These are the Ultimate Gluten Free Fudge Brownies! This easy recipe makes super fudgey, melt in your mouth brownies. They are also refined sugar free and Paleo-friendly.
I’ve made the recipe a few times since then, and 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 brownies are what all your fudgy brownie dreams are made of, and while I say “no one will know they’re gluten-free/sugar-free/Paleo!!!” all the darn time…I really mean it this time.
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.
After sitting on this recipe for a little too long, I decided I needed to stop hogging it and 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 the chocolate lovers.
Chocolate lovers, you are my people. Go forth and enjoy delicious gluten free fudge brownies. You deserve it.
Ultimate Gluten Free Fudge Brownies- ⅔ cup (2¾ oz.) almond flour
- ½ teaspoon salt
- 1 tablespoon cocoa powder
- 6 oz. dark chocolate, coarsely chopped*
- ½ cup (4 oz.) coconut oil
- 1 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup dark chocolate chips
- Preheat oven to 350ºF. Line with parchment and lightly grease an 8x8” 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.
- 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.
- 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 cutting 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.
To keep the chocolate chunks refined sugar free, trying making my Paleo Chocolate Chunks. 3.4.3177
Hungry for more? Check out some of my similar recipes!
Raspberry Mint Brownies Paleo Chocolate Chunks Peanut Butter Crunch Brownies Paleo Chocolate Chip Blondies Peppermint Oreo Fudge Brownies Bacon Caramel Brownies