Sweets

Paleo Fudgy Brownies

paleobrownies

These brownies are seriously dangerous. They’re too good. I swear, neither one of us could tell the difference between these and “conventional” brownies–except for the fact these don’t make you feel like poo after you eat them. I made 2 batches in two days and….they’re all gone. Oops.

Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.

Ingredients

  • 1 c almond butter
  • 1/2 c canned coconut milk
  • 2 eggs
  • 2 t vanilla extract
  • 1/4 t salt
  • 1/3 c cocoa powder
  • 1/4 c coconut sugar
  • 1/3 c chocolate chips (use the highest % cocoa you can find, around 70% is good)
  • 1/3 c chopped nuts

Method

Preheat the oven to 350°F. Grease an 8 x 8 baking dish.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.

Pour into the prepared baking dish and top with chopped nuts.

Bake for approx. 18 minutes.

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126 Comments

  • Reply
    Tara
    April 16, 2010 at 8:58 pm

    Made the brownies twice already this week! Really good recipe and definitely better the second time around but I couldn’t even tell you what I did differently. The chocolate chips I used were Ghirardelli’s 60% cocoa which were very very good and rich so I didn’t feel the need to eat multiple brownies. Refrigerate for more fudge-like or leave room temperature for more cake like. I added some cocoa roasted almonds in the second batch, delish! Thanks Megan and Brandon.

  • Reply
    megan keatley
    April 17, 2010 at 5:49 pm

    i like to freeze them too! a. i don’t eat them all in one sitting and b. b/c they get fudgy to the max! glad you enjoyed!

  • Reply
    Kelly McCullough :) AKA- Megs sister
    June 4, 2010 at 9:20 pm

    Brownies = LOVE, I dont even have to try them I know they will be good

  • Reply
    Sanders
    June 11, 2010 at 9:48 am

    Brownies complete! Those are seriously good, now on to roasted sweet potatoes with rains and goat cheese! can’t wait.

  • Reply
    Jimmy
    June 14, 2010 at 3:21 pm

    we made these with 100% cocoa which were good but a tad bitter, what percentage do y’all suggest? maybe 70%?

    • Reply
      megan keatley
      June 14, 2010 at 9:32 pm

      all cocoa is 100% b/c it’s just straight powdered cacao beans. the chocolate chips we used were probably somewhere around 60-70%, maybe you used bittersweet?

      • Reply
        Jimmy
        June 17, 2010 at 6:39 pm

        your right it was 100% chocolate chips we had used the first time, that’s probably why. We made them again last night using 60%, much better.

  • Reply
    brooki
    July 5, 2010 at 3:43 am

    OMG these look awesome, I am going to make some maybe over the weekend (putting my body into ketosis right now)
    Do you have to use sugar? Would honey work as well?

    • Reply
      megan keatley
      July 7, 2010 at 2:13 pm

      you don’t have to use sugar, but i would recommend using a chocolate chip that’s around 70%–don’t go bittersweet. the bitterness is almost unpalatable without any sweetness. never tried honey, might make the batter a little too wet. let me know if it works.

    • Reply
      Jon S.
      September 9, 2011 at 6:36 pm

      I was wondering the same thing (re: honey)

      • Reply
        megan keatley
        September 10, 2011 at 10:31 am

        sugar and honey are chemically very similar, so…

        • Reply
          Shannon
          June 15, 2012 at 4:15 pm

          I made these with honey and they came out great!

          • megan keatley
            June 20, 2012 at 12:27 pm

            yay! thanks shannon!

          • Alyson
            August 15, 2012 at 10:40 pm

            How much honey did you use, Shannon?

  • Reply
    brooki
    July 10, 2010 at 1:18 am

    OK so I just made these and they are awesome, I used sugar like in the recipe. I don’t have a baking dish that size so I decided to use my large muffin tin and bake them for 15 minutes instead. New favourite thing!! Thanks

    • Reply
      Dottie
      September 3, 2010 at 12:33 am

      Just curious as to the nutritional info:
      calories?
      fat?
      carbs/sugar?
      protein?

      Are these listed anywhere?

      I made them and they are delish!
      Thanks

  • Reply
    megan keatley
    September 3, 2010 at 10:42 am

    glad you liked them! i google-d a recipe nutrition calculator, but because i don’t know if you used sugar (we don’t) or what type of chocolate chips you used (and you don’t get an option with the calculator), i had to make some assumptions.

    here’s my recipe assumption:
    12 servings
    1 cup almond butter
    1/2 cup coconut milk
    1/3 cup cocoa powder
    2 eggs
    1/3 cup chocolate chips

    Calories
    196

    Total Fat
    17.1g

    Total Carbohydrates
    9.1g

    Sugars
    2.8g

    Protein
    5.1g

    i think the carbs may be a bit less, since i couldn’t choose the type of chocolate chip used.

  • Reply
    Liz
    December 27, 2010 at 1:25 pm

    These look amazing! I tried your cheesecake swirl variation, and it was pretty awesome, but I think for our second round of Christmas I’m going to go for the original. Thanks for sharing!

  • Reply
    Virginia
    February 7, 2011 at 4:16 pm

    I made these last night without using sugar, and they just didn’t work for me. Maybe it was because I only had the reduced-fat coconut milk in the house, but they didn’t turn out very moist at all. Without sugar, the taste was very similar to baking chocolate. Perhaps I just need to adapt my tastebuds to reduced sugar. In the meantime, I look forward to trying some of the other dessert recipes. (I want to find something I can bring to a CrossFit party and not get hassled about!)

    • Reply
      Amy
      April 16, 2012 at 11:14 pm

      Agreed…they were a great texture, but yucky without sugar. Admittedly, I also left out the chips because I am trying to avoid allvsugar except whole fruits. However, being a person who hates to waste food, I froze them and add one to a blender with almond milk and half a banana for a chocolate shake. Pretty yummy.

      • Reply
        megan keatley
        April 17, 2012 at 11:44 am

        yeah, cocoa powder and raw almond butter are pretty gross without some sweetness to offset the extreme bitterness.

  • Reply
    brandon keatley
    February 7, 2011 at 5:14 pm

    yeah…substitutions with baking are really tricky. one small change and you end up with a puddle of goo or brittle cement. this is why meg is in charge of the “baking department” here at health-bent.

    i don’t like to measure and such so i’ve made some pretty comical things.

  • Reply
    Kalee
    February 24, 2011 at 4:08 pm

    New to paleo and I feel like your website is a goldmine! Thank you for providing these recipes!

    I have a quick question. I cannot tolerate eggs. Do you have any suggestions on what would be best as an egg substitute?

    Thank you!

    • Reply
      megan keatley
      March 2, 2011 at 2:26 pm

      thanks kalee!

      back in the day, i toyed around with veg*n dessert recipes and a lot of them used applesauce as a egg replacement.

      • Reply
        Jon S.
        September 9, 2011 at 6:38 pm

        Are egg whites all right, or do they have to be whole eggs (yolk and all)?

        • Reply
          megan keatley
          September 10, 2011 at 10:27 am

          hard to say..probably, but don’t get mad at me if it doesn’t work. 😉

          why can’t you use the yolks?

      • Reply
        Dia
        February 2, 2012 at 7:34 pm

        That’s an interesting problem, because it’s the coagulating action of the albumen in egg whites that sets the brownie in this recipe. I don’t what besides eggs would work–aside from gluten!

    • Reply
      aka the Mom
      March 7, 2012 at 5:39 pm

      fyi – Most people with an allergy to chicken eggs can eat duck eggs just fine. You get them at the Asian market. They are higher in fat than chicken eggs which makes them perfect for baking.

  • Reply
    michele
    March 27, 2011 at 8:37 pm

    just made these and they are delicious! my boys and husband loved them too! thanks!!

  • Reply
    uma
    March 31, 2011 at 12:00 pm

    made these last night as well! i used ghiradelli 60% chips and organic white sugar. i subbed organic whole milk for the coconut milk. they were great, especially after sitting in the fridge all night. i think next time i would cut down a bit on the cocoa powder…they are quite strong but go down well with a glass of milk handy : ) this is a really great low carb/low sugar treat.

  • Reply
    Thursday Roundup | The Low-Carb Curmudgeon
    June 16, 2011 at 8:05 am

    […] Anyway, people got to talking about how they make brownies, so I thought I would share this Paleo brownie recipe from Health Bent. Word to the wise: Refined sugar isn’t any more Paleo than Splenda. Do your […]

  • Reply
    Grain-Free Cheesecake Swirl Brownies | Food Renegade
    July 7, 2011 at 5:39 pm

    […] taken my favorite fudgey brownie recipe and added a little holiday pizazz with some cheesecake batter swirled in. Adapt this recipe by […]

  • Reply
    JQBancroft
    September 9, 2011 at 6:53 pm

    This recipe looks AMAZING! 🙂 I’ll have to try it soon. I know several of your recipes use nut butter, which is good and dandy, but I don’t like eating TOO much nut butter. Have you guys ever tried baking with coconut butter? I have a little bit on hand, so I might try this recipe soon with that substitution and see how it works.

    • Reply
      megan keatley
      September 10, 2011 at 10:29 am

      i hear ya on the nut butter. i haven’t tried coconut butter, just b/c i can’t find it cheap enough in order to use it in such large quantities. i’d love to hear how this turns out for you.

    • Reply
      Dia
      February 2, 2012 at 7:41 pm

      Only had about 1/2 cup of almond butter so I replaced the rest with some aging coconut butter I had laying around. Still delicious, though it “sticks” a bit more going down. Also I like my brownies a bit more cakey so I whisk the eggs really well first before adding other ingredients.

  • Reply
    Andrea
    September 9, 2011 at 9:10 pm

    Yum! I can’t wait to try these! I will be substituting stevia for the sugar…I’ll let you know how they come out.

    • Reply
      megan keatley
      September 10, 2011 at 10:26 am

      i’m very interested to hear how that works out.

      • Reply
        Andrea
        October 1, 2011 at 11:01 pm

        It didn’t. It was WAY too bitter, I find that sometimes happens when I use stevia with chocolate. I made them again today and used 1/2 cup sunbutter and 1/2 cup almond butter along with 1/4 cup palm sugar…delish! I prefer the straight almond butter recipe but my dad really likes sunbutter…most people say it tastes more like peanut butter but I really don’t think so…he loved them!!!

  • Reply
    Stacy
    September 12, 2011 at 11:14 pm

    Excellent recipe. I made them as directed and I really liked how they turned out. My husband the brownie connoisseur even liked them, but they weren’t really sweet enough for him. I think I’d add more chocolate chips, since the bites with a chip in them are considerably sweeter. Or just do like he did and put a spoonful of chocolate ice cream on top. 🙂

  • Reply
    Caitlin
    September 13, 2011 at 8:56 pm

    These are so amazing—I’m glad you exist! I’ve made them three times now, and this last time I swapped the sweetener for a banana and a half, and it turned out great if you like your chocolate with a little banana-y-ness.

    Thank you!

  • Reply
    Rebecca
    September 14, 2011 at 2:52 pm

    So freakin good! Thanks!!!

  • Reply
    CarrieZ
    September 30, 2011 at 4:20 pm

    Tried these – they are delicious! I used xylitol instead of sugar and it worked really well

  • Reply
    Qiana Henderson
    October 1, 2011 at 2:54 am

    OMG!!! It was all I could do to not eat all the batter before they got in the oven!!!! I put in a little less almond butter and added some pureed persimmons (they are in season here in Korea) and 2 tbs of almond flour and almost ate the whole pan! THANK YOU, THANK YOU!!!

  • Reply
    Rachel @ the minimalist mom
    October 9, 2011 at 5:53 am

    These were excellent! I subbed in honey instead of sugar and they worked out fine. I used 68% dark chocolate chopped up and it was perfect. Also, as suggested, these are excellent from the fridge and get a nice fudgey texture. Just had a slice with my morning Americano.

    Note: if you haven’t been following a Paleo or Primal, no refined sugars, low sugar diet these brownies probably won’t wow you. I am on day 20 of a Paleo clean eating challenge. My palette is now attuned to a lot less sugar/sweet so these brownies were plenty sweet for me.

    Thanks for the recipe! I will be back for more.

    • Reply
      megan keatley
      October 9, 2011 at 5:59 pm

      glad you enjoyed rachel. it’s true, our palates have become so sensitive to sugar, that treats often taste of overwhelming sweetness and tend to lack real, actual flavor.

      we try not to use more than 1/4-1/3 c sugar in our recipes, b/c as i’m sure you know, sugar is sugar, no matter how ‘healthy’ or unprocessed it is.

  • Reply
    Joyce
    October 9, 2011 at 8:41 pm

    WOW! These were spectacular! I used 1/4 cup coconut sugar and 70% baking chips and the cocoa / sugar balance was perfect! I honestly think these are the best brownies I’ve ever had — even better than the “regular” brownies I used to make before going paleo. Thanks so much for a most delicious dessert tonight!

  • Reply
    Heather
    October 11, 2011 at 2:02 pm

    I am going to make these :D!!
    Can you use almond milk instead of the Coconut milk??
    Can’t wait to try them 🙂

    • Reply
      brandon keatley
      October 12, 2011 at 4:08 pm

      this is canned coconut milk so it’s the really thick stuff…substituting it with almond milk (thinner – no fat) might be OK but i don’t think it will come out exactly the same.

  • Reply
    Christmas menu?
    October 24, 2011 at 1:50 pm

    […] decided yet. I'm going to bake some cookies with almond flour and I found a really yummy looking brownie recipe that I'm going to try as well – I will do it before then, just to make sure its good. I also […]

  • Reply
    Drey
    November 10, 2011 at 2:09 pm

    So, I’ve tried a bunch of HB recipes and wow! I’ve bought most of the paleo cook books and I like the recipes in this site the best. These brownies are great! Each brownie I have, it tastes better. I used Whole Foods brand 70% dark chocolate chunks and used sugar. I have a batch of prepackaged gluten free brownies made up just before these and I’m going to throw those in the trash. Keep it up!

    • Reply
      megan keatley
      November 11, 2011 at 7:22 pm

      drey–thank you so, so, so much. one of the best and most touching comments i’ve read. the feedback is much appreciated!

  • Reply
    Kristen
    November 19, 2011 at 2:56 pm

    I really want to make these right now, but sadly I only have almond milk and no coconut milk. Would that be an okay substitute?

    • Reply
      megan keatley
      November 21, 2011 at 2:02 pm

      we have tried making these with the carton variety of coconut milk and they do NOT turn out the same. so i’d venture to say that it may not be the best sub, but it shouldn’t turn into anything you’d have to toss out.

  • Reply
    Misty
    December 30, 2011 at 8:41 pm

    Can the chocolate chips be left out of this recipe?

    • Reply
      megan keatley
      January 3, 2012 at 10:38 am

      sure–but i caution, you need some sweetness as cocoa powder on it’s on is quite bitter.

  • Reply
    Sneha
    January 1, 2012 at 4:45 pm

    Wow, I just made these right now. I substituted the sugar with agave syrup and some stevia. They came out AMAZING! I have to refrain from eating them all 🙂

  • Reply
    Jake Rowell
    January 5, 2012 at 2:17 pm

    Hey Brandon,

    I appreciate you taking the time to address our members. There was certainly no intention to attack you or your site, I think a little context would be helpful.

    We’re starting next week a nutrition challenge, as we’ve done several times in the past. As a challenge, it’s essentially 60 days of a something most would recognize as Paleo. Each time, we have folks who instead of making the jump to mostly lean meats, vegetables and the like, spend their days eating Paleo replacements of typical foods. And sadly, they ultimately don’t the gains others do and are disappointed by their progress.

    As you said, it’s a treat, and I couldn’t agree more. But, many of our members will be trying to establish (or reestablish) good habits, which isn’t made easier if you’re falling back to “treat” foods routinely.

    Thanks again,

    Jake

    • Reply
      brandon keatley
      January 5, 2012 at 4:59 pm

      did you read my links? (orange)

      i’m very familiar with challenges and the like. we personally try to shy away from dogmatic rules in favor of awareness and education for folks to make up their own minds/figure out how to make it practical for the long haul. there are arugments to be made for both and i’ve written about both approaches. but that’s exactly the problem i’m having. it seems you have singled us out as something that would derail people’s success without acknowledging that we have put much effort into trying to shine a new light on other methods that might make (more) sense. we have done so to justify and stand behind our approach and terminology. so again, we don’t have to agree…but if you choose to use us as an example, i would appreciate the courtesy of you being fully informed on us before you assume (or allude to your members) we are someone out there too naive to know that abusing treats is unhealthy…or what is and is not “paleo”.

  • Reply
    Pam K
    January 7, 2012 at 11:58 pm

    I’ve tried a few Paleo brownie recipes, but these are the best!! I use agave syrup vs sugar, almond vs coconut milk, & usually skip the chocolate chips. YUMMY!! Thank you for helping me stay on the Paleo path!!

  • Reply
    Marion
    January 23, 2012 at 9:17 pm

    I’m a little paleo baby and this is the first almost fully paleo treat I cook. It’s less sweet than usual, which is good, because my palate is beginning to think stuff are too sweet sometimes. (Even apples :O ) I was really dubious of how it would gain consistency until I tasted it. I’m gonna put in on the fridge and wait for tomorrow to eat more!
    And it definitely doesn’t need that much butter (but it’s really good like that!)
    Where do you find almond butter? 🙂

    • Reply
      megan keatley
      January 26, 2012 at 12:40 pm

      you can buy it online or if your grocery store has a bulk section, the freshly ground stuff is usually the cheapest and best to use in recipes in like this.

  • Reply
    Kati
    January 28, 2012 at 9:34 pm

    Would peanut butter be absolutefuly a NO for this recipe? I know it’s not Paleo but it’s all I’ve got on hand right now…

    • Reply
      megan keatley
      February 4, 2012 at 2:49 pm

      i would say wait and make this until you have something else…

  • Reply
    Heather
    February 12, 2012 at 12:50 am

    Hey I plan to make these tomorrow, but I wanted to ask if you have tried making them without any chocolate and using coconut oil+cocoa powder and I plan to use stevia extract. I’m wondering your thoughts, either way I know these will be amazing, thanks!!!!!

    • Reply
      megan keatley
      February 15, 2012 at 3:37 pm

      i have not. i’m interested to hear how this turns out though…

  • Reply
    Alexis
    February 19, 2012 at 7:20 pm

    Just wanted to say that I tried these brownies tonight and brought them to a family gathering. They were a huge hit!
    I did substitute palm sugar for regular sugar and they tasted great. Thanks for sharing your wonderful recipes!

    • Reply
      megan keatley
      February 22, 2012 at 12:17 pm

      i love hearing this! so glad y’all enjoyed. thanks alexis!

  • Reply
    Lindsey
    March 18, 2012 at 11:18 pm

    I just made these brownies for friends and they were SO GOOD. So very rich and sweet and full of taste. Our friends were amazed that they were Paleo (they are skeptical of the lifestyle choice)…

    I made them with honey instead of sugar, we chose to use chopped hazelnuts and 60% dark chocolate chips (i doubled the amount of nuts and chips. I love chunky brownies).

    They were PERFECT!!!! I served them with kiwi, strawberries and blueberries and a small scoop of So Delicious Coconut Ice Cream. A little bit of a cheat but totally worth it. I have a feeling I will dream about these brownies tonight. yummmmmmmmm…

  • Reply
    Marianne J Vance-Radford
    March 26, 2012 at 10:21 pm

    These brownies look amazing. I wonder if I could use Coconut sugar instead? You didn’t mention it, but I’ve been using coconut sugar on and off, so am going to try.

  • Reply
    Jo
    May 5, 2012 at 6:02 am

    I used 1/3 cup maple syrup instead of sugar and added probably a tablespoon of coconut flour to help the consistency (it looked too wet with the syrup) and they were beautiful thankyou.

  • Reply
    Nicole
    May 11, 2012 at 9:06 pm

    I made these tonight with the sugar, but subbed hazelnut butter for the almond butter = nearly Paleo Nutella brownies! Fantastic! Thanks!

    Your recipes really reflect the philosophy I have when it comes to food choices. I’ve moved my family into a grain-free world, but we aren’t 100% Paleo. The labels bother me from time to time, because it can make it seem like an exclusive club. I just want to make sure I raise my babes on nutrient dense food, but still enable them to savor flavor, texture and taste. I love food, and your approach enables me to keep loving it without beating myself up over labels. And yes, i recognize these as a treat. Thanks!

    • Reply
      megan keatley
      May 16, 2012 at 12:51 pm

      word!!!!!!!!!!!! power to the normal people! thanks nicole!

  • Reply
    Becca
    May 15, 2012 at 6:17 pm

    After researching for some hazelnut butter (Nutella brownies sound AMAZING), I wondered if maybe I could substitute the almond butter for tahini? I know sesame seeds aren’t nuts, but the texture is similar. Any thoughts?

    • Reply
      megan keatley
      May 16, 2012 at 12:46 pm

      personally, i think the sesame would be way too overpowering to use it full force, 100%. perhaps a 75/25 or 50/50 mix?

  • Reply
    Lara
    May 27, 2012 at 5:09 am

    I food processed about 6 dates into my almond butter instead of adding any type of sugar or sweetener. They turned out SO well!! Thank you!

    • Reply
      megan keatley
      May 31, 2012 at 11:58 am

      oh, nice. i’m going to have to try that out. thanks lara!

  • Reply
    Candy
    May 30, 2012 at 3:05 pm

    I’m new to cooking, baking, and paleo..!!. I’d like to try this without the sugar and what kind of chopped nuts do you recommend? Thank you!

    • Reply
      megan keatley
      May 31, 2012 at 11:59 am

      then definitely go for a chocolate that has some sugar in it, otherwise things will be pretty bitter. another commenter added in some pureed dates (but that’s just sugar too), but whatever makes you feel better.

      any typical brownie nut will work. pecan, walnut…

  • Reply
    Rebecca
    June 13, 2012 at 11:07 am

    I made these brownies last week and they turned out more spongy than fudgey – can you think of where I might have gone wrong?

  • Reply
    Yvette Kane
    July 16, 2012 at 10:18 pm

    I made them with 2 packs of Splenda and a splash of Sugar free Syrup( rum butter) and 1/2 of a mashed banana. That was my sugar substitute combo and it worked out great!

  • Reply
    Elizabeth P.
    July 23, 2012 at 9:29 pm

    Okay. These should NOT be legal. Sooooo good!

  • Reply
    Emily
    August 28, 2012 at 10:20 pm

    This is the first recipe I’ve tried off the website…I’m a chocoholic and sometimes a small piece of dark chocolate every once in a while just doesn’t cut it. These are wonderful; I didn’t realize how much I missed the texture! (And I don’t know about what other people were talking about when they said they only had one and were satisfied. These will be gone in 2 days!) Thank you.

  • Reply
    Genia Stephen
    September 15, 2012 at 9:45 am

    These are DELICIOUS! And I can safely feed them to my kids without the awful sugar high and crash. I used 1/4 C of Agave for the sweetener.

  • Reply
    Tonya
    December 7, 2012 at 7:36 pm

    I made these for my husband to take to a work gathering today. They were a HUGE hit…and these people are not healthy eaters. In other words, they tasted like a “real” dessert. 🙂 Can’t wait to try more of your recipes!

  • Reply
    Ella
    December 22, 2012 at 2:51 am

    Can you use normal butter instead of almond butter? -i can’t find almond b. in my area.Thanks

    • Reply
      Anonymous
      December 23, 2012 at 8:18 pm

      Almond butter is like peanut butter…should be next to that at the store.

    • Reply
      Karen P.
      February 20, 2013 at 3:40 pm

      Or make your own. Almonds + food processor.

  • Reply
    Ella
    February 22, 2013 at 7:46 am

    I meant if you could substitute it with something else? – No almond butter in romania. 🙂

  • Reply
    Sylvia
    February 25, 2013 at 11:38 am

    Hi,

    What is the most sweetener I can use without throwing proportions off completely?

  • Reply
    Haven
    February 26, 2013 at 2:36 am

    Just use milk chocolate chips or add some melted white chocolate to the batter because it is a sweeter substitute, while still being almost like a solid in the batter……hope this helps….

  • Reply
    Wendy
    March 13, 2013 at 1:00 am

    These were disgusting!

    • Reply
      Amber
      June 13, 2014 at 2:59 pm

      Wendy, if your friend (or maybe your new neighbor, who you didn’t really know) brought these over to your house and you didn’t like them, would you shout at them that these were disgusting? Saying it across the internet isn’t any nicer, or any less hurtful. People really need to think before they post online!

  • Reply
    Amira N
    March 14, 2013 at 9:44 pm

    I just made these todays. The texture is amazing, very fudgy :> However, it’s actually not sweet enough. I used brown sugar and stevia powder and add raw cocoa beans instead of chocolate chips in the recipe so that could be why but I would definitely make this again. For now, since they are so fudgy, I decided to add some more stevia powder and make some brownie balls. Thank you for this amazing recipe.

  • Reply
    fatimah
    March 24, 2013 at 1:42 am

    Do you have the nutritional facts for this recipe? Thank you

  • Reply
    Diana
    March 26, 2013 at 3:05 pm

    I made these for my family’s Passover seder last night. They were delicious!! We were 20 people so I doubled the recipe and baked in what was I think a 9×13 in pan and this worked well if anyone wanted to do the same. They were flatter but my idea was to cut them into little one or two bite squares as a fudge-like addition to our macaroon tray. Needles to say we had way too many deserts that were non-paleo and had a much higher sugar content (along with the traditional four cups of wine, my work out today SUCKED), but since these brownies also don’t have baking soda, they are a great and fun way to be able to share paleo treats with my family during the week that none of them eat grains either 🙂

    • Reply
      Susan
      March 28, 2013 at 12:25 am

      How long did you bake the 9×13 dish of brownies for? Just curious. I baked them for 30 minutes and am waiting for them to cool.

      • Reply
        Diana
        March 29, 2013 at 12:29 am

        I actually don’t remember, I think for about 23 or 25 min?

  • Reply
    Dancingtigga
    March 29, 2013 at 12:53 pm

    Great texture but despite using 85% cocoa chocolate, I found them a little light on chocolate flavour – I need an intense hit! Next time I’m going to try increasing the chocolate and decreasing the sugar. Will report back any successes. Many thanks for your inspirational recipes – my kids are very grateful for your healthy treats, they might just be coming around to tolerating Paleo…80% of the time!

  • Reply
    Jill
    May 5, 2013 at 6:36 pm

    Unfortunately we did not care for these. The texture was good and had that fudgy mouth feel, but the flavor was off because the nut butter just wasn’t the right flavor for “conventional” brownies.

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    Saskia
    May 9, 2013 at 11:37 am

    You guys rock. I just made these with hazelnut butter instead of almond butter and am now enjoying some utterly heavenly nutella-flavoured brownies. Also added some honey for sweetness. Keep up the good work!

    • Reply
      Laura
      May 25, 2013 at 6:27 pm

      Sounds amazing. Thanks for sharing!

  • Reply
    Beth Groulx
    May 25, 2013 at 6:47 pm

    delish –

  • Reply
    Amanda
    June 30, 2013 at 3:24 pm

    These are great! The only thing I added was 1/3 cup of coconut flour. Thanks for sharing! I’m new to paleo, and it’s good for choc. craving!

  • Reply
    Sandy
    July 5, 2013 at 2:31 pm

    I have kept this recipe as my go to for brownies! I love these! I made the brownies in your new book, but I honestly like these much better. Thank you for making this recipe available. 🙂

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    Catherine
    August 1, 2013 at 11:50 am

    Thanks for posting this great recipe! We are experimenting with gluten-free eating and having some treats like this makes it so much easier! I made these twice, both times I left out the sugar in the batter and just added chocolate chips, which was fine. I did notice that the baking time seems to make a huge difference in texture–the first round I left in for a few minutes extra and the brownies were a little tough/dry. Next time I paid more attention and the texture was SO much better! I think I might try these again and leave them slightly “underdone”–the fudgier my brownies, the better 🙂

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    Casey
    August 1, 2013 at 9:23 pm

    Wow! I’ve tried a lot of brownie recipes in hopes of finding the perfect, healthy, “better-than-the-box” recipe, and all have failed to deliver. . . until this one. These are the bomb! Perfectly fudgy, perfectly sweet, perfectly chocolatey. I used heavy cream since I didn’t have coconut milk, tossed in Enjoy Life mini chips, and sprinkled chopped walnuts on top. Perfection. Thanks for such a fantastic recipe!

  • Reply
    Casey
    August 1, 2013 at 9:25 pm

    Forgot to add that I cooked them for 16 minutes; the edges were starting to get dry and I didn’t want them to overcook — 16 minutes was perfect.

  • Reply
    Liz
    August 4, 2013 at 7:52 pm

    These were delicious! Just started on the paleo path after a whole30 and these brownies with fresh strawberries on top were a great birthday treat. Thanks!

  • Reply
    Abby
    August 23, 2013 at 6:21 pm

    Incredible and easy! Totally going to bookmark these bad boys… Thank you!

  • Reply
    emily
    August 26, 2013 at 10:03 am

    These are my favorite paleo brownies! They turn out delicious each time I make them. I use Navitas raw cacao powder instead of regular cocoa powder, which gives them an even richer chocolate flavor. They taste fantastic out of the freezer too. 🙂

  • Reply
    Gluten free Brownies-Fast, Fudgy & Paleo!
    April 10, 2014 at 10:11 am

    […] pinned this recipe awhile ago from Health-Bent.com and was just waiting to try it. I fussed with it a little by increasing the coconut sugar and […]

  • Reply
    Dustin Kobler
    September 5, 2014 at 4:13 am

    Only put off until tomorrow what you are willing to die having left undone. ~Pablo Picasso

  • Reply
    joanna
    September 21, 2014 at 9:09 pm

    these were a huge hit!! i made them for my bday and everyone loved them!! i added a bunch of goodies to the top to make a “pb&j” brownie so i swirled in more almond butter, homemade raspberry jam, more chocolate chunks, and chopped pecans. AMAZING!

  • Reply
    Patricia Ledbetter
    November 8, 2014 at 4:07 pm

    Loved the the dark chocolate taste & fudgey texture (kept in fridge to keep that texture). I used 1/2 cup of coconut palm sugar, a few individual packets of stevia, & the brand, Lily’s no sugar dark chocolate chips (they have stevia in them). They were hit! I’m diabetic so these are great for when I have a chocolate craving without sugar. Thank you for the recipe.

  • Reply
    Skippy
    July 8, 2015 at 9:59 am

    Love your cookbook! Is this the same brownie recipe as the book? Book uses 1/2 cup butter, melted. Also recipe in book indicated chocolate chips or chocolate bar. Just wondering if this is same recipe updated or a different recipe than brownies in the book. Thanks!

  • Reply
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