Nut Butter Brownies
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Paleo Nut Butter Brownies - Gluten-free, dairy-free easy dessert that is always a win!

Say hello to an old friend. I grew up making these brownies as a kid, they were one of my favorites. I was so happy when I figured out a way last month to adjust them and make a cleaner version. They are my kid’s new favorite and I love how simple it is to make this big batch of bars. The marble design makes them look fancy, despite how easy they are, and they are a great one to take to a party or event!

If this makes too big of a batch for you, they freeze fabulously or you can cut the recipe in half and cook it in an 8×6 rectangular pan or even an 8″ circle cake pan. Peanut butter works for my kids, so that’s what we usually use in this recipe, but cashew or almond butter work great too for a true Paleo option.

Please note the options with flour types and amount of coconut sugar used in these.


Nut Butter Brownies

Autumn @wholefoodfor7
5 from 1 vote
Course Dessert
Servings 12 brownies


  • 1/2 cup nut butter*
  • 1/3 cup ghee or coconut oil melted but not hot
  • 1-1 1/2 cup coconut sugar** (see note below)
  • 1/2 cup almond flour* *OR replace all three flours with 1 cup cassava flour
  • 1/2 cup tapioca or arrowroot flour
  • 2 tablespoons coconut flour
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup Enjoy Life mini chocolate chips


  • Prepare your 9x13 by lining it with foil and spraying it with cooking spray. Preheat oven to 325 degrees. 
  • In a large bowl, combine the nut butter, ghee or oil, sugar, eggs, and vanilla. Add the baking powder, salt, and flour. Stir until combined. Stir in 1/2 cup of the chocolate chips. 
  • Spread batter into prepared pan, spreading it out evenly. Sprinkle remaining chocolate chips on top. 
  • Bake in oven for 5 minutes. Remove from oven and run a knife through the batter, forming a marble pattern and spreading the chocolate throughout. Bake another 30 minutes, or until lightly browned and cooked through.


**I try to minimize my children's sugar intake, even Paleo sugars. This recipe works with just 1 cup coconut sugar. However, if I am taking these somewhere or sharing them with those who eat more of the standard American diet, I will often use the full 1 1/2 cups of sugar.
We love these with peanut butter, but they also work with other nut butters or sun-butter for a nut-free option!


  1. 5 stars
    These are amazing!!
    Substitution note for anyone else who might need it, I had to change the flour, because I can’t get cassava and almond is too expensive here in Denmark. My family does well with oats, so I used half and half oat flour and tapioca and the texture was incredibly chewy and delicious.
    Thank you for this new fave!

    • Oh I love knowing that swap for those who need it! Thanks for sharing and for the review!

  2. Great recipe, Autumn! I baked the bars in 9×9 glass pan lined with parchment and they turned out great, in case anyone wants to have thicker bars. Love your recipes, Autumn.

    • Thanks for mentioning how delicious they are thicker too! Thank you, I appreciate the kind words and review!

  3. Is the baking powder 1 teaspoon or 1 tablespoon?

    • Teaspoon. I apologize that was unclear and I have clarified in the recipe. Thanks for asking and hope you try and love these!


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