Super Rich & Fudgy Gluten Free Brownies

Super Fudgy Gluten Free Brownies


  • 8-oz. unsweetened chocolate, chopped, melted, and cooled slightly
  • 1/2 cup avocado oil (melted coconut oil should work, too)
  • 1/4 cup nut butter
  • 3/4 cup liquid sweetener (maple syrup, honey, agave, etc.)
  • 1 cold egg**
  • 1 tsp. pure vanilla extract
  • 3/4 cup Namaste Gluten Free Organic Perfect Blend Flour (or your favorite cup-for-cup GF flour)
  • pinch salt
  • 1 cup mix-ins (chocolate chips/chunks, nuts, candies, etc.), optional


  1. Preheat the oven to 350 degrees F. Grease an 8×8 baking pan with oil (I used coconut oil).
  2. Mix melted chocolate, avocado oil, nut butter, liquid sweetener, egg, and vanilla together until combined.
  3. Add flour, salt, and your mix-ins. Mix until the flour is well-incorporated.
  4. Pour batter into your prepared baking pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  5. Cool completely, then stick the pan in the fridge to cool completely.*** Enjoy from the fridge.


*These brownies are super super rich and bitter-sweet. We loved them like this. If you’re more akin to sweeter brownies, I’d suggest using semi-sweet chocolate here instead of the unsweetened! Or, use the unsweetened chocolate, and add a few stevia drops.
**TO MAKE VEGAN: Leave out the egg, and increase the flour to 1 cup. Coming out of the oven, they may be a little crumbly. So definitely throw them into the fridge. When they’re cold, they taste just like fudge. It’s crazy.
***Seriously, guys. These brownies are so much better cold. If they’re warm, they’re a bit crumbly. I didn’t mind, but my taste tester didn’t enjoy them as much. We both think that they’re the bomb[dot]com coming straight from the fridge.

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