I’ve already been engaged. It was my shrimp and grits that did it, followed by a dose of my red velvet cupcakes.and the gluten free red velvet cake version does me plenty of favors, while we’re at it.

this is one recipe that I refused to quit testing until I thought it was just perfect. I made several batches before this ding-ding-ding winner, and none were just right beforehand. I wanted these paleo brownies to be fudgy but not overly dense.these paleo brownies needed them to have a crackly top, which seemed essentially impossible to eke out of a gluten free brownie. But, hey, spoiler alert: it’s absolutely possible! I needed them to have chewy edges with super rich middle pieces.and lastly, they needed to be fully brownies, not just a shorter or slightly denser cake.

the crackly, crunchy top on these brownies happens when you whip the eggs with the coconut sugar until the mixture becomes light in color, like a peanut butter frosting, fluffy, and a bit sticky.

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paleo brownies are simply perfect: they’re fudgy and dense with a crunchy, crackly top and chewy edges.not only that, they’re quick and easy to make! Made with almond and coconut flour, they’re gluten free, grain free, and dairy free, too. They’re topped with a sprinkle of flake salt for the perfect gourmet complement to these rich, delicious brownies.


  • 3 large eggs
  • 1 cup coconut sugar
  • 1/3 cup almond flour
  • 2 tablespoons coconut flour
  • 2 tablespoons dark cocoa powder 
  • 2 tablespoons prepared coffee cool or room temperature. Water is fine if coffee is not available.
  • 1 teaspoon vanilla extract
  • 1 1/4 cup dairy-free chocolate chips or paleo chocolate Divided
  • 1/2 cup + 2 tablespoons refined coconut oil

Wine Pairings

  • 2019 Fiddleneck Chardonnay 
  • 2018 Middle Jane Cabernet Sauvignon Reserve 
  • 2019 Fiddleneck Muscat Blanc 


  1. Preheat oven to 325º F. In a medium bowl, combine eggs and coconut sugar. Using a hand mixer or stand mixer, beat on high until light and fluffy, about 3-5 minutes. Mixture will have increased in volume and will be sticky, rather than thin or runny. Stir in almond flour, coconut flour, dark cocoa powder, cooled liquid coffee, and vanilla extract. Stir until combined.
  2. In a medium, microwave-safe bowl, combine 1 cup chocolate chips and coconut oil. Microwave in 60-seconds bursts, stirring very well in between each round, until the chocolate has just melted. Stir until completely smooth, then pour into the brownie batter. Stir well to combine.
  3. Fold in remaining 1/4 cup chocolate chips.
  4. Line a 9×9″ baking pan with parchment paper. Pour brownie batter into the prepared pan, making sure batter fills all corners evenly. Bake 35-40 minutes, or until a toothpick inserted into the center of the brownies comes out with moist crumbs. The toothpick should not be coated in batter, but it should not be clean, either. When you see moist crumbs, remove from the oven and let cool completely on the counter or on a wire rack. When cool, lift out of the baking pan using the sides of the parchment paper. Cut into 9 equal squares.
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