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Super Fudgy Healthy Brownies

These healthy brownies have it all – the luscious fudgy texture, the intense chocolate flavour and they’re easy to make! Plus, they’re gluten, grain and dairy free, as well as paleo.

Super fudgy healthy brownies cut into individual pieces, on light brown baking paper.

I know I say this… every single time I make brownies, but – these are the best brownies I’ve ever made or eaten. I mean it, they literally tick every single box. They’re terribly indulgent, sinfully decadent and just ridiculously fudgy.

The fact that they also happen to be gluten free, grain free, dairy free, refined sugar free and paleo makes them even more awesome. Because while these brownies might be healthy, they’re also delicious and supercharged with intense chocolate flavour.

And super fudgy. Have I mentioned that yet? Regardless, it bears repeating. I mean, just look at them!!!

A stack of three super fudgy healthy brownies.

I know many of you have made New Year’s resolutions to make this year the one where you start exercising, eating healthy and generally being your best self. That’s a lot of change all at once, and if there’s one thing that can help you on this journey, it’s these healthy brownies.

Because, let’s be honest here, sometimes you just need a brownie, resolutions be damned. A gooey, chocolatey, luxurious brownie that’s so good it sends shivers down your spine.

Now, personally, I think that New Year’s resolutions are a load of hogwash, but I fully support you in keeping yours. So, with this recipe, you can have your brownies and your resolutions. It’s a win-win situation, with a side of chocolate and even more chocolate!

Close-up of a forkful of the super fudgy healthy brownies, with a brownie on a white plate in the background.

What’s even better: these healthy brownies are super easy to make and don’t require any fancy ingredients!

Before we get to the bits and bobs of making these wonderful healthy brownies – if you like what you’re seeing, subscribe to my newsletter to keep up to date on the latest recipes and tips!

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How do you make healthy brownies?

This healthy brownie recipe is a twist on my ultimate gluten free brownie recipe, with a few substitutions to make it healthier.

To make the brownies gluten and grain free: almond flour instead of gluten free or plain flour.

To make them dairy free: coconut oil instead of butter.

To make them (as) refined sugar free (as possible): coconut sugar instead of white sugar, and super dark chocolate with 80%+ cocoa solids.

That’s it! With these simple substitutions, you get brownies that are both healthy and delicious.

And to make the healthy brownies:

  1. Melt chocolate and coconut oil together.
  2. Whip eggs and coconut sugar until pale and fluffy.
  3. Add the melted chocolate to the whipped eggs.
  4. Gently fold in almond flour, cocoa powder and salt.
  5. Throw in a handful of dark chocolate chips (because with chocolate: more is more).
  6. Transfer the luscious, glossy brownie batter into a baking pan.
  7. Bake at 355 ºF (180 ºC) for about 20 minutes.
  8. Try to be patient and allow the brownies to cool.
  9. Fail at step 8 and eat hot brownies straight out of the pan, standing over the counter.

A super fudgy healthy brownie on a white plate, with more brownies in the background.

How do I substitute eggs in brownies?

To make these healthy brownies vegan, you can substitute the eggs for aquafaba. It works beautifully, with the brownies coming out of the oven just as gooey and delicious as the egg-containing ones. For more details, check out my best vegan brownies recipe.

Can you make brownies without baking soda?

Certainly. As you’ll notice, this healthy brownies recipe doesn’t actually contain any baking soda (or baking powder). When you want your brownies to be super fudgy or gooey, there’s no need to add any raising agents, as you don’t want your brownies to rise too much. (And if the brownie recipe contains eggs, those will provide more than enough lift on their own.)

A stack of three super fudgy healthy brownies.

How do you know when brownies are ready?

Any brownie recipe will provide you a recommended baking time (for instance, these healthy brownies are baked to perfection after 20 minutes at 355 ºF / 180 ºC), but because ovens can differ greatly (and they’re often incorrectly calibrated), I always recommend doing a toothpick test.

In the “toothpick test”, insert a toothpick or skewer into the brownie for about 2 seconds. Unlike in a cake recipe, you don’t want the toothpick to come out clean – if it does, you’ve probably over-baked the brownie!

You want the toothpick to come out with many moist crumbs attached (for a fudgy brownie) or even with some half-baked batter attached (for a gooey brownie). Remember that the brownie will continue to bake a few minutes more even once it’s out of the oven, so it’s better to err on the side of under-baking it.

Are brownies meant to be gooey?

While I personally prefer my brownies to be fudgy, bordering on gooey, brownies can range in texture from being almost cake-like all the way to super gooey. Where they fall on this texture scale will depend on how long you bake them for, and on whether or not you add any raising agents.

To make cake-like brownies, add about 1/2 teaspoon of baking powder, and bake them for a longer time. In the “toothpick test”, you’re looking for a clean toothpick with only a few crumbs attached.

To make super gooey brownies, don’t add any raising agents, and bake them for a shorter period of time. In the “toothpick test”, you’re looking for a toothpick with many moist crumbs and even half-baked batter attached.

Close-up of a forkful of the super fudgy healthy brownies, with a brownie on a white plate in the background.

Why do brownies sink in the middle?

Don’t panic if your brownies sink in the middle! That’s almost certain to happen if you make super gooey brownies. Because you’re essentially under-baking them, the brownies don’t develop enough structure to keep a domed shape once they start cooling.

So if your goal is to make fudgy or gooey brownies, and they sink in the middle on cooling – you’ve succeeded!

What do you put on top of brownies?

You have many options – I mixed chocolate chips into the batter, and sprinkled extra on top just before baking. Alternatively, you can cover the baked (and cooled) brownies with chocolate ganache, or serve warm brownies with a dollop of ice cream.

So there you have it, friends! A simple recipe for healthy brownies that will blow you away with their fudgy texture and intense chocolate flavour. In one word: bliss.

A super fudgy healthy brownie on a white plate, with a bite taken out of it.

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Super Fudgy Healthy Brownies (Gluten Free, Grain Free, Dairy Free, Paleo)

These healthy brownies have it all – the luscious fudgy texture, the intense chocolate flavour and they’re easy to make! Plus, they’re gluten, grain and dairy free, as well as paleo.
Print Rate
4.79 from 47 votes
Prep Time 15 mins
Cook/Bake Time 20 mins
Total Time 35 mins
Servings 12

Ingredients

  • 4 1/2 oz (125 g) 80%+ dark chocolate, chopped (you can use chocolate with a lower cocoa solids percentage – in this case, you will need to reduce the amount of coconut sugar)
  • 1/4 cup (50 g) coconut oil, softened at room temperature (but not melted)
  • 3 medium eggs, room temperature
  • 3/4 - 1 1/4 cups (100 - 175 g) coconut sugar (less if you're using chocolate with a lower cocoa solids percentage)
  • 1 cup (90 g) almond flour
  • 1/4 cup (30 g) cocoa powder
  • pinch of salt
  • 1/2 - 1 cup dark chocolate chunks and chips (optional)

Instructions

  • Pre-heat the oven to 355 ºF (180 ºC) and line an 8x8 inch (20x20 cm) baking pan with greaseproof/baking paper.
  • In a heat-proof bowl above a pot of simmering water, melt the dark chocolate and coconut oil together. Set aside.
  • Using a stand mixer with the whisk attachment, or a hand mixer with the double beater attachments, whisk the eggs and coconut sugar until pale, fluffy and tripled in volume. This will take about 5 - 7 minutes.
  • Slowly drizzle in the melted chocolate while whisking on low speed. Whisk until the chocolate is fully incorporated.
  • Sift the almond flour, cocoa powder and salt into the egg-chocolate mixture, and gently fold in the dry ingredients (using a spatula) until no clumps remain.
  • Stir most of the chocolate chunks and chips into the brownie batter, then transfer the batter into the prepared baking pan. Smooth out the top, and sprinkle over the rest of the chocolate chunks and chips.
  • Bake in the pre-heated oven at 355 ºF (180 ºC) for 18 - 20 minutes, or until an inserted toothpick comes out with moist crumbs attached (for fudgy brownies) or even with some half-baked batter attached (for gooey brownies).
  • Serve the brownies either still warm or once cooled.
  • The healthy brownies keep well in a cool dry place in a closed container for 3 - 4 days.
Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

 

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163 thoughts on “Super Fudgy Healthy Brownies”

  1. Pretty good! Easy to follow and tasty, not too sweet. We added some caramilk eggs to ours for an Easter theme. I also used gluten free plain flour rather than almond but worked out well 🙂 Thanks!!

    Reply
    • Hi Samara, I haven’t tested this recipe with oat flour, so I really can’t say whether and how it will work (as the two flours have fairly different properties and water absorption capacities). If you give it a try, do let me know how it turns out!

      Reply
  2. Hi there,
    I hope you are well and healthy. I love making your delicacies. I just had a question regarding these brownies. Can I use any nut oil rather than coconut oil, for example walnut, almond or hazelnut oil.
    Thanks

    Reply
  3. Hi, Kat! I´m writing to you from Argentina. I came across this recipe and decided to give it a go. OMG! It´s amazing! Best brownie recipe ever! 🙂 Thank you so much for sharing this incredible and healthy brownie. Have a wonderful year and thank you so much!

    Reply
  4. These are PHENOMENAL!! Exactly what I was craving and no issues at all. Thank you so much for this wonderful recipe!!! It will be my go-to brownie recipe from here on out! 🙂

    Reply
    • I’d recommend finding a different recipe – these are two rather large changes and they’re likely to significantly change the texture of the brownies.

      Reply
  5. I have been on a healthy eating journey for 3weeks now & I made a double batch of this & smashed it in 2days with husband & I :):):). Dammm the best brownies ever

    Reply
    • Hi Christopher, the consistency of the coconut oil will depend on room temperature (solid when cold, runny/liquid when warm/hot), so if your coconut oil in a bottle is liquid irrespective of room temperature it might contain some additives. If that’s the case, that may affect the texture (and appearance) of your brownies. However, if your coconut oil is liquid because your kitchen is very warm, that’s perfectly fine to use.

      Reply
  6. Had to bake for 50 minutes at 180C for gooey, fudgey brownies. Replaced the coconut sugar with a stevia sugar replacement and it turned out fine.
    This recipe is a bit too sweet and coconuty for me, so I wouldn’t use as much sugar and coconut oil next time as I don’t think it needs it and the coconut oil really delayed the baking process for me.

    Reply
    • Hi Kajal, I don’t recommend it as the recipe relies on whipping the eggs and sugar together for the texture and appearance. If you’re looking for an egg-free recipe, I recommend that you have a look at my vegan brownies recipe.

      Reply
  7. Hi! Is it possible to use half coconut sugar and half date syrup? If so, would adding an extra tbsp of flour for example help to balance out the batter consistency?

    Thanks! 🙂

    Reply
    • Hi Soanna, I’ve never tried using date syrup in this recipe so unfortunately can’t say how it will affect the texture, flavour and appearance. However, the recipe relies on whipping a solid/crystalline sweetener with eggs, so I wouldn’t recommend using a liquid sweetener.

      Reply
  8. AWESOME!! Made these for a gluten free, dietician friend who came to dinner and I needed a healthier option dessert. She was amazed and my daughters and I are now addicted. We will never go back to regular brownies.

    Reply
    • Unfortunately the recipe won’t work with honey, as it relies on the whipping of the eggs with a crystalline sweetener – liquid sweeteners like honey or maple syrup won’t work.

      Reply
    • Unfortunately, I don’t have the nutritional information, but if you input the ingredients into an online calculator, I’m sure it will give you a fairly reliable estimate.

      Reply
  9. This recipe is wonderful. I don’t follow a gluten-free diet but I do try and be healthy which is why I chose to follow this recipe. You would never think these were butter, flour and refined sugar-free!
    I’ve made two batches in the last three days for Easter. I followed the recipe precisely (using 72% cocoa chocolate and 100g of coconut sugar, as advised) and then added some cheeky extras. For one batch I added 1.5 tsp Valencia Orange extract and topped with crushed Tery’s Choc Orange Mini Eggs (which are also GF, FYI). To the second batch, I added chopped Pistachios and 1/2 tsp instant espresso which really brought out the richness of the chocolate. I baked both batches for 30 mins for a fudgy rather than a gooey brownie, and they were perfect.
    Using an 8″ x 8″ square tin I cut the batch into 25 bite-size (roughly 1.5 sq inch) brownies. For this size, I worked out the calories to be approx 90 per brownie.
    Do try and persevere with the mixing of the eggs and sugar stage! This took me a good 10 – 12 mins but they WILL get to the fluffy consistency and I agree with the author that this is essential to the recipe succeeding!
    Thank you so much for this, I will use this recipe forever 🙂

    Reply
    • Hi Chrissy, yes, it’s supposed to be the whole egg. It might need a couple of minutes longer – depending on your mixer, you might need to whisk it for up to 10 minutes.

      Reply
  10. a question: do you put melred chocolate into egg mixture while it’s still hot/warm or do you waith to cool it down? because ”im afraid the eggs will cook if they come into contact with hot chocolate liquid….NON of the recipe ever mentiones that! also NONE of the recipe online ever mentiones if you use convection oven or a static one (BIG difference)! and if we don’t have a brownie pan if we can use whatever pan we want: i have 8×8″ for instance. thanks.

    Reply
    • Hi Eva, add the melted chocolate while it’s warm, not hot. As with most recipes online and in cookbooks, unless otherwise specified, the oven temperature listed refers to a conventional (not fan/convection) oven. If using a fan/convection oven, reduce the oven temperature by 20ºC from the one listed in the recipe. Also as stated in the recipe, I use an 8×8 inch baking pan, not a “brownie pan”.

      Reply
    • Hi Andrew, so sorry you had trouble with the recipe! That’s quite odd, these brownies are incredibly fudgy, not dry at all! Have you changed anything about the recipe? What flour did you use? Did you use weight or volume (cup) measurements? Also, did you by any chance use a fan oven?

      Reply
    • Hi Valerie, I haven’t tested it so I can’t say for sure. It should work, but you might need to tweak the amount of flour slightly (you might need a bit less). If you give it a try, do let me know how they turn out! 🙂

      Reply
  11. I made these last night. I whisked (electric hand whisk) the sugar/eggs for over 10 minutes and it didn’t really get to the desired state as described in the method. I also put it in the oven for 19 minutes and it came out like cake – no fudge at all! I was wondering whether it’s because I have a fan oven? and 180 was too high… maybe it should be 160 in a fan oven?

    Reply
    • Hi Alice, I’m not sure why your egg-sugar mixture wouldn’t become thick and fluffy, that’s very odd! If you’re using a fan oven, as a general rule you need to lower the oven temperature by 20ºC, so a temperature of 160ºC would be much better.

      Reply
      • Thanks Kat. I baked them again last night at the lower temperature of 160 and they came out much better! Maybe not quite as fudgy as your pics though. I think with the eggs/sugar whisking… I don’t really know what it’s supposed to look like – why I benefit from recipes with step by step photos. I also put some orange zest in but I feel it needed more ‘orange flavour’ as the dark chocolate is quite dominant…

        Reply
        • Hi Alice, glad they were better this time around. When you whisk the eggs and sugar, look for a very fluffy, fairly thick mixture – when you lift the whisk and the mixture falls off the whisk into the bowl, it should briefly mound up on itself before disappearing into the bulk mixture. I hope that makes sense – this is frequently referred to as the “ribbon stage”, if you want to find a video or photos on the topic.

          Reply
  12. These are absolutely amazing! So chocolatey and moist. My family are sceptics of “healthier” and gluten free options, but my word have these changed their mind. Definitely will be recommending this recipe to everyone!

    Reply
  13. If we don’t have the 4 1/2 oz (125 g) 80%+ dark chocolate, than should we use more cocoa and or cacao powder? Or is the recipe not the same.

    Reply
    • Hi Maya, 70% dark chocolate should also work without making the brownies too sweet. If the cocoa solids % is lower than than, however, I’d recommend adding more cocoa powder.

      Reply
  14. I just tried the recipe, still baking… Was the batch supposed to be really thick? When I combined all the ingerdients at the end, I could barely get it out of the bowl, it was so thick :/. I substituted almond flower with oat flower, and coconat oil with cacao oil. Thank you!

    Reply
    • Hi Eszter, the brownie batter shouldn’t be very thick – it could be that the oat flour and cacao oil greatly changed the batter consistency, since the recipe wasn’t developed with these ingredients in mind. Also, did you make sure to whip the eggs and sugar until light and fluffy? This step is crucial to achieving the correct batter consistency and the correct texture of the baked brownies.

      Reply
  15. Of course this doesn’t taste like the regular, it tastes SO MUCH BETTER!! And although it’s fudgy, it’s light. And my word this by far is my fav recipe!!!!! Thanks so much for sharing this. I will definitely be making this till the end of my days and sharing with everyone aha!!!

    Reply
    • Unfortunatel,y I don’t have any experience with arabic gum, so I really can’t say whether it will behave similarly to xanthan gum in gluten-free baking.

      Reply
  16. Not even gonna lie – I didn’t have high hopes for this recipe. But my hubby loves brownies and I wanted to make a version that was healthier. This absolutely blew my mind. I didn’t have dark chocolate, so used milk 22% cocoa, but added dark choc melts, and used low GI sugar only 3/4 cup. I couldn’t find almond flour at my supermarket so I used almond meal. Whisked the eggs and sugar in a food processor. When I took it out of the oven, it looked overdone and dry – almost cake-like. But when I started cutting into it – the fudginess was insane!!! I don’t think I could ever use another recipe again. I chucked the ingredients I used into a nutrition calculator, and each slice was about 215 calories – so should be less if you use dark chocolate (and if you slice them smaller…). Thanks so much for sharing!!

    Reply
  17. Wow…forget that this is gluten free, this is an amazing recipe. Maybe even the best I’ve ever made. Question, I would like to make some substitutions to make it vegan as well as gluten free. Do you think pumpkin puree or mashed sweet potatoes in place of the egg is my best option or do you have another suggestion? Also, if you agree on the above what do you suggest the ratio be? (1/4 puree per egg?) Last, I am concerned the sugar will not dissolve well in the puree, any suggestions on how to resolve this? Perhaps the step of beating the sugar becomes obsolete with the removal of the egg. Thanks so much.

    Reply
  18. Hello. Can you use Almond Meal instead of Almont Flour? Or are they the same thing? I’m in Australia so it might just be a naming difference. Can’t wait to try them. Thanks

    Reply
    • Hi Natalie, almond meal and almond flour aren’t 100% the same thing, but they’re super close (almond meal is usually made from raw almonds with their skin on, whereas almond flour is usually made from blanched almonds without their skin). However, so long as the almond meal is finely ground, either will work in this recipe.

      Reply
  19. Easy enough so my kids could help and healthy enough I didn’t mind making them as a special treat 🙂 yum!! Love the gooey choc chips.

    Reply
  20. I just made these and they are delicious! I did get a lot of air bubbles though! But who cares because they taste so good!

    Reply
  21. These are awesome! I made 16 serves instead of 12 and theyre still a bit too big, these brownies are SO rich!! I subbed the almond flour for coconut flour because our store was out, but it still tastes awesome. Would never guess theyre dairy and gluten free! Yum!!

    Reply
  22. I just wanted to say that this recipe is AMAZING! I made the brownies for a gluten-free/dairy-free friend as a substitute for regular brownies but I will NEVER go back. I’m not the best baker in the world but these are, without any exaggeration, the BEST brownies I have ever tasted – and I made them! The only downside is now I have to buy the more expensive/hard to find ingredients because I have not found a recipe that even comes close. I make these all the time, they are delightfully moreish! Thank you <3

    Reply
  23. Hello looking forward to making these but had a question about the eggs. I only have Large eggs (not medium) so are you able to give the weight or how might I adjust for that? Would 2 large eggs work? Thank you Kelly

    Reply
    • Hi Kelly! As I’m in the UK, I use UK medium eggs, which are equivalent to US large eggs. So if you’re in the US, you’re good to go. If you’re in the UK, using 3 large eggs should still give you delicious brownies – you could use 2 1/2 eggs for more exact results, but the recipe should work great either way.

      Reply
  24. These are amazing! Great advice to use the lower amount of coconut sugar if using a less percent chocolate bar. Because of that, I also increased the cocoa.

    Reply
  25. Omggggggg these are so good I could CRY. I’ve wrote this recipe down for my lil recipe box so I never lose it! I will say one thing… when whipping the eggs & coconut sugar it’s not noted in the recipe at what speed you should whip the mixture at. I was using a kitchen aid with the whisk attachment and it took me around 15min to get the right consistency because for the first 5-7min I was whipping it at too low of a speed. Once I turned up the speed to high (8) it whipped up much more quickly. I added vanilla extract to the batter and topped it with crushed pecans. This recipe is GENIUS.

    Reply
    • I just tried making these and the only substitution I made was aquafaba for the eggs. I also added a tiny bit of coffee and a tad more almond flour to balance the addition. Everything else was done to a T… but the pan came out a runny mess!! Oil everywhere, the batter didn’t even bake but the sides got crispy… what did I do wrong?? 🙁

      Reply
      • Substituting aquafaba for eggs is a HUGE change to the recipe and most likely the reason why it didn’t work. Eggs give structure and bind the mixture to give nicely sliceable brownies. If you’re looking for a vegan/eggless recipe, I’d suggest my vegan brownies (they’re amazing).

        Reply
  26. This was my first time “healthy” baking and it turned out suprisingly well. I didn’t have almond flour so used 1/4 cup coconut flour instead and it still turned out well. It was a bit more cakey than normal brownies so I’m not sure if that was because I baked it for 20 mins or if it was the coconut flour either way it was still delicious.

    Reply
  27. I am a brownie snob, and my fiance persuaded me to bake these with her to be healthier. And omg they are amazing better than most normal brownies ♥️♥️

    Reply
    • You definitely can – just note that you’re adding more sweetness to already sweet brownies, so it might be a bit too sweet (depends on your personal taste, of course). 🙂

      Reply
  28. can i substitute all purpose flour/whole wheat flour for the almond flour? i don’t have almond flour at the moment. will it work just the same?

    Reply
  29. I made these late last night as I got a sweet tooth and didn’t want any junk food. They where really tasty and I served it hot with some soya cream and my hubby was in heaven. I used a slightly bigger baking tin so they weren’t very think but I will make them again using a smaller ceramic tray and hopefully they come out thick and gooey.
    Thanks again

    Reply
  30. I made these yesterday for my daughter’s birthday and they turned out surprisingly yummy! I reduced the sugar to 1/2 cup and used brown sugar. Since we are in quarantine I didn’t want to go out for coconut sugar. Can you make these without any sugar? I’m trying to avoid it.

    Reply
    • Unfortunately, it won’t work completely without sugar, as it’s an important ingredient that strongly influences both the flavour and the texture.

      Reply
  31. These were a hit with the whole family (even my picky husband). We were craving something chocolate and this was the perfect recipe. I was almost out of almond flour so I used mostly gluten-free all purpose flour and they turned out great.

    Reply
  32. Can I use something else for the coconut sugar? Wanting to make these with the kids, but don’t have coconut sugar and can’t take em to the store to buy any since we are safer at home 😘

    Reply
    • I don’t know the exact nutritional info, but if you input the ingredients into an online calculator, I’m sure you’ll get a fairly accurate estimate!

      Reply
  33. Kat, made this Fudgy Brownie a couple of days ago and its just sensational! What I really like is that the brownie tastes so much better 2 days later.

    Reply
  34. Hi There, these look wonderful. I have one question: Do you mean Almond flour or finely ground almonds? There’s a big difference in how they react in a recipe. Thank you!

    Reply
    • You can actually use either, so long as the almonds are very finely ground, sifted to remove any large pieces and then weighed out. But I prefer almond flour, as it’s much more convenient.

      Reply
  35. Definitely forgot whole eggs don’t whip and realized after I’d used my last 3 eggs… fail. Maybe a note anywhere in the article saying egg whites instead of just “3 eggs” could help dummies/beginners like myself lol

    Reply
    • Actually, whole eggs do whip up quite nicely with sugar (usually approximately double or even triple in volume) – this is the norm for many brownie recipes. In the past, whipping egg whites separately was a must (as it had to be done by hand), but because nowadays we have stand and hand mixers, whipping whole eggs is a breeze.

      Reply
  36. I never leave reviews on anything, but I couldn’t not with these, have made then time and time again because they are so beyonddddd amazing, Literally probably one of the best brownies I have ever had… and they are healthy!!! Crazy good! Highly highly recommend!!! :))

    Reply
  37. Just made my brownies using your recipe (replacing with coconut flour and palm sugar). They taste fire! Thanks for the recipe. I really love it!

    Reply
  38. Hi, the recipe looks amazing, I am wondering if it’s okay to use gluten-free flour instead of almond flour. Will that make a big difference in the recipe?

    Thank you.

    Reply
  39. Hi Kat!
    I’m seriously drooling and can’t wait to make these for a gluten free/dairy free treat. Because no one in this crowd needs grain free, I’m thinking of making them with gf flour instead of almond flour. I have both on hand, so I’m wondering, if you’ve made them both ways- which would you recommend taste wise?
    Thanks!
    Debra

    Reply
    • Hi Debra! The recipe has been “optimised” for almond flour, which gives them a fudgier texture. That said, you can definitely make them with GF flour, you might need to bake them for a slightly shorter time – just keep an eye on them as they bake. They will be delicious in either case. 🙂

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  40. These came out really well – even though at first I thought that I didn’t have a lot of mixture (I think my tray is just too big). The only thing I would say is that it is by no means ok to call them healthy – they are still are dessert/treat and should be classified as such. If you check the GI of coconut sugar vs standard sugar you will find that the deviation is marginal. Of course still better to have a gluten free/dairy free brownie than a standard one 🙂

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  41. Great recipe, tastes better than “real” brownie. I added 1/2 tsp baking powder, fearing it might be too gooey, and some chopped walnuts, it turned out awesome. Thank you for adding the measurements in grams.

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  42. Great recipe. I used Hershey’s Special Dark Chocolate because the block chocolate is too expensive. I also used half almond and half coconut flour, and added a little vanilla. I will bake these again soon.

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  43. Hey Kat !
    I tried your brownie recipe and it turned out really good !!!!!!
    This is one perfected guilt free brownie recipe which is for keeps !!!
    Thank you so much for the amazing recipe . Much love from California ❤

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  44. I’m on a low FODMAP diet, and so I’m always looking for yummy recipes to curve my cravings of all the foods I can’t eat anymore. This is absolutely amazing! I have made them 3 times and added a layer of Kit-Kat Gold last time which took them to the next level (highly recommend). thankyou so much for this !

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  45. I am really excited to try these! Could you substitute Stevia for the coconut sugar? If so, about how much would you use?

    Reply
    • Because these brownies get a lot of their texture from whipping together eggs and (coconut) sugar, I’m not sure how well this exact recipe will work with stevia – it will certainly greatly affect the texture. But if you do give it a try, let me know how they turn out!

      Reply
      • I made these with my daughter and we used half Lakanto (erythritol with monk fruit) and half coconut sugar. We also used unsweetened baking chocolate instead of 85% and we added a cup of 50% chocolate chips. They turned out amazing!

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        • I followed this recipe to a T, except I did reduce the sugar to ½ cup (my family’s very concerned about my sugar intake lol), and it was so good! My batch came out cakier than I’d like, most likely because I reduced the sugar, but it was still awesome! I was afraid the almond flour would cause it all to crumble but that didn’t happen so I am super happy with this recipe

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  46. Can i replace almond flour with cassava flour? Almond flour is suuuper expensive here where i live. This is a great recipe i really want to try. Thank u for sharing 😊

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  47. I’ve been meaning to make something from your website for aaaages. I made these today with my lil bro and they’re incredible! Gooey and fudgy and taste so good! My family is mostly gluten, sugar and dairy free so these went down really well. I’ll definitely be making them again.

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  48. I love this recipe❤️ do you think I need to change anything, if I want to throw in some roasted, drained cherries? Thanks a lot for your amazing effort and love to provide all there super delicious things

    Reply