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April 5, 2016

Healthier Flourless Fudge Brownies

Healthier Flourless Fudge Brownies are rich, decadent and so delicious! Made with ingredients you can feel good about, this healthy brownie recipe is a game changer. Next try my flourless chocolate fudge cake!

Flourless Fudge Brownies made with healthier ingredients! This recipe is a game changer.

Flourless Brownies

It’s no secret we LOVE chocolate. But, like many, we also try to keep a balanced diet. Especially with the wedding just a few months away now (omg!).

So I wanted to create a “compromise” recipe that’s super decadent and satisfying… but also wouldn’t leave you in a sugar coma for days. And that is where these flourless fudge brownies come into the picture! This easy brownie recipe is naturally gluten-free and made with healthier ingredients like coconut oil, dark chocolate, coconut sugar, and almond milk. I know some people may not consider these “healthy”, which is why I decided to be proactive and label them “healthier”. Which they totally are! They’re a great candidate for days you’re craving something sweet and indulgent, but also want to keep it clean(ish). And of course they’re perfect for anyone who can’t handle gluten!

Flourless Fudge Brownies made with healthier ingredients! This recipe is a game changer.

Healthy Brownies from Scratch

  1. I highly suggest following this recipe exactly as written. I’ve tested these brownies over and over again to ensure the recipe is 100%, so if you change something – even the tiniest thing (!) – your results may be completely different than the brownies you see here. Small changes can make BIG differences in the baking world. Moral of the story? Stick to the recipe and you’re golden!
  2. These brownies are served chilled, and must be cooled first in the pan, then again in the fridge for a few hours. This dual cooling process allows the fudgy texture to develop, and is a MUST. If you serve the brownies before chilling them, the texture will be more foamy and less fudgy πŸ™
  3. Since these brownies are chilled, they’re very make-ahead friendly! You can actually make them up to 3 days in advance – just keep them covered in the fridge until needed.
  4. When you remove your brownies from your oven the edges should be set, but the center should still be just a little wiggly. They firm up a great deal and won’t be gooey when you cut into them.

Flourless Fudge Brownies made with healthier ingredients! This recipe is a game changer.

Chocolate lovers, get ready to fall in love with this one! ♥♥♥

If you try this flourless fudge brownies recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram!

Flourless Fudge Brownies made with healthier ingredients! This recipe is a game changer.

More Brownie Recipes:

  • Raspberry Truffle Brownies
Flourless Fudge Brownies made with healthier ingredients! This recipe is a game changer.

1 vote

Print

Healthier Flourless Fudge Brownies

Prep 10 mins

Cook 30 mins

Total 40 mins

Author bakerbynature

Yield 18 small brownies

Fudgy Flourless Brownies made with healthy ingredients!

Ingredients

  • 12 ounces dark chocolate, roughly chopped
  • 1/2 cup coconut oil
  • 2 tablespoons unsweetened almond milk
  • 1/4 cup plus 1 tablespoon granulated sugar (coconut sugar may be used instead)
  • 4 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/3 cup unsweetened cocoa powder

Instructions

  1. Preheat oven to 325 degrees (F). Line an 8x8 inch square baking pan with parchment paper. Spray parchment paper and any exposed pan with non-stick spray; set aside.
  2. Combine the chopped chocolate, coconut oil, and almond milk in a medium saucepan over low heat; melt, stirring frequently, until chocolate and coconut oil are completely melted. Add in the sugar and whisk smooth; remove from heat. Beat in eggs, one at a time, then add in the vanilla. Fold in cocoa powder. Pour batter into prepared pan.
  3. Bake for 25-28 minutes, or until the edges are firm and the center is only slightly wobbly. Cool brownies completely in the pan set on top of a wire rack. Place pan in the fridge for at least 4 hours before cutting and serving. These brownies are to be served to cold and should be stored in the fridge until needed - up to 3 days.

Notes

For best results, this recipe should be followed exactly as written. When cut into 18 brownies, each piece is 185 calories. Brownies must be chilled before serving.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 small brownie

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

367 Shares

Filed Under: Bars, Buns and Brownies, Chocolate Tagged With: Brownies, chocolate recipes, flourless brownies, flourless recipes, fudge brownies, gluten free recipes

Reader Interactions

Comments

  1. Jen Platt says

    April 6, 2016 at 11:53 am

    I have died and gone to brownie heaven! Thank you for this recipe, Ashley. We made them last night and after waiting patiently for them to chill were rewarded with melt in your mouth fudgy goodness. Definitely a new favorite.

    Reply
    • Doreen trotta says

      April 18, 2016 at 3:55 pm

      I am making the brownies and it doesn’t say when to add the 1/3 of unsweetened cocoa!!!!

      Reply
      • Mara Theobald says

        January 16, 2018 at 8:45 pm

        It Does, read again fold in at the end Happy baking

        Reply
  2. Leah says

    April 6, 2016 at 11:49 pm

    Hi. I am looking forward to making this. When you say dark chocolate, would that be the same as semi-sweet? Or is there a certain %% cocoa you use? Thank you!

    Reply
    • bakerbynature says

      April 9, 2016 at 12:13 pm

      Hi Leah. I used 60% dark chocolate, but you may use adapt the variety of chocolate to suit your tastes. Semi-sweet will work!

      Reply
  3. Doreen trotta says

    April 18, 2016 at 3:45 pm

    I am making the brownies and it says 1/3 cup od I sweetened cocoa. U don’t have it on the preparation. Don’t know when or if to put it in the

    Reply
    • bakerbynature says

      April 18, 2016 at 4:01 pm

      Hello Doreen! It’s folded in after the vanilla, as noted in the instructions πŸ˜‰ Please let me know if it’s not showing up on your end and I’ll look into it.

      Reply
  4. Kayle (The Cooking Actress) says

    April 23, 2016 at 11:40 pm

    AMAZING! You’re so genius-these brownies are seriously perfect, I can’t believe they’re healthier!

    Reply
    • bakerbynature says

      April 25, 2016 at 7:16 pm

      Thank you so much, Kayle! Healthy and super delicious brownies… dangerous πŸ™‚

      Reply
  5. Amy says

    April 25, 2016 at 12:35 am

    What would happen if I used stevia instead of sugar (in whole or part)? Did you try that?

    Reply
    • bakerbynature says

      April 25, 2016 at 7:14 pm

      Hey Amy. I have no experience baking with stevia, so unfortunately I’m unsure how it would turn out. If you give it a try, I’d love to hear the results πŸ™‚

      Reply
  6. Radhika says

    April 25, 2016 at 5:29 pm

    Hi. Have you used virgin coconut oil? Please tell me the variety

    Reply
    • bakerbynature says

      April 25, 2016 at 7:10 pm

      Yes! Here’s an affiliate link to the brand I use http://amzn.to/1YQz42e

      Reply
  7. jelly says

    May 1, 2016 at 6:50 pm

    is it okay to use soya milk instead of almond?

    Reply
    • bakerbynature says

      May 2, 2016 at 3:22 pm

      Hi Jelly. While I haven’t tried, I think it should work πŸ™‚

      Reply
  8. Abi says

    May 5, 2016 at 2:07 pm

    mm..they look so tempting to have..should definitely going to try them this weekend

    Reply
  9. Leen says

    June 7, 2016 at 11:18 am

    You have no idea how nicely these turned out! They were so perfect. Everyone who tried them said they were so good and light – they didn’t get the same heavy feeling that comes when eating regular brownies! I was so happy with the results that I made another batch the next day and took it with me to a dinner party and served it with coconut ice cream. Dessert heaven..

    Reply
  10. Kayla says

    November 13, 2016 at 5:29 am

    These look so so gooood, I really want to make these tomorrow, however we’re out of dark chocolate. Could you recommend any substitutes I could possibly use? Thank you πŸ™‚

    Reply
    • bakerbynature says

      November 15, 2016 at 3:16 pm

      You could use semi-sweet chocolate instead πŸ™‚

      Reply
  11. Holly says

    February 12, 2017 at 11:29 pm

    These look amazing. I know your whole thing about changing the ingredients, but do you think I could sub the coconut oil for grapeseed or vegetable oil?

    Reply
    • bakerbynature says

      February 14, 2017 at 1:20 am

      Hi Holly! It’s not my thing, it’s just hard to give solid advice on substitutions when I haven’t tried them. I never want to steer you wrong πŸ™‚ I would think vegetable oil would work fine, although the brownies may be a little less firm since coconut oil solidifies when cold.

      Reply
  12. Uma M D says

    June 17, 2017 at 3:09 am

    Hi,
    What is the the substitute for 4 large eggs for eggfree brownies.

    Thank You
    Uma.

    Reply
  13. Andrea says

    June 26, 2017 at 3:48 pm

    i would love to do this brownies, but
    May i use any sweetener instead of sugar?

    Reply
  14. Mara Theobald says

    January 16, 2018 at 8:56 pm

    Hi, your recipes are divinely delicious!! Thankyou…Sweetheart if peeps are coming out of the woodwork saying anything it Should be how great your recipes are, if they can’t read healthier you didn’t say healthy they shouldn’t be in the kitchen anyhow , they should only be saying thankyou. Btw:any tips on how to use cocoa powder in place of whole choc? Happy Baking

    Reply
  15. Maiken says

    December 27, 2018 at 10:22 pm

    Would any nut milk work? I have homemade cashew milk that is thicker than store bought. PS I have loved ALL your recipes that I’ve tried!

    Reply
    • bakerbynature says

      December 28, 2018 at 12:59 pm

      Hi! I haven’t tested it with homemade cashew milk so I can’t say for sure, but I think it should work πŸ™‚ If you try it, please let us know how it goes!

      Reply
  16. Viviane says

    April 3, 2019 at 1:14 pm

    Hi,
    Can I use reg. Milk instead of almond milk?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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