Rich and Fudgy Paleo Vegan Brownies (GF)

Yesterday I envisioned making fudgy gluten-free brownies that were bursting with dark chocolate, walnuts, and topped with chocolate chunks.

Last night, the dream came true. Plus they turned out so delicious, that I just had to share my creation with you!

The best thing about these brownies are that they are super easy to make, they are Vegan – Paleo – Gluten Free – Dairy Free, and 100% naturally sweetened. No highly refined sugar in this recipe. Which makes these brownies an awesome treat to have every now and then!

I highly recommend a glass of almond milk with these bad boys.

5 from 1 reviews
Rich and Fudgy Paleo Vegan Brownies (GF)
Prep time
Cook time
Total time
Rich and Fudgy Paleo Vegan Gluten Free Brownies: Easy one-bowl recipe for rich, fudgy, chunky, and naturally sweetened brownies. These brownies are delicious! This recipe is Paleo, Vegan, Gluten-Free, and Dairy-Free.
Recipe type: Dessert
Cuisine: Paleo, Vegan, Gluten-Free, Dairy-Free
Yields: 9 brownies
  • 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisk together, set aside 5 mins)
  • 1 teaspoon pure vanilla extract
  • ¼ cup melted coconut oil
  • ¼ teaspoon sea salt
  • ½ teaspoon baking powder
  • ⅓ cup pure maple syrup
  • ¼ cup raw cacao powder
  • ¾ cup blanched almond flour
  • ½ cup vegan dark chocolate chips
  • ¼ cup chopped and halved walnuts
  • ¼ cup vegan dark chocolate chunks
  1. Preheat oven to 325 degrees F (163 C) and lightly grease an 8x8-inch (or similar size) baking dish with coconut oil, then line with parchment paper (the oil helps the parchment paper stick to the sides).
  2. Prepare flax eggs in a small mixing bowl, set aside for 5 minutes.
  3. In a large mixing bowl add melted coconut oil, maple syrup and vanilla extract. Whisk thoroughly.
  4. Add flax eggs and whisk more until combined. Then add baking powder, sea salt, and cacao powder, whisk.
  5. Add almond flour and fold in with spatula. Then add vegan dark chocolate chips and fold in with spatula.
  6. Then add walnuts (optional). Fold in with spatula, leaving a few walnuts for topping.
  7. Add the thick batter to the prepared baking dish and spread into an even layer. Add additional toppings if desired, such as dark chocolate chunks and walnuts.
  8. Bake for 30-32 minutes, or until the edges appear dry and fluffy.
  9. Remove from oven and let cool in the pan for at least 30 minutes preferably 45 minutes - 1 hour (the longer they cool, the less sticky they are to cut.) I set mine in the fridge to speed up the cooling process. Cut with a sharp knife into preferred serving size (I cut mine into 9).
  10. Store in an airtight container in the fridge or room temperature. Enjoy!
Raw Cocoa Powder can be substituted for the Raw Cacao Powder if desired. However, this substitution will result in sweeter brownies as cocoa is naturally sweeter than cacao.