These Paleo Fudge Brownies come together in 15 minutes with minimal ingredients + bake up in the sweetest single serving pots. They’re grain, gluten, dairy + refined sugar free, but they taste like the rich, fudgy, real deal brownies you’ve been craving.
You know how sometimes, when you’re making something, you lick the spoon + then seriously debate whether to bake said item or just eat all of the batter as it is? That is 100% what happened with these Paleo Fudge Brownies. They almost didn’t make it.
These little chocolate babies were dreamt up over early morning coffee this week. I was sipping + wondering, “HOW can I make something so yummy + so quick + so chocolatey that everyone will love it + still keep it Paleo + real food based?” I wanted this dessert to feel indulgent, but to also keep allergies + health concerns in mind.
Last week I shared these Paleo No Bake Brownie Bites + people went nuts for them. So naturally, I started there. I added some eggs, toyed with the recipe + flashed them in an oven for a little less than 10 minutes + your new fav chocolate dessert was born!
Paleo Fudge Brownie Ingredients
The ingredients for these brownies are so, so easy. I usually have all of them on hand since I often bake Paleo treats, but even if you don’t, they are ingredients that you can repurpose + use in a million different ways. I promise not to throw out any crazy expensive items that you need 1 tablespoon of + never touch again. HATE THAT.
Here’s where we’re at:
- Nut butter (I prefer cashew, but any would work!)
- Maple syrup (You could totally use honey too)
- Vanilla
- Eggs
- Almond Flour
- Cacao or Cocoa
- Salt
- Chopped Chocolate
See what I mean? SIMPLE.
Individual Paleo Fudge Brownies
My husband Mark and I have slightly different tastes when it comes to sweet things. I always think things are SO sweet + he always wants more sugar, ha. He prefers white chocolate + I love my chocolate as dark as possible. These Paleo Fudge Brownies are a very happy medium, but we still can’t go through an entire pan in a few days, which is why I chose to bake these up as individual brownie skillets. We eat a few, keep a few in the fridge + chuck a few in the freezer for chocolate emergencies.
Cooking them in their own little ramekins also allows for a super short cook time, which is paramount when the need for brownies is imminent.
Putting These Together + Baking
Honestly, I feel like these barely need instructions. You are literally dumping + stirring. That’s it! Depending on how quickly you can measure ingredients, you could have these in the oven in less than 5 minute easy peasy.
There’s no need to grease or flour any tins because we’re using cute little ramekins. You can eat the brownies straight out of them with a spoon + then throw them in the dishwasher, which means no scrubbing pans! Another small, but mighty point for these Paleo Fudge brownies.
I like to place all of my ramekins on a baking sheet + put them in the oven together. How long you bake them is totally up to you! I chose 10 minutes, but you could go as low as 8 + as high as 12. It will totally depend on how fudgy or how cooked you want them to be. I found that 10 minutes baked the edges + set the top, but that the centers were still nice + soft, which is how I like my brownies.
Brownie Heaven
I would 100% recommend that you serve these warm. You are welcome to store them at room temperature or even in the fridge, they are divine cold, but WARM FROM THE OVEN OMG.
If you’re okay with dairy, my husband adored these with a scoop of ice cream on top. I studded mine with some raspberries + a hefty sprinkle of sea salt. To die for.
These would be PERFECT for Valentine’s Day or as a nice little surprise at the end of a meal for some sweet friends. I promise that you’re going to love, love, love them.
WHEN you make these (you need to), please let me know down below! Ratings + comments help my little site so much + they also make me feel all sorts of loved. I’d love to see your creations too, so tag me in your instagram photos!
15 Minute Paleo Fudge Brownie
Ingredients
- 1/2 cup cashew butter
- 1/4 cup maple syrup
- 1 tsp vanilla
- 2 eggs
- 1/2 cup almond flour
- 1/2 tsp baking powder
- 1/4 cup cacao or cocoa powder
- 1/4 tsp salt
- 1/3 cup chopped dark chocolate (optional)
Instructions
- Preheat the oven to 350 f or 175c. Grab 6 small ramekins. (You could also use a cupcake tin, one 8-10 inch skillet or 8 inch baking pan).
- In a medium bowl, add the cashew butter, maple syrup, vanilla and eggs. Mix until thoroughly combined.
- Add the almond flour, baking powder, cacao, and salt. Stir until it comes together into a thick batter.
- Fold in the chopped chocolate.
- Divide the batter evenly between the 6 ramekins – it should be 2-3 heaping tablespoons in each.
- Bake for 9-10 minutes depending on your oven + desired level of doneness. They should be slightly set on top and gooey in the middle!
