Brownies are my all-time favorite dessert. But, I was tired of the paleo versions I tried that weren’t thick and fudgy. I admit it, I’m a bit of a brownie snob?!
So, after many variations, I finally have created fudgy paleo brownies that my family LOVES. Gluten-free, dairy-free, nut-free and only 8 ingredients, these check all the boxes and are easy to make. Makes a large 9×13 pan or you can cook it in a square pan for extra thick. Amazing by itself or you can top it with my dairy-free paleo ice cream for the perfect ice cream sundae. A new family favorite for sure!
Paleo Fudgy Brownies
- 10 oz dairy-free chocolate chips we use 1 bag Enjoy Life Mini Chips
- 1/2 cup coconut oil or extra light tasting olive oil
- 1 1/2 cups coconut sugar
- 1 cup tapioca or arrowroot flour
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 3 eggs
- 1 tablespoon imitation vanilla or 1 teaspoon pure vanilla
Preheat oven to 350 degrees.
Combine chocolate chips and coconut oil in a glass or microwavable dish. Microwave for 1 minute, then stir. Should be melted. If not, microwave another 30 seconds and stir again. Once melted and stirred to combine, set aside.
Combine coconut sugar, tapioca flour, cocoa, salt, eggs, vanilla, and chocolate + coconut oil mixture in a medium bowl. Stirring until combined.
Line a 9x13 baking dish* with parchment paper. Pour brownie batter into prepared pan and spread around till evenly flat.
Bake at 350 for 30-35 minutes. Don't overbake, you want these just set so they will be fudgy!
Delicious warm or cooled, or even with a little dairy-free ice cream on top.
Substitutions: You can use ghee instead of the oil, I just prefer the result of coconut oil. You can also cook these in an 8x8 or 9x9 pan for a deeper dish brownie (my favorite). You will need to add 5-7 minutes cooking time for the deeper brownies, again cooking until just set.
Click here for my dairy-free ice cream recipe. These two recipes make for a super easy brownie sundae!