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Gluten-free fudgy brownies are ooey, gooey and full of delicious flavor. They’re also grain-free and refined sugar-free, and amazing.
These gluten-free fudgy brownies are about to become your new favorite made from scratch brownies.
Not only are they completely homemade, they are also gluten, grain, dairy and refined sugar-free! They are super easy to make and they lack zero flavor.
Why you’ll love this recipe
- Made from scratch
- Perfect if you don’t eat gluten, grains or refined sugars
- Great if you like your brownies to be soft and gooey
What you’ll need to make this recipe.
- Maple syrup
- Vanilla extract
- Almond butter
- Coconut oil
- Cacao powder
- Baking powder
- Almond flour
- Chocolate bar
My favorite chocolate bar to use is the Lily’s brand, but your favorite chocolate bar works great too.
How to make this recipe
1 – Preheat the oven to 350 degrees.
2 – In a medium sized bowl, mix together the egg, maple syrup, vanilla, almond butter and coconut oil.
3 – In a separate small bowl, mix together the cacao powder, baking powder and almond flour.
4 – Slowly add in the dry ingredients to the wet ingredients while mixing until incorporated.
5 – By hand, mix in the chopped chocolate and pecans into the brownie mixture.
6 – Spray an 8 x 8-inch pan with cooking spray, or line pan with parchment paper. Pour in the batter. Bake the brownies for 15 minutes. Remove, and let cool.
How do I store homemade brownies?
Place cooled brownies in an airtight container. If you’re stacking the brownies, place a sheet of wax paper between each layer so the brownies don’t stick to each other. The brownies will be good in the airtight container for 3-5 days.
Can I freeze homemade brownies?
Yes! Place the cooled brownies in a freezer safe container, or wrap them tightly in plastic wrap and foil and freeze for up to 3 months.
Calories per serving (1 square): 187
- 1 large egg
- 1/3 cup pure maple syrup
- 2 tsp vanilla extract
- 1/4 cup chocolate almond butter, melted, regular almond butter works too
- 1/4 cup coconut oil, melted
- 1/4 tsp salt
- 1/3 cup cacao powder
- 1/2 tsp baking powder
- 3/4 cup almond flour
- 1/3 cup pecans, chopped
- 3 oz chocolate bar, chopped
- Preheat oven to 350°. Spray 8 x 8-inch baking pan with cooking spray, or line with parchment paper.
- In a large mixing bowl, mix together the egg, maple syrup, vanilla, almond butter and coconut oil. In a seperate medium sized bowl, mix together the salt, cacao powder, baking powder and almond flour.
- While mixing, slowly incorporate the dry ingredients into the wet ingredients. By hand, mix in the chopped up chocolate and pecans.
- Pour batter into prepared baking pan and bake for 15 minutes. Allow to cool and enjoy!
- Pecans can be omitted from recipe, if desired.
- I use Lily's chocolate bar, but feel free to use your favorite brand.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Hamilton Beach Classic Hand and Stand Mixer, 4 Quarts, 6 Speeds with QuickBurst, 290 Watts, Bowl Rest, Black and Stainless (64651), New
Stainless Steel Mixing Bowls (Set of 6) Stainless Steel Mixing Bowl Set - Easy To Clean, Nesting Bowls for Space Saving Storage, Great for Cooking, Baking, Prepping
Wilton Perfect Results Premium Non-Stick 8-Inch Square Cake Pans, Set of 2
New Star Foodservice 42917 Stainless Steel Measuring Spoons and Measuring Cups Combo, Set of 8
Amount Per Serving: Calories: 187Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 76mgCarbohydrates: 14gFiber: 4gSugar: 6gProtein: 4g
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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