Decadent Fudgy Brownies (GF)

Sometimes you just gotta have a brownie! And, whether you’re GF or not, these decadent fudgy brownies are everything a brownie should be – chewy, gooey and rich with chocolatey goodness! YUM!

Talk about FUN – who doesn’t love Brownie Bites! They make the perfect party food. See recipe notes below for details!

Decadent Fudgy Brownies (GF)

12 brownies (or approx. 2 1/2 dozen brownie bites)

Decadent Fudgy Brownies (GF)



  1. Preheat oven to 350 degrees. Very lightly grease an 8x8-inch baking dish with coconut oil. Or to make my famous brownie ice cream cake, be sure to double the recipe and use a 9x13-inch baking dish.
  2. In a small bowl, mix together the almond flour, baking powder and salt; set aside.
  3. Cut the butter into chunks. Then, place the butter chunks into a small saucepan and melt over medium heat. Add 1/3 cup of chocolate chips and the cocoa powder. Stir until the chocolate chips begin soften. Then, remove from heat and continue stirring until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
  4. In a large bowl, add the eggs, coconut sugar and vanilla. Whisk together until well combined. Then, slowly whisk in the cooled chocolate-butter mixture, using a rubber spatula to get all of the chocolate mixture out of the saucepan.
  5. Next, slowly add the dry ingredients to the wet while whisking vigorously. Continue whisking until no lumps remain. Pour the batter into the prepared baking dish and sprinkle about a scant 1/4 cup of chocolate chips evenly across the top of the batter. Then, use a spreader to gently press the chocolate chips into the batter and smooth out the top. (Doing this, instead of mixing the chocolate chips directly into the batter, keeps them from sinking to the bottom of the pan.)
  6. Bake for approximately 25-28 minutes until a toothpick inserted into the center comes out clean. (If doubling the recipe and using a 9x13-inch baking dish, bake approximately 28-35 minutes, just until toothpick inserted in center comes out clean.) Do not over bake.
  7. Remove from oven and allow to cool completely in the baking dish before slicing and serving. For an extra special treat, top with a scoop of homemade vanilla ice cream. YUM!


To make Brownie Bites: Lightly grease 24-cup mini-muffin tin with coconut oil. Follow all directions above, except preheat to 325 degrees. Use a spoon to add brownie batter to mini-muffin cups until 2/3 full. Bake for approximately 15 minutes. Allow brownie bites to cool in pan about 5 minutes. Then, gently slide a knife around each brownie bite and gently remove while they're still warm. For easier clean-up, immediately place muffin tin in hot soapy water. Re-grease and fill clean muffin tin with remaining batter and bake as directed. Makes approximately 2 1/2 dozen brownie bites.

For information about why I only purchase fair trade chocolate and other products, click here.

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    • Kelly says

      Hooray! Sometimes you really do just gotta have a brownie! It’s nice to have one with less guilt involved. LOL! :)

  1. Sheridan says

    What size baking dish did you use? Do you think the taste and texture would change significantly if honey was used instead of rapadura (perhaps adding a little baking soda and reducing some of the egg white to compensate)?

    • Kelly says

      I use an 8×8-inch baking dish for this recipe. If you double it you can use a 9×13-inch. You could certainly try using honey instead, I have not tried this but would speculate that it may make the brownies even more fudge like. I would also recommend using less honey – perhaps 1/2 cup. Anytime ingredients are substituted, the recipe is going to change, so if you opt to try it, you may need to continue tweaking to get the taste and texture right. Blessings to you as you create your own version! :)

      • Sheridan says

        Awesome, thanks so much for your quick response, Kelly. I really do appreciate it! I may do some experimentation this week as one of my daughters turned 4 today and another is 7 on Friday! :) I have just found your blog, so I look forward to reading everything else you have here!

        • Kelly says

          Terrific! If your honey version turns out well, let me know and I’ll share the option. Blessings, Kelly

          • Sheridan says

            Kelly, the brownies turned out delicious with honey! I used 1/2 cup honey and added a teeny bit more of baking powder (2/3 tsp in total). Cooking time was the same as the recipe. So lovely to have a good brownie recipe again… my husband, children and friend thanks you!

          • Kelly says

            Awesome! Thank you SO MUCH for letting me know. I will go in and make that substitution suggestion and give you credit! Appreciate you! :)

  2. Gwen Belanger says

    We’ve made our second batch of these because my children BEGGED me to, litterally. These are our newest not so guilty guilty pleasure. Best thing without processed flours or white sugar we have ever experienced. Posted a pic of them on FB and telling friends where to find your miracles! Thanks to you yet again!

    • Kelly says

      LOL! Thank you so much, Gwen! I’m so happy that your family is enjoying these! I love how you describe them … a “not so guilty, guilty pleasure!” Blessings, Kelly

  3. Connie says

    Would coconut flour (which I have) work in lieu of almond flour (which I don’t have)? If so, would it be the same amount? Also, would coconut oil be a suitable substitute for the butter?

    • Kelly says

      Coconut flour behaves very differently than almond flour (and other gf flours), so a cup-for-cup substitution is not possible. I do have a delicious and moist coconut flour brownie cake that tastes just like a brownie and can be cut into squares like brownies. The difference is it’s very cake-like, not chewy-fudgy in texture like this almond flour version. If you can grab a bag of blanched almond flour at your local whole foods type store, I highly recommend giving it a try in a recipe where you can taste it, such as one of my almond flour muffin recipes. Here’s the link for the coconut flour brownies:
      Blessings, Kelly :)

      • Connie says

        Thanks, Kelly, for your reply and for the link to the Coconut Flour Brownies. They look yummy, too. :) I appreciate your explanation about the almond and coconut flours working differently. I would love to be able to purchase the almond flour at a local store, but it will probably take ordering it online to obtain it. Small communities (especially here in East TX) don’t have the wonderful access to natural whole foods stores that bigger cities do. I miss that, but at least I can get it at It just might be a while before I can do that. But…in the meantime, you have so many other delicious selections (incl. the Coconut Flour Brownies) that will keep my chocolate-loving hubby quite satisfied. THANKS, again, for sharing such goodness!

        • Kelly says

          My pleasure, Connie! And actually purchasing blanched almond flour online is less expensive. I recommend signing up for Honeyville Grain’s emails because they will notify you when they have sales and their shipping is just $4.49 an order, no matter how large. Blessings, Kelly :)

  4. Amanda says

    These brownies look so great! Do they come out with a shiny, crackly top? I have been looking for a paleo-type recipe that could achieve this essential (for me!) brownie quality, to no avail…Thanks!

    • Kelly says

      I think I know what you’re referring too, Amanda. I like a nice moist, fudgy brownie that has a crispness to the top, and these brownies are definitely the most real brownie-like grain-free brownies that I could achieve. The key with being able to enjoy the crisper top is to allow them to cool on the counter for about 10-15 minutes and then eat them warm or room temp. If you cover them and let them sit, they will lose that crispness in the top. So I hope you enjoy them too! Blessings, Kelly

      • Amanda says

        Thanks for the tips, Kelly. Also, do you think I could sub coco palm sugar as the sweetener? Thanks again!

        • Kelly says

          Yes, I don’t anticipate there being too much of a difference in using palm sugar with this recipe. Hope you enjoy them! My pleasure to help! Blessings, Kelly :)

  5. Jennifer says

    We’re on the GAPS diet, so I want to try this recipe using honey, but we can’t do baking powder. We can do baking soda – do you think I could substitute an equal amount and should I add some type of acid, like apple cider vinegar as well, to activate the baking soda? Thanks!

    • Kelly says

      Hi, Jennifer. Normally I would say make your own baking powder, but since cream of tarter is not GAPS legal, I know that’s not an option for you. Substituting baking soda for baking powder can be problematic (more so than subbing baking powder for soda), but since the rise on this isn’t as critical as say a cake recipe, I think you’d be okay with using a smaller amount of baking soda and some lemon juice or apple cider vinegar, as you suggested. Not sure of an exact amount to give you, but perhaps 1/4 tsp of baking soda and a tablespoon or two of lemon juice/apple cider vinegar would suffice?

      As far as replacing the rapadura/sucanat in this recipe. I do know from another reader that using 1/2 cup of honey in place of the whole cane sugar works well. You can look in the comments (look for Sheridan’s reply comment) and you’ll see what she did.

      Hope this helps! Lots of blessings, Kelly :)

  6. Kasey says

    Hi Kelly,
    I love reading your recipes, they always look amazing! Unfortunately, we have multiple food allergies over here and I know you often use blanched almond flour in most of your recipes. We are not gluten free, but we are wheat free, dairy, egg, soy, peanut, tree nut and sesame free (whew)! I often use oat flour in my baking. Do you know if I can substitute oat flour for the almond flour? Thanks for your creative and healthy cooking!

    • Kelly says

      Thanks, Kasey! I’m so glad to hear you’re enjoying my site. As far as your family’s allergies, I do have some coconut flour recipes on my site, so if ya’ll are not allergic to coconut, these would be a great option. But unfortunately, it’s not possible to make simple cup-for-cup substitutions for blanched almond flour recipes because the recipe is precisely developed for this particular flour. In fact, each GF flour behaves very differently, so it would be best for you to find recipes using oat flour, if that’s your flour of choice. I have a wonderful friend – Michelle of The Willing Cook, who revises many of my recipes to be further allergy-friendly, as well as has many of her own for those with nut, dairy and egg allergies. I recommend paying her a visit:
      Lots of blessings to you and your precious family, Kelly :)

    • Kelly says

      Hi, Trinity. I saw you posted this question as well on my chocolate chip cookie recipe. So just incase, I am repeating my reply here as well since other readers may have a similar question … but just so you know, I do have a coconut flour brownie cake recipe that tastes exactly like brownies. The only difference is, the coconut flour brownie is more cake-like, whereas this recipe for almond flour brownies is more fudgy. Here’s the link to my coconut flour brownie recipe – it’s quite delicious!

      As far as substitutions go … When it comes to GF flours, it’s not possible to substitute cup-for-cup. That’s because each behaves very differently and requires differing levels of binders and liquids. When it comes to coconut flour, it’s like a sponge and requires a great deal more of eggs and liquid per cup, than does blanched almond flour. So it can take a great deal of trial and effort to convert recipes. That’s why I recommend looking for an established recipe. Blessings, Kelly :)

  7. Rachita says

    Dear Kelly,
    Made a batch of brownie bites today. Awesome recipe and everyone really loved it. I had made the brownie earlier tried muffin version today for the first time. Thank you so much. I would like to know can the brownies be refrigerated?

    • Kelly says

      Hi, Rachita. Yes, you can certainly refrigerate them for longer storage. They are good for about 2 days on counter or a week in frig, or freezer a month. So glad you all enjoyed these. Thanks so much for taking the time to leave a kind note! Merry CHRISTmas to you, Kelly :)

  8. Lorraine says

    I was just curious if I could sub vegan margarine or melted coconut oil for the butter in the recipe? I’m not vegan but I can’t do dairy. They look delicious and brownies are always a big winner in this family. :)

    • Kelly says

      Coconut oil would be fine and would be my first choice since it’s a whole food. Hope you enjoy these – they really are a decadent treat! Lots of blessings, Kelly :)

  9. Bonnie says

    These are divine!, I found they stay more moist when I use coconut oil and so yummy. Yesterday when I made them I melted a dark chocolate bar in a double boiler and added a couple of teaspoons of coconut oil. When melted, I poured it over my brownie and ice cream , and can you believe as the chocolate cooled it formed a hard shell like the magic shell chocolate topping on top of the ice cream. Thanks for all the great recipes. Your crockpot stew is cooking now, can’t wait to try it.

    • Kelly says

      Thanks so much, Bonnie! So glad you’re enjoying the recipes. And yes, I’ve seen a couple of recipes for “magic shell” using the method you describe! So you naturally discovered that on your own! Appreciate your taking the time to leave a kind note! Lots of blessings, Kelly :)

  10. France says

    I love these so much! If I want to make a mint version, should I add about 1/2-1 tsp of peppermint extract to the original recipe or replace that amount instead of the vanilla in the recipe?

    • Kelly says

      Hi, France. I just responded to your FB note. I’d start with about half of what’s called for and see if that is strong enough flavor. Please do report back as you adjust this. It would be fun to let everyone know if it works by adding a little mint extract. Blessings, Kelly :)

  11. Natalie says

    I just found your site and I am hooked! I love making almond flour pancakes on Sunday mornings and I’m going to try your recipe. I’m also going to try the brownies. Any suggestions for low carb eaters?
    Thank you for your dedication to us all!

    • Kelly says

      Hi, Natalie. Welcome! Glad to have you here. Recipes using blanched almond flour and coconut flour (which I feature a lot here) are definitely low-carb, nutrient-dense options compared to starch-based GF flours. Blessings, Kelly :)

  12. Jennifer says

    Where do you find your fair trade dark chocolate chips? I haven’t had any luck finding any near me. Also – do you sprinkle chocolate chips on top of the brownie bites too?

    • says

      Hi, Jennifer. I use Sunspire brand 65% cacao chocolate chips. They sell them at most whole foods type markets and also online. With regard to your second question. You do not have to sprinkle additional chocolate chips on the brownie batter, that’s just an option. I don’t do it for the brownie bites because it’s just my preference not to, but you certainly could, if you’d like. Hope this helps clarify. Lots of blessings, Kelly :)

      • Lara says

        You’re welcome! I actually made them for neighbors for Christmas since their kid is GF. Now we’re putting my son on a GF diet, gradually, & so I don’t want to deprive him of anything tasty (since that’s part of being a kid!). I’ll be sure to make some of these for us!

  13. Rachael says

    These were AMAZING. I really wanted fudgy brownies and these were perfect! My husband and I finished them in less than 24 hours (I shouldn’t admit that!) and now I’m about to make another pan to bring for Thanksgiving tomorrow. Thank you for this amazing recipe! P.S. Your fluffy pancakes and cinnamon streusal muffins are absolutely delicious too! Can’t wait to try more of your recipes. Chocolate chip cookies next! :)

    • says

      Hi, Rachael. I am so happy you and your hubby enjoyed these. Thank you so much for taking the time to leave a kind note! What a blessing! Wishing you a very blessed THANKSgiving! :) Kelly

  14. JP says

    Oh my… I made these last night using the 1/2 c. Honey substitution and subbed out the baking powder for an equal amount of baking soda (went with my gut feeling on how much… I’m on GAPS) and did not add an acidic counterpart at all… They turned out wonderful, and are even better the next morning! THANK YOU, THANK YOU, THANK YOU!!! I swear my husband and son ask for brownies every Sunday, this finally passes the test. I will probably half the baking soda next time, not because of flavor, but just to see if I can make it slightly less cakey, but even if not, it’s a winner! (although I will be seeing if i can sub out the chocolate chips for unsweetened Baking chocolate or homemade chocolate chips using cocoa butter and cocoa powder to make it truly gaps legal since the chocolate chips have sugar and soy lecithin in them…) Bless you! !

    • says

      So glad you enjoyed this, JP. And I bet it will work great with homemade chocolate chips. Thanks for taking the time to leave a kind note! Blessings to you and your family, Kelly :)

  15. Carly says

    I am SO excited to make these and will use the honey substitute but have a quick question. In the photos, the brownies look more “fudgy” than the brownie bites. Did you notice a big difference in consistency? I’m really looking for a fudgy brownie so I’m apprehensive about baking in mini muffin cups.

    • says

      The honey will already set you up for a more fudgy brownie. But the mini-muffins have less surface area per unit of volume and so they can cook through more quickly than the large flat of brownies. :) Enjoy!

  16. Nicole says

    Hi. I have some questions. Do you recommend using honeyville flour instead of Bob Red Mills? I didn’t have any honeyville on hand but I bet that makes a difference. I just made these but mine look more cakey on top but I omitted the chocolate chips on the top. I probably shouldn’t have done that. Do the chocolate chips melt when you put them on top?

    • says

      Hi, Nicole. Yes, like most grain-free bakers, I do recommend Honeyville over Bob’s. You can read my comparison of the two here, and see the photos that show there really is a difference between the two in terms of performance:

      As far as the chocolate chips go, it depends on what you use. Dark chocolate chips (made with high levels of cacao) do not melt much. Also, this is just an optional suggestion. Not including the chocolate chips will not negatively impact the recipe, as most of the time, I make these without the additional chocolate chips added to the batter since these brownies are so decadent. :)


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