Brownies | Get Inspired Everyday!

Fudgy Grain Free Brownies | Get Inspired Everyday!

When I want a brownie, what I’m craving is a dense, fudgy, ultra chocolatey experience. A little bit of chewiness and a crackling top are all a necessary part of the package. No fluffy or cakey brownies to be found here. I found the perfect ‘better than the box’ recipe a few years ago and would make it from time to time for the occasional guilty indulgence. These days, I’m still wanting all that yumminess but without the processed ingredients. Now, you wouldn’t think that would be possible, but I have the pictures to prove it.

Brownies | Get Inspired Everyday! Brownies | Get Inspired Everyday!

The original recipe comes from Elana’s Pantry. She uses nut butter as the base for her brownie recipe which is a great idea. Almond or coconut flour had produced some not-so-great textures for me, so I was intrigued by her recipe. I loved the way the recipe turned out and have been tinkering with it for my preferences ever since.

Brownies | Get Inspired Everyday!

As an extra bonus, the ingredient list is short and the batter comes together in minutes.

Brownies | Get Inspired Everyday!

Here is a little close up of those crisp-chewy edges just out of the oven.

Brownies | Get Inspired Everyday!

We like our brownies really fudgy in the middle, so I bake mine for 20-22 minutes but this can vary greatly depending on your oven. Your best bet for brownies is to watch them closely and start checking them early until you know your oven. Even the best brownie recipe can be wrecked by a few minutes of over-baking. In general, between 20-25 minutes is the window of time you’re looking at.

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!

So, go ahead and indulge. These are so delicious, yet they don’t contain any dairy, grain, or refined sugar. Not too long ago, that would have thrown up a red flag for me. It seems whenever you take away too many things, that it doesn’t really taste good anymore. But, I’m here to tell you that these aren’t lacking anything in the flavor department and are absolutely delectable.

Brownies | Get Inspired Everyday!

Brownies | Get Inspired Everyday!


  • Author: Adapted from Elana's Pantry
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 16 1x


  • 116 ounce jar of nut butter (I like cashew)
  • 1 1/4 cups maple syrup (Grade A)
  • 2 eggs
  • 4 Tablespoons coconut oil for dairy-free (or butter)
  • 1/2 Teaspoon baking soda
  • 3/4 cup cocoa powder
  • 2 Teaspoons vanilla


  1. Preheat the oven to 325F.
  2. Lightly grease a 9″ x 13″ pan or two 9″ pie pans.
  3. Using either a stand mixer or mixing bowl and spoon, stir together all ingredients until combined.
  4. Pour into pan(s) and bake for 20-25 minutes or until desired doneness is reached.


I like to use butter just to keep the flavor closer to the brownies that I grew up with but coconut oil is really good as well.


54 Comments on “Brownies”

  1. I’m such a dork. I saw your picture of a single pie pan of brownies and my mind said “sure, 1 pan, that’s a normal batch-size” and completely failed to see the directions that we should use two pie pans. Although I’m bummed about my first-time fail (full recipe, 1 pan, cooked twice as long – still just batter in the middle – boohoo), I’m actually really happy to realize that this is a double recipe. I felt pretty decadent using an entire pound of cashews to make a 9″ pie-sized dessert, but now that I know it’s actually two batches, I will halve the recipe and bring this (fingers crossed) to my next pot luck. The half-inch ring around the outside that actually cooked was really really good 🙂

    1. So sorry that you ended up with the whole thing in one pan! I’ve been thinking about redoing this recipe just to be a single pan anyways since I can’t be trusted around that many brownies. 😉 I sure hope the next time goes well in 2 pans! 🙂

      1. It did! I’ve made these a couple times since my original fail and the half recipe comes out great! I also made it once with double the eggs and it turned it into a great cake! Two yummy recipes in one. Win!

  2. Kari! I just made these with sunflower seed butter (BF allergic to nuts) they are amazing!! (I added 1/4 tsp salt and used butter). Thank you for your personal replies and emails with any questions. I can see how much you like and care about food, as do I. I also used your oat crumble on an apple crisp and it was so good – Ive been looking for a good crumble for a while now – and just couldn’t get the right consistency with alternative flours and no nuts. Yours is a gem. Crispy and delicious and a tad nutty without the nuts. You are officially my go to for gf/sugar free deserts! Thanks so much!

    1. Thanks so much for making my day! 🙂 I’ve had the same problem with trying to make a crumble/crisp out of alternative flours, they always seem to taste funny to me, but one day I tried using all oats and it really worked out well (I thought they gave it a nice nutty flavor). It’s one that I go back to over and over again, especially when I know someone can’t have nuts.

  3. Yowsers, Kari!! This is YUMMY!! Unbelievable! I am a convert! Of course, if I the whole batch in one sitting, that would not be healthy but for sweet treat this more than gets the job done. It is sweet but then you’re not getting any refined carb with the syrup so you’re not getting totally hopped up..

    1. I’m so glad you enjoyed them! I was aiming to make something similar to the brownies I grew up with, and these taste almost the same except I actually like them better. I’ve found that the few times I’ve tasted desserts made with processed ingredients after having made the switch that they taste really bland compared to whole foods desserts. 🙂

    1. I think salted cashew butter will work, I personally like a salty note in my desserts, so unless it’s super salty you should be fine.

  4. Hi Kari, If I use two pie pans what size did you have in mind? 8″ or 9″. Or could I use a 11″ x 7″ pan?

    Can’t wait to try this recipe!

    1. I used 9″ pie pans or a 9″x13″ glass baking dish, and I updated the recipe to say 9″. I hope you enjoy the recipe, and be sure to let me know how it goes! 🙂

    1. I’m so glad to hear that he like them! They’ve been a real favorite with my husband and I because they’re so similar to the traditional brownies we both grew up with!

  5. Today I made these Brownies. I made it with a mixture of Cashew, Almond an Coconutbutter, becaus I had bought to less, and we have in Germany very small Glasses (250 grams). Next time i will let them a bit longer in the oven, because they are now so moist, that I can’t get them out of the pan. But they are so tasty, and I hope, that my brother like them . My brother can not eat wheat, but loves brownies. I love your Blog.

    1. These brownies are super moist and don’t quite hold together like traditional brownies, but baking them a little longer might help, I just enjoy mine super fudgy! 🙂

  6. I made these this weekend and they were a huge hit! Next time I will cook them a little longer but my coworkers loved them all gooey, none of them know they are Paleo!

  7. I have never written a response to a recipe Ive found on a blog before BUT! today I made this brownie recipe (although I halved the sweetner between maple & rice malt syrup). Wow – this is so delicious! I will save this one and expect it’ll become a household favourite treat. Thank you

    1. I’m so glad you wrote to tell me how much you enjoyed these brownies because it totally makes my day! I just developed a chocolate mousse brownie recipe with these brownies as the base, so be sure to check back for more brownie treats!

  8. I’m trying to go low carb/sugar…could I substitute the maple syrup (at least most of it) for unsweetened applesauce?

    1. I’m not sure how it would taste if you substituted applesauce for the maple syrup, but I do know it will greatly effect the texture making the brownies more cakey and less fudgy.

    1. Maple syrup is a natural sweetener, however it does still contain sugar that might not be suitable for everyone. I use both Grade A maple syrup for a lighter flavor and Grade B syrup for a rich maple flavor depending on what I’m making!

  9. Tried this recipe and is rich however not sweet enough for our family. Has Anyone tried adding more maple syrup to sweeten it up more?

    1. I haven’t personally tried adding more maple syrup, but maybe you could try frosting them with your favorite frosting recipe to boost the sweetness factor. You could also melt some of your favorite chocolate together with some heavy cream or coconut milk from the can for a ganache frosting! 🙂

        1. I don’t think you’d need to melt them into the batter, I’d just stir them in. They’ll melt during the baking process and create little chocolate pockets throughout, my mom used to make brownies this way when I was growing up and it’s really delicious! 🙂 You could also try my Peanut Butter Cheesecake Brownies, the cheesecake topping makes it quite a bit sweeter so that might work better for you! If you can’t have peanut butter you can still make that recipe, just use almond butter instead.

    2. You could also add a few drops of stevia, which won’t affect the texture and will make the brownies sweeter overall. You need to go really light with Stevia though because otherwise it will make your brownies taste all fake-sugary.

  10. These are phenomenal. I never expect much from the “healthy” dessert recipes. To say these exceeded my expectations would be understating the point. I would happily eat these in place of the “standard” brownies for the rest of my life.

    1. This recipe was my first experience baking with nut butter, and I was blown away too! It’s nice to know that ‘healthy’ desserts taste great too – I admit I’ve been very skeptical in the past for good reason! 🙂 Hope you enjoy the other recipes as well – my Chocolate Skillet Cake is also a good standard to have around!

    1. I’ve had them for 3 days on the counter before, and they stayed nice and moist! They usually don’t last very long, so I’m not real sure on how long they would last – you could freeze them if you’re wanting them around for a couple of weeks! 🙂

  11. They look awesome, but have never had “Brownies” recipe that did not include chocolate. What do you think would happen if I used a small amount of cocoa.

    I have to have at least some chocolate.

    1. There’s 3/4 of a cup of cocoa powder in the recipe already, but you can feel free to mix in some chocolate chunks or chocolate chips for an extra chocolatey experience!

  12. I know it’s not as good….buy can you use Sugarfree maple syrup m I use a thicker one Carey’s. I know it’s not “natural”

  13. Hi Kari!

    I just found your site and I want to make everything! I will be making these brownies this week for sure! I also love the white pie? dish you used. Where is the dish from?

    1. The pie plate is from a local interior decorating store – the brand is Pottery by Kathy Inc. Her name is Kathy Phillips, and the pottery line was called Word Expressions. I bought it about 8 years ago, but I checked and there’s still plenty of it floating around on ebay!

      1. It’s just that I’m a very very poor uni student n can’t always afford maple syrup (maybe its quite a bit cheaper in the states than here in Australia?) and rice malt syrup is a heck of a lot cheaper! Maybe I’ll do half n half of each syrup n see how I go! Thank you!!

    1. I didn’t have enough maple syrup so ended up using half syrup, half honey. Turned out great with fantastic flavor.

  14. whoa! these sound GREAT! BUT, a wholejar of nut butter?!?!?! I don’t know where you buy yours, but that would cost a fortune 🙁 Any tips?!?!

    1. I buy mine by the case from a co-op, Azure Standard. I’ve heard that Trader Joe’s is a good source but we don’t have one here. I’m looking for a good recipe to make my own nut butter because even buying in bulk is cheaper but still a little expensive.

    2. I just made these and didn’t have any cashew butter on hand so I just ground up 2 heaping cups of cashews in my food processor. Turned out great. I used mostly raw cashews and subbed roasted and unsalted to make a full 2 cups. Flavor is fantastic and very close to traditional brownies.

      1. I just tested a batch of these with raw cashew butter, and I really liked them as well. I may have to do an update to the recipe! 🙂

  15. Love love love brownies that are crispy on the outside and chewy in the middle… coconut ice cream while they are hot are the best…!

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