These Paleo-friendly brownies come together in less than an hour and are so dense and chewy!
Need a fast and easy dessert at the last minute? Maybe your kiddo just told you they have to bring a treat to school tomorrow—as you were finishing up their bedtime story. Do you drive to the store in your PJs to buy a boxed mix, race home, and try to get them fully baked before nodding off yourself? Or do you simply reach into your own well-stocked cupboards and whip up these easy gluten-free, dairy-free brownies? This exact dilemma happened to me. I chose the less-traveled route of baking from scratch—and this nearly effortless recipe made all the difference! I still got to bed at a reasonable hour, and my precious angel’s teacher gave me a hero’s thanks when I handed her the plate of homemade goodies at drop-off.
These delectable little bites are more than the perfect choice for groups with special dietary needs. They’re also the most perfectly dense and chewy brownies with just the right amount of sweetness! The cocoa powder delivers deep chocolate flavors. Plus, the brief baking time and my tips for efficient cooling ensure an oh-so-fudgy texture all dedicated chocolate lovers will adore!
Whether you’re pressed for time, trying to accommodate lactose-sensitive classmates, or simply looking for a deeply satisfying chocolate fix, this easy brownie recipe is for you!
Are These Easy Gluten-Free Dairy-Free Brownies Healthy?
Brownies are a dessert item—so they should always be considered an indulgent treat rather than a healthy food. That being said, this recipe is a healthier choice than traditional brownies for those with sensitivities or allergies to gluten or dairy. These brownies are moderate in calories with a bit of protein and fiber from the almond flour. But they’re high in sugar, as are most desserts, so moderation and portion size are key.
You could reduce the sugar content by subbing in a lower-glycemic sweetener like monk fruit for the coconut sugar. Choosing chocolate chips with no added sugar and a higher cacao content can also help with that.
The Secret To Chewy Brownies
I have a trick for this recipe that results in the chewiest gluten-free, dairy-free brownies you’ll ever have! Once you pull the brownies from the oven, let them cool on the counter for about five minutes. Then, place a hot pad on a fridge shelf and place the pan on the hot pad. Cool your brownies in the fridge for 45 minutes, remove—and voilà! You’ve got insanely chewy treats that are still gooey inside! The rapid cooling prevents further cooking from residual heat while helping to lock in moisture. But do not leave them in the fridge longer than 45 minutes! They may start to dry out after that point.
How Do I Store Leftovers?
Once cooled completely to room temp, store sliced brownies in an airtight container in the fridge for about 4 days. They will also freeze well in an airtight, freezer-safe container for up to 3 months. Thaw in the fridge or at room temp before serving.
Serving Suggestions
Keep the dairy-free fun going by pairing these brownies with these yummy Vegan Banana Ice Cream Bars! For a strictly grown-up treat, consider Coconut Milk Ice Cream With Rum And “Eggnog” as a boozy dessert pairing. They’d also be delicious alongside a simple Coconut Milk Smoothie or a richly satisfying Peanut Butter Low-Carb Keto Smoothie With Almond Milk.
Recipe
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup coconut sugar
- 3 tablespoons coconut oil melted
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1/4 cup dairy-free mini chocolate chips
Instructions
- Preheat oven to 350°F. Line the bottom of an 8-inch baking pan with parchment paper.
- In a medium bowl, stir together the almond flour, cocoa powder, baking soda, and salt. Set aside.
- In a separate medium bowl, use an electric hand mixer to beat the sugar and oil just until the sugar is moistened. Add the remaining ingredients, except the chocolate chips, and beat until JUST combined, only about 20 seconds or so. You don't want to beat too much air into the batter or the brownies will sink when baking.
- Pour the dry ingredients into the bowl of wet ingredients and stir with a wooden spoon until well mixed. Stir in the chocolate chips.
- Press the batter into the prepared pan. It will be very thick, so pressing with lightly damp hands or waxed paper will work the best.
- Bake until a toothpick inserted in the center comes out clean, about 26-28 minutes.
- Let cool completely before slicing and serving.
These were so delicious! I used white granulated sugar instead of coconut sugar and they turned out phenomenal! Also added ground cinnamon. Yum!
That’s great, thanks a lot for letting me know
These are AMAZING. so yum. Thank you!
Glad you like them!
I followed the recipe. They are so good. My family loves them. Very easy to make.
So glad to hear your family enjoyed this recipe!
All I can say is WOW!!! They were fantastic!! I have a strict diet but still like to have my sweets. These were sooo good!! I expected the almond flour to make them grainy but it didn’t. The batter made me hesitant but they were gooey and thick!! (I used extra chocolate chips) these will be a staple!
So glad to hear you enjoyed this recipe! Thanks for reading and rating.
These are the best gf brownies I have ever eaten! I doubled this recipe without any issues which is very unusual for gf. I used 3 eggs, 1 tsp baking soda and 1 tsp baking powder. They got nice and puffy.
The refrigerator tip I had never heard, but I had amazing results.
So glad to hear you enjoyed this yummy brownie recipe! Thanks for leaving us rating.
can I use all purpose flour instead of almond?
Hi Phoebe – Yes, you can but the texture and taste will change. The brownies might be a bit less dense and you will need to adjust the liquid ingredients since all-purpose flour absorbs moisture differently.