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Bakerita

Ultimate Gluten Free Fudge Brownies (Paleo + Refined Sugar Free)

★★★★★ from 20 reviews

Brownies· Chocolate· Dairy Free· Desserts· Gluten Free· Paleo· Rachel's Picks· Recipe Index· Refined Sugar Free

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These are the Ultimate Gluten-Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar-free and Paleo-friendly.

These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

**2017 Update** I’m back atcha with another recipe update today! These Ultimate Gluten Free Fudge Brownies have been a staple in my house and on this site since I first posted the recipe, but the photos needed a little love so I gave the post an update! I also added a new feature to this recipe: a lusciously smooth and creamy chocolate frosting.

The brownies don’t need the frosting, per se, but it amps up the chocolatey fudginess one more level. Only a few bites of one of these rich, chocolatey brownies will satisfy even the strongest of chocolate cravings. Hope you love this one as much as I do!

These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

When I took the first bite of my first batch of these brownies a month or two ago, my first thought was I should totally sell these, because there’s NO WAY anyone will believe they’re gluten-free and refined sugar free.

I’ve made the recipe a few times since then. I played around with some of my other brownie recipes as well, switching out ingredients for gluten-free and refined sugar-free ones and seeing just how delicious I could get these Paleo-friendly brownies to be.

These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

Let’s just say I’ve eaten so many really delicious chocolate fudge brownies recently that I’m starting to feel like a brownie. BUT – I think I got it!

These brownies are what all your fudgy brownie dreams are made of. While I say “no one will know they’re gluten-free/sugar-free/Paleo!!!” all the darn time…I really mean it this time.

These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

For those of you still giving me the side eye, these don’t have black beans or chickpeas or avocado or any of those other weird things that people are still trying to pass off as normal brownie ingredients. Beans are NOT for brownies.

So, what’s in these Gluten-Free Fudge Brownies?!

These brownies are adapted from my favorite brownie recipe. A few simple swaps take these from full of sugar and flour to gluten-free and refined sugar-free.

  • We use almond flour in place of all-purpose flour.
  • Coconut sugar takes the place of granulated sugar and brown sugar.
  • Coconut oil instead of butter.
These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

After sitting on this gluten-free fudge brownie recipe for a little too long, I decided I needed to stop hogging it. It’s time to share it with all of you – it’s too good to keep hostage! But a little forewarning: these brownies are NOT joking around. If you’re expecting a little bit of cakiness, forget it. I called these the ultimate gluten-free fudge brownies for a reason. These brownies are pure fudge brownies, and they are for chocolate lovers.

Chocolate lovers, you are my people. Go forth and enjoy delicious gluten free fudge brownies. You deserve it.

These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

If you’re a fan of these Ultimate Gluten-Free Chocolate Brownies, you’ll probably be a big fan of these brownies as well…

  • These Paleo Chocolate Covered Strawberry Brownies are sweet, fresh, and irresistibly delicious.
  • If you’re craving something mintier, how about these Paleo Mint Chocolate Chip Brownies?
  • If you’re a coconut fan, these Paleo Almond Joy Brownies will knock your socks off.
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These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.

Ultimate Gluten Free Fudge Brownies


★★★★★

5 from 20 reviews

  • Author: Rachel Conners
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 16 bars 1x
  • Diet: Gluten Free
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Ingredients

  • ⅔ cup (2¾ oz.) blanched almond flour
  • ½ teaspoon salt
  • 1 tablespoon cacao powder
  • 6 oz. dark chocolate, coarsely chopped, I used 72%
  • ½ cup (4 oz.) coconut oil
  • ¾ cup coconut sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup mini chocolate chips

For the frosting

  • 2 oz. dark chocolate
  • 3 tablespoons almond butter
  • 1 tablespoon coconut oil
  • 2 tablespoons almond milk or non-dairy milk of choice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
  2. In a medium bowl, whisk the almond flour, salt, and cocoa powder together.
  3. Put the chocolate and coconut oil in a large glass bowl and microwave for 30 seconds. Stir, and repeat until the chocolate and coconut oil are completely melted and smooth. Add the coconut sugar. Whisk until completely combined. The mixture should be room temperature.
  4. Add 2 eggs to the chocolate mixture and whisk until combined. Add the vanilla and stir. Do not overbeat the batter at this stage or your brownies will be cakey.
  5. Sprinkle the flour mixture over the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until just a bit of the flour mixture is visible. Fold in the chocolate chips.
  6. Bake in preheated oven for 28-32 minutes or until a toothpick comes out with moist crumbs attached. Don’t over bake!! Cool brownies completely before frosting.
  7. For the frosting, combine the the dark chocolate, almond butter, and coconut oil in a small saucepan over low heat. Let melt, stirring frequently. Once melted, whisk in the almond milk and vanilla extract until combined. Spread on top of cooled brownies and place in the refrigerator to set.
  8. Once chilled, cut brownies into 16 equal squares with a very sharp knife.
  9. Brownies will keep in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.

Notes

  • The darker your chocolate, the richer the brownie! I wouldn’t use chocolate over 72% unless you want these super dark. 60% will result in a brownie that’s a little sweeter.
  • To keep the chocolate chunks refined sugar-free, trying making my Paleo Chocolate Chunks.
  • Category: Dessert
  • Method: Baking

Nutrition

  • Calories: 247
  • Sugar: 15
  • Fat: 18
  • Carbohydrates: 18
  • Fiber: 1
  • Protein: 5

Keywords: gluten-free, paleo, brownies, fudge brownies, chocolate

Did you make this recipe?

Tag @bakeritablog on Instagram and hashtag it #bakerita

These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes incredibly fudgy, melt in your mouth chocolate brownies with an optional paleo chocolate frosting on top. This recipe is refined sugar free and Paleo-friendly.
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Comments

  1. Medha (Whisk and Shout) says

    October 7, 2015 at 9:37 am

    These look delicious! Love that you used almond flour :) Pinning!

    Reply
  2. Meriem @ Culinary Couture says

    October 7, 2015 at 11:19 am

    Be still my beating heart!!! These look friggin amazing Rachel!

    Reply
    • Rachel says

      October 7, 2015 at 4:12 pm

      Thank you so much, Meriem!

      Reply
  3. fitfoodiele says

    October 7, 2015 at 7:59 pm

    they look INCREDIBLE, rich, and decadent! Cannot wait to give them a try. THANK YOU!

    le

    Reply
  4. Anu-My Ginger Garlic Kitchen says

    October 8, 2015 at 12:45 am

    Mmmmmm, these brownies look so gorgeous and so deliocus. Love they are gluten-free too. Awesome share, Rachel.

    Reply
  5. Bella B says

    October 8, 2015 at 7:22 am

    These look so moist and rich!! :)

    xoxoBella | http://xoxobella.com

    Reply
  6. Sam @ SugarSpunRun says

    October 8, 2015 at 7:53 am

    YAY for no beans in these brownies! These really do look ultimate, I have a few gluten free friends who I’m going to have to share this recipe with (of course I’ll be trying them out for myself, too!)!

    ★★★★★

    Reply
  7. Jess @ whatjessicabakednext says

    October 8, 2015 at 8:03 am

    These brownies look insane! So fudgy! I wouldn’t have even guessed they were gluten free. I’m definitely going to try these out! Thanks for sharing, Rachel!

    Reply
  8. Nicole @ Young, Broke and Hungry says

    October 8, 2015 at 9:09 am

    I can’t wait to make these brownies for my friend who is Gluten Free. As a chocolate lover, she will go nuts over them.

    Reply
  9. Bethany @ Athletic Avocado says

    October 8, 2015 at 9:39 am

    Holy cow these look so moist and fudgey! Just by looking at them (and probably tasting them) no one would ever guess that they are healthy!

    Reply
  10. Dorothy @ Crazy for Crust says

    October 8, 2015 at 2:10 pm

    These look AMAZING. Oh my the gooey. The FUDGY!!!

    Reply
  11. Alyssa Dillon says

    October 8, 2015 at 7:40 pm

    Can you substitute coconut flour for the almond flour? I am allergic to almonds.

    Reply
    • Rachel says

      October 9, 2015 at 9:08 am

      I would use a different nut flour, or regular AP flour if you don’t have a gluten allergy. Coconut flour is much more absorbent than almond flour and the brownies would end up very dry. Hope this helps!

      Reply
  12. Laura @ Laura's Culinary Adventures says

    October 9, 2015 at 5:45 am

    These look so fudgy! Yum!

    Reply
  13. Stacey says

    October 9, 2015 at 6:19 pm

    Yay, these are GF, so I can have these! They look so incredibly fudgy, I could die <3

    ★★★★★

    Reply
  14. jacquee | i sugar coat it! says

    October 9, 2015 at 8:55 pm

    Chocolate lover over here!!! These look out of this world decadent!

    Reply
  15. Kelly - Life Made Sweeter says

    October 10, 2015 at 1:56 am

    These look so decadent, fudgy and delicious! Yay for no beans – I love that they’re gluten free!

    Reply
  16. Kathi @ laughing spatula says

    October 10, 2015 at 8:31 am

    I agree, no beans in my brownies! Gluten or no, I’d eat these lovely brownies!

    Reply
  17. Claudia | The Brick Kitchen says

    October 11, 2015 at 3:04 pm

    These look so incredibly fudgy, I love it!!! I can imagine the almond flour would be amazing in it too <3

    Reply
  18. Annie says

    October 12, 2015 at 9:07 am

    WOW!!! This is like the ultimate brownie recipe! They look so perfect and fudgey!

    ★★★★★

    Reply
  19. Catherine says

    October 13, 2015 at 3:52 am

    I am so excited to give these a try! They look magnificent! Pinning for later. xo, Catherine

    Reply
  20. Marit says

    October 14, 2015 at 11:35 pm

    These brownies are amazing! My husband said ‘these aren’t one of your healthy recipes are they’ after devouring one in about a split second, he couldn’t believe it when I said it was ☺ made them with the paleo chocolate melted in and regular chocolate chips but my next effort will be full Paleo version. Hoping they don’t turn out too oily with all the coconut oil!

    ★★★★★

    Reply
    • Rachel says

      October 15, 2015 at 7:14 am

      I’m so glad you liked them!! I got the same reaction from my friends who tried them :) I’ve found the paleo chocolate chips tend to hold their shape pretty well, so I think it would turn out well. Thanks for sharing your experience with me, Marit.

      Reply
      • Marit says

        October 15, 2015 at 7:26 pm

        Hi Rachel, made the full Paleo version last night and they turned out beautifully, not too much oil at all! I also made a vegan version at the same time by using a flax egg. I’ve got a couple of workmates who always miss out when there are morning tea treats so thought I’d try it. It looked like a disaster when I took them out of the oven as there was a large amount of liquid left but I left them on a paper towel overnight and they held together beautifully and my workmates thought they were amazing. Everyone keeps asking for my recipes so you are going to be famous in New Zealand before long :-)I love muesli(granola) in the morning and your peanut butter and chocolate is my go to at the moment.

        Reply
  21. Torrie says

    November 6, 2015 at 12:42 pm

    I have made these twice in 2 weeks. Soo good. Easy recipe to follow.

    Reply
  22. Robyn Marquez says

    November 24, 2015 at 8:35 am

    Is there any way to find it what the carb count on these are?

    Reply
    • Rachel says

      November 24, 2015 at 9:34 am

      Hi Robyn, you can calculate the nutrition info by clicking here and entering the ingredients :)

      Reply
  23. Jemma says

    December 3, 2015 at 2:19 am

    Hi what gluten free chocolate do you suggest please I’m in Australia . Thankyou

    Reply
    • Rachel says

      December 3, 2015 at 10:08 am

      Hi Jemma. Most chocolate should be gluten-free, but to ensure GF chocolate I love the Enjoy Life brand.

      Reply
  24. Emma says

    December 14, 2015 at 9:07 pm

    OMG!!! I made these earlier and just tried one, soooo good!! I used a chocolate with almonds in it and it was just amazing. Thanks for sharing this recipe!

    Reply
    • Rachel says

      December 14, 2015 at 9:11 pm

      Hi Emma! So glad you liked the brownies :) thanks for letting me know they turned out well for you!

      Reply
  25. Alyssa says

    March 26, 2016 at 5:05 pm

    Hi Rachel! This looks soo fudgy and rich – my dream brownie;) I really want to try this but don’t have almond flour, any substitutions or other recipes that are similar but don’t use almond flour? I have coconut flour and all purpose in hand. Thanks so much!

    Reply
    • Rachel says

      March 26, 2016 at 6:17 pm

      Hi Alyssa! You could sub in all purpose flour if the gluten-free part doesn’t matter to you. Enjoy :D

      Reply
  26. Robin says

    April 6, 2016 at 7:02 pm

    Can I use your paleo dark chocolate chunks for both the melted chopped chocolate and the chocolate chips, or do you recommend using them for one or the other, if so which?

    Reply
    • Rachel says

      April 6, 2016 at 7:04 pm

      Hi Robin. I haven’t tried them as the base of the recipe, but I’m inclined to think it should work for both…I can’t guarantee it though since I haven’t tried. If you do give it a go, please let me know how it turns out!!

      Reply
      • Robin says

        April 17, 2016 at 9:21 am

        Hi Rachel,

        I just wanted to report back as I tried the recipe with your paleo chocolate chunks (btw, one batch of these is the perfect amount to split for melting and for the additional stirred in chunks). I found them to be more oily than when I used chocolate chips, so if I made them again using the paleo chunks I might decrease the amount of additional coconut oil (although my husband absolutely loved them and did not see any need for changes). Also, I found that the chunks melted into the brownies more so they did not give quite as much of a bite in the final brownie. We froze them the same day as baking them and have since finished off the entire batch as they got better and better over time in the freezer as most brownies do. This is a great recipe and I think next time I may try it with a darker chocolate. I like the idea of using the paleo chunks because I can use cacao and control the ingredients in the chocolate more. Any chance you could come up with a brownie recipe that uses more cacao in the base rather than chocolate chips?

        Reply
        • Rachel says

          April 17, 2016 at 10:32 am

          Hi Robin – thanks so much for your feedback, it’s super helpful for me and other readers, I’m sure! You can definitely adjust the homemade chunks by using less sugar to have a darker chocolate. I’ve been meaning to make and post another paleo brownie recipe I have that is cocoa powder based – I used it for the base of these Chocolate Covered Strawberry Brownies, so you may want to try that recipe next just without the chocolate strawberry topping for plain brownies. Enjoy, and thanks again for the comment :)

          Reply
  27. Helena says

    April 16, 2016 at 5:35 pm

    Hey, these look amazing! Just wondering if there’s anything I could sub in there for the coconut sugar, since I can’t seem to get it easily in the UK. Would regular sugar work (for a non-Paleo version)? Thanks!

    Reply
    • Rachel says

      April 16, 2016 at 6:15 pm

      Hi Helena, regular sugar would definitely work. I would use 3/4 cup white sugar and 1/4 cup brown sugar. Enjoy!

      Reply
  28. Alex says

    May 15, 2016 at 6:21 am

    I don’t normally write reviews, but I couldn’t not for this recipe. These brownies are absolutely AMAZING. Best brownies i’ve made, even those with flour and butter. Try these out, you won’t be disappointed!!

    Reply
  29. Bethany says

    May 19, 2016 at 4:44 pm

    These are great and are kid approved in our household. We opted for milk chocolate chips instead of dark but used dark chunks for the base. I got a hint of sour…any known reason for that? Maybe use of 2 different chocolates? Not sure…thanks so much for the recipe!

    Reply
    • Rachel says

      May 20, 2016 at 6:43 am

      Hi Bethany. So glad you enjoy them. I’m not sure what could have caused the sour – I don’t think it would be from the two types of chocolate. That’s super odd and I haven’t ever had that happen with brownies before! Were all of the ingredients fresh?

      Reply
  30. KTC says

    July 6, 2016 at 4:11 pm

    Might you know if Cassava or Coconut flour could be used instead of Almond flour. Nuts still don’t agree with me.

    Reply
    • Rachel says

      July 7, 2016 at 7:41 am

      Hi KTC. I wouldn’t recommend coconut flour because it’s so absorbent, but cassava flour would probably work. I haven’t tried it so I can’t guarantee it, though!

      Reply
  31. Angie says

    August 3, 2016 at 8:51 pm

    I know, I know, you’ll be blown away when I say this, but I have determined that I ahte coconut oil. (Whaaat?! Yes, seriously. NOT at all a neutral flavor to me.) But I am dairy-free as well as GF. Do you think I could use a melted DF “butter” spread, like Earth Balance? Or ghee?!

    Reply
    • Angie says

      August 3, 2016 at 8:56 pm

      Errr… *hate*

      Reply
    • Rachel says

      August 4, 2016 at 6:52 am

      Hi Angie, ghee would probably work better than Earth Balance, but you should also look into refined coconut oil! It doesn’t taste or smell like coconut AT ALL – it’s just a neutral oil the same way canola or vegetable oil is. Here’s a link to the kind of refined coconut oil I have: http://amzn.to/2aXhed7. Hope this helps! :)

      Reply
  32. deborah pyle says

    August 12, 2016 at 7:46 am

    Hi Rachel, I love these brownies and I’m wondering how I could add zucchini to them. I have a ton of it in my garden and have looked at several gluten free zucchini brownie recipes but none of them look as fudgey and yummy as I know these are.

    Reply
    • Rachel says

      August 12, 2016 at 8:14 am

      Hi Deborah. You know, I’ve never made zucchini brownies before but I’ve had zucchini brownies written down in my brainstorming notebook for weeks now! Unfortunately, I’m not sure exactly what parts of the recipe would need to be changed to incorporate zucchini so I can’t give a solid recommendation that wouldn’t end up with super gloopy brownies from the extra zucchini moisture. I would start with reducing the oil, but it’ll probably require some testing. Sorry I can’t help right now – I’ll bring it to the front of the docket though and try to come up with a recipe very soon :)

      Reply
  33. Liz says

    September 4, 2016 at 3:46 pm

    Super crumbly. I mean, not at all like a fudgy brownie. I tried to under mix and I def under baked. But they came out like chocolate crumbs which did not taste bad. Just not what I expected.

    Reply
    • Rachel says

      September 5, 2016 at 7:14 am

      That is so odd, Liz! You mean the brownies are dry? These brownies are always super moist for me, so I can’t imagine what went wrong. Did you make any changes to the recipe or anything? If I have more info, I can help you trouble-shoot.

      Reply
  34. McKenna says

    October 4, 2016 at 10:19 am

    Hey! Could I substitute a regular gf flour blend for the almond flour in this recipe? I don’t have just almond flour, I have robin hood gf flour blend. Is it too absorbent like coconut flour?

    Reply
    • Rachel says

      October 4, 2016 at 3:19 pm

      Hi McKenna. I haven’t tried these with a GF flour blend and I’ve never used Robin Hood GF flour so I can’t guarantee it will work, but this recipe is pretty versatile. My guess is that it would work, though!

      Reply
  35. Hanan says

    February 15, 2017 at 12:53 pm

    What can i use instead of the almond flour? My GF cant have it

    Reply
    • Rachel says

      February 15, 2017 at 3:26 pm

      You can use a gluten-free all purpose flour instead!

      Reply
  36. Shashi at RunninSrilankan says

    February 23, 2017 at 9:07 pm

    I have so gotta try these! They look like the perfect stack of extra fudgy brownies – and they are GF!!! Girl, you rock!

    Reply
  37. Kelly says

    April 5, 2017 at 7:51 am

    I love this recipe. I am going to make it for a part on Saturday. I want to make a double batch. Can I just double the recipe? What size dish should I use? 13X9 or 15X10

    Reply
    • Rachel says

      April 5, 2017 at 9:37 am

      Glad you like it!! Use a 13×9″ pan if you’re going to double it. Enjoy, Kelly!

      Reply
  38. Katie says

    May 7, 2017 at 8:53 pm

    I made these with organic 85% dark chocolate cocoa bar (4 oz) with some of the dark chocolate (dairy free) chocolate chips melted. Substituted 2/3 cup unsweetened applesauce instead of 2 eggs since I can’t have eggs at the moment. They came out super moist and delicious, thinking of putting them in the fridge overnight to solidify them a little more. Thanks for this recipe!!

    Reply
    • Rachel says

      May 8, 2017 at 10:45 am

      Glad to know your applesauce sub for the eggs worked out well! So glad you’re loving them Katie, thanks so much for your feedback.

      Reply
  39. Gayle @ Pumpkin 'N Spice says

    June 12, 2017 at 4:16 am

    Oh wow…these look AMAZING, Rachel! I am all about fudgy brownies and these look like the ultimate treat. And I always love finding gluten free desserts like this because I’m always surprised at how delicious they taste! And that frosting looks like the perfect addition, too. Wishing I had these babies for breakfast! :)

    Reply
    • Rachel says

      June 12, 2017 at 1:11 pm

      Thank you so very much, Gayle! These are seriously the fudgiest, most chocolatey brownies I’ve ever had!

      Reply
  40. Demeter | Beaming Baker says

    June 12, 2017 at 5:52 am

    I’m sitting here, seriously wishing these brownies were in front of me! :) Rachel, your photography continues to stun me! <3 Also… totally #bakergoals at Bakerita, all day, e'vryday.

    Reply
  41. Cara says

    June 12, 2017 at 10:51 am

    THESE LOOK INSANE! Wow

    Reply
  42. Sarah @Whole and Heavenly Oven says

    June 13, 2017 at 5:50 am

    So I’m pretty much in jaw-dropping awe over here because of how insanely fudgy these brownies look. I mean holy MOLY, Rachel!! I would never have guessed in a million years that these are paleo and gluten-free!

    Reply
  43. Albert Bevia | Spain on a Fork says

    June 13, 2017 at 7:38 am

    Im so glad you shared this recipe. Who doesn´t love a good brownie? but it looks like you have elevated this classic dish making it gluten-free using almond flour, which i love. Truly impressive and creative.

    Reply
    • Rachel says

      June 13, 2017 at 2:04 pm

      Thanks so much for your kind words, Albert!

      Reply
  44. mira says

    June 13, 2017 at 9:34 am

    These brownie look fantastic! So thick and delicious :) Pinning to try them asap!

    Reply
  45. Bethany says

    June 13, 2017 at 1:48 pm

    That brownie stack looks awesome! Yum!!

    Reply
  46. Karly says

    June 13, 2017 at 2:23 pm

    Droooool city! This looks so incredibly good. I need one (or 5) of these brownies in my life, STAT!

    Reply
  47. Pamela (BrooklynFarmGirl) says

    June 13, 2017 at 3:45 pm

    They look so fudgy and irresistible! :)

    Reply
    • Rachel says

      June 13, 2017 at 4:54 pm

      Thanks so much Pamela!

      Reply
  48. Amy says

    July 14, 2017 at 7:51 pm

    Any suggested substitutes for almond ingredients? Can’t do almonds

    Reply
    • Rachel says

      July 16, 2017 at 4:48 pm

      Hi Amy, you could use another nut flour for the almond flour, or a GF all-purpose flour blend. For the almond butter, any other nut butter will work. Enjoy!

      Reply
  49. Kami says

    September 24, 2017 at 9:58 pm

    These look so good. Will Bob’s Red Mill almond flour/meal work? Does anyone know? Thanks in advance!

    Reply
    • Rachel says

      September 25, 2017 at 8:18 am

      Hi Kami, I use Bob’s blanched almond flour a lot and it works perfectly. Enjoy!

      Reply
  50. Stacey says

    September 30, 2017 at 2:14 pm

    Could you use erythritol instead of coconut sugar? Ratio the same?

    Reply
    • Rachel says

      October 2, 2017 at 11:15 am

      Hi Stacey, I’m honestly not sure since I don’t use erythritol – sorry! I’d love to hear how it turns out if you do try it, though.

      Reply
  51. Michael L says

    October 24, 2017 at 4:16 pm

    I am tracking my macros for weight gain (but also useful to know for weight loss). Here are the macros if you eat 1/8 of the batch.

    Calories: 324g
    Protein: 5.6g
    Fat: 84.5g
    Calcium: 2%
    Carbs: 33g

    Reply
  52. Hinda says

    November 30, 2017 at 3:52 am

    Will this come out in A 9 by 13 size pan?
    I need for a big crowd.
    Thanks!

    Reply
    • Rachel says

      November 30, 2017 at 6:49 am

      You can definitely double the recipe and make it in a 9×13″ pan! Enjoy.

      Reply
  53. SK says

    December 13, 2017 at 6:08 pm

    I just made these Rachel, and good grief — they are heavenly!!! Once again, I’ve lost count of how many of your recipes I have made but I can say that every single one of them has been outstanding!! My Paleo-hating boyfriend was in shock after eating 3 of these to find out they were in fact Paleo and gluten-free! :) These are super rich and absolutely decadent! I used peanut butter in the frosting in place of the almond butter, and I shouldn’t have done that because it made these even more irresistible, and now the pan is empty. Thank you for yet another incredible recipe! Your talent knows no limits! :)

    ★★★★★

    Reply
    • Rachel says

      December 13, 2017 at 8:39 pm

      Thank you so so much for all your sweet words!! I’m so thrilled to hear you and your boyfriend loved the brownies – isn’t it the best when you can trick someone into thinking they’re super unhealthy? ;) love the peanut butter switch, so yummy. Thanks for your feedback!

      Reply
  54. Betty says

    December 15, 2017 at 11:27 am

    Great recipe!
    Do you have the nutrition facts for those?

    Thank you :)

    Reply
    • Rachel says

      December 15, 2017 at 12:47 pm

      Hi Betty, I just updated the post to include nutritional info. So glad you enjoy the recipe!

      Reply
  55. Angela says

    January 6, 2018 at 4:11 am

    This recipe is amazing! I made it today and am in love. I did have to make a couple changes, simply because I live in rural Africa and can’t always get these ingredients. I used a GF flour mix instead of almond flour and regular sugar (local, not super fine like is found in a grocery store). I also didn’t have chocolate chips to sprinkle in but the brownies still turned out super chocolatey. Thanks so much for recipe!

    ★★★★★

    Reply
    • Rachel says

      January 6, 2018 at 8:22 am

      So glad you’re enjoying the recipe, Angela! Thanks so much for your feedback. :)

      Reply
  56. CassM says

    February 2, 2018 at 10:41 am

    Making these right now. 8×8 pan and at 40 min so far and still absolutely wet and not even close to baked! I made no substitutions so I’m baffled.

    Reply
    • Rachel says

      February 5, 2018 at 11:17 am

      Hi Cass – how odd! How did they end up turning out? It’s hard for me to know what went wrong without any other info or being in the kitchen with you…

      Reply
  57. Lisa says

    February 25, 2018 at 11:42 am

    Hi! Is it cacao or cocoa powder? I noticed it said one in the ingredients and the other in the method. Just wanted to be sure. I have a package of each one. Thanks!

    Reply
    • Rachel says

      February 25, 2018 at 4:58 pm

      Hi Lisa, I believe I used cocoa in these, but honestly, either will work! Might want to use cocoa though and save the cacao for something unbaked so you retain the nutritional benefits :)

      Reply
  58. Shelby says

    February 25, 2018 at 7:58 pm

    I just made these for the first time today for my father in law’s bday treat (as I’ve recently gone GF/DF) and I was nervous they wouldn’t turn out great (bc brownies are one of my FAVE desserts like the real, naughty brownies with all the sugar hehe) but I had to come back and leave a comment because these brownies were AMAZING. So chocolatey and delicious and the texture was so similar too. I mean, I was so impressed! So THANK YOU for this awesome recipe, I’ll use it time + time again!

    Reply
    • Rachel says

      February 26, 2018 at 8:22 am

      That makes me so so happy to hear Shelby – I’m so happy you’re enjoying them and able to satisfy your brownie craving a little more healthily :)

      Reply
  59. Cait says

    March 6, 2018 at 11:41 am

    Hi Rachel! Have you tried using olive or avocado oil in this recipe in place of the coconut oil? Thank you!

    ★★★★★

    Reply
    • Rachel says

      March 6, 2018 at 1:09 pm

      I have not, avocado would be better than olive oil because it’s more neutrally flavored, but I’m not sure if it might get too oily since it’s always a liquid oil. Let me know how it turns out if you try it!

      Reply
  60. Tiffany says

    May 7, 2018 at 6:37 am

    Can we use bakers chocolate for the chunks?

    Reply
    • Rachel says

      May 7, 2018 at 8:42 am

      Hi Tiffany, if you mean unsweetened chocolate, I wouldn’t recommend it, as it would be pretty bitter!

      Reply
  61. KB says

    July 6, 2018 at 3:19 pm

    I made these brownies for the first time with full trust in how they would turn out- no recipe from your website has ever failed me and I am proud to say these didn’t either :) One day my family was having a dinner party but I was going to another one with friends on my own. I made these brownies beforehand, gave my sister hurried instructions on frosting them and left. When I came back, THERE WAS PRACTICALLY NOTHING LEFT!!! EVERYONE raved about how they were the absolute BEST brownies they had ever had in living memory. Even their better angels could not tempt them to leave a piece for me, haha!!! The one bite that I managed to steal was scrumptious. Will be making these again, without fail!

    ★★★★★

    Reply
    • Rachel says

      July 7, 2018 at 8:36 am

      So so thrilled to hear they were such a success! Thanks so much for sharing the feedback with me KB – makes me so so happy to hear that!

      Reply
  62. Nadia says

    January 17, 2019 at 11:08 am

    Best GF brownies in the world. Made this twice in 10 days. My 3 batch is in the oven now. But just realised i dont know the time in the oven if i jabe doubled up the recipe.

    Taste lile proper bad for you brownies but these are guilt free

    ★★★★★

    Reply
    • Rachel says

      January 17, 2019 at 2:42 pm

      So glad you’re enjoying them Nadia!! Thanks for the feedback :) the baking time for a double batch probably wouldn’t be too much longer – maybe an extra 5 to 8 minutes? I’d check on them at about 32 to 35 minutes and go from there!

      Reply
  63. Tay says

    January 30, 2019 at 11:48 am

    THE BEST BROWNIES IVE EVER HAD!!!! I added a spoonful of almond butter to the chocolate mixture just because I’m an almond butter freak and it turned out soooo perfect. Thank you so much for this awesome recipe!!!!

    ★★★★★

    Reply
    • Rachel says

      January 30, 2019 at 3:37 pm

      Yay so thrilled to hear you’re loving them, Tay! Thanks so much for the feedback :)

      Reply
  64. Megan says

    November 15, 2019 at 11:22 am

    Don’t the chocolate chips have can sugar in them? Can they be omitted or does it change the outcome enough to need them?

    Reply
    • Rachel says

      November 16, 2019 at 8:47 am

      Hi Megan, I always use chocolate chips from either Santa Barbara Chocolate or Hu Kitchen, both of which are sweetened with coconut sugar, an unrefined sweetener. Hope this helps!

      Reply

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down for the dough, or do you want your cookies ba down for the dough, or do you want your cookies baked and gooey??? 🍪✨ honestly, I’ll take these peanut butter cup cookies either way, ANY day of the week. but especially Monday 🙃 and since they’re vegan, you know you can eat ALL the cookie dough balls you want.

recipe is linked in my profile, guaranteed to make your week get off to a better start —> https://www.bakerita.com/peanut-butter-chocolate-chip-cookies-gluten-free-vegan/

sending you LOVE and JOY for the week ahead 😘❤️✨🌻💕🌿
where are my lemon lovers at?! 🍋✨ I’ve got where are my lemon lovers at?! 🍋✨ I’ve got some LEMON COOKIES for you!!! 💛 sweet, tangy, soft, chewy, and absolutely delightful. they’re gluten-free, paleo, and vegan, and they’re truly an absolute delight. I made them with olive oil for a special fruity richness that is so special and tasty!!

get the recipe from the link in my profile ✨ https://www.bakerita.com/gluten-free-vegan-lemon-cookies/

sending you all tons of love, and if you’re experiencing major cold right now, sending you warmth and strength as well. 😘
double chocolate muffins ✨🧁 is muffin monday double chocolate muffins ✨🧁 is muffin monday a thing??? because it is over here, and I think it should be everywhere 😍 especially when it includes these gf + vegan double chocolate muffins that will blow. your. dang. mind. breakfast, snack, dessert...these cover all your bases. 

get the recipe via the link in my profile! https://www.bakerita.com/gluten-free-vegan-double-chocolate-muffins/
say hello to these CHERRY HAZELNUT CHOCOLATE CHIP say hello to these CHERRY HAZELNUT CHOCOLATE CHIP COOKIES! 😍❤️🍒✨ these are wayyy too good - they’re made with @honeymamas cherry hazelnut bars, which are my new favorite thing. the cookies and bars alike are filled with dried bing cherries +  hazelnuts, and sprinkled with flaky sea salt 🤤 these bars are sadly a limited edition Valentine’s Day release, so order some ASAP ❤️ recipe for the cookies is below 👇

CHERRY HAZELNUT CHOCOLATE CHIP COOKIES (gf + vegan)
• 1/2 cup (100g) coconut oil
• 1/2 cup coconut sugar 
• 1 egg or flax egg
• 1 teaspoon vanilla extract 
• 2 cups + 2 tbsp (204g) blanched almond flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/4 cup chopped dried Bing cherries
• 1/4 cup chopped hazelnuts
• 1/4 cup dark chocolate chips
• 1 @honeymamas cherry hazelnut bar, chopped

mix coconut oil and coconut sugar until fully combined. whisk in egg of choice and vanilla extract. fold in the almond flour, baking soda, and salt, and then mix in the cherries, hazelnuts, chocolate, and @honeymamas bar. 
refrigerate for an hour for best results, but you can also go right ahead with baking if you’re impatient.
preheat oven to 350°F. scoop cookies into a lined cookie sheet, sprinkle with flaky sea salt, and bake for 10 minutes. enjoy!!

#honeymamas #partner
my GLUTEN FREE SOURDOUGH BREAD RECIPE is here ‼️🥖🍞 if you’ve been following my sourdough journey on stories, you know this recipe is a L O N G time coming, and the post is finally up 🙌 it’s full of tips, explanations on the “why’s” of sourdough, equipment lists, a baking schedule, and of course, my gluten-free sourdough recipe! I worked so hard on this post and I hope that it helps you make FABULOUS bread!!

head to the link in my profile and click on the bread picture to get to the post ✨ https://www.bakerita.com/gluten-free-sourdough-bread/

I’ll also be creating a sourdough FAQ page, so let me know if you have any questions. My goal is have you making amazing sourdough bread 🙏 sending lots of carby love your way today, friends ❤️
the easiest snack ever: PEANUT BUTTER PRETZEL BITE the easiest snack ever: PEANUT BUTTER PRETZEL BITES! ✨ covered in chocolate and sprinkled with sea salt. so easy and fun to make!! perfect for the game today, or literally any other time you want to eat something crunchy, creamy, sweet and delicious.

get the recipe from the link in my profile 👉 https://www.bakerita.com/grain-free-peanut-butter-pretzel-bites/

❤️❤️❤️
question: would you rather have single cookies to question: would you rather have single cookies to yourself, or would you rather share a big skillet cookie??? 🍪 I’m torn between keeping things all to myself, and having the epic gooeyness of a skillet cookie...

this magic skillet cookie is perfect for sharing or keeping alllll to yourself, no judgement from me 😉 just don’t forget the ice cream!! makes things alllll the better.

get the recipe from the link in my profile —> https://www.bakerita.com/magic-chocolate-chip-skillet-cookie-gluten-free-paleo-vegan/

happy saturday!!! enjoy, my friends, and hope you have a wonderful day 😘💖
Two days out from Super Bowl Sunday 🏈✨ and wh Two days out from Super Bowl Sunday 🏈✨ and while I have no idea whose playing...I do know what I’ll be eating 😏 I rounded up over FIFTY, yes 50+, vegan + gluten-free super bowl recipes for you to drool over! Here’s some faves, and head to the link in my profile to see them ALL.

1️⃣ Vegan Potato Skins with Tempeh Bacon - these are a MUST. too good. 

2️⃣ Vegan Chili! A vegan take on my award-winning chili. Google “bakerita best chili” for the OG version if you’re not vegan!

3️⃣ Cornbread, because can’t serve chili without it!

4️⃣ Vegan Cheese Sauce, that’s loaded with veggies but you wouldn’t guess it! Perfect for all the chip dipping.

5️⃣ Magic Skillet Cookie, perfect for topping with ice cream and devouring with your crew.

6️⃣ Magic Cookie Bars, if you don’t want to have to share 😉 one of my all time faves!!

7️⃣ Peanut Butter Pretzel Bites - the most perfect snacky sweet treat!!

8️⃣ Chocolate Zucchini Cupcakes (you’ll never guess there are secret veggies in there)

Enjoy, my friends!! 😘❤️ hope you have a lovely start to the weekend!! https://www.bakerita.com/the-best-50-vegan-superbowl-recipes/

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