The Perfect Fudge Brownies

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I was perusing the internet last night.  More like I was sucked into the internet really, not finding anything but unable to stop clicking.  Eventually I clicked on this horrifying article about spiders taking over parts of Australia (here’s the link if you dare).  What’s seen cannot be unseen!  It made me all jittery and feeling like they were on me.

So I did what always gives me comfort and peace:  I created a chocolate masterpiece.

{gluten free} Perfect Fudge Brownies | Almond Flour |

So thank you freaky news story that I hope isn’t real!  Don’t worry, if you clicked on that link you too can make awesome gluten free brownies that will carry your woes & fears away.

Perfect {gluten free} Fudgy Brownies | Uses only almond flour! |

Let’s talk about these brownies.  Everyone has a different idea of the “perfect” brownie.  Some want fudge-like.  Some want a cake texture.  Nuts give texture or nuts ruin them.  Crispy edges to the point of getting one of these cool all-edges brownie pans.  Or only soft centers.  My idea of the perfect brownie?  Super fudgy, deep dark chocolate, chunks of chocolate mixed in, no nuts.  If that’s your ideal brownie then….ta-da!

Gluten Free Fudgy Brownies | Simple: uses just almond flour |

You will never need another brownie recipe.  They are punch-you-in-the-face chocolately and very rich.  Super moist and very fudge-like.

GREAT NEWS: They’re simple!  Remember when you weren’t GF and you only needed 1 bag of flour to bake something?  Well you get to recreate that ease with these gluten free brownies!  They use only ONE flour!  The only thing you need is finely ground almond flour.  No starches or xanthan gum either.  It really is just almond flour!  They can also be hand mixed so no fancy mixer required.

Perfect Fudge Brownies | Gluten Free! |

Are you smiling?  I am.  I am truly sitting here typing this with a big grin on my face (it’d be kind of silly if it were on my arm or something…).  I love sharing my recipes and easy, simple, awesomely chocolatey ones are the best kind to share!  I wish all my readers were my neighbors so I could bake & then go door to door leaving little surprise gluten free gifts.  How cool would that be?


4.9 from 9 reviews
Perfect Fudge Brownies {gluten free}
Prep time
Cook time
Total time
  • 3 tablespoons unrefined virgin coconut oil (use refined if you can't stand even a teensy smidge of coconut taste)
  • 2-ounces bittersweet chocolate (mine was 60%)
  • 1 cup dark chocolate chips (I used Nestle)
  • ½ cup packed light brown sugar
  • ⅔ cup finely ground almond flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup semi-sweet chocolate chips
  1. Preheat oven to 325 degrees. Line an 8x8-inch baking pan with foil and grease the bottom and sides.
  2. In microwaveable measuring cup melt coconut oil, bittersweet chocolate, and dark chocolate until smooth. Set aside and let cool slightly.
  3. Meanwhile in a small bowl combine almond flour, baking soda, and salt. Set aside.
  4. In medium bowl whisk or beat melted chocolate mixture with brown sugar until smooth. Whisk/beat in eggs (tip: beating longer here produces a shinier more pronounced crust on the brownies). Whisk in flour mixture, then vanilla extract. Stir in semi-sweet chocolate chips.
  5. Pour into prepared baking pan. Bake 27-35 minutes just until set. Do not over bake!
  6. Cool in the pan completely before cutting into squares.

UPDATE:  Cassandra at Cassandra Bakes made a paleo version of the recipe – I haven’t tried it but it looks great!

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  1. Wendy says

    Oh. My. Goodness. These are the best brownies I’ve ever had! I changed out the coconut oil for something a lot less expensive (and very plentiful in our house)- bacon “oil” (sounds much more appetizing than “grease” :) ).

    My husband and I **loved** them, but I had to make a different batch- with coconut oil- for the kids. They didn’t care for the slight bacon flavor imparted by my substitution. So much for saving money!

  2. Lauren McMahon says

    Best ever recipe! Out of ever brownie recipe, mix, or already made brownie (even with gluten or dairy) this takes the cake! :)

  3. Kristin says

    We have Celiac Disease and a tree nut allergy in the house. Have you ever just tried Millet Flour or some such thing in place of the Almond Flour for the brownies? I love baking and experimenting and just recently came upon your site – always trying to improve upon my current recipes. Tried one of your recipes so far (cinnamon rolls – substituted millet for almond flour) and was very impressed. I’ll be trying more. Thank you.

    • says

      I’ve used sorghum flour to replace almond flour in other recipes but those recipes involved more than just almond flour. It’s certainly worth a try. I’m pretty sure even if they’re a “disaster” they’ll be a delicious one! If you give it a try, please report back on how they turn out. I know there’s quite a few people with nut allergies that would appreciate it.

      • Kristin says

        Thank you for your prompt reply. :)
        Well, I gave it a try today despite having a hard time not putting in any starches! I used millet flour since that is my flavor of choice and weighed for accuracy – 2.95 ounces. (I appreciate your sorghum idea but do not care for the taste.) I also substituted butter for the coconut oil as I’m uneasy about coconut because of the tree nut allergy. I baked it for 31 minutes and…
        The chocolate flavor is good. They are fudgey. But there is a tongue-to-roof-of-mouth texture that’s just a bit gritty. All in all, it isn’t bad and is better, or as good as, most GF brownie box mixes. I find most box mixes are more cake-like. I’ll stick with my regular brownie recipe for now. But I can see how a nut flour would taste good in there if you are able to use it.

  4. vanessa says

    Wow. Just wow. I have tried so many grain free brownie disasters and some that were okay- but there are just like the gluten fudgey ones I remember! In face I remember what its like to actually want to eat the whole pan…so they may get me in trouble calorie wise! I wonder if I could sub honey/maple syrup for the brown sugar and have them turn out okay?

    • says

      Thanks for the comments!

      In the past I’ve tried subbing “healthier” sugars like maple syrup or honey into recipes. What I’ve found is that it never works for chocolate desserts. I think the chocolate is just too bitter to be able to use honey or maple syrup. So I wouldn’t recommend it but if you try it I’d love to hear how it works for you.

  5. taki says

    I just made this recipe and was amazingly delicious! Nothing to envy to a “normal” brownie. It didn’t taste like coconut oil at all.

    The only change I made is I used normal Hershey’s chocolate chips at the end because I didn’t have the semi-sweet ones.

    Hubby and my guests also loved this recipe. Thank you very much!

  6. Virginia says

    I made these recently and they tasted so great!! However, they did not rise much at all and were pretty flat and dense. I was hoping for more of a thicker brownie like in your pictures. I was very careful not to over mix or over bake. Should I try extra baking soda (1/2 t or 1 t?) or add some baking powder?

    Thank you!!

    • says

      Are you at high altitude by any chance? That’s usually what screws up brownies and it’s hard to over-come. I definitely would not add baking powder but you could try increasing the baking soda a little bit. Did you make any substitutions?

      • Virginia says

        Thanks for your reply! No, I’m not at high altitude (St. Louis). I did make a few changes to your recipe- I used coconut sugar instead of brown sugar because I didn’t have it and all 72% dark chocolate for the chocolate & chips, which made the brownies super dark chocolatey!! I don’t think these would affect the rising? Maybe I’ll try a bit more baking soda next time as you suggested.

  7. Betsy says

    Absolute perfection. Grain free was my main motivation for making these. My family is not grain or gluten free. They could not stop eating them, really. And they are very finicky so thank you thank you thank you for this phenomenal recipe.

  8. Hadiquita says

    They are awesome!!! I didn’t have coconut oil so I used regular butter and I don’t think I ruined them. My bf is allergic to wheat and he’s picky with gluten free desserts, but he loved these brownies. Thank you for this fab recipe <333

  9. Sam says

    Hi. I have made these & totally loved them. I am wondering about doing them for a vegan though – I would need to replace the eggs. Any ideas? Ta

  10. Ashley says

    This might sound like a ridiculous question but how do you know when the brownies are done baking and “perfect”? Also can I put the batter into cupcake liners instead of a pan because it’s easier to eat.

    • says

      Technically I suppose “perfect” is subjective (especially if you prefer cake-like brownies because these most definitely are not!) but I bake them just until they’re set. You can give the pan a little jiggle or gently touch the top to get a sense of whether they’re still complete goo on the inside & still need a few mins of bake time. I think cupcake liners would work, I don’t see why they wouldn’t. I have a feeling that having them in cupcake liners would make them way too easy for me to eat lol!

  11. Eva C says

    I have recently switched to GF after realizing gluten gave me horrid headaches, made me bloated like a balloon & sick to my stomach. After a week of craving brownies, I found this. A couple minor adjustments to make them my own special “perfect” & I’m SO in love!!!! THANK YOU!
    GF won’t be so tough after all. :)

  12. Jen says

    I made this last night with a few mod’s.
    I melted an entire 11oz bag of bittersweet chocolate chips as the only melted chocolate.
    I also added peanut butter chips and flaked sea salt on top.
    They were a hit! Thanks!

  13. Denise says

    Omg! Amazing. I didn’t have dark chocolate chips so I used the powder. I might add more semi chips. These are the best brownies ever.

  14. jessie says

    hi rachel,

    This is an amazing recipe! rich and fudgey! A qn though, if I want to make it chewy with that nice bite to it, how would you suggest I modify this recipe to achieve that texture? Thanks alot!


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