Gluten-Free Dairy-Free Fudge Brownies
These brownies are gluten-free, dairy-free, and made with no refined sugar, but you would never guess it from the taste. They bake up thick, gooey, and fudgy, made with almond flour and coconut sugar.
I was inspired by Sweet Addison's and how well they do gluten-free and dairy-free, because I have friends who eat that way and I wanted a brownie I could actually share with them.
Why You'll Love This Recipe
Thick, gooey, and fudgy, with no refined sugar
Gluten-free and dairy-free, so everyone at the table can have one
One bowl, no mixer, and the batter comes together fast
They firm up as they cool, so they slice cleanly
Servings: 16 squares
Prep Time: 10 minutes
Cook Time: 25 to 30 minutes
Total Time: 40 minutes, plus at least 30 minutes cooling
Ingredients:
Cup measurements are approximate. For the most accurate results, use a kitchen scale and the gram amounts below.
144g (1 1/2 cups) almond flour
42g (1/2 cup) cocoa powder
200g (1 cup) coconut sugar
3g (1/2 tsp) sea salt
3 large eggs (about 150g)
108g (1/2 cup) olive oil
10g (2 tsp) vanilla extract
170g (1 cup) dark chocolate chips, dairy-free (reserve a small handful for the top)
Instructions:
Preheat and prep: Heat the oven to 350°F. Line an 8x8-inch pan with parchment paper.
Whisk the dry ingredients: In a bowl, whisk together the almond flour, cocoa powder, coconut sugar, and sea salt.
Add the wet ingredients: Add the eggs, olive oil, and vanilla extract to the dry mix. Stir until fully combined and glossy. The batter will be thick.
Fold in the chocolate: Fold in the dark chocolate chips, reserving a small handful to sprinkle on top.
Pan and bake: Spread the batter into the prepared pan, smoothing the top. Sprinkle the reserved chocolate chips on top. Bake at 350°F for 25 to 30 minutes, until the edges are set and a toothpick comes out with a few moist crumbs.
Cool before cutting: Let the brownies cool completely in the pan (at least 30 minutes) before lifting out and cutting into squares. They firm up as they cool, so do not rush this step.
Additional Tips:
Olive oil: A light, mild olive oil works best if you want a more neutral flavor. A stronger olive oil gives a slightly fruity depth.
Extra fudge factor: Underbake slightly and chill before cutting.
Cooling matters: They firm up as they cool, so wait the full 30 minutes before cutting, or they will fall apart.
Dairy-free chips: Check the label to make sure your dark chocolate chips are dairy-free, since not all dark chocolate is.
Storing Instructions:
Room temperature: Store in an airtight container for up to 1 week.
Fridge: Store in an airtight container for up to 2 weeks.
Freezer: Freeze the squares individually for longer storage. Thaw at room temperature before eating.
Reheating Tips:
Microwave one square for 15 to 20 seconds for warm and gooey. You can also warm squares in a 300°F oven for 5 to 10 minutes.
Ingredient Notes
Almond flour: Use finely ground almond flour, not almond meal, for the smoothest texture.
Coconut sugar: This replaces refined sugar and gives a light caramel note. It measures like regular sugar.
Cocoa powder: Natural or Dutch-process both work. Dutch gives a darker color and a smoother chocolate flavor.
Olive oil: A light, mild olive oil keeps the flavor neutral. Extra virgin works too, but it adds a fruitier note.
Dark chocolate chips: Make sure they are labeled dairy-free, since some dark chocolate contains milk fat.
Troubleshooting Tips
Too soft to cut: They were cut too soon. Let them cool the full 30 minutes, or chill them before cutting. They firm up a lot as they cool.
Dry or crumbly: They were likely overbaked. Pull them when the toothpick still shows a few moist crumbs, and check a few minutes early next time.
Oily on top: The batter may have been overmixed. Stir just until combined, and use a light olive oil.
Sinking in the middle: The center was underbaked. Give it a few more minutes next time, and let the brownies cool fully in the pan so the center sets.
What to Serve This With
These brownies are great on their own, but they are also lovely with a scoop of dairy-free vanilla ice cream, a handful of fresh berries, or a cold glass of milk or dairy-free milk. They are a good dessert to bring when you are not sure who eats what, since they cover gluten-free and dairy-free in one pan.
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