Paleo Espresso Brownies! (egg free)

It has been sooooo long since I have had a brownie…I thought I was just going to melt away and die when I came up with this recipe! 😀 I felt like a chemist in my kitchen coming up with all the ingredients and measurements to make these brownies juuuusst right. I have always been afraid in the past to experiment with baking. The flour is not something that is on the cheap end of the scale, so the last thing I wanted to be doing was wasting any of it….but I just had to give this a shot. And I am soooo very thankful that I did! God is good and these turned out amazing! A dark chocolate flavor, resembling the cookie part of the oreo, with the texture of nice chewy cake-like brownies. mmmmmmm 😀 So without further ado…

First, gather your ingredients. 🙂

You will need…

  • 1 tablespoon vanilla (I use homemade)
  • 1/2 cup decaf espresso or coffee (cold)
  • 3 tablespoons flax meal
  • 3 tablespoons organic grade b maple syrup
  • 1 scoop stevia extract
  • 1 1/2 cups almond flour
  • 5 tablespoons cocoa powder
  • 1/8 teaspoon sea salt
  • 1 1/2 rounded teaspoons of baking soda

Preheat oven to 350 and line a 4×6 baking dish with parchment. This is a handy little pyrex that I got from WalMart. We have tons of these, and they just happened to be about the right size for this little recipe…You can use a larger dish if you don’t have one this size, but I would suggest doubling the recipe. If not, you could always scroll down a bit and see my alternative way of preparation! 😉

Combine all of the wet ingredients into a large cereal bowl and set aside to form a gel. You will want to make sure that the flax meal goes into this mixture and not into your dry ingredients. The gel is what makes your egg replacer for this recipe. 😉

Then place all of the dry ingredients into a small mixing bowl, making sure to thoroughly combine them. A fork worked best for me.

After the wet ingredients have gelled up a bit, make a little well in the middle of the dry ingredients, and pour in the “coffee goo.” 😀

Use your fork to stir until it is thoroughly combined. It’s going to be pretty thick, but that’s okay, it makes it easier to work with. Put the dough ball into the baking dish that you prepped with parchment.

Use a smaller piece of parchment to lay over the top as you press the dough into the dish. This way the dough wont stick to your fingers. Try to get it all about the same thickness in the pan.

Once it is pressed into an even layer, bake it in the oven for about 30-35 minutes…or until you can put a toothpick in the center and it comes out MOSTLY clean. There will be a little tiny bit on the bottom usually, but that’s okay. That just means they are going to be moist and yummy. 😉

You should be able to lift the brownies out of the pan very easily with the parchment to place them on a cooling rack to cool.

Once cooled you can slice them into as big of pieces as you want. 😉

Alternative Method:

Make brownie bite cookies! 😀

Line a cookie sheet with parchment paper and use a cookie scoop to drop the dough. I use 2 scoops per “cookie” and it makes exactly 12. 🙂

You will use the parchment the same way that you would if you were making the pan of brownies. Place it on top of the dough to flatten so it doesn’t stick to your fingers.

Bake these for about 15 minutes or so. Check them with the toothpick, the same way you would for the pan brownies.

And there you have it! Perfecto! Let me know what you think! 😀


If you are having trouble finding ingredients, you can purchase some of them used in this recipe from our store, through amazon. Or just click the links below. These are all products that we use in our own home…and most of them are bought from amazon as well.


  1. Wow! These were so tasty, thanks for a recipe without mountains of coconut oil.The espresso made them fudgy enough without an oil or butter. 🙂

  2. I hate to tell you but these are NOT AIP compliant at all. They contain the following ingredients that are not allowed on AIP: vanilla (seed), coffee (seed), flax meal (seed), stevia (not allowed, see, almond flour (nut), and cocoa powder (seed). Basically the entire recipe is non AIP. These are PALEO but paleo is not the same as Autoimmune Protocol Paleo.

    • mrsmadel says:

      I was not aware that I listed these as AIP. I am very familiar with the protocol, and of course, they are in no way compliant. They are not listed in the AIP recipe section. The title of the recipe just refers to them as paleo and egg free. I am sorry if you misunderstood. Please feel free to look at the AIP section if that is the type of recipes you are looking for. 🙂

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