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4.50 from 2 votes

Ultimate Gluten-Free Fudge Brownies

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 1 dozen 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.


Store brownies in an airtight container at room temperature up to 3 days.