This post may contain affiliate links. Read our disclosure here.
These Paleo Almond Butter Brownies are so fudgy, gooey, and chewy you’ll be tempted to eat them straight out of the pan. It’s the perfect healthy brownie recipe that no one will know is gluten free, grain free and dairy free.
THE BEST PALEO ALMOND BUTTER BROWNIES
Y’all know I’m obsessed. Even after 7 times recipe testing these almond butter brownies, I’m still in love. The first batch I made was so good I ate them straight out of the pan, and the second and third batch as well. But, they were more like cake brownies.
I told myself I wouldn’t quit testing the recipe until the dairy free, gluten free brownies were:
fudgy in every bite
moist, of course
had a crackly top with gooey, chewy middle
easy to make
had a dark chocolate taste
This final brownie recipe is HELLA GOOD. And, even if you like the recipe, your going to hate me after, because you’ll eat the whole pan in one day.
I had my doubts about making a healthy brownie recipe because I didn’t think it was possible for them to taste as good as a traditional brownie recipe with white refined sugar, white flour, and vegetable oils.
I proved myself wrong and dare you to try these rich, indulgent, chocolatey brownies.
WHY YOU’LL LOVE THESE FUDGY PALEO BROWNIES
This healthy brownie recipe uses almond flour to make this recipe gluten free and grain free! No refined, processed, white flours.
It’s an easy-to-make brownie recipe that is kid and adult approved!
You won’t feel guilty about baking these brownies as they are made with healthier, REAL ingredients than traditional brownie recipes.
Pour batter into a 9×9 greased baking pan. You can also line the pan with parchment paper for easy clean up. Sprinkle remaining chocolate chips over the top of the batter.
Bake for 15 minutes if you are wanting fudgy, gooey brownies with half-baked batter (from pieces in the center). Bake for 20 minutes if you are wanting more well done fudgy, cake-like brownies.
Now you have the most perfect fudgy, chewy, moist, chocolatey, and gooey brownies. Just don’t forget to share!
TIPS AND TRICKS TO MAKE THE BEST DAMN BROWNIES
When combining the wet ingredients into the dry ingredients, stir lightly with a baking spatulauntil batter is smooth. Don’t over stir the batter with a fork or mixer. This will lead to a cake-like brownie mixture.
Lightly spoon the almond flour into the measuring cup. Don’t shake the cup, or pack down the flour. This will cause inconsistent measurements.
Finding paleo, dairy-free and refined sugar-free chocolate chips is a challenge. I used Enjoy Life Semi-Sweet Chocolate Chips for this recipe, however they do contain a bit more sugar than I’d like. I’ve used Pascha Organic 85% Bitter SweetChocolate Chips for this recipe as well, and came out just as good with less sugar. You could also buy your favorite chocolate bar, chop it up and use it the same way as the chocolate chips! To keep it healthy, I recommend buying a chocolate bar that’s 70% dark chocolate or higher.
I recommend the creamy, drippy almond butter for this recipe! If it is not the drippy kind, the brownie texture may come out differently.
Do not use another flour in place of the almond flour for this recipe.
These Paleo Almond Butter Brownies are so fudgy, gooey, and chewy you’ll be tempted to eat them straight out of the pan. It’s the perfect healthy brownie recipe that no one will know is gluten free, grain free and dairy free.
In a separate small bowl, add the wet ingredients. Whisk the eggs, then add the vanilla and maple syrup.
In a small, microwave safe bowl, melt the ghee. Add the ghee and half the chocolate chips in with the wet ingredients. Stir lightly.
Combine wet ingredients in with the dry ingredients and stir using a baking spatula. Don’t over beat the batter with a fork, or mixer (this will lead to more cake-like brownie texture).
Stir the almond butter into the brownie mixture with the spatula.
Pour batter into a 9×9 greased baking pan. Spread batter evenly throughout the pan so that it fills all corners. Sprinkle top of batter with the remaining 1/4 cup of chocolate chips.
Bake for 15 minutes for gooey brownies and 15-22 minutes for more well-done brownies. Let brownies cool in pan. Cut brownies into 9 squares.
Notes
Cooking time:Bake for 15 minutes if you are want fudgy, gooey brownies with half-baked batter (from pieces in the center). Bake for 20 minutes if you are wanting more well done, fudgy, cake-like brownies.
Testing doneness:Â if you are wanting more well-done brownies, stick a tooth pick or fork in the brownies. Toothpick should still come out with crumbs and a small amount of batter.
These are amazing! I don’t feel guilty eating them. Can they be frozen to store for later?
Obviously not dairy free since they have ghee (or butter). They are both dairy since they come from cow products, despite how refined they may be.
Feel free to use coconut oil or avocado oil instead!