Paleo Brownie Brittle Bark
This Paleo Brownie Brittle Bark is the perfect chocolate treat! A brownie batter that is spread thin and baked until crisp. Gluten free, dairy free, and addictively good!
I admit- I am a lover of fudgy, gooey, slightly undercooked brownies. There is still something so delicious about this brownie brittle though. I think it’s because I’m not expecting a traditional brownie. It is crunchy, slightly chewy and if you’re a lover of corner pieces then you will love these!
This brittle is so easy to make and fun to snack on. Everything is mixed by hand and ready to go in the oven in under 10 minutes. An important note is to make sure you use parchment paper or you’ll have issues with sticking. It’s a simple step that will make your life easier 🙂 Once they’re baked, you’ll cut them into squares and bake again to help crisp them up.
The edge pieces are definitely crispier than the middle pieces so you can choose if you want to leave them like that or remove the edge pieces and cook the middle ones an extra few minutes. They are crispiest the day of baking so if you’re storing them overnight you will have slightly softer pieces. That’s just the way paleo baked goods tend to be.
This bark is thin, rich, chocolatey and such a fun version of traditional brownies. These are of course a treat, but they’re a little healthier since they’re dairy free, gluten free, and free of refined sugars.
Paleo Brownie Brittle Bark would be perfect dunked in some coffee or milk (dairy free if needed). You’ll find it hard to stop snacking on these once you start 🙂 So are you a corner piece lover? A gooey middle piece lover? Either way I think you will love these crispy squares.
- 1/2 cup almond flour
- 1/2 teaspoon baing powder
- 1/4 teaspoon salt
- 2 large egg whites
- 3/4 cup coconut sugar
- 3 tablespoons cocoa powder
- 1/4 cup Golden Barrel Coconut Oil, melted
- 1 teaspoon vanilla extract
- 1/3 cup dairy free mini chocolate chips
- Preheat oven to 325° and line a sheet tray with parchment paper. Set aside.
- In a small bowl, combine almond flour, baking powder and salt. Mix until combined.
- In a large bowl, whisk egg whites until frothy- about 1 minute. Add in sugar and whisk until incorporated. Whisk in cocoa powder, then coconut oil and vanilla.
- Add in almond flour mixture and whisk once more until completely smooth.
- Pour mixture onto the prepared sheet tray and spread into a rectangle about 12x8 inches. Sprinkle with chocolate chips.
- Bake 18 minutes then remove from the oven and let cool 5 minutes. Cut into squares (about 24) and slightly spead them apart. Bake another 5-10 minutes to crisp them. Remove from oven and let cool. They will get crispier as they cool.
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Just tried these. I am a sugar free person, so I used artificial sweetener rather than the coconut sugar. They turned out delicious! I am going to make 2 batches next time. This is the first paleo recipe that has actually turned out better than expected! Thank you, and I will be looking for more of your recipes to try!
You’re welcome, Dan! Thanks for trying my recipe! I’m so glad you like it and I hope you enjoy some more of my recipes! 🙂 Thank you for the nice feedback!
What sweetener and how much please
Hi Jo- I know Swerve will work. Same amount. Enjoy!
Coconut sugar is not liecreal sugar at all!
These are so delicious & a go-to treat in our house. Thanks, Jessica, for all the great Paleo recipes!!
You’re welcome, Colleen! Thanks for trying them and for the great feedback 🙂
Any thoughts for trying these egg-white free?
Hi Katie- I don’t think that would work. The egg whites help provide structure and also crispiness. I’m sorry! Is there a reason they need to be egg free?
I’m thinking of trying with an egg white replacement… That’s the only way we can eat them. Many autoimmune folks are sensitive to egg whites.
Would love to make these they look yum, noticed you could change the serving button, what serving should I make it to be able to fill 1 baking tray.
Hi Lola- 1 batch fills a backing tray almost completely. If you want to double it, you could use 2 trays and bake at the same time. I hope you try the recipe!
Jess, is it possible to make this without sugar? Or cut the sugar in half with the recipe to still yield the same result? Thanks!
Also! Do you have a nutrition label for this with carb and sugar content in grams? Thanks!
Hi Kelsey- definitely not possible to make it without sugar because it wouldn’t be sweet at all. If you do sugar replacements, you can use swerve in place of the coconut sugar with good results. I don’t calculate any nutritional facts for my recipes, but you can use a site like My Fitness Pal if you want to.
Hi there – HELP! I have put all of the ingredients together and it is powedery, not pourable at all! Should I add more egg or more coconut oil?
Hi Laura- sorry if it’s too late. It shouldn’t be powdery. I would say add a little more coconut oil until mixture is smooth. I hope it came out okay.
Hi, I’m not a big fan of coconut. Made these and they are good but the coconut oil taste is running it for me. Any idea if I could sub the coconut oil for vegan butter or applesauce instead? Thanks so much!
Hi Shannon,
I would suggest using our Golden Barrel Coconut Oil. It is refined and thus does not have a coconut oil and taste.
This was super good and oh so yummy! Thank you so much!!
can I use xylitol instead of coconut sugar?
Can you please post the calories and nutritional info for this brittle please … I made them recently! delicious! 😍
Would I be able to use coconut flour instead of almond flour? Also instead of coconut sugar use Splenda?
This recipe is absolutely perfect!!! It’s so delicious and these taste even better than than popular brownie brittle you can get at the store and much cleaner ingredients!