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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 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.
I do not recommend using coconut flour, since it is so much more absorbent than almond flour and you will end up with very dry brownies.
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.
Ultimate Gluten Free Fudge Brownies
Ingredients
- 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
- 2 oz. dairy-free 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
- 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.
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 or use chocolate from Hu Kitchen or Santa Barbara Chocolate.
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!!
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!
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?
Might you know if Cassava or Coconut flour could be used instead of Almond flour. Nuts still don’t agree with me.
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!
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?!
Errr… *hate*
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! :)
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.
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 :)
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.
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.
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?
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!
What can i use instead of the almond flour? My GF cant have it
You can use a gluten-free all purpose flour instead!
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
Glad you like it!! Use a 13×9″ pan if you’re going to double it. Enjoy, Kelly!
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!!
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.