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!
Servings 1 dozen brownies
Ingredients
- 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
Instructions
- 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.
Notes
Store brownies in an airtight container at room temperature up to 3 days.