These chewy, fudgy brownies are gluten-free, dairy-free, and Paleo-friendly!
I can admit that trying to bake something that checks off a bunch of dietary requirements is frustrating. How many times have you been disappointed by something overly dense, gummy, or flavorless? Yes, I’ve been there, too. But, I have good news: These brownies are outrageously fudgy, perfectly chewy, and intensely chocolaty—and they’re also gluten-free, dairy-free, and Paleo-friendly. The light sweetness from the applesauce and the honey, paired with the richness of the almond butter, is a match made in heaven.
I’ve tried more Paleo brownie recipes than I care to count, but this one is the winner. The natural sweetness is well-balanced instead of cloying, and there’s a balanced depth to each mouthful. There’s something so addictive about the texture, too—it’s dense, but it’s not too heavy. The crumb and moisture levels work together perfectly. In fact, I find myself analyzing the flavors and texture between each bite, so satisfied in the way it all comes together.
A lot of people have strong opinions about what a “good brownie” should be, and if you’re team fudgy, you need to add this recipe to your must-try list. I don’t think you’ll miss the dairy, gluten, or refined sugar one bit.
Baking soda vs. baking powder
Baking soda is pure sodium bicarbonate. When combined with an acid, carbon dioxide is released, causing baked goods to rise. Because that base-plus-acid reaction is necessary, you’ll often see baking soda added to recipes already featuring an acidic ingredient, like buttermilk, sour cream, or lemon juice. If you ever mixed baking soda and vinegar together as a kid, you’ve seen this instant chemical reaction with your own eyes.
Baking powder is another leavening agent. It’s a pre-made mix of baking soda, a powdered acid (like cream of tartar), and a buffer (usually cornstarch), and it doesn’t need to be “activated” the way plain baking soda does. It’s what’s used to rise cakes and other baked goods that don’t contain a lot of acid. And while there is applesauce in this recipe, which is slightly acidic, I still prefer the rise I get with baking powder.
How do I store leftovers?
After your brownies are completely cool, store them in an airtight container at room temperature for up to 3 days. If you want to keep them for longer, wrap them tightly in parchment paper or plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight, then warm gently to bring back that tender, chewy texture.
Serving suggestions
If you’re feeling fancy, you can make your own homemade Almond Butter to use in this recipe, which will give you more control over the ingredients in your brownies. You could even make your own Applesauce—just omit the granulated sugar or swap in honey to keep things Paleo-friendly. If you still have a sweet tooth after that, try these Coconut-Almond Skillet Paleo Brownies or these Paleo Sweet Potato Brownies With Tahini next.
Ingredients
- 1 cup almond butter divided
- 4 tablespoons raw honey
- 1/2 cup + 2 tablespoons coconut sugar
- 1/4 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 6 tablespoons cocoa powder
- 3 1/2 tablespoons coconut flour 22 grams
- 3/4 teaspoon baking powder
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 325°F and line the bottom of an 8×8-inch pan with parchment paper.
- Place 3/4 cup plus 2 tablespoons of the almond butter, reserving the rest for later, along with the honey in a large microwave-safe bowl. Microwave until the almond butter is smooth and melted, about 1-2 minutes.
- Add in the coconut sugar and beat with an electric hand mixer until just combined, only about 20 seconds. Do not overmix, or you will add too much air into the brownies and they will sink when baking.
- Add in the applesauce and vanilla and gently whisk by hand until combined, being careful to not whisk in too much air.
- Add in all the remaining ingredients and gently whisk by hand until smooth and combined. Your batter will be quite thick. Let stand for 5 minutes so the coconut flour can begin to absorb the moisture.
- Transfer to the baking pan and spread out evenly. Melt the remaining 2 tablespoon of almond butter and drizzle all over the top.
- Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let cool completely in the pan.
- Once cool, slice and enjoy.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment