Paleo Almond Flour Raspberry Brownies
Rich, fudgy brownies that happen to skip the grains and refined sugar — this is the kind of treat that makes eating whole foods feel genuinely effortless. Melted dairy-free dark chocolate and coconut oil form the base, giving every square a deep, glossy richness that rivals any conventional bakery brownie. Almond flour keeps the texture dense and moist without any wheat, while maple syrup brings just the right level of sweetness without processed sugar. Fresh raspberries are pressed right into the batter before baking, so each bite gets a bright, jammy burst that cuts through the chocolate beautifully. The batch makes 16 squares, which means you'll have plenty to share — or stash in the fridge for the week ahead, since they firm up even more as they cool. If you've ever felt like grain-free baking produces dry, crumbly results, this recipe is a genuine rebuttal.
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup coconut oil, plus more for greasing
- 4 oz dairy free dark chocolate (70% cacao or higher), roughly chopped
- ½ cup maple syrup
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 ½ cups almond flour
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp fine sea salt
- ¾ cup fresh raspberries
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 to use as handles for 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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