The Best Fudgy Paleo Brownies
These are hands down the BEST Fudgy Paleo brownies I’ve ever eaten – gluten free or not! They are incredibly rich and decadent. These brownies are surprisingly easy to make and they turn out extra fudge like and gooey every time. Say goodbye to dry cake-like brownies and hello to your new favorite dessert!
List of Ingredients
Grass Fed Butter
Use grass fed butter for a rich and smooth Fudgy Paleo brownie. Substitute ghee for butter if desired.
Coconut sugar and eggs are creamed together until light and fluffy. In addition, coconut sugar is a popular Paleo granulated sweetener since it’s minimally processed and derived from coconuts.
Dark Chocolate Chips
I swear by Enjoy Life Dark Chocolate Chips which are gluten free and dairy free. Melted chocolate and butter lead to a fudgy brownie.
Use room temperature eggs for a consistent batter, and therefore, brownie.
Cocoa powder adds a hint of extra chocolate to these brownies.
Just one teaspoon is needed!
Tapioca flour is the only flour used in these Brownies. Moreover, it can be directly substituted with arrowroot powder or cornstarch (not Paleo). See my Guide to Gluten Free Flours and Baking for more information.
Just a sprinkle of sea salt is needed to take these brownies to the next level!
How To Make Fudgy Paleo Brownies
First preheat oven to 350 degrees Fahrenheit and line an 8 by 8 inch pan with parchment paper.
Next, beat eggs and coconut sugar for 2 to 3 minutes in a stand mixer.
Then, melt butter and chocolate chips until smooth and creamy and pour this mixture into the stand mixer.
Next, sift cocoa powder and tapioca flour into the stand mixer. Add vanilla and stir to combine. Fold in extra chocolate chips if desired.
After that, pour into baking pan and sprinkle with sea salt.
Bake brownies for 15 minutes and then remove from the oven and lightly bang pan on countertop 2 to 3 times. To do this, lightly drop pan a couple of inches onto countertop (this evens out the batter and remove air bubbles).
Next, return brownies to the oven and bake an additional 10 to 12 minutes or until a toothpick inserted comes out clean.
Finally, allow brownies to cool before slicing and serving.
What Gives Brownies A Crackly Top?
- In order to achieve that highly sought after crinkly top, beat the eggs and sugar for at least 2 to 3 minutes straight.
- Additionally, when melting the butter and chocolate chips, continue stirring until completely smooth and creamy. There should not be any chunks of butter or chocolate.
- After the initial 15 minutes of baking time, remove from oven and simply pick up brownie pan with oven mitts and gently drop it about 2 inches on your counter. Repeat two more times. Doing this allows any air pockets to disappear and leads to a fudgy brownie!
- Lastly, allow the brownies to cool completely. If you’re in a rush, stick the pan in the fridge to speed up cooling time.
Frequently Asked Questions (FAQs)
What can I substitute for tapioca flour?
Tapioca flour is the corn free version of cornstarch. Arrowroot starch and cornstarch are perfect substitutes. Cornstarch is not Paleo, but it works well.
What makes brownies cake like versus fudge like?
Fudgy brownies have a higher fat content than cake like brownies. Cake like brownies tend to have more flour, thus causing them to be more like a cake.
Are these rich and intense?
Yes! These brownies are decadent. For a single serving, check out my Vegan Mug Brownie!
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Get the Recipe: The Best Fudgy Paleo Brownies
- First, preheat oven to 350 degrees Fahrenheit and line an 8 inch by 8 inch baking pan with parchment paper.
- Then, in a stand mixer, beat eggs and coconut sugar until light and fluffy (about 2 to 3 minutes).
- In a microwave safe dish, melt butter. Once melted, stir in dark chocolate chips and stir until smooth and creamy.
- Next, pour melted chocolate mixture into stand mixer and beat until combined.
- Sift cocoa powder and tapioca flour into stand mixer. Then, add vanilla and stir to combine.
- Next, fold in chocolate chips if desired and pour into baking pan and sprinkle sea salt on top.
- Bake for 15 minutes. Then, remove from oven and bang pan on countertop 2 to 3 times.
- Then, return to oven and bake for another 10 to 12 minutes or until a toothpick inserted comes out clean. Don't over bake!
- Finally, allow brownies to cool for an hour in the pan before slicing and serving.
- Beat eggs and sugar for at least 2 to 3 minutes.
- Melt chocolate chips and butter until completely smooth and creamy.
- After the initial 15 minutes of baking time, remove from oven and simply pick up brownie pan with oven mitts and gently drop it about 2 inches on your counter. Repeat two more times.
- Cool brownies completely before slicing.