Paleo Brownies (Double Chocolate)

Paleo Brownies

Paleo Brownies!?!?! To some that name is sac religious and in my honest opinion, people are going to eat desserts so my job is to provide them with the healthiest option that exists. Since these paleo brownies are gluten, grain, dairy and soy free I feel like they hit the mark. Much better than taking a box off a shelf and adding an egg. Before I forget, I made an amazing candied bacon brownie recipe which is exclusive to The Paleo Kitchen.

Paleo Brownies

Before I was paleo, I wasn’t much of a brownies fan. Actually all I ate was black raspberry ice cream and pizza. Such a healthy way to live right? I had my fair share of struggles, including my 12 year battle with bulimia so being able to eat paleo brownies with a smile on my face is AMAZING.

When I was working on these, I noticed I had a problem. There were already 10 other brownie recipes on my website. Oops, but in the spirit of fair and equal chocolate eating, I will share them all with you.

Homemade Brownies

Here are all my favorite paleo brownie recipes:

Which one are you going to try second. On top of these double chocolate paleo brownies, hands down my favorite recipe is the Blueberry Espresso Brownies.

Oh I almost forgot, my favorite thing to do with all of my brownie recipes is to slater them with my delicious Coffee Chocolate Frosting. Trust me, just try it.

I have spent a lot of time the past few months envisioning where we are going to take Civilized Caveman Cooking in the future.  I am crystal clear and working behind the scenes here to deliver an out of this world user-experience that is loaded with the best recipes, articles, meal plans, videos and more. We have been posting a brand new recipe every day on Instagram and want to keep you happy.

Is there anything you would like to see from us? More emails, more videos, more recipes? Let us know in the comments how we can best support you.

4.7 from 36 reviews
Double Chocolate Brownies
Prep time
Cook time
Total time
Serves: 18
  1. Preheat oven to 325 Degrees F
  2. In a stand mixer or large mixing bowl, blend your almond butter and eggs to make a smooth batter
  3. Add in the honey and the vanilla and mix well
  4. Add the salt, baking soda, and then SLOWLY add in the Cacao powder (or else you will take a chocolate powder bath like I did the first time)
  5. Now fold in the melted chocolate and banana, and mix well
  6. Grease a 13x9 inch baking dish with coconut oil or whatever oil you see fit and bake for 35-40 minutes or until it passes the toothpick test.
  7. Enjoy
***Disclosure: If you purchase any of the products linked in this post or products through the links on the right side of my page, I receive a small percentage from the respected affiliate programs***


  1. Just made the yummy brownies. Changed it up. I did not have enough almond butter. I added a 1/2 cup of coconut oil and 1 1/2 cups of Almond butter. I used mini chocolate chips. I did not melt them them . To enhance the chocolate flavor I added a TB. Of instant coffee. They turned out great. Nice and moist too.

  2. first of all…love, love, love this recipe. I did everything minus the chocolate chips because I didn’t have them, even the banana that I was nervous would add too much of a banana flavor. But seriously, so good! Thank you! I was wondering if you added up the nutritional content and if so, is it posted somewhere? Was just curious what this added up to over all. Oh and I didn’t rate this recipe because my iPad would only let me select 4 stars and this did NOT deserve four…five stars all the way!

  3. Good afternoon,

    I can’t wait to get out of work and make these. They look fantastic! Thank you so much for sharing all of your yummy recipes. I have a quick question. Can I substitute Truvia for the Maple Syrup and if so how much Truvia should I use?
    Thank you so very much

  4. I just made this awesome recipe for a get together with friends and they were a huge success. People had seconds and thirds and just generally scarfed them down. I used cashew butter and left out the banana, and the recipe still came out fine. There were a few left overs that I brought to work and were gone in 60 seconds. And when I told people they were grain and dairy free, I received a lot of shocked stares as if I just told them they were made from fairy dust. Very happy I found the recipe!

  5. I have to say that these are good BUT no matter how many times I make em – they come out more “cake” like – wondering if anyone has come up with a version that can make these more fudgey?

  6. Hi George,

    I’ve just made these today and they taste heavenly! Thank you so very much for the recipe! I am typically very bad at baking and always fail at it, but today I haven’t. :-) I’ve used chocolate powder only and 1-to-1 mix of roasted almond and sunflower seed butters. Just wow!

  7. hi – with all the talk about almond flour being dangerous to use in baking because of the PUFA’s, is almond butter a better and safer alternative?

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe: