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The next time you’re craving brownies, try this Paleo brownie recipe. It’s made with cacao powder, almond butter, and coconut sugar, so it’s definitely not a “traditional” recipe, but gosh, do these taste amazing.
You won’t miss the regular ones made with white flour at all!
Even though I’ve already shared a recipe for the best almond flour brownies, I figured I should go ahead and share this one, too, since you may not always have almond flour on hand. Cashew butter should work similarly, if you prefer. Make sure you don’t over-bake these for the best texture!
⭐⭐⭐⭐⭐ Featured Review
“This is my family’s go-to brownie recipe ever since I made them the first time. They are incredibly fudgy and chewy and because they’re made with almond butter, ultra satisfying. We put extra chocolate chips on and in the batter and bake for EXACTLY 20 minutes and they come it great every single time. I’ve even had a few people claim these were the best brownies they had ever had in their life. 10/10” – Laura
Ingredients for Paleo Brownies
- Almond Butter. This makes an amazing substitute for not only the flour, but also the oil that most brownie recipes would call for. Don’t make the mistake of thinking you can swap this for butter or coconut oil. The fiber is crucial for the texture! But cashew butter will work if you prefer. Use “raw” almond butter, if possible, to keep the flavor neutral.
- Coconut Sugar. Did you know granulated sugar is an important ingredient for texture? If you try to swap this for maple syrup, or reduce the amount, the texture will drastically change. Maple syrup is not a 1:1 swap, either– these would be way to sweet that way! So, experiment at your own risk.
- Eggs. These help the brownies rise as they bake, but also provide structure. I’ve made these with flax eggs before, and that works too, if you don’t mind a more gooey center.
- Cacao Powder. I always keep raw cacao powder in my pantry, so that’s what I use in this recipe. If you use regular cocoa powder, the brownies might turn out slightly sweeter. But still delicious!
- Baking Soda. This helps the brownies rise as they bake. Don’t skip it, or the brownies will be flat as a pancake.
- Mini Chocolate Chips. This batter will be a lot thicker than regular brownie batter, so it’s not easy to stir chocolate chips into the middle. Instead, I just sprinkle a few on top for extra chocolate flavor.
How to Make Paleo Brownies
Step 1:
Preheat the oven to 350ºF and lightly grease an 8-inch square pan. Press a piece of parchment paper into the the bottom of the pan to guarantee easy removal later. I’ve learned through years of experience that brownies bake best in a metal pan, rather than a glass or ceramic one. If you use the latter, the brownies don’t cook fully in the center before the edges are burning.
To prepare the brownie batter, add 1 cup of almond butter, 1/2 cup of cacao powder, 1 cup of coconut sugar, 2 large eggs, 1/2 teaspoon baking soda, 1 teaspoon of vanilla extract, and a 1/4 teaspoon of salt to a large bowl.
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Stir well until the batter looks thick and uniform. It won’t look runny like traditional brownie batter.
Step 2:
Transfer the brownie batter to the prepared pan and use a spatula to press it evenly into the bottom of the pan. Again, this batter will be thick and that’s normal!
Sprinkle 2 tablespoons of mini chocolate chips on top and gently press them into the batter. Bake at 350ºF for approximately 20 minutes, or just until the center of the pan doesn’t jiggle.
Let them cool completely in the pan, then use the parchment paper to lift them out. Slice into 16 squares and enjoy!
Note: You definitely want to err on the side of under-baking these brownies, rather than over-baking, if you like brownies with a rich, fudgy middle.
Paleo Brownies with Almond Butter (No Flour!)
Ingredients
- 1 cup raw almond butter (or cashew butter)
- ½ cup cacao powder
- 1 cup coconut sugar
- 2 large eggs (or flax eggs)
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Preheat your oven to 350ºF and prepare an 8-inch square metal pan by lightly greasing it. Press a piece of parchment paper into the bottom of the pan for easy brownie removal later. In a large bowl, combine the almond butter, cacao powder, coconut sugar, eggs, vanilla, baking soda, and sea salt. Stir until the batter is very thick and uniform looking.
- Transfer the thick brownie batter to the prepared pan, then use a spatula to press it firmly into the bottom. Sprinkle the top with chocolate chips, and lightly press them into the top of the batter, if desired.
- Bake at 350ºF for 20 minutes. It's okay if the brownies don't look totally firm to the touch in the center, because they will firm up as they cool. In my experience, baking for 30 minutes will dry them out too much, so I err on the side of under-baking for a fudgy middle. Let them cool completely before slicing.
- These brownies can be served at room temperature or chilled straight from the fridge. Store them in an airtight container in the fridge for up to 5 days, or you can freeze them for up to 3 months.
Video
Notes
Nutrition
More Brownie Recipes to Try
- Coconut Flour Brownies
- Date-Sweetened Brownies (also without flour)
- Black Bean Brownies
- Sweet Potato Brownies
- Avocado Brownies
If you try these Almond Butter Brownies, please leave a comment below letting me know how you like them!
This is my family’s go-to brownie recipe ever since I made them the first time. They are incredibly fudgy and chewy and because they’re made with almond butter, ultra satisfying. We put extra chocolate chips on and in the batter and bake for EXACTY 20 minutes and they come it great every single time. I’ve even had a few people claim these were the best brownies they had ever had in their life. 10/10
Can you replace the sugar with a sweetener?
Hi Megan!
I have made these brownies so many times! They are our favorite brownies! I have been reducing the amount of coconut sugar by half for quite a while but recently subbed it for maple syrup (1/2 cup, no coconut sugar). It really does make a difference in texture and becomes more like a fudgy/creamy brownie cake and honestly, we love the flavor even more! We just eat it with a fork or a spoon. Oh, I also make that 1/2 cup of cacao a rounded to heaping 1/2 cup. We now love this even more!
So yummy! Made these with crushed candy canes on top – crowd pleaser. Can’t wait to try them with some homemade cherry pie topping!!