. Everyone at my work loves them and can’t believe there’s no flour etc in them. I add 1 cup of frozen raspberries to the batter just before I put it in the tin to bake and always end up with a great consistency and taste. They are the first thing to disappear at the morning teas!

  38. Hi, new to paleo and loving all your awesome recipes, but just wondering, when you say you use cocoa powder, do you actually mean cacao powder, surely cocoa powder is refined and full of sugar. ?

  39. I’m hooked. I baked these brownies yesterday after only recently switching to a refined sugar free, dairy-free, wheat free diet, so I still remember what traditional brownies taste like and let me tell you, these can hold their own against any brownies! I had to make some substitutions since I didn’t have ghee and I ran out of almond butter but it worked perfectly. They are truly addictive.
    Instead of ghee I used Earth Balance Natural Buttery Spread Omega-3 (Non-GMO & Vegan).
    Instead of 1 cup almond butter I used 1/4 cup almond butter and 3/4 cup crunchy peanut butter (Note: I think the peanut butter makes it non-paleo if you’re trying to be strict paleo).
    Since the comments mentioned that peanut butter makes the brownies more dry than almond butter, I added 1/4 cup MORE maple syrup than the recipe calls for but this made it sweeter, which I loved.

  40. These brownies were phenomenal and so close to the real thing. Very impressed with this recipe. Thanks for sharing it!

  41. Finally, a good paleo brownie! I substituted almond butter for cashew butter, I also didn’t bake them for as long because after about 13 minutes they looked done and a toothpick came out clean, so I took them out. They’re super fudgy and chocolaty, the best paleo brownie I’ve ever had.

  42. Good! Both of my kids like the brownies surprisingly!!!! I added Enjoy Life Chocolate Chips! My friend liked them too!

  43. Very rich and authentic. I made these tonight….added a tblsp tiny Good Life choc chips. Cooked for 20 mins only…rich moist fudgy and marvellous ( and yes a little tender, breakable but who cares, the very best ever!!!

  44. I made these yesterday, and substituted the Ghee with butter…..OMG!!!!! These are amazing!!!! We have been Paleo for one month now…I’m down 13 lbs and my significant other is down 15 lbs!! What a great lifestyle change….we both have sweet tooths and this is the kind of recipe that helps us keep on track…thankyou so much for all the great/healthy recipes!!!!

  45. Just made these with some Keto friendly adjustments. Instead of maple syrup, I added 20 drops of SweetLeaf Stevia. I also added in 3 tablespoons of coconut butter instead of ghee.

    OMG! I haven’t had sugar in weeks and this hit the spot. Mine came out a bit crumbly, but still super moist. Thank you so much for this recipe. This hit my chocolate craving like nobody’s business!

  46. This recipe was fantastic! We get our nut butter from the local natural foodstore’s machines so I used a blend of US grown peanut butter fresh ground and almond butter. YUMMY! Thank you for coming up with a fudgey recipe that doesn’t include adding melted chocolate chips. 🙂 My kiddos loved it!

  47. Terrible cook/Paleo noob here. I followed the directions, but substituted the almond butter for coconut oil after reading the comments. Sadly, my brownies came out flat and extremely dark (they looked burnt); what did I do wrong? I still have pure vanilla & maple syrup, so I’d like to try again. Any advice!?

    • Alec, I think you confused one of the substitutions. Other people substituted the GHEE using coconut oil, not the almond butter for coconut oil. Almond butter is the main ingredient in this recipe. I think the only other option mentioned above was substituting peanut butter for the almond butter, but be aware that PB is not paleo. Get some almond butter and try again. These brownies are worth it if you’re doing paleo!

  48. These are definitely the best paleo brownies I have ever made! I have celiac disease and it’s been great transitioning to the paleo lifestyle; indulgences like this make it a LOT more fun and I don’t feel deprived at all. Thank you!

  49. I made these tonight, and followed the recipe completely. They turned out amazing! And looked just like the brownies in the picture. I will definitely be making these again!

  50. Made these for 2nd time tonight, followed recipe 1st time to exact, …this time added pecans and walnuts and used a mix of honey and maple syrup, and used coconut butter in lieu of glee this time, THESE ARE FABULICIOUS 😉 both ways, but our favy is with the little “goodies” added!!! YUMMMMMM!! Thank you so much for posting this one!

  51. The name of these browines proves to be true EVERY time I make them! Seriously! They are the BEST! I love that you used grade b maple syrup; it’s something I normaly sub in for honey! My food sensitive little man and I thank you for this awesome recipe!

  52. Made these last night. Substituted coconut oil for the ghee, giving a slight coconutty taste that I love. These are awesome! They look just like the picture. They look like any traditional brownie. They are not as sweet as a traditional brownie, which is great. I almost ate them for breakfast this morning. Thank you for this amazing recipe!!!

  53. Anybody use cacao powder instead of cocoa powder and as its stronger it would require a lot less any idea of the quantity. Also did you use less coconut oil or was it the same ratio of coconut oil as ghee used? Thanks for ur help would love to make these tomorrow…

  54. These came out amazingly last night!! I substituted coconut oil for ghee and was perfect! Best paleo dessert I’ve made yet. Thanks!!

  55. I would like to have some receipts that uses Stevia and almond flour I can not have sugar or flour or and thing white.and I feel better than I have in two years but can’t find receipts for deserts and I love sweets so for now I am doing with out.

  56. I made it this morning-Best Paleo Brownies (Chocolaty Goodness) and it tasted amazing! I love the fact that is was flour-less! I would definitely make it again!

  57. I have tried so many different paleo brownie recipes and the kids always pull a face and never eat them. This is the best recipe ever. It tasted delicious and the kids agreed. They didn’t even ask me if these were healthy. I also can’t believe there is no flour or even flour subs like almond meal. Thanks so much for this recipe I am a very happy mum!!!

  58. Holy cow. Like others have said, this is AMAZING. I substituted the syrup for the date syrup as recommended in a previous comment and skipped the vanilla. The boyfriend couldn’t believe they fit his diet!

  59. I made these last night and they turned out crumbly and bitter. It sounds like I should use less cocoa powder, but maybe a better quality cocoa would help. What brand did you all use?

    I also think the Justin’s almond butter I used was too dry for this recipe, so what almond butter brand did you all use?

  60. Ummm….where do you get baking soda without rice flour in it? I haven’t been able to find any here in Australia.

  61. Made this recipe today using honey in place of maple syrup. Very dark chocolate taste. I think my husband will like them once he gets home! Mine weren’t very chewy – I think I overbaked just a bit. More cake-like.

  62. Is it possible to get measurements in grams / mils or even lbs / ounces please as I’m keen to make these but we don’t use cup measurements in the UK/ Europe and I don’t want to mess up the recipe.
    Many thanks

  63. common people…I’m sure PALEO people never heard od “baking soda” or “clarified butter “!!! just use some common sense and eat as natural as you can.
    I think the big thing is to NOT eat processed food.and that becomes a BIG problem with this recipe..BUT ! I have just made them,and they are delicious !! good eating everyone

  64. Just made these they are incredible !!! I’ve been craving sugar and these hit the spot , all your recipes look amazing I can’t wait to try them all

  65. My husband and I have been Paleo for 6 weeks and were craving chocolate. I made these today and they were delicious!! Thanks for the recipe..

  66. These are so good! Mine were just a little too oily which I assume is from the almond butter. Next time I will try pouring the oil of the almond butter instead of mixing it up…

  67. Over the weekend I made these brownies for drunk friends and they devoured them. I substituted Ghee with Coconut oil and I also used Coconut nectar instead of the maple syrup. Also because I prefer that my brownies are a bit more fluffy and moist I used two eggs instead of one. From what I’ve observed using substitutes and the original recipe you can do whatever you want when substituting and still have a good outcome. The second time around I added a little healthy alternative for nutella which was a chocolate almond spread I got from trader joes grocery store. I hope this is helpful. Enjoy!!!

  68. I made these the other day. I subbed peanut butter for the almond butter and I believe the recipe suffered because they came out dry. I cooked for 18 min. Makes sense since almond butter is more runny. I did really like the flavor though. Maybe adding some almond milk and not cooking them as long could help too. I’m not paleo but like to avoid refined sugars and refined grains. My husband liked the flavor but said ” they taste like a peanut butter cookie but dry and with coffee ground texture. ” that pretty much sums it up. I like the idea behind this recipe, so i would try it again with some modifications.

  69. I made these the other day and they turned out AWESOME! I followed the recipe exactly and the consistency was Perfect, just like fudge brownies should be. And the taste was great too! Thank you for sharing this great recipe!

  70. 1st time making these brownies: AMAZING. I followed the recipe exactly as it is written. Let it bake for 23 minutes (did a fork check @ 20 minutes).

    Will be making another batch on Tuesday morning to take to work! Thank you!

  71. Would be ecstatic if you could tell me how much erythritol and stevia it would take to replace the maple syrup. Thanks 🙂

    • Not sure I would swap out the syrup for either of those choices, I made another similar recipe that called for stevia and it was not near as good as the maple syrup. The stevia although good in my cup of tea, not so much in the first brownie recipe I tried. This recipe is by far superior to any other!

  72. These are amazing! I just made them last night with my 9 year old son and my family loved them! I substituted the maple syrup for agave since it’s what I had in the cupboard. I made the almond butter in the vitamix and must say they are the best brownies EVER!! Beautifully perfect fudgey texture and right amount of sweetness. Thanks for sharing the recipe!

  73. I just made these with my 4 year old and we both thought they tasted amazing. I used sprouted almond butter, an 8 x 8 baking dish and I baked them for 20 minutes. They turned out perfect.

  74. These are fantastic! I substituted coconut butter for the ghee (butter, not oil) so delicious!!

    I also decided to make them in a muffin pan. Still came out great!

  75. I am just beginning to “Paleo”. I just made these. Followed the recipe exactly. The taste is amazing however, mine came out very dry. What did I do wrong?

  76. These are fabulous. I am a cooking coach and provide dairy, gluten and soy free cooking classes and coaching. I live in Germany and will be having a class at a local restuarant this coming weekend and this is our desert. Your site is on my handout. We will be adding nuts, dairy, soy and gluten free chocolate chips plus raisins. Then top them with whipped coconut cream and raspberries drizzled with homemade chocolate fudge. Yummy. Thanks for the easy dependable recipe.

  77. Hi, can I just ask is the cup measurement of almond butter 125g (as would be for flour) or 225g (as would be for butter)? What I mean is that is the almond butter being used in place of flour? Please do reply! Thank you!

    I’m desperately trying to start Paleo but I made some Paleo cookies + Paleo pitta bread that both turned out wrong and so I’m looking for exact measurements before I try out brownies. Thank you.

  78. I just cooked and ate this and it was delicious. I subbed peanut butter for almond, honey for maple and coconut oil for gee, and also added an extra egg. My only mistake was cooking a little too long so the brownie was more cake like and less fudgey. Next time I’ll bake for only 15 mins in my oven and add a tablespoon or two extra coconut oil to counter the dryness of the peanut butter.

  79. I’m allergic to almond (and all tree nuts along with sunflower). Do you have a suggestion for substituting the almond butter? Thanks!

  80. Just made these this afternoon and they are very good. I followed the recipe to the letter and baked in a 8 x 8 inch square pan for 21 min. Perfect! Not crumbly at all 🙂 Have more of a dark chocolate taste & are not terribly sweet, which I liked a lot! Will certainly be making these again!

    Rating: 5
  81. I made these for the first time today and they were…AMAZING!!! I substituted organic coconut oil for the ghee (same amount) and accidentally dumped all the ingredients in together and whisked, but it still turned out great! I baked it for 20 minutes and took it out. I was so eager I cut right into it, and it was a bit crumbly. However, 10-15 minutes later, it wasn’t as crumbly. DELICIOUS is all I can say. Even my boyfriend thought it was good and he hates anything healthy, lol. My new favorite dessert recipe. Thank you!

  82. YUM! Have some almonds in the oven dehydrating after soaking, gonna make some almond butter first and then these amazing sounding brownies. It’s Valentines Day! What a perfect treat to make!

    Rating: 5
  83. Just made these following the recipe exactly in an 8×8 glass pan, sprayed with coconut oil cooking spray. Cooked for 22 minutes. I used Woodstock unsalted almond butter (one of my favourites). They rose halfway up the pan, did not sink and are really chewy! They smell and taste delicious! My husband, loves and can easily eat half a pan of brownies, had no idea they were not a traditional recipe and Could not believe when I showed him the website. Definitely making again! Perfection! Thanks!

    Rating: 5
    • Do you not have a trader joes or whole foods or health food store near you? If not there’s a recipe for clarified butter that’s all Ghee is.

  84. I made this last night. and it taste AMAZING. i used cacao powder instead of cocoa powder. i was so excited, since i couldn’t have flour. and this recipe is so easy. and it wasn’t as heavy as normal brownies. i finished 1/4 by myself.

    Rating: 5
  85. Tried making these today for the third time and these are the best I’ve made by far. Needed to get my English brain around the cup measurements! For any Brits who need a hand converting, I used 1x 170g jar of Meridian almond butter and 70g of cashew butter (slightly cheaper, still delicious), 80ml of maple syrup, 28g of ghee and 80g organic dark cocoa powder -ģot all ingredients from Tesco.
    My batter was dolloped rather than poured into a round sandwich cake tin and baked at 160°C for 19 minutes. Previously i cooked too long and they went dry and biscuity. ?
    I found the portion sizing generous so cut mine into 16 small squares as very rich. I’m not worried about storage as they won’t last very long – they are seriously scrummy!!

  86. Moist and rich, just wonderful! I used melted coconut oil instead of ghee, and I added chopped walnuts and a handful of dark chocolate chips. I found the batter to be the dubious consistency of Silly Putty, so I spread it around the 8×8″ baking pan with my fingers as if I were making focaccia. Baked for only 20 minutes, the brownies emerged gooey and deeply satisfying the way few Paleo sweets are. Thank you for a wonderful treat. Best wishes!

    Rating: 5
  87. I’ve never posted a comment on a recipe but I have to say these were the most amazing brownies I’ve ever had in my entire life!!! What else have I been missing out on by eliminating gluten, wheat and grains???

    I did use peanut butter instead of almond butter. They were soooo gooey. I floated on a chocolate cloud up to the chocolate gods to thank them for this recipe. I thought it was only appropriate to thank you too 🙂

  88. Just made these last night substituted coconut oil for the ghee and made pecan butter because I had no almonds . This is by far the best brownie recipe I have including “normal” recipes, which paleo has become my normal!

  89. Thank you so much for this amazing recipe. I substituted maple syrup for date paste and managed to make 12 delicious muffins -an absolute heaven!

  90. These are my favorite brownies! I make them for our family breakfast along with green shakes. Super yummy, indulgent and sustaining.

    Rating: 5
  91. Am I the only one that thought they tasted too much like almond butter?…not chocolate. Don’t get me wrong, I ate them all but I will not make them again:) They are more like “Almond Butter Squares,” they just didn’t taste like brownies to me. Maybe I did something wrong??

    • I typically do not like a mixture of chocolate and nut butter. I went a bit heavy on the cocoa powder, used the recommended maple syrup, and added a few drips of stevia extract, and subbed butter for ghee (you can’t get ghee in our stores here) and they turned out great. I could barely taste the nut butter.

  92. These were delicious-I made one batch the way the recipe called and the second batch I added chocolate chips to the batter. I made these for me since I’m gf – and my family (not gf!) ate them all. I only got one piece. I had them try to guess the ingredients. No one could taste the almond butter. That tells you how good this recipe is because my family thinks anything gf is terrible.

    Rating: 5
  93. I LOVE these brownies! I double the recipe, and use a lasagna pan. I always substitute olive oil for ghee. It turns out great every time! Thank you so much!

    Rating: 5
  94. I am fairly new to Paleo and came across this recipe. The brownies are delicious and easy to make. They have a great texture, nice chocolate flavor, and are just a tad sweet. Even a lot of my non-Paleo coworkers liked them. I will definitely be making these again! So happy I came across this recipe! Now I can have my chocolate fix and feel good about it.

  95. Wow! These are great! I didn’t have maple syrup so substituted Agave. I think they’d be SUPER delicious with honey. Ilk try that next time.
    Thanks for this awesome recipe!!!

  96. Made these brownies and they were a big success. Even my very picky husband said they weren’t bad, which from him that means a lot since he doesn’t like any dessert that isn’t dripping in butter, fat, and sugar.

    Rating: 5
  97. Justyna made this awesome recipe! Thank you so much for sharing it and not keeping it to yourself 🙂
    I love it and it came out perfect!

    Rating: 5
  98. These are fabulous! They really are the best paleo brownies ever! I used dark cocoa powder (on accident) but they turned out great! I also used coconut oil instead of ghee due to a dairy allergy and I had no problems! These are definitely coming out on a regular basis!

    Rating: 5
  99. I am on the IBD-AID diet so substitutes honey for maple syrup and butter for ghee. The mixture was very dry and I saw the instructions said ‘pour in the batter’ so I was suspicious. So I decided to add quite a bit of almond milk to loosen it up. Baking wise I only did 15 minutes and it could have gone 12. The flavour and consistency is really nice but a little bitter. Possibly because I swooped the syrup for honey. Will definitely make again but potentially add more honey for a bit more sweetness.

  100. Hi, I have a couple questions.

    1. Does the recipe call for cocoa or cacao powder? I know Cocoa isn’t typically paleo-friendly. I don’t tend to keep cocoa on-hand but do have cacao. I substituted and they seemed to turn out pretty well.

    2. I saw below the variations had their calorie counts listed. What is the calorie count for these Fudgy 7 ingredient Brownies? I tried an app and was curious if the app is close.

    Thank you.

    Rating: 4
  101. I make these brownies all the time they are by far the best I have ever tasted. Can you tell me what is the nutritional value in the paleo brownies? Thank you so much.

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