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 dairy-free, refined sugar-free and Paleo-friendly.
Meet the Ultimate Gluten-Free Fudge Brownies! When I took the first bite of my first batch of these brownies, 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.
These have been a staple in my house since I first made this delicious and easy recipe. This recipe is also featured in my best-selling cookbook, Bakerita, and I have heard from SO many people who are o b s e s s e d with these brownies. I don’t blame them – I am too.
These gluten-free brownies are reminiscent of the boxed brownies of your youth: rich, chocolatey, fudgy, and a little chewy around the edges. They’re also topped with a fudgy chocolate frosting. These fudge brownies don’t need the frosting, per se, but it amps up the chocolatey fudginess one extra level.
Only a few bites of one of these rich, chocolatey brownies will satisfy even the strongest of chocolate cravings!
So, what’s in these Gluten-Free Fudge Brownies?!
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.
These brownies are adapted from my favorite brownie recipe. A few simple swaps take these from your traditional brownies to a gluten-free, dairy-free, and refined sugar-free version, that still retains all of the deliciousness of the classic. The main swaps we’re making are:
- Almond Flour is the main flour for this recipe, taking AP flour’s place.
- Coconut Sugar is our main sweetener, which has a lower glycemic index than granulated sugar and brown sugar, and also contains a lot more vitamins and minerals.
- Coconut Oil is the fat, instead of butter. I like to use refined coconut oil because it has the coconut flavor removed.
- Dairy-Free Dark Chocolate adds tons of fudginess. I like using refined sugar-free chocolate too, usually coconut sugar-sweetened, which keeps these brownies paleo and fully refined sugar-free.
Are these fudge brownies easy to make?
Yes, they are!! To make them, you just need to follow a few simple steps. If you’ve made brownies before, this will be familiar!
- Mix together your dry ingredients, just almond flour, salt, and cacao powder.
- Melt together the dark chocolate and coconut oil, and then whisk in the coconut sugar.
- Whisk in the eggs and vanilla extract.
- Fold the dry ingredients into your wet ingredients and then stir in the chocolate chips.
- Bake until the brownies are set, but not over-baked – we’re looking for fudgy!!
- Top with frosting, if you’re using.
Questions about these brownies?
Can I make these vegan with a flax egg?
I wouldn’t recommend it for this recipe. Instead, use this vegan brownie recipe which has been specifically developed to not use eggs. It is also gluten-free, paleo, refined sugar-free, and absolutely delicious.
Can I use a different flour?
If you’re allergic or avoiding almond flour for whatever reason, you can definitely use another flour here. Gluten-Free All-Pupose Flour Blends work out well, but I recommend using one specifically for baking and one that does not use any bean flours (like chickpea) which can give a gritty texture.
Can I double this recipe?
Absolutely! To double the recipe, simply adjust the ingredients to double on the right side of the recipe card, and bake in a 9×13″ pan. You’ll need to keep an eye on them while they bake – they’ll take a little bit longer, but don’t double the baking time. I’d start checking on them around 30 minutes for doneness. No one wants an overbaked brownie!
Can I use butter/olive oil/vegetable oil instead of the coconut oil?
Yes, you can! Butter works well if you’re not worried about the brownies being dairy-free. You can also use another neutrally-flavored liquid oil if you’re avoiding coconut oil for whatever reason.
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.
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.
- ⅔ cup (2¾ oz.) blanched almond flour
- ½ teaspoon salt
- 1 tablespoon cacao powder
- 6 oz. dairy-free 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 dairy-free mini chocolate chips, optional
For the frosting
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8×8” baking pan.
- In a medium bowl, whisk the almond flour, salt, and cocoa powder together.
- 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.
- 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.
- Add the flour mixture to the chocolate mixture. Using a rubber spatula, fold the flour mixture into the chocolate until fully combined. Fold in the chocolate chips.
- 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.
- For the frosting: combine 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.
- Once chilled, cut brownies into 16 equal squares with a very sharp knife.
- 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.
- 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 or use chocolate from Hu Kitchen or Santa Barbara Chocolate.
- Category: Dessert
- Method: Baking
- Cuisine: American
- Calories: 247
- Sugar: 15
- Fat: 18
- Carbohydrates: 18
- Fiber: 1
- Protein: 5
Keywords: gluten-free, paleo, brownies, fudge brownies, chocolate