Did you know you can make Paleo brownies without any flour? This recipe is made with almond butter and coconut sugar, but they still have a rich and fudgy texture that will 100% satisfy your next brownie craving. All you need is 1 bowl and about 10 minutes to stir the batter together! Once you taste them, you may never need the traditional version again.
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.
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Notes
Nutrition information is for 1 of 16 squares. This is automatically calculated, and is just an estimate, not a guarantee.See the full post for substitution suggestions.