I just baked Gluten Free Dairy Free Brownies Almond Flour and they’re the fudgiest, densest brownies with a crackly top, chewy edges and flaky salt that you’ll want a slice of right now.

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I’m obsessed with these brownies because they actually taste like real brownies, not sad health food. I love the fudgy, dense middle and that crackly, crunchy top that fights me for the last bite.

They hit my chocolate craving hard, and the chewy edges are worth stealing. I call them my Paleo Running Momma Brownies when I bring them to races, and they fit my Gluten Free Dairy Free Brownies Almond Flour obsession at home.

Almond flour and pure maple syrup keep them rich without the junk. But mainly: they’re ridiculously, embarrassingly addictive.

No guilt, just actual chocolate joy. seriously.

Ingredients

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Coconut oil: Adds moist, fudgy texture and a little coconut warmth, so it’s silky.
Pure maple syrup: Sweetens naturally and keeps brownies gooey, basically caramel notes.
Eggs: Bind everything and give lift, plus they make it dense and tender.
Vanilla extract: Rounds flavors and makes chocolate taste sweeter, it’s subtle magic.
Cocoa powder: Deep chocolate punch and that crackly top everyone wants.
Almond flour: Gives nuttiness and body, little grainy bite if not super fine.
Coconut flour: Absorbs moisture and firms crumb, so brownies aren’t too gooey.
Tapioca starch: Lightens texture and adds chew, plus it helps crisp edges.
Baking soda: Small rise and tiny lift, keeps brownies from being flat.
Fine sea salt: Balances sweetness, makes chocolate pop, sprinkle flaky salt on top.
Dark chocolate chips: Melty pockets of intense chocolate, makes bites extra indulgent.
Espresso powder (optional): Basically sharpens chocolate flavor, you’ll notice richer depth.

Ingredient Quantities

1/2 cup coconut oil, melted

3/4 cup pure maple syrup

2 large eggs

1 tsp vanilla extract

1/2 cup unsweetened cocoa powder (or cacao powder)

3/4 cup almond flour, finely ground

1/4 cup coconut flour

1/4 cup tapioca starch (or arrowroot starch)

1/2 tsp baking soda

1/4 tsp fine sea salt, plus extra flaky sea salt for sprinkling

1/2 to 3/4 cup dairy free dark chocolate chips or chopped dark chocolate

Optional: 1/2 tsp instant espresso powder (makes the chocolate pop)

How to Make this

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1. Preheat oven to 350F and line an 8×8 inch square pan with parchment, leaving an overhang so you can lift the brownies out later. Lightly oil the parchment so nothing sticks.

2. In a medium bowl whisk together 1/2 cup melted coconut oil, 3/4 cup pure maple syrup, 2 large eggs, 1 tsp vanilla extract, and optional 1/2 tsp instant espresso powder until smooth and glossy.

3. Sift or whisk 1/2 cup unsweetened cocoa powder into the wet mix to avoid lumps, then whisk again until fully incorporated.

4. In a separate bowl stir together 3/4 cup finely ground almond flour, 1/4 cup coconut flour, 1/4 cup tapioca starch (or arrowroot), 1/2 tsp baking soda, and 1/4 tsp fine sea salt.

5. Add the dry mixture to the wet mixture and fold gently with a spatula until just combined; batter will be thick and fudgy, not cake like. If it seems too dry add a teaspoon or two of water or coconut milk.

6. Fold in 1/2 to 3/4 cup dairy free dark chocolate chips or chopped dark chocolate, reserving a few to sprinkle on top. Use 3/4 cup for extra gooeyness.

7. Spread batter into the prepared pan, smooth the top, press the reserved chocolate chips on top, then gently tap the pan on the counter a couple times to release air bubbles and help form a crackly top.

8. Bake 18 to 22 minutes until the edges are set but the center still looks slightly soft and shiny. Dont overbake or you’ll lose the fudgy texture.

9. Cool completely in the pan on a wire rack, at least 1 hour, then lift out using the parchment overhang. Sprinkle flaky sea salt over the top while slightly warm for that gourmet finish.

10. For best texture chill 30 minutes before slicing into squares; store in an airtight container at room temp for up to 2 days or refrigerate for up to a week. Reheat gently for that just-baked vibe.

Equipment Needed

1. Oven (preheated to 350 F)
2. 8×8 inch square baking pan
3. Parchment paper (with a bit of oil or nonstick spray)
4. Medium mixing bowl
5. Small mixing bowl
6. Whisk
7. Rubber or silicone spatula
8. Measuring cups and spoons
9. Wire cooling rack

FAQ

Q: Can I make these brownies nut free? A: Yes, but you need to swap the almond flour. Use 1 cup plus 2 Tbsp sunflower seed flour or tigernut flour, and omit the almond flour. The texture will be a bit different, slightly denser, and the color may be greener at first but it bakes out.

Q: How do I get that fudgy center and crackly top? A: Use melted coconut oil and just the right bake time. Don’t overmix once you add the dry ingredients, and pull them from the oven when a toothpick shows a few moist crumbs, not totally clean. Let them cool fully in the pan so they set up fudgy.

Q: Can I use regular flour instead of coconut or tapioca? A: You can, but it changes the recipe. Swap 3/4 cup almond flour plus 1/4 cup coconut flour plus 1/4 cup tapioca with about 1 cup plus 2 Tbsp all purpose flour, reduce baking soda to 1/4 tsp, and expect less chew and a different flavor. Not paleo anymore though.

Q: My brownies were dry. What went wrong? A: Likely overbaked or too much coconut flour. Coconut flour soaks up moisture fast, so measure it by spooning into the cup and leveling, not packing. Also check your oven temp with a thermometer; many run hot.

Q: Can I make these vegan? A: You can try, but eggs are key for structure and that crackly top. Use 2 flax eggs or 1/2 cup aquafaba whipped until foamy, and expect a different texture, less fudgy and more cake like. Add an extra Tbsp of coconut oil for moisture.

Q: Any tips for extra chocolatey brownies? A: Stir in 1/2 cup extra chopped dark chocolate or chips, fold in 1/2 tsp espresso powder to boost the chocolate notes, and press a few chips on top before baking. Sprinkle a little flaky sea salt when they come out for contrast.

Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free) Recipe Substitutions and Variations

Coconut oil → Avocado oil or light olive oil (same amount). They keep the brownies fudgy but won’t add coconut flavor. If using a neutral oil, chill briefly before slicing so they hold together better.
Pure maple syrup → Honey or date syrup (1 to 1). Honey gives a slightly different sweetness and a touch more chew, date syrup is less watery. Reduce oven time by a few minutes if the batter seems very runny.
Eggs → 2 flax eggs (2 tbsp ground flax + 6 tbsp water, let sit 5 min) or 1/2 cup mashed banana. Flax eggs help bind like real eggs but make the crumb a bit denser; banana adds sweetness and a mild flavor, so cut back maple a little.
Almond flour → Blanched sunflower seed flour or finely ground hazelnut flour (use same amount). Sunflower can turn green when mixed with cocoa unless you add a little lemon juice or a pinch more baking soda, so be warned. Hazelnut adds a lovely nutty note.

Pro Tips

1. Chill the batter for 10 to 15 minutes before baking if it looks weirdly loose. It firms up a bit and helps the brownies hold a fudgier center instead of spreading too thin. Don’t worry if it’s not perfectly smooth, that’s normal.

2. Press a handful of extra chocolate on top right before the oven so you get those melty pockets and a shiny crackly top. If the chips sink too much, pop the pan in the freezer for 5 minutes first to help them stay near the surface.

3. Test doneness by feel not time. The edges should be set and the center should wiggle slightly when you tap the pan. If you poke with a toothpick you want a few moist crumbs, not totally clean — that’s what keeps them fudgy.

4. Salt and chill are your friends. Sprinkle flaky sea salt while the brownies are still warm, then chill for at least 30 minutes before cutting. It makes the chocolate taste deeper and the slices cleaner. If you want gooey again, warm a square for 10 seconds in the microwave.

Perfect Paleo Brownies (Fudgy, Crackly Top, Gluten Free) Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just baked Gluten Free Dairy Free Brownies Almond Flour and they're the fudgiest, densest brownies with a crackly top, chewy edges and flaky salt that you'll want a slice of right now.

Servings

servings

Calories

270

kcal

Equipment: 1. Oven (preheated to 350 F)
2. 8×8 inch square baking pan
3. Parchment paper (with a bit of oil or nonstick spray)
4. Medium mixing bowl
5. Small mixing bowl
6. Whisk
7. Rubber or silicone spatula
8. Measuring cups and spoons
9. Wire cooling rack

Ingredients

1/2 cup coconut oil, melted
3/4 cup pure maple syrup
2 large eggs
1 tsp vanilla extract
1/2 cup unsweetened cocoa powder (or cacao powder)
3/4 cup almond flour, finely ground
1/4 cup coconut flour
1/4 cup tapioca starch (or arrowroot starch)
1/2 tsp baking soda
1/4 tsp fine sea salt, plus extra flaky sea salt for sprinkling
1/2 to 3/4 cup dairy free dark chocolate chips or chopped dark chocolate
Optional: 1/2 tsp instant espresso powder (makes the chocolate pop)

Directions

Preheat oven to 350F and line an 8×8 inch square pan with parchment, leaving an overhang so you can lift the brownies out later. Lightly oil the parchment so nothing sticks.
In a medium bowl whisk together 1/2 cup melted coconut oil, 3/4 cup pure maple syrup, 2 large eggs, 1 tsp vanilla extract, and optional 1/2 tsp instant espresso powder until smooth and glossy.
Sift or whisk 1/2 cup unsweetened cocoa powder into the wet mix to avoid lumps, then whisk again until fully incorporated.
In a separate bowl stir together 3/4 cup finely ground almond flour, 1/4 cup coconut flour, 1/4 cup tapioca starch (or arrowroot), 1/2 tsp baking soda, and 1/4 tsp fine sea salt.
Add the dry mixture to the wet mixture and fold gently with a spatula until just combined; batter will be thick and fudgy, not cake like. If it seems too dry add a teaspoon or two of water or coconut milk.
Fold in 1/2 to 3/4 cup dairy free dark chocolate chips or chopped dark chocolate, reserving a few to sprinkle on top. Use 3/4 cup for extra gooeyness.
Spread batter into the prepared pan, smooth the top, press the reserved chocolate chips on top, then gently tap the pan on the counter a couple times to release air bubbles and help form a crackly top.
Bake 18 to 22 minutes until the edges are set but the center still looks slightly soft and shiny. Dont overbake or you'll lose the fudgy texture.
Cool completely in the pan on a wire rack, at least 1 hour, then lift out using the parchment overhang. Sprinkle flaky sea salt over the top while slightly warm for that gourmet finish.
For best texture chill 30 minutes before slicing into squares; store in an airtight container at room temp for up to 2 days or refrigerate for up to a week. Reheat gently for that just-baked vibe.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.