Best Ever Grain Free Brownies (Paleo, Vegan option)

These paleo almond flour brownies are your new best friend. They’re easy, fudgey yet cakey and SO DELICIOUS.

A big brownie with a scoop vanilla ice cream on top is one of my favorite desserts. Vanilla cupcakes with vanilla icing is my all time favorite, but brownies are definitely up there on my list!! I personally don’t like brownies that are super fudgey. I like them somewhere between fudgey and cakey, and that’s exactly what these almond flour brownies are.

How to make the best (and healthiest!) brownies ever

The best part about this recipe is how damn delicious they are, but the second best part is how easy they are to make. Follow these simple steps and you’ll have perfect brownies in less than an hour!

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, combine the almond butter, coconut oil, eggs, coconut sugar, maple syrup, vanilla and plant milk and whisk until well combined.
3. Add in all remaining ingredients and carefully fold together using a wooden spoon.
4. Transfer to an 8×8 pan lined with parchment paper or greased with coconut oil.
5. Bake for 27-35 minutes (will depend on your oven) or until a toothpick comes out clean.
6. Let cool completely before slicing.

What is the difference between almond flour and almond meal?

In a lot of my recipes, you may notice I use a lot of almond flour. It’s a great flour to use when making gluten or grain free recipes. However, there is a big difference between blanched almond flour, and almond meal from whole almonds. If a recipe calls for one, do not sub for the other as this will completely change the recipe! Almond flour is made from blanched almonds which have the skins removed and is made into a very fine flour. Almond meal on the other hand, is made from whole almonds with the skins and has a slightly different texture. They will yield very different results in baking, so stick to the recipe!

A few notes on these paleo almond flour brownies

• This recipe calls for 2 eggs. However, you can easily make these brownies vegan by subbing the eggs for flax eggs. See the recipe notes for how to do this!
• I recommend using refined coconut oil in this recipe to make sure there is no coconut aftertaste.
• The almond butter can also be subbed with tahini. I imagine a runny peanut butter would also work! Leave a comment below if you try it and let us know how it turns out!
• Regardless of the nut butter you use, make sure it is very runny. Otherwise, you may need to add an extra tablespoon of plant milk to make sure the batter isn’t too dry.
• Once prepared, these paleo brownies will be good for about 5 days, though I doubt they’ll last that long! Store them in an air tight container or on a plate with aluminum foil on top.
• The chocolate drizzle is made from 2 tbsp chocolate chips and 1 tsp coconut oil. Add the chips and oil to a sauce pan and put the sauce pan in a larger pot with water (makeshift double burner) and melt over low heat.

Try these other gluten free desserts next!

• Gluten free chocolate chip banana muffins
• Chewy paleo chocolate chunk tahini cookies
• Cake batter protein energy balls

Lastly, if you want more recipes straight to your inbox, be sure to subscribe to my email list. As always, tag me on instagram if you make this recipe so I can see your creation!

The Ultimate Paleo Brownies

• Author: Claire Cary
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12–16 brownies 1x
• Category: Dessert
• Cuisine: American

Print

Pin

---

Description

These almond flour paleo brownies are the best brownies out there. 

---

Scale 1x2x3x

Ingredients

• 1/2 cup cocoa powder
• 3/4 cup blanched almond flour
• 1 cup runny almond butter
• 1/2 cup coconut sugar
• 1/3 cup maple syrup
• 2 tbsp plant milk
• 2 tbsp refined coconut oil, melted
• 2 eggs or 2 flax eggs (see notes)
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp vanilla extract

---

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. 
2. In a large bowl, combine the coconut sugar, maple syrup, eggs,  melted coconut oil, plant milk, vanilla and almond butter. 
3. Whisk together until well combined. 
4. Add in all remaining ingredients and stir with a wooden spoon. 
5. Add the batter to an  8×8 pan lined with parchment paper (or lightly greased with oil). 
6. Bake for 27-35 minutes (it will depend on your oven) or until a toothpick comes out clean. 
7. Let cool completely before slicing. 

---

Notes

The egg can be subbed for flax egg. To make, combine 1 tbsp ground flax seeds (for every 1 egg) with 2.5 tbsp of water. Combine and let sit for 10 minutes to thicken. 

Keywords: almond flour brownies, paleo brownies, grain free brownies, healthy brownies