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 sugar
- ground cinnamon
- red cayenne pepper
- baking soda
- fine sea salt
- unsweetened baking chocolate
- cashew butter or creamy almond butter
- refined coconut oil, or ghee
- pure maple syrup
- pure vanilla extract
- eggs
- dark 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}
Ingredients
- 1/2 cup blanched almond flour
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 1/2 cup coconut sugar
- 1 teaspoon ground cinnamon
- 1/4-1/2 teaspoon red cayenne pepper
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 4 oz unsweetened baking chocolate cut into small pieces
- 1/3 cup cashew butter or creamy almond butter
- 1/3 cup refined coconut oil or ghee
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- 2 large eggs at room temperature
- 1/3 cup dark chocolate chips or 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
Want More Paleo Brownie Recipes? Try One of These!
Triple Chocolate Paleo + Vegan Brownies
Peanut Butter Stuffed Brownies
Chocolate Covered Cherry Brownies
Raspberry Chocolate Fudge Brownies
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Please could you supply the metric conversions like you have it in your book?
I am in the UK and it would be so helpful and I would be so much more inclined to use your online recipes if the conversion measurements were available too!
SOOOO GOOD. Eating it right now with ice cream.
Oh my gosh best brownies ever!!!! I love love all your recipes
I like my brownies cake like. I gave it 10 more minutes baking time. Delicious. Husband didn’t care for the cayenne pepper, more for me
These are the best brownies I’ve ever had! They are like fudge. I wonder if they would keep in the freezer? It’s just me and my husband eating them and they are rich! There really is 16 servings. It would be nice to be able to freeze them and have them for an occasional treat. Thanks for a great recipe 🙂
These brownies were excellent. I was nervous for the cayenne pepper, so I only used 1/8 tsp. It gave it such a warmth that was comforting and delicious. Don’t leave it out!
Excellent brownies! Great flavor. I added nuts.
Your cooking ideas are awesome, I learned a lot of good food from your blog. Thank you so much.Street View Online
I skipped the spices and used organic grass fed butter instead of ghee. I have tried several other brownie recipes and this is by far the best!
The brownies look so tasty and delicious. I love brownies a lot!
We just made these and they are fantastic!!!!
Thanks for sharing this Triple Chocolate Paleo Mexican Brownies recipe, will love to make this one and I am sure that my members gonna love this one.
For chocolate lovers this recipe will be just right. once I saw this recipe and it just seduced me and the seduction was so strong that I made this cake. It did not disappoint me turned out very chic. I can only advise those who see this recipe to make it.
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brownie is first love. Very Tasty
These Triple Chocolate Paleo Mexican Brownies are a heavenly treat for chocolate enthusiasts following a gluten-free and dairy-free lifestyle. As a resume writer in Canada, I appreciate their rich flavor and the unique touch of Mexican spice. These fudgy brownies are perfect for indulging and sharing, providing a guilt-free option for those with dietary restrictions. When I need a break from writing resumes, these brownies offer a delicious reward that fuels my creativity.
Sounds Delicious, will surely try this recipe!
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