But I’m calling this BROWNIE FUDGE. Because it’s pretty much just fudge in brownie costume. When I asked you all on Instagram which you type of brownie you preferred, cakey or fudgey, you ALL preferred dark fudgey brownies! Unpopular opinion: I actually prefer rich cakey brownies, but if you’re a rich fudgey dark brownie person, you will love these!
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These fudge brownies are paleo and safe on a modified low FODMAP diet
These brownies are flourless and paleo. I had to make them 6 times to get them right. The first time they were TOO rich (yes, there is such thing!) The second batch I reduced the chocolate chips and the cacao powder, but they didn’t have much structure. They were almost too melt in your mouth. The final attempt was the perfect blend of the first few attempts. They are still dark and rich but not too intense, with just enough sweetness with a perfect gooey fudgy bite. These brownies are the perfect paleo dessert, and safe on a modified low FODMAP diet!
The chocolate chips used in this recipe matter!
This recipe calls for melted chocolate chips/chocolate bar. I always use paleo chocolate chips, Hu Kitchen is my go-to brand. I’ve also made these with Enjoy Life ‘dark’, and those are a bit sweeter. If you use completely unsweetened chocolate chips, the amounted coconut sugar in the recipe should be fine for these. If you use chocolate chips that are sweeter, semi sweet, or even milk chocolate, I’d reduce the amount of sugar to 1/2 cup. If really sweet isn’t your thing. (This recipe is for dark and rich brownies so they aren’t meant to be overly sweet.)
What is the difference between a cakey brownie and a fudge brownie:
A more cakey brownie is made with a leavening like baking powder, allowing air bubbles into the mixture and giving them more of a rise and soft texture. Fudge brownies are made with no leavening and have a higher fat content (healthy fat content in this recipe), so they result in more rich and dense brownies. They also cook faster. These cook in 15 minutes!
These flourless fudge brownies are grain free, dairy free, refined sugar free AND delicious!
As always these brownies are not made with refined sugar. I use coconut sugar here as with most of my recipes, it’s low glycemic and not too sweet. There is no flour needed, just a few tablespoons of tapioca starch! No dairy is needed.
Are these flourless brownies easy to make?
So easy, and much faster than a cakey brownie because they bake faster. The sugar and eggs are beaten together to create a crackly crust, and the rest of the ingredients are added. Bake for 15 minutes, cool, cut and devour!
What baking tools do I need for these paleo flourless fudge brownies?
A hand mixer, for beating together the sugar and eggs
A square baking dish, 8x8” for thicker brownies or 9”x9” for thinner brownies
How to store these paleo fudge brownies :
Store on countertop on a dish vented with tin foil for 2 days, then transfer to an airtight container in the fridge for up to 7. You can also store these in a freezer bag, Stasher bag, or container in the freezer for up to 3 months! Eating them frozen is actually delicious because they still stay soft enough to bite into.
What is in this flourless paleo brownie fudge?
Dark Chocolate Chips or Bar: I always use paleo dark chocolate here. If you want these brownies to be rich, the darker the better. See note above on the different types of chocolate chips and their sweetness.
Coconut Oil: Try to use REFINED coconut oil, so the brownies don’t have a coconut flavor. You can also sub for non-dairy butter, ghee or regular grass fed butter
Coconut Sugar: This is my go to in baking, it’s low glycemic, not too sweet and approved on most restricted diets. You can substitute organic cane sugar or any other natural granulated sweetener here (I haven’t tried monkfruit or any sugar replacements)
Vanilla: To add a little flavor depth
Eggs: I have not tried an egg sub here, the eggs are what holds your brownies together without flour. You can try an aquafaba egg but it hasn’t been tested!
Tapioca Starch: Your binder in these brownies. You can also sub for arrowroot starch
Cacao Powder: You can use a dark rich cocoa here as well, but I love cacao powder because of the health benefits and it’s very rich!
Flaky Sea Salt: I love to sprinkle this on top! Who doesn’t love salty and sweet chocolate! I think it balances out the flavor of the dark chocolate nicely
Why do I have to beat together the coconut sugar and eggs?
This gives you the crackly, shiny top!! The more you beat, the more crackly it’ll be, so don’t skimp out if that’s what you’re going for. You can also do this with a whisk if you don’t want to use a hand mixer. Not as crackly, but they’ll still be delicious.
Ingredients:
5 tbsp of coconut oil, solid
1/2 cup of dark/paleo chocolate chips
2 large eggs
1.5 tsp vanilla extract
2/3 cup plus 1 tbsp of coconut sugar
3 tbsp of tapioca starch
1/8 tsp of sea salt
4 tbsp of cacao powder, or rich cocoa powder
Extra choc chips/chunks + flaky sea salt for topping
*see notes for substitution suggestions
How to make this flourless paleo brownie fudge:
1. Preheat the oven to 350F and line square 8” or 9” baking pan with parchment paper, or spray with cooking spray.
2. In a small bowl, heat the chocolate chips and coconut oil until smooth and all the chocolate chips have dissolved. Try not to overheat so the chocolate does not burn. You can also do this on the stovetop in a medium saucepan on low-medium heat. Set aside.
3. In another medium bowl, beat together the eggs and coconut sugar in a bowl with a hand mixer for 2-3 minutes. This gives you the crackly top so you can’t skip this step if you want that shiny crackle! Then mix in vanilla and melted chocolate/coconut oil until well combined.
4. In another small bowl, mix the tapioca starch, sea salt and cacao powder until well combined and no clumps remain.
5. Add this into the chocolate liquid mix. Beat on low until smooth and combined. Spoon the batter into the lined baking pan. It may feel a little sticky or gooey, that’s what you want. Sprinkle with flaky sea salt and extra chocolate chips or chunks— optional but recommended!
6. Bake for 15-17 minutes until edges set. The inside will still seem a little jiggly but will firm up when cooled. Wait until cool to cut or they may be too gooey and fall apart! These brownies burn quickly because of their high fat content, so keep an eye on the edges. Once they harden and set the brownies should be done.
Recipe notes:
* You can substitute the coconut oil for any other solid, unsaturated fat. I’ve made these with non-dairy butter and they came out just the same! Ghee, real grass fed butter will work as well, and possibly palm oil shortening. They just may need another 1-2 minutes in the oven.
* I used Hu Kitchen dark chocolate chips, if you use sweeter chocolate chips you might want to reduce the coconut sugar to 1/2 cup!
* You can substitute the tapioca starch for arrowroot starch.
* These brownies burn quickly because of their high fat content, so keep an eye on the edges. Once they harden and set the brownies should be done.
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