Gluten Free Fudge Brownies


These are by no means healthy.  But what brownies are?  They shouldn’t be! They are a comfort food.  These remind me of my favorite non-gluten free brownies by Barefoot Contessa.  They are great served hot right out of the oven with a big scoop of icecream.  They are melt in your mouth gooey goodness. But interestingly enough, my favorite way to eat them is chilled, right out of the fridge or even freezer…the texture becomes more like fudge, rich and decadent.  I also like to make this in mini muffin tins, like brownie bites, and keep a stash of them in the freezer.  They have become my favorite midnight snack…. and after you try them, they might become yours too….

Gluten Free Fudge Brownies

  • 1/2 cup butter
  • 2 oz unsweetened chocolate
  • 1/2 cup honey
  • 1 egg
  • 1 teaspoon vanilla
  • 2 tablespoons coconut flour, packed
  • dash of salt
  • 1/2 teaspoon baking soda
  • 3/4 cup nuts (I prefer pecans or walnuts), chopped
  • 1/2 cup chocolate, roughly chopped
  1. Preheat oven to 350.
  2. Melt butter and chocolate together.
  3. Add honey to bring down temperature before adding the egg.
  4. Whisk in egg.
  5. Add coconut flour, salt and baking soda. Combine.
  6. Fold in nuts and chocolate chips.
  7. Pour into a greased 8×8 baking dish.
  8. Bake at 350 for 20-25 minutes.  Do not overbake.
  • these brownies they cut best when they are cold
  • can easily be a nut free brownie by omitting the nuts
  • for cake-like brownies, simply add one more egg

Looking for a thicker brownie recipe?  Try these!

Related posts:

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34 Responses to Gluten Free Fudge Brownies

  1. What a great resource!

  2. yuppers says:

    good read, post more!

  3. leah says:

    I really, really need to find time to make these. They look so good. I think the problem will be that there is one of me and so I’ll eat… the entire pan.

  4. Tammy says:

    Just 2 tablespoons of flour? They look YUM!

  5. Tammy says:

    Thanks for the info! It’s going to be worth running out and buying some coconut flour just to see it in action…oh…and yeah, I guess eating the yummy fudgy brownies will be good, too. :)

  6. Lucinda says:

    Can I substitute flax gel for the egg? I’m going grain free as much as possible but I can’t pretty intolerant to egg as well as gluten. Thanks. Found you through Elana’s pantry today. I’m very excited about your blog. Also, do you have an RSS feed?

    • Michelle says:

      Lucinda, I have never worked with flax gel, but I would love to know how it works if you try it! I am working on updating my website, more to options come!

  7. Rebecca says:

    Love, love this recipe!!! These are soooo yummy!! I had to make another batch as my husband ate the first one raw. Found your website via Elana’sPantry when she mentioned your recipe. Always on the lookout for great chocolate recipes as we are a Paleo household.. Thank you!!

    • Michelle says:

      Rebecca, I am so pleased that you enjoyed my recipe! I love eating brownie batter as well, reminds me of when I was a kid, licking the bowl :)

  8. jen says:

    these are magnificent! i always burn my mouth on the first one because i spoon it out as soon as they’re out of the oven. but, like you, i love to freeze them and then grab one when i’m in the mood.

  9. Sharon says:

    Hi Michelle! I also found you through Elana’s link and am so happy I did! I can’t wait to try the brownie recipe and I will definitely be back often. BTW, I read your full bio. Seriously, you can’t really have 4 kids, you look like a teenager yourself! What a sweetheart you are, thanks so much for sharing your knowledge and skills with us!

  10. Erica says:

    Nice recipe! Thanks for sharing. I’ve been meaning to try coconut flour brownies.

  11. Dawn says:

    I found you through Elana’s Pantry as well. I have been looking for a gooey Coconut flour brownie recipe for a while now, I’m so glad to see you have already created one. I am excited to bake these.

  12. Nicole says:

    Hi Michelle, I would love to try these out but am Fructose intolerant and cannot eat coconut flour. Is there something I can substitute for this and if so what quantity? Thanks so much for sharing your recipe!

    • Michelle says:

      Hi Nicole, I am not familiar with fructose intolerance, so I don’t really have much information as to what would make a suitable substitute. I’m sorry I am unable to help :( If you try something, please be sure to post on here and share your results.

  13. jen says:

    i make these all the time and ALWAYS burn my mouth inhaling a big spoonful as soon as they’re out of the oven. usually warm brownies (or cookies, for that matter) make my stomach hurt, but these don’t have that affect. i may lose a layer of skin from eating them too quickly, but my stomach feels fine. these are a staple around here – SO good.

  14. This post is very usefull thx!

  15. Your blog is so informative … keep up the good work!!!!

  16. Erin says:

    Michelle,

    I too found you through Elana’s post and just wanted to tell you how much I love this recipe. I’ve made it twice a week for several weeks now! :) My family and I don’t have any gluten-intolerance issues but we love it all the same and really appreciate a real food brownie. I blog and wrote a post featuring this recipe, which will appear at 9 p.m. eastern time tonight. Thanks for making and sharing such a delicious treat.

    Take care,
    Erin

    • Michelle says:

      Erin,
      I am so glad that you AND your family enjoy these brownies. Thanks so much for the feature, I checked out your blog. It looks great and I love the concept and what you write about. I’ll be coming back for sure! My sister lives in NC, it is beautiful down there.

      Michelle

  17. Melinda says:

    Another GREAT recipe. Yum! I made them to take on a trip with me over the weekend and was so upset that I forgot them on the counter. My daughter put them in the freezer for me. They held up great in the freezer and are DELICIOUS! I did use cocoa powder and extra butter. Thanks so much!

  18. Lucy says:

    I have a friend who eats dairy and gluten-free, but I would LOVE to try and adapt this recipe for him! Would I be able to use unsweetened cocoa, and carbo chips instead of chocolate? I know that I could use an egg replacer for the egg, but any suggestions about what I could use instead of butter?

    Am I crazy to try and attempt this much of an adaptation? lol

    • Michelle says:

      Hi Lucy,
      I would use any type of light oil, or even all coconut oil in place of the butter. People do alot of substitutions for ingredients all the time and these don’t seem like too much. I think they should be fine. Be sure to come back and share how they turn out for you!
      ~Michelle

  19. Keri says:

    Hi Michelle,
    How long do you cook these in the mini muffin pan? Thanks for sharing all your wonderful recipes!

  20. Laelle says:

    These brownies are amazing!! I’ve made them several times now and haven’t tried a different recipe since :-) . My sister made them just last night served drizzled with a coconut milk and coconut sugar caramel sauce and sprinkled with crispy bacon. Couldn’t eat a lot of it, but was a super yummy treat!

    • Michelle says:

      Laelle,
      Wow, that is wonderful to hear :) And the addition of caramel and bacon sounds decadent! I will try that soon!
      ~Michelle

  21. Siobhan says:

    These look great, going to make them for my hubby for Valentines day, but I’m going to add dried cherries as well, just to add a fruity element I think (and he loves cherries), REALLY looking forward to these! Thanks for posting them!

  22. Donna says:

    I think there is a mistake on these gluten free brownies. They only have 2 tbsp coconut flour. The batter is all liquid when cooking and they fell in the centre when I brought them out of the oven. What did info wrong to these. I followed the recipe written. Is an extra flour missing? Also can I substitute honey for Splenda instead. Honey makes your insulin rise where as Splenda doesn’t.

    • Jacy says:

      I’m also interested in the substitute for honey. I’m doing Wheat Belly and honey isn’t allowed. Donna, did you try Splenda? Michelle, do you know if a substitute will work?

  23. Jill says:

    You have saved my sanity!!!!! I haven’t been able to tolerate gluten, dairy or refined sugar for 13 years now (I have tons of nasty symptoms even though the doctors say I’m completely normal) and I was starting to come to terms with the fact that I would never be able to enjoy dessert that tasted good again. I have spent soooooo much money on ingredients for gluten free desserts only to throw them away because they tasted just plain gross!

    I ran across your blog a couple weeks ago and couldn’t stop thinking about how good everything looked! I didn’t want to go out and spend a bunch of money on ingredients only to throw them away again, so I found a recipe that I already had the ingredients for. And, since I’m a chocoholic I thought brownies would be perfect!!! I just made these brownies and they are DELICIOUS!!!!!! The only change I made was I subbed Earth Balance for butter. I literally ate 1/4 of the pan right out of the oven (and hid the rest of them from my husband…LOL)!! You have saved my life and I can’t wait to try many more of your recipes!!! Thanks Michelle!

  24. Vicky says:

    Hi! I’m making these brownies right now and I am hoping you’ll see this post before it’s done. Are the brownies supposed to look like conventional brownies when they are done? At 25 min mine are pretty liquidy. You said not to over bake so I took them out but when I inserted a toothpick into the brownies it was still liquid so I put them back in. Help! Should the toothpick come out clean like conventional brownies when they are done? Thank you in advance!!

  25. lisa says:

    Did i do something wrong? They were very oily. I followed the recipe. They flavor was wonderful , texture was good but it was like to much butter. I did double the recipe, could that of changed something? They were yummy though.

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