Paleo Brownies Recipe with 7 Perfect Ingredients - Dr. Axe

Paleo Brownies Recipe with 7 Perfect Ingredients

Paleo brownies recipe - Dr. Axe

Many people probably put brownies pretty high up there on their list of favorite desserts. Warm, gooey and chocolatey, there’s a lot to love about brownies. But then again, there’s a lot that can be problematic about a traditional brownie. Typically, brownies are made with gluten-rich flour. They’re also usually loaded with inflammatory processed white sugar.

Nowadays, there are a lot of ways to up the health factor of brownies and still keep them tasty. For example, there’s my sweet potato brownies recipe, which has a similar taste and nutrient boost as a pumpkin brownie recipe. You can also try a zucchini brownies Paleo-friendly recipe!

The healthy options keep on coming, but what if you really just want a healthier version of brownies minus the fruits and vegetables? Well then you’re in luck because I’m about to reveal my rich and delicious Paleo brownies recipe to you.

Whether you’re currently following a Paleo diet or close to it, looking for a flourless brownies recipe, or you’re just wanting a healthier take on this classic recipe, these Paleo brownies are going to be perfect for you! Do you have a milk allergy or are you choosing to avoid dairy for health reasons? This recipe also has you covered since these are completely dairy-free brownies.

Paleo brownies ingredients - Dr. Axe

Paleo Brownie vs. Regular Brownie

While these aren’t sugar-free brownies, they are brownies free of processed sugar. Instead of the usual stark white sweetener, this recipe contains maple sugar. This healthier sweetener comes from maple syrup, which is the sap of the maple tree. Unlike processed sugar that offers nothing nutritionally, maple syrup and maple sugar contain important antioxidants and minerals like manganese and zinc.

There are many versions of gluten-free brownies to choose from like coconut flour brownies and almond flour brownies. This Paleo brownie recipe is actually not just gluten-free, but also entirely flour-free. My recipe uses arrowroot starch, which is completely grain-free and ideal for gluten-free baking. Arrowroot starch comes from arrowroot, which has been shown to boost immune health in recent scientific studies.

Chocolate frosting for brownies can be a way to make brownies even more chocolatey and decadent, but most frostings are just a sugar and fat trap. If you’re looking to add frosting to these paleo brownies, you can try my Spiced Coconut Chocolate Frosting, which is actually a Paleo-friendly frosting recipe. Or, if you’re okay with butter then you may also want use my healthier take on a more traditional chocolate frosting. Warning: these frostings may use healthier ingredients, but they will not disappoint your taste buds one bit!

How to Make Paleo Brownies

Any dessert is only as tasty and healthy as the ingredients that go into it. This is certainly true for brownies. This Paleo brownie recipe uses high quality ingredients with a focus on avoiding common food allergens like wheat, gluten and dairy. As I said earlier, I’m also skipping the common health hazardous ingredient of processed white sugar. The healthy substitutions in this recipe increase nutrient levels and possible health benefits.

Do you know what else? This Paleo brownie recipe is no harder or more time consuming than a traditional brownie recipe. Plus, you loose nothing in the flavor department. This recipe includes dark chocolate chips, sea salt, vanilla extract, coconut oil … is your mouth watering yet?

Before you start making your delicious Paleo brownies, you’ll need to preheat your oven to 350 F. Next, in a small pot, after melting the coconut oil, add chocolate chips over medium heat.

Paleo brownies step 2 - Dr. Axe

Now you can start combining all of your other ingredients into a large mixing bowl, starting with sea salt and maple sugar … then the arrowroot starch … then the vanilla extract.

Using a hand mixer, mix all the other ingredients together until the batter is thick.

Paleo brownies step 7 - Dr. Axe

Bake for 30 minutes. I know it’s hard to wait, but allow these delicious brownies to cool for 15 minutes before digging your teeth into one.

Paleo brownies step 8 - Dr. Axe Print
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Paleo brownies

Paleo Brownies Recipe

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  • Author: Dr. Josh Axe
  • Total Time: 40 minutes
  • Yield: 12 1x
  • Diet: Gluten Free


Want a simple, healthier version of brownies that keeps out all processed ingredients? Welcome to my rich and delicious Paleo brownies recipe.


  • ½ cup coconut oil
  • 2 eggs
  • ⅓ cup dark chocolate chips
  • ½ cup maple sugar
  • ½ teaspoon sea salt
  • 3 tablespoons arrowroot starch
  • ½ cup cocoa or cacao powder
  • 2 teaspoons vanilla


  1. Preheat oven to 350 F.
  2. Melt the coconut oil and chocolate chips in a small pot over medium heat.
  3. Using a hand mixer, mix all the other ingredients together until the batter is thick.
  4. Pour contents into a 8.5″ x 4.5″ x 2.75″ loaf pan.
  5. Bake for 30 minutes.
  6. Allow to cool for 15 minutes.
  • Prep Time: 10 min
  • Cook Time: 30 min
  • Category: Desserts
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 brownie
  • Calories: 170
  • Sugar: 7.5g
  • Sodium: 122mg
  • Fat: 13.3g
  • Saturated Fat: 9.7g
  • Unsaturated Fat: 2.4g
  • Trans Fat: 0g
  • Carbohydrates: 11.1g
  • Fiber: 0.8g
  • Protein: 2g
  • Cholesterol: 103mg

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  1. Candace on

    I’m looking forward to trying this recipe! How much coconut sugar do I use in place of maple sugar??

  2. Candace on

    Aloha, look forward to giving this a try. How much coconut sugar can I use in place of the maple sugar?? Is equal ratio? Mahalo

  3. steve fisk on

    i used maple syrup instead of sugar, same measure. tapioca for arrowroot. they were melt in your mouth great!

  4. Senya on

    Just made these brownies. I’ve tried multiple keto recipes, same dark choc chips, with avocado, without, but these are by far the best. That have a nice very thin crunchy skin on top which is the mark of great ones. Chewy. I used the minimum maple syrup and maximum cocao powder in the ranges. Thanks for posting

  5. Denise Shamrowicz on

    I wanted to share my recipe which is similar, but can be baked in an 8×8 pan and do not fall apart.
    1/2 c coconut oil OR 1/4 cup coconut oil and 1/4 c grass fed butter
    1/2 c raw cacao
    1/2 c coconut sugar
    1/4 c honey (you can use more coconut sugar or stevia instead)
    2 eggs
    1 t vanilla
    2 T arrowroot starch
    1/2 c almond flour/meal
    1/2 t baking powder
    1/4 t salt
    1/4 c chocolate chunks/chips *optional ( I buy the enjoy life ones)

    Melt the coconut oil in pot, add cacao. take off heat and add all other ingredients except chocolate chunks, stirring after each addition. Pour into an 8×8 greased with coconut oil pan. Top with chocolate chunks.

    Bake at 350 for 20 min. These are, according to my 17 yr old daughter, perfect amount of sweetness, chocolatey, and perfect consistency. Enjoy!

  6. Vicki on

    Dr. Axe I made these today and they’re scrumptious! I had to use flour for the arrowroot because I didn’t gave enough but I’ll be getting some to try it that way. I buy organic flour and we don’t have gluten issues so I wasn’t concerned with substituting but I’m curious to try the arrowroot. My virgin coconut oil from Tropical Traditions did lend a coconut flavor but I happen to like that. Thanks for the recipes!

  7. Lesley Humphreys on

    Egg substitute: aquafaba, that is, the liquid from a tin of chickpeas (garbanzo beans in USA). 1tbsp = 1 yolk, 2 tbsp = 1 white, 3 tbsp = 1 whole egg. It will even whip up like egg white.

  8. Gerise on

    On May 3rd Carrie asked about the recommended pan size. I’m curious about that too. Anyone have a suggestion??

  9. Stephanie on

    Awww snap, these brownies are legit! My 12 year old daughter, who has a wheat allergy, loves them too. Thanks Dr. Axe!

  10. Heather on

    I made these brownies and they are incredibly rich and fudgy. I used the lesser amounts of cocoa powder and maple sugar and used maldon salt. I think they are a nice mixture of salty and sweet but you probably could reduce the salt to 1/2 t and the coconut oil could be cut to 1/3 cup. Overall, pretty tasty!

  11. Erin Lutz on

    Hi Dr.! What Stevia brands do you recommend for baking? I know it should be all natural, not contain sugar alcohols, etc. Recipes can pretty much uses up an entire small bag of the organic mix which is completely not cost effective at all. Also, I have seen the green powder all natural form on Amazon but folks complained it’s too “Greens” tasting. I’m hoping you have a different suggestion. I know Truvia is not recommended, as a baking mix die to chemical changes made in the product. Thanks!!

    • Dr. Josh Axe on

      There are so many great Stevia brands out there, it’s hard for me to choose as a favorite. I really hope you find one that works best for you. Check out my Greens Powder! Blessings!

  12. Lindsey on

    I tried the almond butter banana protein bars and used the chocolate bone broth protein powder. They were SO delicious!!! Is there any way I can substitute some chocolate bone broth protein for part of the cacoa powder? Thanks for all your great recipes!

    • Dr. Josh Axe on

      Hi, Lindsey! Feel free to substitute chocolate bone broth protein for part of the cacao powder, just remember the consistency may change a bit. Let me know how they turn out for you!

      • Lindsey on

        Thank you so much for your reply. I love all your recipes and products! I’ve learned so much from you!

  13. Susan on

    Going to try the brownies tonight! My son Loves brownies and I want to surprise him with a good-for U brownie! Thanks for the recipe!

  14. Doug on

    Paleo Brownies Recipe with 7 Perfect Ingredients
    Total Time: 40 minutesServes: 12

    ½ cup coconut oil
    2 eggs
    ⅓ cup dark chocolate chips
    ½–¾ cup maple sugar
    ¼ tablespoon Himalayan pink salt
    3 tablespoons arrowroot starch
    ¼-½ cup cocoa or cacao powder
    2 teaspoons vanilla

  15. Doug on

    Paleo Brownies Recipe with 7 Perfect Ingredients
    Total Time: 40 minutesServes: 12

    ½ cup coconut oil
    2 eggs
    ⅓ cup dark chocolate chips
    ½–¾ cup maple sugar
    ¼ tablespoon Himalayan pink salt
    3 tablespoons arrowroot starch
    ¼-½ cup cocoa or cacao powder
    2 teaspoons vanilla

  16. Mette Jensen on

    I REALLY would like some more European measurements in brackets, i.e. temeperature in celcius. You don’t only have American fans, Dr. Axe :-)

      • Dee on

        I agree with Mette Jenson. So difficult for us Europeans to understand and convert American cups, and I’ve also recently been told that Australian cups are different again! Could you please post your recipes with metric weights and measures? So many of your recipes sound delightful and I would love to try! Thank you Dr Josh Axe.

  17. Joan Farmer on

    For those of you who can’t have eggs, try Ener G Egg Replacer. It can be found in health food stores but may be in supermarkets. We have used it often in Bob’s Red Mill gluten free corm bread mix, and the recipe comes out well. I know it’s tough not to be able to eat eggs, and so many baking recipes require them. I believe Ener G Egg Replacer can be used wherever you need an egg substitute in a recipe.


    • Dr. Josh Axe on

      Hi Joan, here are the egg replacements I recommend: One egg = ½ mashed banana, ¼ cup applesauce, 1 tablespoon ground flaxseed meal + 3 tablespoons water; 1 tablespoon chia + 3 tablespoons water (allow both to sit for 10-15 minutes to thicken).

  18. Lesley on

    I can’t find either arrowroot or tapioca starch at the store, can I substitute coconut flour for the starch? Can’t find maple sugar either…I guess I’ll try coconut sugar or stevia. Will powdered stevia change the consistency of the brownies?

    • Dr. Josh Axe on

      Hi Lesley, you can try to substitute coconut flour for the starch, but it will change the consistency, making the brownies more dense and cake-like. You can substitute coconut sugar for the maple sugar. If you try stevia, be sure to use much less. I hope this helps!

  19. Rudi Bravo on

    Love brownies yet I always avoid the temptation. Aside, I haven’t came across a good and tasty recipe suitable for cholesterol patients.

      • dena on

        Salt amount called for in recipe tastes great! However, I really love salt with cacao. The salt allows me to reduce maple syrup. Just my personal taste. Yum! ?

  20. Chris on

    I purchased the collagen powder and really liked it. After using it several weeks I began experiencing major arthritis pain in my fingers with swelling. I have not had problems before. I have read that for animal studies, collagen is used to induce arthritis. I stopped using the cologne powder temporarily. What is your experience with arthritis and any collagen connection?

      • Kevin on

        Oxalis acid can bind with collagen so if you are consuming lots of oxalates(cacao and I’ve noticed lots of green tea even) that could be it

    • dena on

      Trying maple syrup now. Using 1/4 c. Batter is tasty. Will let you know!I

      Also trying (2) tBsp organic psyllium husk powder w/4 tBsp h20 for egg substitute. Works great with coconut and almond flour pancakes.

      Trying 3″ organic vanilla bean

      • dena on

        It works!

        Consistency is cake-like.

        I did NOT add chocolate chips.

        I cut maple syrup down to 1/4 c.

        It’s deep, dark and delicious!

      • dena on

        Will try cutting down coconut oil a bit. Did come out a bit oily, but love coconut oil.
        I don’t want to mess with the great cakey consistency though!

  21. Kathy on

    There seems to be a step missing. At what point do you mix the coconut oil/chocolate chip mixture with ‘all the rest of the ingredients’? Does it matter if you mix the coconut oil mixtre into the other ingredients or the other ingredients into the coconut oil mixture?

  22. Carole on

    Can you make this recipe using carob powder instead of all the chocolate? If not do you have a recipe for brownies without chocolate and dairy?

  23. Susan on

    I was reading the nutritional info for this recipe and did not see carbs listed. So do you know about how many carbs? Thanks.


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