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The Best Paleo Fudge Brownies

  • Author: Lauren
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 12 brownies 1x
  • Category: dessert
  • Method: oven
  • Cuisine: brownie
  • Diet: Gluten Free


These are truly the best paleo fudge brownies ever. They are absolutely decadent, rich, fudgy, & packed full of delicious chocolate flavour! Not only that but they are also gluten, dairy, grain, & refined sugar-free with a low-carb/keto option!




  • 1/2 cup coconut oil, melted (or butter)
  • 1/2 cup all natural nut or seed butter of choice (I used peanut butter & love the flavour it gave the brownies but have also tried them with tahini, you could use cashew, almond or sunflower seed (nut-free) butter as well)
  • 1/2 cup coconut sugar (for a low-carb option I recommend using this sweetener, you could also use regular or brown sugar as well)
  • 1 tsp vanilla extract
  • 1 + 3/4 cup superfine almond flour, if you almond flour is clumpy I recommend sifting it before adding it into the mixture
  • 1/2 cup cocoa powder (or cacao powder)
  • 1/4 tsp pink salt
  • 1 tsp baking soda
  • 1 tsp apple cider vinegar or lemon juice (to activate the baking soda)
  • 1/2 cup dark chocolate chips, melted (plus a few more for the top) (I like these for dairy-free & these for sugar-free)
  • 1/2 cup collagen peptides (I have only tried this recipe will collagen peptides but I would imagine any protein powder would work, however it may alter the taste/texture depending on the brand & flavour; see note)*
  • 2 eggs


  • 1/4 cup dark chocolate chips (I like these for dairy-free & these for sugar-free)
  • 1 tbsp nut of seed butter of choice (I used all natural peanut butter as I used that in the brownies)
  • 1/4 tsp course sea salt (optional)


  1. Preheat the oven to 350 degrees F. Line a square baking pan you’re using with parchment paper or grease with your preferred oil of choice.
  2. In a large mixing bowl add the melted coconut oil, nut or seed butter of choice & sweetener of choice & mix until well combined.
  3. Melt the chocolate chips in a glass bowl in the microwave for about 20-30 second intervals, mixing after each, until melted. Add into the bowl.
  4. Then add in the vanilla, almond flour, cocoa powder, pink salt, & collagen peptides, baking soda & apple cider vinegar.
  5. Lastly, gently mix in the 2 eggs just until combined.
  6. Spread the batter into the prepared baking pan, using a spatula to flatten & press it in evenly.
  7. Sprinkle a few extra chocolate chips on top & press in, if desired.
  8. Bake for 15-20 minutes. I baked mine for 18 minutes & they are perfect every time. Insert a fork & when it comes out relatively clean they should be done. Careful not to over-bake them as this will result in a dryer brownie.
  9. Let them fully cool before removing them from the pan, to ensure they don’t break apart.
  10. For the topping, melt 1/4 cup of chocolate chips with 1 tbsp all natural nut or seed butter in the microwave in 30 second intervals until smooth & drizzle over the brownies. I top with a sprinkle of course sea salt & serve!


*Note: if you are using protein powder I would start with adding 1/4 cup. Collagen dissolves really well in baking recipes so you may not need as much protein powder compared to collagen. You want a thick & fudgy batter before baking.

Keywords: brownies, chocolate, dessert