These fudgy paleo brownies are so good—they’re better than box brownies! They’re supremely chocolatey, fudgy, and have the most perfect crackly top. And the best part? The entire recipe is super simple and only requires one bowl! Grab a whisk, your world’s about to change!
- 1 cup dark chocolate chips, divided
- ½ cup coconut oil
- 3 large eggs
- 1 cup coconut sugar
- ⅓ cup blanched almond flour
- ¼ cup tapioca flour
- ¼ cup cacao powder or unsweetened cocoa powder
- ¼ teaspoon sea salt
- 1 teaspoon vanilla extract
- Sprinkle of sea salt flakes, for garnish (optional)
- Preheat the oven to 350 degrees Fahrenheit. Line an 8×8 pan with parchment paper or grease it with coconut oil.
- Place ⅔ cup dark chocolate chips and the coconut oil in a microwave safe bowl. Heat in 10-second intervals in the microwave, stirring in between each interval, until the chocolate mixture is completely melted and combined. Set aside.
- Using a stand mixer or hand mixer, whisk the eggs and coconut sugar together on high for 3-5 minutes until the mixture becomes light, fluffy, and turns the color of peanut butter. The mixture will expand, but won’t firm up. Don’t skip this step, as it helps create the crackle on top of the brownies when they bake.
- Add the almond flour, tapioca flour, cacao powder, and salt to the mixing bowl and gently stir until the mixture is combined and no clumps remain. Stir in the vanilla extract and chocolate mixture until combined.
- Fold in the remaining ⅓ cup dark chocolate chips.
- Pour the batter evenly into the prepared baking dish and smooth out the top so it sits evenly in the pan.
- Bake for 27-30 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Be careful not to overbake the brownies, as they will be less fudgy. Let the brownies cool for 15-20 minutes before cutting into squares and removing them from the pan. The top will become more crackly as it cools. Serve with a sprinkle of sea salt flakes.
Keywords: brownies, gluten-free brownies, paleo brownies, fudgy brownies