Paleo Dark Chocolate Brownies
Rich, fudgy, and deeply chocolatey, these brownies prove that skipping grains and refined sugar doesn't mean skipping dessert. The base comes together by melting high-quality dark chocolate (70% cacao or higher) with smooth almond butter on the stovetop — no flour, no dairy, no compromise on texture. Coconut sugar brings a subtle caramel depth that pairs beautifully with the cocoa powder, while three eggs give the batter that glossy, dense structure brownie lovers live for. A pinch of fine sea salt in the batter and optional flaky salt on top make the chocolate flavor pop in the best possible way. The whole thing bakes in about 22–25 minutes, and the hardest part is genuinely waiting the full 30 minutes for them to cool before cutting. Each pan yields 16 squares, so they're perfect for sharing at a gathering where you want something indulgent that still fits a whole-food approach. Keep a batch on hand and nobody will ever guess there's not a speck of conventional flour or refined sugar in sight.
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Learn more →Ingredients
16 servings
- 6 oz dark chocolate (70% cacao or higher), roughly chopped
- ½ cup almond butter, smooth and unsweetened
- ½ cup coconut sugar
- 3 large eggs
- 1 tsp pure vanilla extract
- 2 tbsp cocoa powder, unsweetened
- ½ tsp baking soda
- ¼ tsp fine sea salt
- flaky sea salt, for finishing (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides for easy lifting.
- 2
Combine the chopped dark chocolate and almond butter in a medium saucepan over low heat, stirring constantly until the chocolate is fully melted and the mixture is smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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