Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies! (2024)

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Ultimate Fudgy Paleo Vegan Brownies Recipe (GF): ultra-moist, deep chocolate flavor, fudgy, gooey YUM—the BEST paleo brownies recipe! Made with almond flour, Gluten Free, Vegan, Grain-Free.

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Welcome to the ULTIMATE Fudgy Paleo Vegan Brownies Recipe. Yep, the ultimate. Or, should I say the best paleo brownies recipe EVER?

If you’ve tried my favorite paleo vegan brownie recipe of all-time, you’ll know what I’m talking about—this fudgy paleo brownies recipe yields rich, ultra-moist chocolate brownies that are dense and rich, with deep chocolate flavor.

Looking for a lighter intro to this recipe? I don’t have it. 😉 My easy, easy, easy paleo chocolate brownie recipe is deep, dark and satisfying. Chocolate lovers, gather ‘round, we’re about to make your ultimate chocolate fantasies come true.

THE Ultimate Fudgy Paleo Vegan Brownies

What makes these easy paleo brownies the ultimate fudgy paleo vegan brownies? More ultimate than even my fudgy vegan peanut butter swirl brownies? Well, they’re so fudgy that they’re tip-toeing on the borderline of gooey, unbaked brownie delight. Yes, they’re still fully-baked, but without any trace of cakeiness, no trace of a dry crumb in sight. Looking for ultra-moist fudgy paleo brownies? You’ve come to the right place.

Simple Ingredients for Paleo Chocolate Brownie Recipe

Better yet, the best fudgy paleo brownies of all time are made with simple, whole ingredients that you can feel good about. Yep, these easy fudgy brownies are paleo-friendly and vegan.

Almond Butter: this is my key ingredient to making the best fudgy paleo vegan brownies. Years ago, when I developed this recipe, all the paleo brownie recipes I saw online were packed with tons of oil—and not a lick of almond butter in sight. One day, while I was working on my Best Vegan Brownies recipe & my Vegan Gluten Free Brownies recipe, I realized that almond butter could add healthy fats, pump up the rich, fudgy texture, and decrease the amount of oil in my soon-to-be ultimate fudgy paleo vegan brownies recipe.

Raw Cacao Powder: one of my favorite nutrient-rich ingredients to use in paleo baking. Just compare the nutritional stats of raw cacao powder versus traditional unsweetened cocoa powder; you’d be amazed at the difference. Raw cacao packs a healthy punch of antioxidants, calcium and minerals.

Almond Flour: in order to keep my paleo chocolate brownies recipe grain-free, I turned to one of my favorite ingredients for keeping recipes moist—almond flour. Almond flour does something magical in paleo baked goods: it adds a dry element to balance out wet ingredients, while holding those wet ingredients so well. Result: super moist baked goods.

Coconut Oil, Coconut Sugar, Flaxseed: my go-to ingredients to keep paleo + vegan treat recipes whole, refined sugar-free, and packed with healthy fats.

The Taste of this Fudgy Paleo Brownie Recipe

How does this fudgy paleo chocolate brownie recipe taste? Allow me to describe. 🙂 These ultra-moist brownies are bursting with rich, deep chocolate flavor. Every bite is dense and rich, meant to be savored and appreciated. The interior of every brownie is fudgy, gooey and packed with warm ‘n melty chocolate goodness.

How to Store Your Easy Fudgy Paleo Vegan Brownies

For Super Soft, Fudgy Paleo Brownies: store your paleo brownies in an airtight container at room temperature, out of direct sunlight and away from heat sources. Keep for 1-2 weeks.

For Firmer Fudgy Paleo Brownies: store your paleo brownies in an airtight container in the refrigerator. The brownies are much firmer, but still fudgy—kind of like a thick, dense square of paleo fudge.

Tip for Super Fudgy Paleo Brownies: to revive your paleo brownies on Day 2-Day 14, heat for about 5-10 seconds in the microwave, just until warm. The brownies will turn ultra-moist and gooey, just like you grabbed them fresh from the oven.

Recommended Tools for the Best Fudgy Paleo Brownies

8-inch Square Baking Pan: I cannot even tell you how many times I’ve used these pans to make paleo brownies, and so many more vegan recipes. They’re sturdy, strong, and produce excellent results. I just love ’em!
My Favorite Kitchen Timer: I’ve used a lot of kitchen timers before, and this one beats them all hands down. You can set 4 timers at once, and it has a little dry erase board so you can label each one.
Paleo Chocolate Bars or Paleo Chocolate Chunks: Not just for snacking on while baking paleo brownies, this refined sugar-free chocolate is a key ingredient I use inthe recipe. Tastes amazing, and adds such a wonderful chocolate flavor. Just make sure to chop either the bar or the chunks up before adding it to your paleo brownie mixture.
Glass Mixing Bowls: The thing I love about these glass mixing bowls? There are so many sizes! And they all nest inside each other, so they’re super easy to store. Plus, they’re microwave and dishwasher safe. .
Where to Buy Ingredients:Blanched Almond Flour | Paleo Chocolate Chunks or Paleo Chocolate Bars (or vegan chocolate chips if not paleo) | Coconut Sugar | Coconut Oil | Raw Cacao Powder | Unsalted Almond Butter | Ground Flaxseed | Pure Vanilla Extract

Are you ready to head into the kitchen with me? 🙂 I cannot wait to hear what you think! Be sure to leave a comment & let me know how it turns out. It’s always a joy sharing in these kitchen adventures with you. ‘Til the next one…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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📸 Did you make this paleo chocolate brownie recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

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Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies!

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5 from 50 reviews

Author: Demeter | Beaming Baker
Total Time: 50 minutes
Yield: 9-16 brownies 1x

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Description

Ultimate Fudgy Paleo Vegan Brownies Recipe (GF): ultra-moist, deep chocolate flavor, fudgy, gooey YUM—the BEST paleo brownies recipe! Made with almond flour, Gluten Free, Vegan, Grain-Free.

Ingredients

Scale

¼ cup natural, unsalted creamy almond butter
¼ cup + 2 tablespoons coconut sugar
1/3 cup pure maple syrup
¼ cup melted coconut oil
¾ cup raw cacao powder (for paleo) or unsweetened cocoa powder
1 teaspoon pure vanilla extract
¼ teaspoon salt
2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water, whisk together, set for 15 mins)
½ cup finely ground, blanched almond flour
¾ cup chopped paleo chocolate chunksor vegan chocolate chips

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Instructions

Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
In a medium bowl, whisk together almond butter, coconut sugar, maple syrup and melted coconut oil. Whisk until it resembles caramel.
Add raw cacao powder in ¼ cup increments, whisking until well mixed and thick like frosting. Scrape down the sides of the bowl as necessary.
Whisk in vanilla, salt and flax eggs, until well incorporated. The batter will be very sticky and thick.
Using a rubber spatula, fold in almond flour until you get the consistency of soft dough or very thick batter, and no flour patches remain.
Fold in paleo chocolate chunks or vegan chocolate chips. Pour batter into pan. Using the rubber spatula, smooth batter into an even layer.
Bake for 28-36 mins. Mine took 30 minutes. Cool for about 2 hours, or until completely cool.* Slice into 16 brownies. Enjoy!

More Paleo Vegan Desserts to Try:

Paleo Chocolate Chip Cookies
Paleo Chocolate Cupcakes
Paleo Macaroons

Equipment

Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies! (8)

Paleo Chocolate Gems

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Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies! (9)

Blanched Almond Flour, Finely Sifted 1lb

Hu Paleo Chocolate Bar

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Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies! (13)

Golden Ground Flaxseed

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Notes

Where to Buy Ingredients:Blanched Almond Flour | Paleo Chocolate Chunks or Paleo Chocolate Bars (or vegan chocolate chips if not paleo) | Coconut Sugar | Coconut Oil | Raw Cacao Powder | Unsalted Almond Butter | Ground Flaxseed | Pure Vanilla Extract
Firmness Notes: *Brownies will be very fudgy and gooey after the first 2 hours of cooling. If you like them firmer, allow to cool & set for an extra 2-4 hours before enjoying. Or, after cooling completely, chill in the refrigerator for about 2 hours and enjoy.
Storing Instructions: Store in an airtight container for up to a week at room temperature. Store in the refrigerator if you like them firm.
Freezing Instructions: These brownies freeze well. Store in an airtight, freezer-friendly container for up to a month. Thaw at room temperature for 30 minutes before enjoying. Or, heat in the microwave for 10-20 seconds until warm.
Recommended Tools:8-inch Square Baking Pan | Glass Mixing Bowls | Unbleached Parchment Paper | My Favorite Kitchen Timer | Silicone Spatulas | My Favorite Knife

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Bake
Cuisine: American

© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.

This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you.

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Ultimate Fudgy Paleo Vegan Brownies Recipe – Easy Paleo Chocolate Brownies! (2024)

FAQs

What makes brownies cakey vs fudgy? ›

Fudgy brownies have a higher fat-to-flour ratio than cakey ones. So add more fat—in this case, butter and chocolate. A cakey batch has more flour and relies on baking powder for leavening. The amount of sugar and eggs does not change whether you're going fudgy or cakey.

Why are my brownies never fudgy? ›

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

What's the difference between fudge and fudge brownies? ›

Brownies have a cake-like texture with a crispy top and a moist, fudgy center and are typically baked in a rectangular pan. Fudge, on the other hand, is typically made by cooking a mixture of sugar, butter, and milk or cream until it reaches a soft, chewy consistency.

Learn More ›

What can I substitute for brownie mix to make it better? ›

When the back-of-box instructions call for water, try some instant espresso or strong-brewed coffee for roasty, toasty notes that pair impeccably with chocolate. Or use milk or half-and-half for even more richness. And for cakey instead of fudgy brownies, add an extra egg for more lift and spring.

What does adding an extra egg to brownie Mix do? ›

If you opt to add more eggs, say double the amount, something interesting happens. Even though you are adding more moisture, the air bubbles that you catch in the extra eggs add volume, which decreases the density of your final product. This makes your brownies rise and gives them a much more cake-like texture.

Tell Me More ›

How do you keep brownies fudgy? ›

Wrapping aluminum foil around individual brownies or a tin of brownies will block the air from entering and preserve their chewy nature.

Get More Info ›

Are brownies better with oil or butter? ›

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Read The Full Story ›

What is the difference between fudgy and chewy brownies? ›

Fudgy brownies are moist, dense and gooey, with almost the texture of fudge, but not quite as compact. Chewy brownies are dense (like fudgy brownies), but have a little more “bite” to them or elastic texture when you chew them.

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Can brownies be too fudgy? ›

Problem 2: My brownies are too GOOEY

(Is there such thing?) Honestly, there is a slim chance they are underbaked, but it's more likely that they just need to firm up in the fridge.

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What is the difference between fudge and truffle? ›

Chocolate fudge is made by crystallized sugar which contains milk, sugar, and butter, while chocolate truffle contains chocolate and heavy cream rolled in the cocoa powder and looks more like candy.

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Are my brownies fudgy or raw? ›

To test for doneness with a toothpick, insert a toothpick into the center of the brownies and pull it back out. For fudgy brownies, you'll want to see some moist crumbs attached to the toothpick when you pull it back out. If it looks like it's covered in brownie batter, the brownies will need to bake a bit longer.

See Details ›

What does adding milk instead of water do to brownies? ›

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Can I use melted butter instead of oil in brownies? ›

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

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What does applesauce replace in brownies? ›

Most brownie mixes—including our taste test winner, Ghirardelli Chocolate Supreme—require the baker to add oil, water, and eggs. Some of these box mixes recommend applesauce as a substitution for the oil to cut fat.

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What causes cakey brownies? ›

Cakey brownies have a higher composition of flour. Also, it is commonly understood that it really is reliant on baking powder as the major leavening agent. Fudgy brownies have a bigger fat ratio. In the case of brownies, chocolate and butter is your fat and they have to be taken care of at all cost!

Get More Info Here ›

Should brownies be gooey or cakey? ›

It's a sliding scale, and you can make just about any brownie texture from very gooey, to very cakey. Some might call brownies that fall in the middle chewy, however, we'll just call them slightly gooey, or slightly cakey.

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How to make brownie mix less cakey? ›

While butter is the only fat used in fudgy and cakey brownies, chewy brownies benefit from the addition of canola oil (which is also why this version may remind you of the boxed mixes). The addition of brown sugar is also crucial, because it speeds gluten formation, resulting in a chewier texture.

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