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Fudgy Paleo Mexican brownies with just the right amount of spice and loads of chocolate! These triple chocolate brownies are easy to make and perfect when you need a treat but want to keep it healthy. They’re gluten free, dairy free and refined sugar free.
Brownies are one dessert that everyone can get excited for, don’t you think?
It’s been way too long since I’ve posted a new brownie recipe and with Cinco de Mayo next week, it’s the perfect time to add a little spice to our brownies!
I based this recipe off of my triple chocolate brownies from my book, Paleo Baking at Home. I tweaked the ingredients just a touch and added some spices and they turned out perfectly!
You can use a little more cayenne for even more spice, but as they are my kids were happy with them. I used somewhere between 1/4-1/2 a teaspoon of cayenne. Let’s dig into the rest of the recipe details!
What You Need to Make These Mexican Brownies
When it comes to brownies I almost always go triple chocolate, which means cacao powder, baking chocolate, and dark chocolate chips.
To keep the recipe totally paleo, you can use Hu Kitchen Chocolate or Eating Evolved to avoid the cane sugar.
blanched almond flour raw cacao powder or unsweetened cocoa powder coconut sugarground cinnamonred cayenne pepperbaking soda fine sea saltunsweetened baking chocolatecashew butter or creamy almond butterrefined coconut oil, or gheepure maple syruppure vanilla extracteggsdark chocolate chips or chopped dark chocolate (use Hu Chocolate or Eating Evolved for paleo options)
How to Make These Paleo Mexican Brownies
Preheat your oven to 350°F and line an 8” or 9” square baking pan with parchment paper.
In a medium mixing bowl, combine the almond flour, cacao powder, coconut sugar, cinnamon, cayenne pepper, baking soda and salt.
In a separate large mixing bowl (microwave-safe) place the baking chocolate and nut butter. Microwave on high for 15 seconds, stir, and microwave another 10-15 seconds and stir until smooth and melted. Add the coconut oil or ghee to the bowl and mix until melted, then add the maple syrup and vanilla.
Whisk in one egg at a time until combined. Add the dry mixture to the wet and stir until a thick batter forms. The batter will be similar to a cookie dough. Fold in the chocolate chips, then transfer the batter to the prepared baking pan.
Smooth out the top with a rubber spatula, then bake in the preheated oven for 16-18 minutes or until just set in the center.
Allow the pan to cool on a wire rack completely before cutting into squares. I prefer to chill the brownies for a couple of hours so they’re easier to cut into clean squares. The brownies are also fudgier after chilling.
How to Make Mexican Brownie Sundaes
It’s super easy to make these brownies into brownie sundaes! I love Coconut Bliss vanilla ice cream or Nada Moo Vanilla for a great clean dairy free vanilla ice cream.
Start with a scoop of vanilla ice cream of your choice and if you want to go further, you can make my chocolate fudge sauce. It’s simple to throw together and perfect for sundaes!
For a little extra, dust on a little bit of cinnamon or even a dash of cayenne for extra spice.
I hope you’re ready for the best fudgy Mexican brownies that just happen to be gluten free, grain free, dairy free and paleo!
Grab your ingredients and preheat your oven because it’s time to bake – let’s go!
Triple Chocolate Paleo Mexican Brownies {Gluten Free, Dairy Free}
Triple Chocolate Paleo Mexican Brownies {Gluten Free, Dairy Free}
Fudgy Paleo Mexican brownies with just the right amount of spice and loads of chocolate! These triple chocolate brownies are easy to make and perfect when you need a treat but want to keep it healthy. They’re gluten free, dairy free and refined sugar free. Prep Time: 15 minutesCook Time: 16 minutesCooling Time: 2 hrsCourse:baking, chocolate, DessertCuisine:dairy-free, dessert, Gluten-free, Mexican, PaleoKeyword:almond flour, brownies, chocolate, dessert, grain free, paleoServings: 16 brownies
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Ingredients
1/2cupblanched almond flour1/3cupraw cacao powder or unsweetened cocoa powder1/2cupcoconut sugar1teaspoonground cinnamon1/4-1/2teaspoonred cayenne pepper1/4teaspoonbaking soda1/4teaspoonfine sea salt4ozunsweetened baking chocolatecut into small pieces1/3cupcashew butter or creamy almond butter1/3cuprefined coconut oilor ghee1/3cuppure maple syrup1teaspoonpure vanilla extract2large eggsat room temperature1/3cupdark chocolate chipsor chopped dark chocolate
Instructions
Preheat your oven to 350°F and line an 8” or 9” square baking pan with parchment paper.In a medium mixing bowl, combine the almond flour, cacao powder, coconut sugar, cinnamon, cayenne pepper, baking soda and salt.In a separate large mixing bowl (microwave-safe) place the baking chocolate and nut butter. Microwave on high for 15 seconds, stir, and microwave another 10-15 seconds and stir until smooth and melted. Add the coconut oil or ghee to the bowl and mix until melted, then add the maple syrup and vanilla.Whisk in one egg at a time until combined. Add the dry mixture to the wet and stir until a thick batter forms. The batter will be similar to a cookie dough. Fold in the chocolate chips, then transfer the batter to the prepared baking pan.Smooth out the top with a rubber spatula, then bake in the preheated oven for 16-18 minutes or until just set in the center.Allow the pan to cool on a wire rack completely before cutting into squares. I prefer to chill the brownies for a couple of hours so they’re easier to cut into clean squares. The brownies are also fudgier after chilling.Serve alone or topped with coconut ice cream and my chocolate fudge sauce. Enjoy!
Nutrition
Calories: 193kcalCarbohydrates: 17gProtein: 4gFat: 15gSaturated Fat: 8gTrans Fat: 1gCholesterol: 20mgSodium: 79mgPotassium: 163mgFiber: 2gSugar: 9gVitamin A: 30IUVitamin C: 1mgCalcium: 42mgIron: 2mg
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Want More Paleo Brownie Recipes? Try One of These!
Triple Chocolate Paleo + Vegan Brownies
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Chocolate Covered Cherry Brownies
Raspberry Chocolate Fudge Brownies
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