Paleo Almond Flour Brownies
Rich, fudgy, and deeply chocolatey, these brownies prove that skipping grains and refined sugar doesn't mean skipping dessert. Melted dark chocolate and coconut oil form the base, giving every square that glossy, dense texture that makes a truly great brownie. Almond flour steps in for conventional flour, keeping things grain-free while adding a subtle nuttiness that pairs beautifully with the cocoa powder and 70% cacao chocolate. Maple syrup does all the sweetening here — no refined sugar, no corn syrup, just clean, natural sweetness that lets the chocolate flavor shine. The optional dairy-free chocolate chips folded into the batter take things over the top if you want extra pockets of melted chocolate in every bite. The recipe makes 16 squares, so there's plenty to share — or to stash in the fridge for the week ahead, since they hold up wonderfully once cooled.
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Learn more →Ingredients
16 servings
- ½ cup coconut oil, plus more for greasing
- 4 oz dark chocolate (70% cacao or higher), roughly chopped
Chef's tipPick a bar close to the cacao % the recipe names (e.g., 60-70%). A higher % tastes darker and less sweet. - ½ cup maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup almond flour
- 3 tbsp unsweetened cocoa powder
- ½ tsp baking soda
- ¼ tsp fine sea salt
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with coconut oil and line it with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Combine the coconut oil and chopped dark chocolate in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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