These Flourless Fudge Brownies are gooey, rich, dense, and incredibly chocolatey. They’re also gluten-free, vegan and paleo!
THE ULTIMATE BROWNIE RECIPE:
If you’re a fudgy brownie lover, then this is the ONLY brownie recipe you’ll need. They’re completely vegan, flourless, dense, rich, fudgy, gooey and so super chocolatey.
The brownies use coconut as the flour instead of the popular almond flour that is commonly used in gluten free baking. The topping is a no sugar added almond and a little coconut flour to thicken it.
VEGAN AND EGG FREE
These use flax eggs in place of real eggs which help keep them vegan. A flax egg is flax meal mixed with water that sits to thicken and then added to baked good to help bind them together. If you don’t need them vegan, traditional eggs will work.
A FEW NOTES ON THE RECIPE:
- If you are nut free you can swap with a sun-butter layer instead of the almond butter.
- I recommend using high-quality dark chocolate for these brownies. If you are using regular semi-sweet chocolate chips, you may want to reduce the amount of sugar in the recipe to 1/2 cup, since chocolate chips will have more sugar in them than 70% dark chocolate.
- Store any leftover brownies in the fridge for up to 10 days and frozen for up to 3 months.
- 1/2 cup melted coconut oil
- 1/3 cup dark chocolate chips
- 1/2 cup maple syrup
- 2 flax eggs* 1 flax egg = 1 TBSP ground flax + 3 tablespoons water.
- 1 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1/2 cup cacao powder
- 1/4 cup coconut flour
ALMOND BUTTER LAYER
- 2/3 cup no sugar added almond butter
- 2 tablespoons coconut oil
- 1/3 cup maple syrup
- 1 teaspoon vanilla
- 2 tablespoons coconut flour
- 1/4 cup dairy free chocolate chips (optional)
- Preheat the oven to 350° and line a 8×8 (or 9×9) pan with parchment paper. Set aside.
- In a medium saucepan, combine coconut oil and chocolate. Heat oven medium heat, whisking until mixture is smooth. Take off the heat and stir in the maple syrup. Pour into a bowl and add in the flax eggs and vanilla and mix well.
- Add in the cacao powder, coconut flour, and salt. Mix until no dry pockets remain. Pour into prepared pan and bake for 20-23 minutes. Let cool before topping.
- Make the almond butter layer. In a medium bowl, combine almond butter and coconut oil. Microwave for 30 seconds, until coconut oil is melted. Stir well and add the maple syrup, vanilla and coconut flour. Stir until well combined. Spoon over the cooled brownies and spread even. Place in the fridge to chill.
- Melt chocolate chips in the microwave, stirring every 30 seconds, until melted. About 1-1 1/2 minutes. Drizzle over the brownies.
- Store in fridge for up to 10 days or freezer for up to 3 months.
Serving: 1 serving (about 1 brownie)