These decadent paleo brownies are fudgy but cake-like. Topped with an easy-to-make salted chocolate ganache, this grain-free almond flour brownie recipe will likely become your new favourite!
Ready to make the best brownies of your life? These Paleo Brownies with Salted Chocolate Ganache are absolutely divine, and they're free of grains, dairy and refined sugar! They're fudgy brownies with an easy-to-make chocolate frosting. A touch of flaky sea salt puts these brownies over the top!
This recipe has been updated with new photos and information.
What is chocolate ganache?
Ganache is a kind of frosting, but it's not fluffy like a buttercream frosting. It's usually made by combining chocolate and cream, but in this recipe, I made it with chocolate and coconut oil. If you prefer, you can make it with chocolate and butter. It forms a thick, smooth rich layer on top of the brownies that hardens slightly when chilled.
When you combine chocolate with hazelnuts, you get Nutella--that flavour we love. These grain-free brownies have the flavour of Nutella and they're perfect for late-night chocolate cravings, for Friday nights after work, or for serving at your next get-together.
No hazelnuts? No problem. I've made this recipe many times with other nuts, most recently with pecans.
Ready to make a quick batch of fudgy brownies? Let's get started.
Ingredients for Paleo Brownies with Salted Chocolate Ganache
coconut oil: melted
maple syrup: for natural sweetness
eggs
almond flour: finely ground, blanched
cacao powder: or cocoa powder
hazelnuts: pecans or walnuts can be substituted and are just as tasty
chocolate chips: dairy-free
ganache ingredients: chocolate, coconut oil (or grass-fed butter)
optional toppings: flaky sea salt, chopped salted pistachios, or natural coconut chips
How to Make Grain-Free Paleo Brownies
Here's a brief overview of what you'll do to make these yummy chocolate brownies. You'll find detailed instructions in the recipe card below.
Combine the wet ingredients (melted coconut oil, maple syrup and eggs) in one bowl and the dry ingredients (almond flour, cocoa or cacao powder, baking soda and salt) in another.
Add the wet ingredients to the dry ingredients and stir until well combined. The batter will be quite thick.
Gently fold in the finely chopped nuts and chocolate chips.
Spread in a lined 8-inch square pan.
Bake until a toothpick inserted comes out clean. Remove from the oven and let cool.
While the brownies are baking, prepare the ganache. Melt chocolate and coconut oil or butter over, not in, hot water and stir until combined.
Remove from the heat and let cool on the counter until slightly thickened.
Once the brownies are completely cool, spread the ganache on top. Chill in the refrigerator for a few minutes, then sprinkle with your chosen toppings (flaky salt, chopped nuts, or coconut flakes) so that they will stick before the chocolate sets completely. Return to the fridge to set the ganache.
Slice and enjoy!
Variations
Feel free to substitute other nuts for the hazelnuts. I often make these with finely chopped pecans if I don't have hazelnuts on hand.
The sky is the limit with different toppings! Salted pistachio nuts are absolutely delicious on these paleo brownies. Use whatever nuts you have in your pantry, or try natural coconut chips, or leave them plain!
How to store brownies
These brownies are best stored in the fridge. If you make the ganache with coconut oil, it will become soft at room temperature, so refrigerating them solves this problem. If you make it with butter, the ganache remains more firm. These brownies will stay fresh in the fridge for 5 days or so.
Can I freeze these Paleo Brownies?
Yes, you can. These brownies freeze beautifully. Cut them into squares, line an airtight container with a sheet of paper towel to absorb excess moisture, then lay the brownies on top. If you need two layers, lay a sheet of parchment paper in between. These brownies will stay fresh in the freezer for 3 to 4 months.
Paleo Brownies with Salted Chocolate Ganache
Ingredients
- ⅓ cup coconut oil, melted
- ½ cup maple syrup
- 2 eggs
- 2 ½ cups blanched almond flour, finely ground
- ¼ cup cacao powder or cocoa
- 1 tsp baking soda
- ½ tsp sea salt
- ½ cup finely chopped hazelnuts, or pecans or walnuts
- ½ cup chocolate chips, dairy-free
For the ganache
- ½ cup chocolate chips or 3 oz semi-sweet chocolate
- 3 tbsp coconut oil, or grass-fed butter
- Fleur de sel or flaky sea salt for sprinkling on top, or finely chopped salted pistachios or natural coconut chips
Instructions
- Preheat oven to 350° F.
- Grease an 8-inch square baking dish thoroughly or line with parchment paper (this guarantees that it won't stick and makes for easy clean-up)
- In a large bowl, whisk together the coconut oil and maple syrup. Add the eggs and beat together.
- In a separate medium bowl, mix the flour, cacao or cocoa powder, baking soda and salt.
- Add the wet ingredients to the dry ingredients and mix. The batter will be thick.
- Fold in the nuts and chocolate chips.
- Spread the batter evenly into the prepared baking dish. Bake for 25 minutes or until toothpick inserted comes out clean.
- Meanwhile, prepare the ganache. Heat chocolate and coconut oil or butter over, not in, boiling water until melted. Remove from heat and let cool at room temperature or refrigerate until just slightly thickened.
- Once brownies are completely cool, pour the ganache over top and gently spread it to the edges. Chill in the refrigerator to set completely before slicing into squares. Sprinkle with flaky sea salt or other suggested toppings just before the ganache sets up completely. Store in the refrigerator, as the coconut oil in the ganache may become soft at room temperature.
Nutrition
Love Brownies? Here's a variation of this decadent recipe, made even more flavourful with a touch of almond liqueur.
More gluten-free chocolate recipes you'll love!
Salted Chocolate Orange Almond Bark
Gluten-Free Cherry Chocolate Skillet Cookie
Gluten-Free Double Chocolate Zucchini Muffins
jessica says
Love your recipe just made this one today!! It was so moist and delicious! ! My kids and I loved them. Can't wait to try more of your recipes.
Flavour & Savour says
I'm glad you liked them too, Jessica. They're a favourite in our house.
Geri Rice says
I made these today and they were fabulously moist and delicious. Easy to make and just the right amount of chocolate taste and sweetness. Was wondering how to thicken the ganache like the picture.
Flavour & Savour says
Hi Geri,
So glad you liked them! Since the ganache is made with coconut oil, it needs to be chilled so it will set up. I melted the chocolate and coconut oil together, then chilled it a little before spreading it on the brownies (not too long or it becomes solid!) and then stored them in the fridge or freezer.) Let me know how it works out for you.
Meg says
Hi! Do you think these would do alright with coconut flour instead of almond?
Flavour & Savour says
Hi Meg,
Thanks for a great question! While I have not tested coconut flour in this recipe, I don't think it would work. Coconut flour is much more absorbent than almond flour, so I think the brownies would be too dry and perhaps even crumbly. If you do experiment with it, I'd love it hear your results!
Meg says
Well, the verdict is in and you were right- it does not work. Way too dry. Learned it the hard way! Oh well. Look forward to trying this the right way!
Flavour & Savour says
Hey Meg,
Thanks for letting me (and all my readers) know! While it's too bad that you have wasted those ingredients, now you know just how different coconut flour reacts in a recipe. I've actually used that knowledge to my advantage and tossed in a little coconut flour to a recipe that I think is looking like it has too much liquid.
Happy cooking!
Kat Rodriguez says
I love this recipe! It's so good and I love brownies. I have this one recipe for paleo coconut flour brownies if you wanna check it out.
Flavour & Savour says
Hi Kat,
I'm glad you liked it! We love it too, and I've made it many times. Thanks for sharing your recipe.
Heather F says
Hi... These look amazing! Wondering... Do you taste any trace of maple? I can't stand maple anything, but I have a suspicion that you might not taste it in the finished product. Thanks!
Flavour & Savour says
Hi Heather,
Chocolate and hazelnut are the dominant flavours in these brownies. You could certainly try them with honey instead. Let me know your results!
caitlin says
is there a sub for the maple syrup other than honey?
Flavour & Savour says
Hi Caitlin,
While I haven't tried these myself, you can usually substitute an equal amount of agave syrup for maple syrup. If you don't eat agave, you could also try a fruit or berry syrup, but this would alter the flavour somewhat. I'd love to know the results if you try one of these! Thanks for a great question.
Celeste says
Hi Elaine.
I have never tried to freeze baked goods. Do you think hear would freeze okay? Do you have any suggestions how to freeze individual brownies?
Thanks
Flavour & Savour says
Hi Celeste,
I freeze all my baked goods as there are only two of us! Just make sure they are completely cool after baking. I often just pack them in an airtight container with parchment paper between the layers. If you have used the ganache, I would store them in a single layer. If you want to freeze individual brownies for lunches, etc. you can wrap them in plastic wrap and then store them all in a larger freezer bag or airtight container. (And don't tell anyone, but I've discovered that frozen brownies snuck from the freezer taste just as good!)
Julie S says
I've never commented on a recipe before but I have to say this is the BEST brownie recipe I've ever made!!! I highly recommend it to anyone. I will never make boxed brownies again!!! Thanks for the recipe!
Flavour & Savour says
Thanks Julie! Hooray for clean eating and cooking from scratch. Homemade is always the best, isn't it! So glad you like this recipe.
meena says
Hi, is it alright to use just almond flour instead of blanched almond flour? any other substitute for maple syrupeg coconut sugar- and if yes then how much? Thank you!
Flavour & Savour says
Hi Meena, Yes, you can substitute almond flour for the blanched almond flour. The brownies may turn out a little heavier, however. You should be able to substitute honey for the maple syrup quite easily. I haven't tested this recipe with coconut sugar, so I can't guarantee results. If you do try it, I hope you'll let me know!
Kelly says
Hello,
This recipe looks so wonderful and I would love to try it out, I was wondering if you can substitute Almond Meal for the blanched Almond flour?
Flavour & Savour says
Hi Kelly,
Yes, you could substitute almond meal. It will just be a little more crunchy! Thanks for stopping by! Hope you like these as much as we do.
SaraT says
I have cacao nibs but not powder. Is it the same if I grind them up?
Flavour & Savour says
Hi Sara,
Yes, just make sure to grind it very finely (like the consistency of cocoa powder) so you don't have a gritty texture. Enjoy! These are our favourite brownies.
Lisa says
These brownies look amazing, especially with that ganache! And how amazing that they're paleo! I'm going to give these a try!
Flavour & Savour says
I'm sure you'll love them, Lisa!
Vanessa says
These look delicious and oh so decadent. Love the ingredients and can't wait to try them.
Flavour & Savour says
Thanks so much, Vanessa! I'm sure you'll love them.
Colleen says
I'm so excited to try these brownies, Elaine. They look incredibly moist and chocolatey. I think the ganache is a great finishing touch, too. They won't last long at my house.
Flavour & Savour says
Thanks Colleen, The only way I can have any self-discipline is to freeze them!
Katherine | Love In My Oven says
I've been on a chocolate binge the past few weeks, and these aren't making me want to stop any time soon!! YUM! I think I need to whip up a batch soon. That salted chocolate ganache? Yaaas!
Flavour & Savour says
It's amazing what a touch of salt can do! And the salted pistachios on top are to-die-for, too!
Sabrina says
Rich and delicious, just like a brownie should be! Great recipe, thanks!
Flavour & Savour says
Thanks so much Sabrina! So glad you liked these brownies!
Terri says
These are the most luscious looking brownies I have ever seen! Can't wait to try them!
Flavour & Savour says
Thanks Terri! I know you'll love them.
Laura says
Yes please! I made them with almonds.
Flavour & Savour says
Always a favourite around here! Glad you like them, too.
Online Spanish Teacher (available for private classes) says
Sounds yummy! What oil do you recommend for people who don't like the taste of the coconut oil? Muchas gracias~
Flavour & Savour says
You can use butter or grass-fed butter instead of coconut oil. Liquid oils won't work in this recipe. It would have to be a fat that is solid at room temperature. Hope this helps! Enjoy the brownies.