You won’t believe that these thick and fudgy brownies are gluten-free, sugar-free, grain-free, AND paleo. Literally impossible to only have one!
Never before in the history of WAHO have I been more excited to share a recipe with you guys today….
These brownies…..words escape me. Mainly because my mouth is currently full….of these brownies.
And my mind is completely and utterly BLOWN into a million pieces.
It’s no big secret that I am a serious brownie-obsessed person. I’ve racked up so many favorites over the years, I couldn’t even tell you how many pounds of chocolate and cups of butter I’ve gone through in my brownie baking adventures.
The main person you have to thank for THESE brownies is none other than my lovely mom. Recently, my mom announced that she was going to try switching over to the “paleo diet”. For those of you who don’t know, a paleo diet consists of mainly vegetables, fruits, and proteins. And it doesn’t allow any grains, dairy, legumes, or refined and processed stuff.
Almost immediately I started brainstorming recipes I could cook that Mom would eat. The past few weeks has been a mish-mash of plenty of veggie dishes, lots of salads, and even a paleo quick-bread or two.
And…..wait for it…
Brownies. Paleo, gluten-free, refined sugar-free, AND completely grain-free brownies.
Because a life without brownies is….well, just darkness and sadness.
Bye-bye brownie-binge guilt FOREVER.
Hello, grain-free, gluten-free, sugar-free, and GUILT-free brownie.
You’re lookin’ pretty dang gorgeous.
The brownie batter itself is VERY dangerous. In fact, you might just wanna eat the batter and forget about the brownies. The FUDGY-NESS you guys. Wowzers….
Chocolate insanity + 1000. Perfect.
Now, don’t be mistaken here, guys: These brownies may be healthier for you, but that doesn’t mean that they have any super-weird ingredients in them that require a special trip to the store.
I know a lot of people who swear by black bean brownies, but to me that’s just like bleh…I’ll keep the beans in my chili, thank you.
Basic brownie ingredients is really all you’ll need. And I’m betting you have EVERYTHING on hand right now!
The flours I used for these brownies were mainly almond flour and just a little bit of coconut flour. Both of these flours were SUPER light and powdery, which ultimately resulted in perfectly moist and fudgy brownies. Get your hands on some of these flours, you guys. They’re a gluten-free baker’s BEST friend.
The extra chocolate chips on top is optional, but well, kinda necessary in my eyes. More chocolate? Always. 😉
Seriously you guys, the chewiness, the fudgyness, and the moistness factors in these brownies are 100% unreal. You’ll think you’re biting into brownie heaven, no joke.
In my opinion, these healthier brownies are about 1.5 billion times better than regular brownies.
So far, everyone who I’ve served these brownies to agrees wholeheartedly. Everywhere I take these brownies, people demolish them like NOBODY’s business….
Best part? If you didn’t tell anyone, NO one would guess that these brownies are totally on the healthy side.
Maybe it would be better if I hadn’t known that….then maybe I wouldn’t be currently stuffing my face with about 20 of these brownies….
You’re going to love these, you guys. Promise!
Ultimate Gluten-Free Fudge Brownies
- 2 oz unsweetened chocolate chopped
- 1/2 cup coconut oil melted
- 1/4 cup honey
- 3/4 cup coconut sugar or brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 1/2 cup almond flour
- 1 tablespoon coconut flour
- 3/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup semisweet chocolate chips optional
Preheat oven to 350F. Lightly grease a 9x13 baking pan. Set aside.
In a double-boiler over medium heat, melt unsweetened chocolate and coconut oil, stirring occasionally until smooth. Remove from heat and cool slightly.
Place melted chocolate mixture in a food processor (or blender) Add honey, sugar, eggs, vanilla, flours, cocoa powder, salt, and baking soda. Pulse several times until mixture is smooth, scraping down sides if necessary.
Evenly spread batter into prepared pan and smooth top. Sprinkle with chocolate chips if desired.
Bake brownies at 350F 20-23 minutes or until a toothpick comes out with moist crumbs sticking to it. Brownies will still appear very soft in the middle. This is ok.
Cool brownies on a wire cooling rack completely before cutting into squares.
Recipe NotesStore brownies in an airtight container at room temperature up to 3 days.
Welcome to my brownie obsession. 🙂