Fudgy gluten-free brownies

goodnesst - recipe - brownies - brownie - healthy - gluten-free - gluten-free brownie - dairy-free - paleo - pleo recipe - paleo brownie

Although I don’t have a sweet tooth and I live an almost sugar-free life, chocolate is my absolute weak spot.

Well, not that weak actually because I only choose the darkest, high quality, sustainable, organic chocolate for me and my family.

I’ll enjoy it either pure, or melted into these decadently delicious brownies.

If you’ve enjoyed my sweet potato brownies, you’ll go wild over these ones. No veggies included this time, but they’re still far healthier than most brownies out there. And as they’re quite filling, just a little square will satisfy any chocolate cravings.

In a few words, this recipe is:

  • Gluten-free

  • Dairy-free

  • Refined sugar-free

  • Low carb

  • Paleo

  • Fudgy on the inside, crispy on the outside

  • Delicious

Are these brownies healthy?

They’re not healthy in the way you’ll get healthier by eating them like you would with kale or spirulina , but they’ll definitely lift your mood which is also good for you!

They’re made with honest and minimally refined ingredients such as almond meal, 70% dark chocolate, unrefined coconut oil, coconut sugar, organic eggs, pure cacao powder, baking soda, and vanilla extract.

So enjoy these occasionally and guilt-free for a very satisfying snack, dessert, or birthday party.


10 min


20 min



goodnesst - recipe - brownies - brownie - healthy - gluten-free - gluten-free brownie - dairy-free - paleo - pleo recipe - paleo brownie


  • 2/3 cup* (120g) dark chocolate chips (or bars), minimum 70% + 2/3 cup (120g) extra to mix in at the end

  • 5 tbsp. virgin coconut oil

  • 1/3-1/2 cup (50-70g) coconut sugar (the ideal quantity depends on the sweetness of your chocolate and the sweetness of your palate - we use 1/3 cup)

  • 2 eggs

  • 1 tsp. vanilla extract

  • 2/3 cup (80g) almond flour

  • 2 tbsp. pure cacao powder

  • ¼ tsp. baking soda

  • Optional: a pinch of salt

You’ll need a square baking pan of about 20cm x 20cm or 8” x 8”. Smaller is fine too, but I wouldn’t take larger.

*Unless stated differently, my recipes are measured with US measuring cups like these ones


  1. Heat the oven to 170°C or 340°F.

  2. In a small saucepan, heat 2/3 cup (120g) chocolate chips with 5 tbsp. coconut oil over low heat. Set aside to cool slightly.

  3. In the meantime, whisk together eggs, coconut sugar and vanilla extract in a bowl. Whisk energetically for about a minute.

  4. Add this mixture to the melted chocolate (make sure the chocolate mixture is not too hot).

  5. In a large bowl mix together the remaining dry ingredients: almond flour, cocoa powder, baking soda, and a pinch of salt (optional).

  6. Now incorporate the chocolate mixture, making sure not to over-mix.

  7. Finally, mix in the remaining 2/3 chocolate chips.

  8. Transfer the batter into a square baking pan lined with parchment paper (mine was 20 cm/8 inch. Smaller is fine too, but I wouldn’t take any larger). The batter won’t be very liquid but rather sticky. Flatten it out with a spatula or wooden spoon.

  9. Bake for 20 minutes if you like it extra gooey, or a few minutes longer for a firmer texture.

Recipe slightly adapted from One Lovely Life.