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    Home » Recipes » Cookies, Snacks and Desserts

    Irresistible Fudgy Paleo Brownies (Whole30 & Gluten-Free)

    Published: Jan 22, 2020 · Modified: Apr 24, 2024 by Mariska Ramondino · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Dark chocolate squared date brownies stacked on top of each other.

    Yes, you can make irresistible, moist, and fudgy brownies that are also gluten-free, dairy-free, and refined sugar-free.

    With just a handful of ingredients, this chocolatey sweet treat can be yours in about 30 minutes and will satisfy your sweet cravings.

    Dark chocolate squared date brownies stacked on top of each other.

    I'm a bit obsessed with these rich and delicious brownies because, like my almond flour chocolate cake or flourless peanut butter cookies, this healthy baked good pairs so well with a hot cup of tea, a coffee drink, or a healthy iced latte.

    Every bite is deliciously decadent with a nicely balanced natural sweetness.  It's my favorite dessert with no added sugar.

    If you are a serious dark chocolate lover but want to maintain a healthy diet, this paleo brownie recipe is for you. 

    Jump to:
    • Why You'll Love These Healthy Brownies
    • Ingredients & Notes
    • How To Make It
    • Helpful Baking Tips
    • Recipe FAQs
    • More Paleo Desserts To Try Next
    • 📖 Recipe

    Why You'll Love These Healthy Brownies

    • Easy recipe: The no-fuss brownie batter is ready and baked in less than 30 minutes with only seven ingredients.
    • Chocolatey: Each bite will give you an intense chocolate flavor reminiscent of chocolate truffles with a dense, fudgy texture and deliciously moist crumbs.
    • Naturally sweetened: They're sweetened with dried fruits only and baked with raw cacao powder or natural cocoa powder instead of flour, thus also gluten-free and flourless.
    • Healthy brownie recipe: They're the best Paleo brownies, whole30-friendly and kid-approved. 

    Ingredients & Notes

    See the recipe card for full information on ingredients and quantities.

    ​You only need to gather a few simple ingredients to make a sugar-free, dairy-free, and gluten-free flour blend for healthy, fudgy date brownies.

    Soft dates, plant milk, Turkish apricots, eggs, coconut oil, and cacao or cocoa powder displayed on a wooden board.
    • Soft dates & apricots: These dried fruits add sweetness and extra fiber and make these paleo brownies deliciously moist.
    • Cacao or unsweetened cocoa powder: It gives the brownies that intense, pure chocolate taste and acts as flour. 
    • Plant milk: Use hazelnut, cashew, or almond milk to keep it dairy-free.
    • Large eggs: They give these fudgy paleo brownies structure, bind everything together, and help lift the batter during baking.
    • A tad of salt: Although optional, a small amount reduces any bitter flavors and nicely balances the sweet chocolate taste.
    • Melted coconut oil: It adds a sweet richness and delicious tenderness.

    How To Make It

    See the full recipe with measurements in the recipe card.

    See how easy it is to make this paleo dessert.

    A series of steps showing how to make whole30-approved date brownies.

    Step One (Picture 1 above) - Place the dried fruits and the wet ingredients in a blender. Blend into a paste and transfer to a large bowl.

    Step Two (Picture 2 above) - Using a wooden spoon, gradually add the dry ingredients to the large mixing bowl with the dried fruit paste. It's essential to add the cacao powder in small batches.

    Step Three (Picture 3 above) - Stir until all lumps have disappeared and you have a beautiful dark brown batter.

    Step Four (Picture 4 above) - Transfer the brownie batter to a prepared baking dish or square cake pan and bake.

    Squared cut chocolate date brownies.

    Helpful Baking Tips

    • Trader's Joe sells small bags of organic Turkish dried apricots without added sugars at an excellent price—in case you are wondering where to get them. 
    • I have used cocoa or cacao powder interchangeably—read about the difference between the two. If you opt for cocoa, choose a full-flavored one with deep chocolate flavors, perfect for baking. The non-alkalized cocoa powder from Shiloh Farms tastes divine in this recipe. Leftovers can go in this chocolate pineapple collagen smoothie, this healthy coffee smoothie, or this amazing chocolate spread.
    • Use room temperature eggs, meaning take them out of the fridge 20-30 minutes in advance.
    • Allow the chocolate brownies to cool sufficiently for at least 10 minutes. They will become more solid, and the sweet, rich chocolate flavor will settle in.
    • To remove the brownie cake from a greased and cacao-floured baking pan, use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan. Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the cooled brownie cake—you can always use parchment paper as well and lift it out of the pan.

    Recipe FAQs

    Can I make the top of the brownies shiny?

    Yes. Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste.
    Creamy cacao batter in a baking pan to bake flourless chocolate brownies.
    The top of the date brownies will become shiny when baked.
    A hand holding up a square date brownie with a shiny crust.

    How best to grease the brownie pan?

    Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.

    Can I use parchment paper instead of greasing a pan to bake date brownies?

    Yes. Make sure you have enough to extend the parchment paper up and over the sides of the pan for easy removal.

    How do you store leftover date brownies?

    Store leftovers in an airtight container in the fridge and enjoy them for up to five days.

    Or freeze leftovers wrapped in baking parchment paper or plastic wrap and place them in an airtight container for at least a month.

    They defrost in a couple of minutes, but they taste even better when frozen, in my opinion.

    More Paleo Desserts To Try Next

    • Four ramekins filled with chocolate mousse and topped with fresh berries.
      Easy Chocolate Coffee Mousse (5 Ingredients)
    • Chocolate covered coconut bites on a plate.
      Healthy Coconut Bites With Chocolate And Pistachios
    • Small cups filled with vegan avocado mousse and topped with berries, peanuts, and coconut shreds.
      Chocolate Peanut Butter Mousse (Vegan & Low Carb)
    • Healthy Paleo apple crumble with cherries served on a plate.
      Best Healthy Apple Crumble (Paleo, Vegan, Gluten-free)

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    These easy paleo brownies have a beautiful chocolate flavor, a chewy texture, and no processed sugar.

    They're a much healthier option than traditional brownies, but the whole family will love them.

    📖 Recipe

    Squared chocolate brownies sorted on a napkin.

    Irresistible Fudgy Paleo Brownies (Whole30 & Gluten-Free)

    Mariska Ramondino
    Indulge in these rich, chocolate paleo brownies, which are also gluten-free and Whole30-approved. This easy treat will satisfy your chocolate cravings and is simply the best brownie recipe!
    4.88 from 8 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Additional Time 10 minutes mins
    Total Time 35 minutes mins
    Course Cookies, Snacks, Desserts
    Cuisine Modern Cuisine

    Equipment

    • 1 8-inch square baking pan
    • 1 Blender
    Servings 9 large brownies

    Ingredients
     

    • 15 to 20 pitted Medjool dates 350 grams
    • 15 dried Turkish Apricots 110 grams
    • ½ cup coconut oil 80 grams, plus more to grease the baking pan
    • 1 cup cashew milk or any other unsweetened plant milk 225 ml
    • 4 eggs
    • 2 cups cacao or cocoa powder 140 grams, plus some more to cover the baking pan
    • ½ teaspoon sea salt

    Instructions
     

    • Preheat oven to 350 °F/ 180 °C.
    • Place the dried fruits, coconut oil, milk, and eggs in a (high-speed) blender. Blend into a paste.
      15 to 20 pitted Medjool dates, 15 dried Turkish Apricots, ½ cup coconut oil, 1 cup cashew milk or any other unsweetened plant milk, 4 eggs
    • Transfer the paste to large a bowl.
    • In batches, stir in the cacao or cocoa powder and sea salt until no powdery lumps remain and you have a dark brown paste.
      2 cups cacao or cocoa powder, ½ teaspoon sea salt
    • Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
    • With a spatula, spread the chocolate mixture evenly into the prepared baking pan.
    • Bake in the oven for 20 to 25 minutes or until a toothpick inserted comes out clean.
    • Let it cool for about 10 minutes before cutting it into squares.
    • They will become more solid once cooled.

    Notes

    • Storing tips: Store leftovers in an airtight container in the fridge for up to 5 days or freezer for longer—no need to defrost. You can enjoy them immediately out of the freezer or let them sit at room temperature for a bit.
    • Cut into 9 large pieces or 18 mini brownies.
    • How do you make these healthy brownies with a shiny crust? Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste. Continue to make the date brownies as explained in the recipe instructions.
    • How to grease the brownie pan? Grease the baking pan with some coconut oil. Shake in a little cocoa or cacao powder and tap out the excess.
    • How to remove the brownie cake from the prepared pan? Use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan. Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the cooled brownie cake.
    • Can I use parchment paper instead? Yes. Make sure you have enough to extend the parchment paper up and over the sides of the pan for easy removal.

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    Nutrition (% Daily value)

    Calories: 319kcal (16%)Carbohydrates: 50g (17%)Protein: 8g (16%)Fat: 17g (26%)Saturated Fat: 12g (75%)Polyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 73mg (24%)Sodium: 199mg (9%)Potassium: 751mg (21%)Fiber: 11g (46%)Sugar: 34g (38%)Vitamin A: 646IU (13%)Vitamin C: 0.1mgCalcium: 102mg (10%)Iron: 4mg (22%)

    Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.

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    Comments

    1. Ryan says

      February 14, 2025 at 10:20 am

      Really 2 cups of cocoa powder?

      Reply
      • Mariska Ramondino says

        February 14, 2025 at 10:39 am

        Hi Ryan. Thank you for stopping by. Yes, it works as a substitute for flour in this recipe, but it also creates that super rich truffle-like chocolate flavor. A little goes a long way with these brownie treats. Cut them into mini squares and store them in the freezer for longer storage. Just take a piece out whenever you want to enjoy a healthy sweet treat and let it sit at room temperature just for a few minutes. Although, I love when the brownies are chilled. I haven't tested this, but I imagine that if you really don't want to use that much cocoa powder (but want to keep it flourless), simply replace half with almond flour. Just know that they won't taste the exact same. So, please do report back and let us know if you do test that out;)

        Reply
    2. Becky Ginther says

      January 27, 2020 at 10:00 am

      Ooh these sound good! I've come across a lot more recipes lately using dates, which makes sense since they are naturally so sweet.

      Reply
    3. Patricia - Grab a Plate says

      January 25, 2020 at 10:41 pm

      These look and sound amazing! I can't wait to try them, and I love the added dried apricots - that's interesting!

      Reply
      • Mariska says

        January 27, 2020 at 8:58 am

        Thank you, Patricia! I definitely recommend adding the apricots;)

        Reply
    4. Kelsey Harmony says

      January 25, 2020 at 2:18 am

      I'm gluten-free and I love dates so this would be a perfect recipe for me! Thanks for sharing (:

      Reply
      • Mariska says

        January 27, 2020 at 8:54 am

        Thank you, Kelsey! I hope you will enjoy them!

        Reply
    4.88 from 8 votes (8 ratings without comment)

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    “Cooking may be as much a means of self-expression as any of the arts.”

    –Fannie Farmer

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    Hi, I'm Mariska—I love to explore food & all things nourishing in and outside the kitchen. As a PN 1 Certified Nutrition Coach, I encourage cooking more at home and eating intuitively. Let's embark on this journey together!

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