Description
These Coconut Flour Fudge Brownies are rich, gooey, and chocolatey, made with wholesome, gluten-free, grain-free ingredients like coconut flour, almond butter, and pure maple syrup. Naturally sweetened and optionally studded with dark chocolate chips, they’re a fudgy treat perfect for vegan and clean-eating diets.
Ingredients
1/2 cup coconut flour
1/4 cup unsweetened cocoa powder
1/4 tsp salt
1/2 tsp baking soda
1/2 cup almond butter (or peanut butter)
1/4 cup coconut oil, melted
1/2 cup pure maple syrup
1 tbsp vanilla extract
1/4 cup non-dairy milk (such as almond or coconut milk)
1/2 cup dark chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8-inch square baking pan with parchment paper.
- In a large mixing bowl, whisk together the coconut flour, cocoa powder, salt, and baking soda.
- In another bowl, mix the almond butter, melted coconut oil, maple syrup, vanilla extract, and non-dairy milk until smooth.
- Combine the wet and dry ingredients, stirring until a thick, chocolatey batter forms.
- Fold in dark chocolate chips if using.
- Spread the batter evenly into the prepared pan and smooth the top.
- Bake for 20–25 minutes, until the top is set and a toothpick inserted comes out with a few moist crumbs.
- Let cool completely in the pan before slicing into squares.
Notes
Use peanut butter for a nuttier flavor.
Swirl in dairy-free caramel sauce before baking for extra indulgence.
Add 1 tsp of instant coffee granules for a mocha twist.
Top with non-dairy chocolate candies for a kid-friendly version.
Store at room temp for 3 days, in the fridge for a week, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 10g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
