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Paleo Fudgy Brownies

Autumn @wholefoodfor7
5 from 23 votes
Prep Time 20 mins
Course Dessert
Servings 12


  • 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!