Triple choc chunk brownies! The best paleo brownie recipe we’ve made!


Oh yeh… triple choc chunk brownies just went down! We can officially report this is the best paleo brownie recipe we’ve made! 

And we’ve made a bunch of brownie recipes. Recipes with sweet potato, recipes with pumpkin, with raspberries and no sweetener. But this is officially the best paleo brownie recipe. So if you’ve never made one of our old paleo brownie recipes start with this one!

The brownie bit is to-die-for-delish by itself but Carla went and created this choc banana frosting and it’s epically drool worthy ahhhh-mazing. 

Plus it’s a super easy recipe, so it ticks all our Merry boxes. 

It’s got the delish factor and the easy factor. Boom. Time to schedule your triple choc chunk brownie bake up day (yah?! YAH!).


OK, let’s talk more about this easy factor. You don’t need a mix master or blender for the brownie bit. So if you’re yet to invest or if yours has recently blown up or you just hate all recipes with extra cooking machines… THIS is the recipe for you!

You might need to swap the banana frosting to something else if you’re sans a blender. We vote, go buy some store bought sugar free chocolate, melt it on the double boiler and drizzle it all over your brownie. 

Oh, we’ve decided this would be a fun and yum idea even if you do have a blender/mix master!


Yep this really is the…

BEST paleo brownie recipe ever!


Next time we make this recipe we’re going to serve them hot with coconut ice cream and fresh berries. Yes, yes, yes! What do you reckon? What will you serve your delish triple choc brownie with?

Don’t forget to share your delish Merry foodie pics on social media with #getmerry so we don’t miss them! 

Always merrymaking,

Emma + Carla

Triple Choc Chunk Brownies

Cook Time35 minutes
Servings: 15


For the Brownies

  • 3 eggs
  • 2 cups blanched almond meal
  • 1/2 cup butter or coconut oil softened
  • 1/3 cup rice malt syrup or honey
  • 1/4 cup any nut butter
  • 1/4 cup coconut milk canned
  • 2 tsp vanilla extract
  • 1 tsp baking powder
  • 100 g sugar free chocolate chopped
  • 1/2 cup macadamia nuts chopped
  • pinch salt

For the frosting

  • 1 banana
  • 1 1/4 cup shredded coconut
  • 1/3 cup butter or coconut oil softened
  • 1/4 cup any nut butter
  • 2 tbs raw cacao powder
  • 1 tbs rice malt syrup or honey
  • 1 tsp vanilla extract


  • Preheat oven to 180C (350F) and line a 20 x 20 cm (8 x 8 inch) tin with baking paper.
  • In a large bowl mix the almond meal, cacao, baking powder and salt.
  • In a smaller bowl, mix the eggs, butter, rice malt, nut butter, coconut milk and vanilla until smooth and combined.
  • Add the wet ingredients slowly to the dry ingredients and mix until well combined.
  • Lastly, add the chocolate and nut chunks, stir.
  • Transfer the batter into the tin and place into oven for 15 minutes.
  • Allow to cool completely before turning out and frosting.

For the frosting

  • Simply place all ingredients (except the banana) into a blender or food processor and whiz until smooth and combined.
  • Add the banana and whiz again until thick and smooth.
  • Cover the brownies with the frosting a grate a little extra chocolate on top.
  • Cut into squares and enjoy!
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