These Paleo Mexican Brownies are my idea of the perfect brownie: rich, fudgy in the center, slightly cake-like at the edges, and surprisingly simple to make. They’re grain-free, dairy-free, and paleo-friendly, but you would never guess that by taste. The classic chocolate flavor is elevated with warming cinnamon and a hint of cayenne for a subtle, pleasant kick. If you prefer no heat, simply omit the cayenne—the cinnamon still gives a lovely depth that complements the cocoa.
These brownies are ideal for bring-ahead desserts at gatherings, potlucks, or when you want an indulgent but clean-ish treat. The texture comes from a mixture of almond flour and cocoa powder, while maple syrup and coconut sugar provide natural sweetness. Cashew or almond butter keeps the batter smooth and moist, and a few dairy-free chocolate chips folded in give little pockets of melted chocolate.
The spice combination—ground cinnamon with a pinch of cayenne—adds warmth and complexity without overpowering the chocolate. That said, the spice can be omitted entirely for more traditional, kid-friendly brownies. For adults and heat lovers, it’s a small addition that makes these stand out from typical paleo brownies.
Below you’ll find a clear ingredient list and step-by-step instructions, plus an optional chocolate-cinnamon drizzle to finish the bars. Read through the notes and variations for easy swaps and serving ideas.
- 1/2 cup blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup coconut sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground cayenne pepper (optional)
- 2 eggs
- 1 tsp pure vanilla extract
- 1/4 cup pure maple syrup
- 1/4 cup creamy cashew butter (or creamy almond butter)
- 2 tbsp ghee, melted
- 1/4 cup dairy-free chocolate chips
- 1 tbsp coconut oil
- 4 tbsp dairy-free chocolate chips
- 1/8 tsp ground cinnamon
- Preheat the oven to 350°F (175°C). Grease or line a 9×9-inch square baking pan with parchment paper.
- In a medium bowl, whisk together all dry ingredients until evenly combined and free of lumps.
- In a separate bowl, whisk the eggs, maple syrup, and vanilla until smooth. Stir in the cashew butter and the melted ghee until fully incorporated.
- Add about one-quarter of the dry mixture to the wet ingredients and fold gently. Continue adding the dry mixture in portions while folding with a spatula until the batter is smooth and uniform.
- Fold in the 1/4 cup dairy-free chocolate chips.
- Spread the batter evenly in the prepared pan.
- Bake for 20–25 minutes, or until the top is set and a toothpick inserted near the center comes out with a few moist crumbs. Do not overbake if you want a fudgy center.
- Allow the brownies to cool completely in the pan before lifting them out on the parchment and cutting into squares.
- Combine the chocolate chips, coconut oil, and cinnamon in a microwave-safe bowl. Heat in 15-second bursts, stirring between each, until just melted. Let the mixture thicken slightly, then drizzle or spread over cooled brownies.
- For milder flavor, omit the cayenne and add an extra 1/4 tsp cinnamon for warmth without heat.
- Almond butter can substitute for cashew butter if that’s what you have on hand; the texture and flavor will be slightly different but still excellent.
- To ensure fudgy brownies, watch the baking time closely and remove from the oven as soon as the center is set but not dry.
- Store cooled brownies in an airtight container. They can be kept at room temperature, refrigerated, or frozen depending on your preference.
- These bars make a great make-ahead dessert—prepare ahead and finish with the drizzle just before serving.