4.9 from 24 votes
Irresistible Fudgy Paleo Brownies (Whole30 & Gluten-Free)
Indulge in these rich, chocolate paleo brownies, which are also gluten-free and Whole30-approved. This easy treat will satisfy your chocolate cravings and is simply the best brownie recipe!
Prep Time
5 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
35 mins
Servings:
9
large brownies
Calories:
319 kcal
Course:
Dessert, Snacks, Baked Goods
Ingredients
- 15 to 20 date 350 grams, Medjool, pitted
- 15 dried apricots 110 grams, Turkish
- ½ cup coconut oil 80 grams, plus more to grease the baking pan
- 1 cup cashew milk 225 ml, or any other unsweetened plant milk
- 4 egg
- 2 cups cocoa powder 140 grams, plus some more to cover the baking pan, or cacao
- ½ teaspoon salt sea salt
Instructions
- Preheat oven to 350 °F/ 180 °C.
- Place the dried fruits, coconut oil, milk, and eggs in a (high-speed) blender. Blend into a paste.
- Transfer the paste to large a bowl.
- In batches, stir in the cacao or cocoa powder and sea salt until no powdery lumps remain and you have a dark brown paste.
- Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
- With a spatula, spread the chocolate mixture evenly into the prepared baking pan.
- Bake in the oven for 20 to 25 minutes or until a toothpick inserted comes out clean.
- Let it cool for about 10 minutes before cutting it into squares.
- They will become more solid once cooled.
Cup of Yum
Notes
- Storing tips: Store leftovers in an airtight container in the fridge for up to 5 days or freezer for longer—no need to defrost. You can enjoy them immediately out of the freezer or let them sit at room temperature for a bit.
- Cut into 9 large pieces or 18 mini brownies.
- How do you make these healthy brownies with a shiny crust? Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste. Continue to make the date brownies as explained in the recipe instructions.
- How to grease the brownie pan? Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
- How to remove the brownie cake from the prepared pan? Use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan. Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the cooled brownie cake.
- Can I use parchment paper instead? Yes. Make sure you have enough to extend the parchment paper up and over the sides of the pan for easy removal.
Nutrition Information
Calories
319kcal
(16%)
Carbohydrates
50g
(17%)
Protein
8g
(16%)
Fat
17g
(26%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.01g
(1%)
Cholesterol
73mg
(24%)
Sodium
199mg
(8%)
Potassium
751mg
(16%)
Fiber
11g
(44%)
Sugar
34g
(68%)
Vitamin A
646IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
102mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 9 large brownies
Amount Per Serving
Calories 319
% Daily Value*
| Calories | 319kcal | 16% |
| Carbohydrates | 50g | 17% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 199mg | 8% |
| Potassium | 751mg | 16% |
| Fiber | 11g | 44% |
| Sugar | 34g | 68% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.