Health-Bent

Paleo Fudgy Brownies

—

by

Megan Keatley
in

These brownies are seriously dangerous. They’re too good. I swear, neither one of us could tell the difference between these and “conventional” brownies–except for the fact these don’t make you feel like poo after you eat them. I made 2 batches in two days and….they’re all gone. Oops.

Besides the fact that these are completely gluten free; you could leave out the sugar in the brownies and be almost 100% Paleo. Try and find chocolate chips with the highest percentage of cocoa. The higher the percentage the less sugar in the chocolate. If you can’t find a good quality chocolate chip, you could always chop up a chocolate bar instead.

Ingredients

  • 1 c almond butter
  • 1/2 c canned coconut milk
  • 2 eggs
  • 2 t vanilla extract
  • 1/4 t salt
  • 1/3 c cocoa powder
  • 1/4 c coconut sugar
  • 1/3 c chocolate chips (use the highest % cocoa you can find, around 70% is good)
  • 1/3 c chopped nuts

Method

Preheat the oven to 350°F. Grease an 8 x 8 baking dish.

In a bowl whisk together the almond butter, coconut milk, eggs, vanilla extract and salt. Then add the cocoa powder, sugar,  and chocolate chips.

Pour into the prepared baking dish and top with chopped nuts.

Bake for approx. 18 minutes.

Comments

126 responses to “Paleo Fudgy Brownies”

  1. Tara

    Made the brownies twice already this week! Really good recipe and definitely better the second time around but I couldn’t even tell you what I did differently. The chocolate chips I used were Ghirardelli’s 60% cocoa which were very very good and rich so I didn’t feel the need to eat multiple brownies. Refrigerate for more fudge-like or leave room temperature for more cake like. I added some cocoa roasted almonds in the second batch, delish! Thanks Megan and Brandon.

    Reply
  2. megan keatley

    i like to freeze them too! a. i don’t eat them all in one sitting and b. b/c they get fudgy to the max! glad you enjoyed!

    Reply
  3. Kelly McCullough 🙂 AKA- Megs sister

    Brownies = LOVE, I dont even have to try them I know they will be good

    Reply
  4. Sanders

    Brownies complete! Those are seriously good, now on to roasted sweet potatoes with rains and goat cheese! can’t wait.

    Reply
  5. Jimmy

    we made these with 100% cocoa which were good but a tad bitter, what percentage do y’all suggest? maybe 70%?

    Reply
    1. megan keatley

      all cocoa is 100% b/c it’s just straight powdered cacao beans. the chocolate chips we used were probably somewhere around 60-70%, maybe you used bittersweet?

      Reply
      1. Jimmy

        your right it was 100% chocolate chips we had used the first time, that’s probably why. We made them again last night using 60%, much better.

        Reply
  6. brooki

    OMG these look awesome, I am going to make some maybe over the weekend (putting my body into ketosis right now)
    Do you have to use sugar? Would honey work as well?

    Reply
    1. megan keatley

      you don’t have to use sugar, but i would recommend using a chocolate chip that’s around 70%–don’t go bittersweet. the bitterness is almost unpalatable without any sweetness. never tried honey, might make the batter a little too wet. let me know if it works.

      Reply
    2. Jon S.

      I was wondering the same thing (re: honey)

      Reply
      1. megan keatley

        sugar and honey are chemically very similar, so…

        Reply
        1. Shannon

          I made these with honey and they came out great!

          Reply
          1. megan keatley

            yay! thanks shannon!

          2. Alyson

            How much honey did you use, Shannon?

  7. brooki

    OK so I just made these and they are awesome, I used sugar like in the recipe. I don’t have a baking dish that size so I decided to use my large muffin tin and bake them for 15 minutes instead. New favourite thing!! Thanks

    Reply
    1. Dottie

      Just curious as to the nutritional info:
      calories?
      fat?
      carbs/sugar?
      protein?

      Are these listed anywhere?

      I made them and they are delish!
      Thanks

      Reply
  8. megan keatley

    glad you liked them! i google-d a recipe nutrition calculator, but because i don’t know if you used sugar (we don’t) or what type of chocolate chips you used (and you don’t get an option with the calculator), i had to make some assumptions.

    here’s my recipe assumption:
    12 servings
    1 cup almond butter
    1/2 cup coconut milk
    1/3 cup cocoa powder
    2 eggs
    1/3 cup chocolate chips

    Calories
    196

    Total Fat
    17.1g

    Total Carbohydrates
    9.1g

    Sugars
    2.8g

    Protein
    5.1g

    i think the carbs may be a bit less, since i couldn’t choose the type of chocolate chip used.

    Reply
  9. Liz

    These look amazing! I tried your cheesecake swirl variation, and it was pretty awesome, but I think for our second round of Christmas I’m going to go for the original. Thanks for sharing!

    Reply
    1. megan keatley

      i hope you enjoy. thanks liz!

      Reply
  10. Virginia

    I made these last night without using sugar, and they just didn’t work for me. Maybe it was because I only had the reduced-fat coconut milk in the house, but they didn’t turn out very moist at all. Without sugar, the taste was very similar to baking chocolate. Perhaps I just need to adapt my tastebuds to reduced sugar. In the meantime, I look forward to trying some of the other dessert recipes. (I want to find something I can bring to a CrossFit party and not get hassled about!)

    Reply
    1. Amy

      Agreed…they were a great texture, but yucky without sugar. Admittedly, I also left out the chips because I am trying to avoid allvsugar except whole fruits. However, being a person who hates to waste food, I froze them and add one to a blender with almond milk and half a banana for a chocolate shake. Pretty yummy.

      Reply
      1. megan keatley

        yeah, cocoa powder and raw almond butter are pretty gross without some sweetness to offset the extreme bitterness.

        Reply
  11. brandon keatley

    yeah…substitutions with baking are really tricky. one small change and you end up with a puddle of goo or brittle cement. this is why meg is in charge of the “baking department” here at health-bent.

    i don’t like to measure and such so i’ve made some pretty comical things.

    Reply
  12. Kalee

    New to paleo and I feel like your website is a goldmine! Thank you for providing these recipes!

    I have a quick question. I cannot tolerate eggs. Do you have any suggestions on what would be best as an egg substitute?

    Thank you!

    Reply
    1. megan keatley

      thanks kalee!

      back in the day, i toyed around with veg*n dessert recipes and a lot of them used applesauce as a egg replacement.

      Reply
      1. Jon S.

        Are egg whites all right, or do they have to be whole eggs (yolk and all)?

        Reply
        1. megan keatley

          hard to say..probably, but don’t get mad at me if it doesn’t work. 😉

          why can’t you use the yolks?

          Reply
      2. Dia

        That’s an interesting problem, because it’s the coagulating action of the albumen in egg whites that sets the brownie in this recipe. I don’t what besides eggs would work–aside from gluten!

        Reply
    2. aka the Mom

      fyi – Most people with an allergy to chicken eggs can eat duck eggs just fine. You get them at the Asian market. They are higher in fat than chicken eggs which makes them perfect for baking.

      Reply
  13. michele

    just made these and they are delicious! my boys and husband loved them too! thanks!!

    Reply
    1. megan keatley

      you are very welcome. thank you michele!

      Reply
  14. uma

    made these last night as well! i used ghiradelli 60% chips and organic white sugar. i subbed organic whole milk for the coconut milk. they were great, especially after sitting in the fridge all night. i think next time i would cut down a bit on the cocoa powder…they are quite strong but go down well with a glass of milk handy : ) this is a really great low carb/low sugar treat.

    Reply
  15. Thursday Roundup | The Low-Carb Curmudgeon

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  16. Grain-Free Cheesecake Swirl Brownies | Food Renegade

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  17. JQBancroft

    This recipe looks AMAZING! 🙂 I’ll have to try it soon. I know several of your recipes use nut butter, which is good and dandy, but I don’t like eating TOO much nut butter. Have you guys ever tried baking with coconut butter? I have a little bit on hand, so I might try this recipe soon with that substitution and see how it works.

    Reply
    1. megan keatley

      i hear ya on the nut butter. i haven’t tried coconut butter, just b/c i can’t find it cheap enough in order to use it in such large quantities. i’d love to hear how this turns out for you.

      Reply
    2. Dia

      Only had about 1/2 cup of almond butter so I replaced the rest with some aging coconut butter I had laying around. Still delicious, though it “sticks” a bit more going down. Also I like my brownies a bit more cakey so I whisk the eggs really well first before adding other ingredients.

      Reply
  18. Andrea

    Yum! I can’t wait to try these! I will be substituting stevia for the sugar…I’ll let you know how they come out.

    Reply
    1. megan keatley

      i’m very interested to hear how that works out.

      Reply
      1. Andrea

        It didn’t. It was WAY too bitter, I find that sometimes happens when I use stevia with chocolate. I made them again today and used 1/2 cup sunbutter and 1/2 cup almond butter along with 1/4 cup palm sugar…delish! I prefer the straight almond butter recipe but my dad really likes sunbutter…most people say it tastes more like peanut butter but I really don’t think so…he loved them!!!

        Reply
  19. Stacy

    Excellent recipe. I made them as directed and I really liked how they turned out. My husband the brownie connoisseur even liked them, but they weren’t really sweet enough for him. I think I’d add more chocolate chips, since the bites with a chip in them are considerably sweeter. Or just do like he did and put a spoonful of chocolate ice cream on top. 🙂

    Reply
  20. Caitlin

    These are so amazing—I’m glad you exist! I’ve made them three times now, and this last time I swapped the sweetener for a banana and a half, and it turned out great if you like your chocolate with a little banana-y-ness.

    Thank you!

    Reply
  21. Rebecca

    So freakin good! Thanks!!!

    Reply
  22. CarrieZ

    Tried these – they are delicious! I used xylitol instead of sugar and it worked really well

    Reply
    1. megan keatley

      good to know. thanks carrie!

      Reply
  23. Qiana Henderson

    OMG!!! It was all I could do to not eat all the batter before they got in the oven!!!! I put in a little less almond butter and added some pureed persimmons (they are in season here in Korea) and 2 tbs of almond flour and almost ate the whole pan! THANK YOU, THANK YOU!!!

    Reply
    1. megan keatley

      hahaha, you’re very welcome qiana!

      Reply
  24. Rachel @ the minimalist mom

    These were excellent! I subbed in honey instead of sugar and they worked out fine. I used 68% dark chocolate chopped up and it was perfect. Also, as suggested, these are excellent from the fridge and get a nice fudgey texture. Just had a slice with my morning Americano.

    Note: if you haven’t been following a Paleo or Primal, no refined sugars, low sugar diet these brownies probably won’t wow you. I am on day 20 of a Paleo clean eating challenge. My palette is now attuned to a lot less sugar/sweet so these brownies were plenty sweet for me.

    Thanks for the recipe! I will be back for more.

    Reply
    1. megan keatley

      glad you enjoyed rachel. it’s true, our palates have become so sensitive to sugar, that treats often taste of overwhelming sweetness and tend to lack real, actual flavor.

      we try not to use more than 1/4-1/3 c sugar in our recipes, b/c as i’m sure you know, sugar is sugar, no matter how ‘healthy’ or unprocessed it is.

      Reply
  25. Joyce

    WOW! These were spectacular! I used 1/4 cup coconut sugar and 70% baking chips and the cocoa / sugar balance was perfect! I honestly think these are the best brownies I’ve ever had — even better than the “regular” brownies I used to make before going paleo. Thanks so much for a most delicious dessert tonight!

    Reply
  26. Heather

    I am going to make these :D!!
    Can you use almond milk instead of the Coconut milk??
    Can’t wait to try them 🙂

    Reply
    1. brandon keatley

      this is canned coconut milk so it’s the really thick stuff…substituting it with almond milk (thinner – no fat) might be OK but i don’t think it will come out exactly the same.

      Reply
  27. Christmas menu?

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    Reply
  28. Drey

    So, I’ve tried a bunch of HB recipes and wow! I’ve bought most of the paleo cook books and I like the recipes in this site the best. These brownies are great! Each brownie I have, it tastes better. I used Whole Foods brand 70% dark chocolate chunks and used sugar. I have a batch of prepackaged gluten free brownies made up just before these and I’m going to throw those in the trash. Keep it up!

    Reply
    1. megan keatley

      drey–thank you so, so, so much. one of the best and most touching comments i’ve read. the feedback is much appreciated!

      Reply
  29. Kristen

    I really want to make these right now, but sadly I only have almond milk and no coconut milk. Would that be an okay substitute?

    Reply
    1. megan keatley

      we have tried making these with the carton variety of coconut milk and they do NOT turn out the same. so i’d venture to say that it may not be the best sub, but it shouldn’t turn into anything you’d have to toss out.

      Reply
  30. Misty

    Can the chocolate chips be left out of this recipe?

    Reply
    1. megan keatley

      sure–but i caution, you need some sweetness as cocoa powder on it’s on is quite bitter.

      Reply
  31. Sneha

    Wow, I just made these right now. I substituted the sugar with agave syrup and some stevia. They came out AMAZING! I have to refrain from eating them all 🙂

    Reply
    1. megan keatley

      glad you enjoyed sneha!

      Reply
  32. Jake Rowell

    Hey Brandon,

    I appreciate you taking the time to address our members. There was certainly no intention to attack you or your site, I think a little context would be helpful.

    We’re starting next week a nutrition challenge, as we’ve done several times in the past. As a challenge, it’s essentially 60 days of a something most would recognize as Paleo. Each time, we have folks who instead of making the jump to mostly lean meats, vegetables and the like, spend their days eating Paleo replacements of typical foods. And sadly, they ultimately don’t the gains others do and are disappointed by their progress.

    As you said, it’s a treat, and I couldn’t agree more. But, many of our members will be trying to establish (or reestablish) good habits, which isn’t made easier if you’re falling back to “treat” foods routinely.

    Thanks again,

    Jake

    Reply
    1. brandon keatley

      did you read my links? (orange)

      i’m very familiar with challenges and the like. we personally try to shy away from dogmatic rules in favor of awareness and education for folks to make up their own minds/figure out how to make it practical for the long haul. there are arugments to be made for both and i’ve written about both approaches. but that’s exactly the problem i’m having. it seems you have singled us out as something that would derail people’s success without acknowledging that we have put much effort into trying to shine a new light on other methods that might make (more) sense. we have done so to justify and stand behind our approach and terminology. so again, we don’t have to agree…but if you choose to use us as an example, i would appreciate the courtesy of you being fully informed on us before you assume (or allude to your members) we are someone out there too naive to know that abusing treats is unhealthy…or what is and is not “paleo”.

      Reply
  33. Pam K

    I’ve tried a few Paleo brownie recipes, but these are the best!! I use agave syrup vs sugar, almond vs coconut milk, & usually skip the chocolate chips. YUMMY!! Thank you for helping me stay on the Paleo path!!

    Reply
    1. megan keatley

      oh my gosh. thanks pam! watch out for that agave, it’s no bueno. https://www.health-bent.com/blog/crash-course-on-sugar

      Reply
  34. Marion

    I’m a little paleo baby and this is the first almost fully paleo treat I cook. It’s less sweet than usual, which is good, because my palate is beginning to think stuff are too sweet sometimes. (Even apples :O ) I was really dubious of how it would gain consistency until I tasted it. I’m gonna put in on the fridge and wait for tomorrow to eat more!
    And it definitely doesn’t need that much butter (but it’s really good like that!)
    Where do you find almond butter? 🙂

    Reply
    1. megan keatley

      you can buy it online or if your grocery store has a bulk section, the freshly ground stuff is usually the cheapest and best to use in recipes in like this.

      Reply
  35. Kati

    Would peanut butter be absolutefuly a NO for this recipe? I know it’s not Paleo but it’s all I’ve got on hand right now…

    Reply
    1. megan keatley

      i would say wait and make this until you have something else…

      Reply
  36. Heather

    Hey I plan to make these tomorrow, but I wanted to ask if you have tried making them without any chocolate and using coconut oil+cocoa powder and I plan to use stevia extract. I’m wondering your thoughts, either way I know these will be amazing, thanks!!!!!

    Reply
    1. megan keatley

      i have not. i’m interested to hear how this turns out though…

      Reply
  37. Alexis

    Just wanted to say that I tried these brownies tonight and brought them to a family gathering. They were a huge hit!
    I did substitute palm sugar for regular sugar and they tasted great. Thanks for sharing your wonderful recipes!

    Reply
    1. megan keatley

      i love hearing this! so glad y’all enjoyed. thanks alexis!

      Reply
  38. Lindsey

    I just made these brownies for friends and they were SO GOOD. So very rich and sweet and full of taste. Our friends were amazed that they were Paleo (they are skeptical of the lifestyle choice)…

    I made them with honey instead of sugar, we chose to use chopped hazelnuts and 60% dark chocolate chips (i doubled the amount of nuts and chips. I love chunky brownies).

    They were PERFECT!!!! I served them with kiwi, strawberries and blueberries and a small scoop of So Delicious Coconut Ice Cream. A little bit of a cheat but totally worth it. I have a feeling I will dream about these brownies tonight. yummmmmmmmm…

    Reply
  39. Marianne J Vance-Radford

    These brownies look amazing. I wonder if I could use Coconut sugar instead? You didn’t mention it, but I’ve been using coconut sugar on and off, so am going to try.

    Reply
    1. brandon keatley

      should work out perfectly.

      Reply
  40. Brendan Sullivan

    http://realfoodforager.com/recipe-cocoa-butter-cupcakes-scdgaps-paleoprimal/

    Reply
  41. Jo

    I used 1/3 cup maple syrup instead of sugar and added probably a tablespoon of coconut flour to help the consistency (it looked too wet with the syrup) and they were beautiful thankyou.

    Reply
    1. megan keatley

      glad you enjoyed jo. thanks!

      Reply
  42. Nicole

    I made these tonight with the sugar, but subbed hazelnut butter for the almond butter = nearly Paleo Nutella brownies! Fantastic! Thanks!

    Your recipes really reflect the philosophy I have when it comes to food choices. I’ve moved my family into a grain-free world, but we aren’t 100% Paleo. The labels bother me from time to time, because it can make it seem like an exclusive club. I just want to make sure I raise my babes on nutrient dense food, but still enable them to savor flavor, texture and taste. I love food, and your approach enables me to keep loving it without beating myself up over labels. And yes, i recognize these as a treat. Thanks!

    Reply
    1. megan keatley

      word!!!!!!!!!!!! power to the normal people! thanks nicole!

      Reply
  43. Becca

    After researching for some hazelnut butter (Nutella brownies sound AMAZING), I wondered if maybe I could substitute the almond butter for tahini? I know sesame seeds aren’t nuts, but the texture is similar. Any thoughts?

    Reply
    1. megan keatley

      personally, i think the sesame would be way too overpowering to use it full force, 100%. perhaps a 75/25 or 50/50 mix?

      Reply
  44. Lara

    I food processed about 6 dates into my almond butter instead of adding any type of sugar or sweetener. They turned out SO well!! Thank you!

    Reply
    1. megan keatley

      oh, nice. i’m going to have to try that out. thanks lara!

      Reply
  45. Candy

    I’m new to cooking, baking, and paleo..!!. I’d like to try this without the sugar and what kind of chopped nuts do you recommend? Thank you!

    Reply
    1. megan keatley

      then definitely go for a chocolate that has some sugar in it, otherwise things will be pretty bitter. another commenter added in some pureed dates (but that’s just sugar too), but whatever makes you feel better.

      any typical brownie nut will work. pecan, walnut…

      Reply
  46. Rebecca

    I made these brownies last week and they turned out more spongy than fudgey – can you think of where I might have gone wrong?

    Reply
    1. megan keatley

      what type of almond butter did you use?

      Reply
  47. Yvette Kane

    I made them with 2 packs of Splenda and a splash of Sugar free Syrup( rum butter) and 1/2 of a mashed banana. That was my sugar substitute combo and it worked out great!

    Reply
  48. Elizabeth P.

    Okay. These should NOT be legal. Sooooo good!

    Reply
  49. Emily

    This is the first recipe I’ve tried off the website…I’m a chocoholic and sometimes a small piece of dark chocolate every once in a while just doesn’t cut it. These are wonderful; I didn’t realize how much I missed the texture! (And I don’t know about what other people were talking about when they said they only had one and were satisfied. These will be gone in 2 days!) Thank you.

    Reply
  50. Genia Stephen

    These are DELICIOUS! And I can safely feed them to my kids without the awful sugar high and crash. I used 1/4 C of Agave for the sweetener.

    Reply
  51. Tonya

    I made these for my husband to take to a work gathering today. They were a HUGE hit…and these people are not healthy eaters. In other words, they tasted like a “real” dessert. 🙂 Can’t wait to try more of your recipes!

    Reply
  52. Ella

    Can you use normal butter instead of almond butter? -i can’t find almond b. in my area.Thanks

    Reply
    1. Anonymous

      Almond butter is like peanut butter…should be next to that at the store.

      Reply
    2. Karen P.

      Or make your own. Almonds + food processor.

      Reply
  53. Ella

    I meant if you could substitute it with something else? – No almond butter in romania. 🙂

    Reply
  54. Sylvia

    Hi,

    What is the most sweetener I can use without throwing proportions off completely?

    Reply
  55. Haven

    Just use milk chocolate chips or add some melted white chocolate to the batter because it is a sweeter substitute, while still being almost like a solid in the batter……hope this helps….

    Reply
  56. Wendy

    These were disgusting!

    Reply
    1. Amber

      Wendy, if your friend (or maybe your new neighbor, who you didn’t really know) brought these over to your house and you didn’t like them, would you shout at them that these were disgusting? Saying it across the internet isn’t any nicer, or any less hurtful. People really need to think before they post online!

      Reply
  57. Amira N

    I just made these todays. The texture is amazing, very fudgy :> However, it’s actually not sweet enough. I used brown sugar and stevia powder and add raw cocoa beans instead of chocolate chips in the recipe so that could be why but I would definitely make this again. For now, since they are so fudgy, I decided to add some more stevia powder and make some brownie balls. Thank you for this amazing recipe.

    Reply
  58. fatimah

    Do you have the nutritional facts for this recipe? Thank you

    Reply
  59. Diana

    I made these for my family’s Passover seder last night. They were delicious!! We were 20 people so I doubled the recipe and baked in what was I think a 9×13 in pan and this worked well if anyone wanted to do the same. They were flatter but my idea was to cut them into little one or two bite squares as a fudge-like addition to our macaroon tray. Needles to say we had way too many deserts that were non-paleo and had a much higher sugar content (along with the traditional four cups of wine, my work out today SUCKED), but since these brownies also don’t have baking soda, they are a great and fun way to be able to share paleo treats with my family during the week that none of them eat grains either 🙂

    Reply
    1. Susan

      How long did you bake the 9×13 dish of brownies for? Just curious. I baked them for 30 minutes and am waiting for them to cool.

      Reply
      1. Diana

        I actually don’t remember, I think for about 23 or 25 min?

        Reply
  60. Dancingtigga

    Great texture but despite using 85% cocoa chocolate, I found them a little light on chocolate flavour – I need an intense hit! Next time I’m going to try increasing the chocolate and decreasing the sugar. Will report back any successes. Many thanks for your inspirational recipes – my kids are very grateful for your healthy treats, they might just be coming around to tolerating Paleo…80% of the time!

    Reply
  61. Jill

    Unfortunately we did not care for these. The texture was good and had that fudgy mouth feel, but the flavor was off because the nut butter just wasn’t the right flavor for “conventional” brownies.

    Reply
  62. Saskia

    You guys rock. I just made these with hazelnut butter instead of almond butter and am now enjoying some utterly heavenly nutella-flavoured brownies. Also added some honey for sweetness. Keep up the good work!

    Reply
    1. Laura

      Sounds amazing. Thanks for sharing!

      Reply
  63. Beth Groulx

    delish –

    Reply
  64. Amanda

    These are great! The only thing I added was 1/3 cup of coconut flour. Thanks for sharing! I’m new to paleo, and it’s good for choc. craving!

    Reply
  65. Sandy

    I have kept this recipe as my go to for brownies! I love these! I made the brownies in your new book, but I honestly like these much better. Thank you for making this recipe available. 🙂

    Reply
  66. Catherine

    Thanks for posting this great recipe! We are experimenting with gluten-free eating and having some treats like this makes it so much easier! I made these twice, both times I left out the sugar in the batter and just added chocolate chips, which was fine. I did notice that the baking time seems to make a huge difference in texture–the first round I left in for a few minutes extra and the brownies were a little tough/dry. Next time I paid more attention and the texture was SO much better! I think I might try these again and leave them slightly “underdone”–the fudgier my brownies, the better 🙂

    Reply
  67. Casey

    Wow! I’ve tried a lot of brownie recipes in hopes of finding the perfect, healthy, “better-than-the-box” recipe, and all have failed to deliver. . . until this one. These are the bomb! Perfectly fudgy, perfectly sweet, perfectly chocolatey. I used heavy cream since I didn’t have coconut milk, tossed in Enjoy Life mini chips, and sprinkled chopped walnuts on top. Perfection. Thanks for such a fantastic recipe!

    Reply
  68. Casey

    Forgot to add that I cooked them for 16 minutes; the edges were starting to get dry and I didn’t want them to overcook — 16 minutes was perfect.

    Reply
  69. Liz

    These were delicious! Just started on the paleo path after a whole30 and these brownies with fresh strawberries on top were a great birthday treat. Thanks!

    Reply
  70. Abby

    Incredible and easy! Totally going to bookmark these bad boys… Thank you!

    Reply
  71. emily

    These are my favorite paleo brownies! They turn out delicious each time I make them. I use Navitas raw cacao powder instead of regular cocoa powder, which gives them an even richer chocolate flavor. They taste fantastic out of the freezer too. 🙂

    Reply
  72. Gluten free Brownies-Fast, Fudgy & Paleo!

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  73. Dustin Kobler

    Only put off until tomorrow what you are willing to die having left undone. ~Pablo Picasso

    Reply
  74. joanna

    these were a huge hit!! i made them for my bday and everyone loved them!! i added a bunch of goodies to the top to make a “pb&j” brownie so i swirled in more almond butter, homemade raspberry jam, more chocolate chunks, and chopped pecans. AMAZING!

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  75. Patricia Ledbetter

    Loved the the dark chocolate taste & fudgey texture (kept in fridge to keep that texture). I used 1/2 cup of coconut palm sugar, a few individual packets of stevia, & the brand, Lily’s no sugar dark chocolate chips (they have stevia in them). They were hit! I’m diabetic so these are great for when I have a chocolate craving without sugar. Thank you for the recipe.

    Reply
  76. Skippy

    Love your cookbook! Is this the same brownie recipe as the book? Book uses 1/2 cup butter, melted. Also recipe in book indicated chocolate chips or chocolate bar. Just wondering if this is same recipe updated or a different recipe than brownies in the book. Thanks!

    Reply
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