Full disclosure: I’m not a big baker, but I can confidently say this is the best fudge brownie recipe you’ll ever make. Like a lot of us, I have a sweet tooth that is going nowhere fast. So, when I found myself brainstorming dessert ideas recently, there was only one thing to make: my Fudge Brownies. You’d think I’m kidding when I say they’re gluten-free, dairy-free, and refined sugar-free… but I’m not. And I really think you should try them out. They’re insanely fudgy, loaded with chocolate flavor and so easy to make. You’re welcome!
THE MOST DECADENT
Baking can be such an art form, but when you get the consistency just right, it’s a major win. I’m not ashamed to say these Fudge Brownies have me drooling. The texture is perfection, the taste is deathly decadent, and they’re so incredibly easy to make. Just 25 minutes in the oven! I’m kind of in love with them. That fudgy, cakey inside – are we kidding? They truly taste as good as they look. So gorge, so delicious. An absolute must-bake and my recommendation for you for any Valentine’s or Galentine’s Day festivities coming up.
We love a fudgy brownie, but what I love most about my Fudge Brownie recipe is that it’s made with all the better-for-you ingredients. Here’s the thing: I try to focus on eating wholesome foods, but that doesn’t mean I deprive myself of a sweet treat when the craving hits! Take the maple syrup and coconut sugar I use as natural sweeteners in this recipe, for example. As opposed to regular sugar, maple syrup is high in antioxidants and gets a lower score on the glycemic index, which helps to reduce blood sugar spikes post-consumption. And coconut sugar contains a small amount of fiber in the form of inulin, which is prebiotic. It’s of course still a sugar, but a healthier alternative to refined sugar.
I have a gluten and lactose intolerance, so over the years I’ve experimented and found some great, healthy swaps. When it comes to flour, my go-to is almond flour instead of regular flour. Because almond flour is essentially just ground, blanched (peeled) almonds, you’re able to reap the same benefits as eating the nut itself. It’s nutrient-packed, with vitamin E, magnesium and fiber, gluten-free, and another lower glycemic index ingredient. Mix and bake this superfood-like flour with antioxidant-rich cacao powder, some natural sweeteners and DF dark chocolate, and it’s just heaven on earth.
A HEALTHY INDULGENCE
These Fudge Brownies are my current weakness. When you get a bite with all the chunks of chocolate chips inside and the flaky sea salt on top… you’ll become obsessed. Filled with melted chocolate, they’re incredible on their own. But if you’re in need of more indulgence, pair them with ice cream or drizzle peanut butter over top. On the reel I made for this recipe, someone suggested swirling in the caramel from my Twix Bars (an OG recipe that’s also GF, DF + refined sugar-free), and my mind was blown. Can you imagine? The options are endless!
Bring a batch to your next gathering, and the look of shock on everyone’s faces will be picture-worthy when they hear these brownies are GF, DF, and refined sugar-free. And if you’re looking for more crowd-pleasing, easy, healthy desserts, grab a copy of my cookbook, Rachael’s Good Eats, or check out my Sweets and Baked Goods recipe tabs.
INGREDIENTS YOU’LL NEED:
- Eggs, room temp
- Dairy-free dark chocolate chips
- Coconut oil
- Cacao powder
- Maple syrup
- Coconut sugar
- Almond flour
- Flakey sea salt
- Baking soda
HOW TO MAKE FUDGE BROWNIES
Preheat oven to 350 degrees F.
In a small saucepan over the stove on low heat, melt the coconut oil and 2/3 cup chocolate chips. Once liquid, remove immediately, then let cool for 15 minutes.
In a medium bowl, quickly whisk together the room temp eggs and coconut sugar for 30 seconds. Then whisk in the maple syrup, then pour in the cooled coconut oil / chocolate mixture, and whisk again.
Fold in the cacao powder and gently stir until just well combined. Sift in the almond flour, then making sure not to over-mix, stir together along with the baking soda, and majority of the remaining chocolate chips.
Add parchment paper to a 6×6 or 8×8 baking dish, then pour the mixture over the top, topping with final chocolate chips and a pinch of sea salt.
Bake for 22-25 minutes, then remove and let cool for 30 minutes before serving. Enjoy and store any leftovers in the refrigerator, in an airtight container, for 1-2 days.
RECIPE SUBSTITUTIONS & QUESTIONS
A few simple swaps you can make are using regular butter (I prefer grass-fed, or ghee) and all-purpose flour (if not GF) instead of the coconut oil and almond flour. Note, you will only need half the amount of flour when using regular flour. Cassava flour is a great alternative if you’re nut-free. You can typically use cassava flour 1:1, but it is a little more finnicky for baking and I haven’t tried it yet, so you may need to make some adjustments! Essentially, just be sure to look up conversions as some flours can be denser and require less. For example, although I haven’t tried this either, you could use 1/4 cup instead of the 1/3 cup almond flour this recipe calls for.
Unsweetened cocoa powder should work as a sub for the cacao powder, but again, I haven’t tried this so keep in mind the taste may be slightly different. As for the coconut sugar, brown sugar works too. And I’m sure flax eggs would work instead of regular eggs – let me know if it does if you try it!
SHOP THIS RECIPE:
If you forget to pull your eggs out ahead of time, I’ve got a tip for you to quickly get them to room temperature. Fill a small bowl (big enough to fit the number of eggs you’ll need) with warm to very warm tap water. Make sure the water isn’t too hot though, as you don’t want the eggs to cook prematurely. Place the eggs (still in their shells) in the bowl and wait about 5 minutes. That’s it!
ARE GLUTEN-FREE BROWNIES HEALTHIER THAN REGULAR BROWNIES?
If you are trying to adopt a healthier lifestyle, then gluten-free brownies are the more conscious choice. As they’re often made with almond flour, or other alternative flours, they’re generally higher in nutrients and lower on the glycemic index, like I mentioned above. Opting for gluten-free brownies is more than just a way of following any dietary restrictions. It’s one small step, or swap, in prioritizing overall health and wellness, while maintaining a balance without restricting or completely eliminating sweets from your diet. Being mindful of what you put in your body, even when it comes to desserts, is never a bad thing!
WHAT MAKES BROWNIES FUDGY VS CAKEY?
Brownie texture, whether gluten-free, dairy-free or regular, is all about the ratio of fat to flour. If you’re looking to bake a more fudgy brownie, than you’ll want to use more fat than flour – think: the fats typically used in brownie recipes are typically butter, oil, milk. For a cakey brownie, you’ll want to use a recipe that calls for more flour in the fat-to-flour ratio.
MAKE IT VALENTINE’S DAY THEMED
Watch my Reel HERE to see how I made these brownies for Valentine’s Day this year — double batch with pink heart sprinkles and white chocolate chips!!
SHOP WHAT I USED FOR THIS RECIPE
HERE’S MORE BAKED GOODS AND SWEET TREATS YOU’LL LOVE:
Click here to watch the reel I made of this recipe 🙂
Gluten-Free Dairy-Free Fudge Brownies
- Sieve or fine-mesh strainer
- Mixing bowls
- Baking dish 6×6 or 8×8
- 2 eggs, room temp
- 1 cup dairy-free dark chocolate chips, leave 1/3 cup aside
- 1/3 cup coconut oil
- 1/3 cup cacao powder
- 1/4 cup maple syrup
- 1/4 cup coconut sugar
- 1/3 cup almond flour
- 1/2 tsp flakey sea salt
- 1/4 tsp baking soda
- Preheat oven to 350 degrees F.
- In a small saucepan over the stove on low heat, melt the coconut oil and 2/3 cup chocolate chips. Once liquid, remove immediately, then let cool for 15 minutes.
- In a medium bowl, quickly whisk together the room temp eggs and coconut sugar for 30 seconds. Then whisk in the maple syrup, then pour in the cooled coconut oil / chocolate mixture, and whisk again.
- Fold in the cacao powder and gently stir until just well combined. Sift in the almond flour, then making sure not to over-mix, stir together along with the baking soda, and majority of the remaining chocolate chips.
- Add parchment paper to a 6×6 or 8×8 baking dish, then pour the mixture over the top, topping with final chocolate chips and a pinch of sea salt.
- Bake for 22-25 minutes, then remove and let cool for 30 minutes before serving. Store any leftovers in the refrigerator, in an airtight container, for 1-2 days.