The Real Food Guide

Easy homemade vegan and paleo fudgy brownie recipe


easy homemade vegan and paleo fudgy browniesSo I feel like I’ve been posting a LOT of treat recipes lately, but in my defense, it was Thanksgiving here in Canada last weekend (hence the pumpkin pie recipe and the pumpkin spice latte recipe), and with the holidays not too far from now, I want to be able to bring desserts and treats to parties that can actually eat and enjoy. My family follows a paleo diet (i.e. no processed foods, no grains), and I myself have a long list of food sensitivities that cause eczema flare-ups. These sensitivities include grains, dairy, eggs and nuts, which pretty much make baking an interesting and sometimes seemingly impossible challenge.

I found other recipes for gluten-free brownies, paleo brownies and even vegan brownies, but there weren’t recipes that fit my specific requirements to be grain-free, egg-free and to actually taste awesome! The closest recipe that fit the bill was Tessa the Domestic Diva’s paleo egg-free brownies, but they took some tweaking to make them fudgy, but a little more cakey, and thus become the best brownie recipe ever. I don’t even say that lightly, because a good brownie is a great treat indeed, never mind that they’re actually delicious and eggless brownies!

These fudgy brownies are made with coconut flour and tapioca flour and sweetened with honey and the ingredient that helps hold it all together – sweet potato. The lovely thing about these brownies is that you can’t taste the sweet potato in it. Instead, it’s fudge brownie goodness that needs a tall glass of milk (if you can tolerate it), or in my case, a dollop of whipped coconut milk does the trick too. I really thought that with an egg and grain intolerance I’d never eat a brownie again without suffering later – but these fit the bill!

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Dairy-free, eggless, gluten free chocolate fudge brownies

Rating: 51

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 16

Dairy-free, eggless, gluten free chocolate fudge brownies



  1. Preheat oven to 350 F.
  2. If you don't have already mashed cooked sweet potato, take one medium sweet potato and pierce several times with a fork. Microwave on high for seven minutes, covered with a moistened paper towel or damp cloth. Scrape the sweet potato away from the skin and mash with a fork, and set aside 1 cup of mashed sweet potato.
  3. In a double boiler (or a metal mixing bowl resting in a pot of water), melt the unsweetened baking chocolate, coconut milk and coconut oil over medium heat. Once the chocolate has melted into a uniform mixture, remove from heat.
  4. To the mixing bowl, add the honey or maple syrup, mashed sweet potato, vanilla, salt and baking soda. Blend well with hand immersion blender.
  5. Slowly add the cocoa powder, coconut flour and tapioca powder and mix with a rubber spatula until uniform.
  6. Optional - for double chocolate brownies, fold in half a cup of chocolate chips.
  7. Pour batter into a 8" x 8" baking pan.
  8. Bake for 20 minutes or until testing with a toothpick or knife comes out clean.
  9. Cool and cut into squares. Enjoy!

Vivian is the founder of the Real Food Guide and a Registered Holistic Nutritionist (RHN) who believes that each individual needs to go on their own Real Food Journey to find what works. While she herself eats a diet of real food (aka a paleo diet), some people may find that they can flourish on a vegetarian diet instead. However, universal to optimal health and well-being is good quality, nutrient-dense, Real Food.

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October 16 |

38 thoughts on “Easy homemade vegan and paleo fudgy brownie recipe

  1. Amanda says:

    I’m eating these right now, yum! Thanks for sharing!

  2. Meghanne says:

    I just took these out of the oven. They rose beautifully…Waiting to cut into them and slather them in coconut milk vanilla ice cream tonight. Thanks for the egg free recipes!

  3. Lulu says:

    Wow! I’m so happy to have found you and your great recipes. These brownies are terrific! I used about 3/4 C maple syrup and the consistency is good and they are sweet enough for us. I also made your vegan pumpkin pie for Thanksgiving. Thank you for the grain free and EGG FREE recipes. Makes my family very happy!

  4. melody nigro says:

    I will have to make these to try and then make for gifts for my vegan and egg & grain free friends. Thabks for sharing

  5. melody nigro says:

    Thanks again for providing beautiful recipes.

  6. Sybil says:

    Is there a substitute for tapioca flour? Along with gluten issues, I’m pretty certain I have issues w/ tapioca as any commercial GF-flours bother me if they have tapioca in them.


  7. melody nigro says:

    I used a gluten free flour blend and brown rice flour. I used pumpkin as I didn’t have any sweet potatoes. Soo good. Thank you so much for sharing such a hit. I did half with chocolate chips and half with a raspberry sauce drizzled on top before baking. Came out so amazing!

  8. Anna says:

    I just went Paleo, and giving up my Nestle Chocolate Chip Cookies and Betty Crocker brownies has been tough, so when I stumbled upon this relatively easy recipe I thought I’d give it a shot! Im so glad I did. These brownies are fudge, chocolate goodness. You seriously can’t tell the difference between these and a normal brownie. I’m hooked. No need to go back to my old flour, butter, and sugar ways when awesome recipes like this are just as great if not more tasty! Thanks for sharing!

  9. Kay says:

    I am following the AIP protocol-so I plan on using carob powder to substitute the cocoa powder but how do you think it would affect the recipe to omit the baking chocolate? Also, how much do you think you could reduce the honey with it still staying intact?

    Thanks so, so much!!!

    • Hi Kay, I’ve never personally cooked with carob powder. And cutting out both the baking chocolate and the amount of honey would change the recipe a lot, so I’ve no idea what the result would be but it’s worth a try!

  10. Rebecca says:

    Hi! I made these last night. They taste incredible!! I do have a couple of questions. Do yours end up being “wet”. I cooked them for the amount of time specified and the toothpick came out clean, but they are really wet and don’t stay together very well. Also, do you store them in the refrigerator or just keep them on the counter covered? Thanks for a delicious tasting brownie, FINALLY!

    • Hi Rebecca, when I make the brownies, they are fudgy, but do stay together quite well. They stay together enough that you can hold them in your hand and take a bite out of them. (I write this and now I want brownies). Is there a chance that you’re using a lower fat content coconut milk? The coconut milk I use is usually about 85% fat. As for storage, I’ve both stored them in the fridge or out on the counter. Honestly, storage isn’t often an issue as they seem to go fairly quickly!

  11. Katja says:

    These are amazing. Truly amazing. My boyfriend does not usually like anything gluten-free, paleo, coconut, etc. I gave him one without saying how they were made and he said that they are AWESOME. Hehe. They are a bit on the wet side, but do hold together well.

  12. Debbie says:

    Thank you so much for this fabulous recipe!!! I have finally found my go to paleo brownie!! :) I used butter instead of coconut oil, canned pumpkin and half honey half coconut sugar and it baked for 40 minutes. Delicious!! Ty! Ty! Ty! :0)

  13. Debbie Lawrenson says:


    Am looking forward to trying this recipe as I have failed trying to do my usual one without eggs! Can I use 12 tbsp of coconut flour and leave out the tapioca flour? Or is it best to use arrowroot flour instead of the tapioca flour.

    Thanks :)

    • Coconut flour isn’t a forgiving flour – it absorbs moisture like a sponge. If you can’t get tapioca flour, I’d substitute with arrowroot flour instead. Good luck :)

  14. what a GREAT recipe Vivian! Pinning!

  15. Maggie says:

    Delicious! Thank you for a great grain-free and egg-free recipe! I used about 2/3 cup honey, a little more vanilla, and a teaspoon of cinnamon :) Craving satisfied. They’re like dark chocolate brownies, the chocolate flavour in my mouth was perfect. Bonus is my kiddies liked them too.

  16. Marly says:

    I agree…tasting awesome should be a requirement for a brownie. Otherwise, what’s the point? These look great!

  17. Shayla Gee says:

    Are these sturdy enough to cut out into shapes with a cookie cutter? I’m looking for a paleo/grain free vegan recipe to do for a party tomorrow. I will have to sub coconut flour and gluten free flour mix, as I have no straight up tapioca flour nor anything else in my pantry.

    • I’ve only made the recipe as written and not with substitutions. The brownies are “fudgy”, which is a sticky batter and wouldn’t work with a cookie cutter.

      • Shayla Gee says:

        ok, thanks for the heads up. I will try them another time instead. They really look good!

  18. Randi says:

    I am so happy to have found this recipe! This past year I have found out I have many food allergies, so I have gone paleo, but can also not have eggs. It is so difficult to find good recipes! Can’t wait to try!!!

  19. AliD says:

    Did you use an orange-fleshed sweet potato, or white fleshed? Since the directions say to scoop out the flesh, I’m pretty sure you used the orange one b/c their skin is much thicker and “scoopable” – if that’s a word! :)

  20. Trina says:

    These were a great hit with my boys. I’ve been struggling to find dessert recipes that don’t have eggs or nuts and still taste good. I can even send them to school, we have a strict no nut policy. I like that they are moist, but not too delicate, sturdy enough to pick up and eat with your hands. Please keep the AIP recipes coming, they are very hard to find and I imagine even harder to create! I will be making this again and again. Great recipe!

  21. Ritasv says:

    I don’t usually comment on recipes, but these are Da BOMB!
    Easy – check.
    Hold together – check.
    Chocolatey – check (I think the baker’s chocolate + cocoa powder together is brilliant)
    Sweet enough — check.

  22. Ritasv says:

    Oh, and forgot to mention: I followed recipe exactly except for sub’d canned pumpkin for the sweet pot, since I had an opened can in the fridge. Thanks to previous commenter for mentioning that.

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