You won’t believe how decadent these brownies taste—especially since they’re made with clean, wholesome ingredients. These really are the fudgiest, most irresistible brownies!
This batch is paleo, gluten-free, grain-free, and free of refined sugar. Despite the healthy ingredients, the brownies bake up dense, fudgy, and deeply chocolatey—no one will guess they’re made with nourishing pantry staples.
I bake these often for my family and love how reliably rich and satisfying they turn out. The photos below are from several batches I’ve made.
The ingredient list is short, the method is straightforward, and the results are extraordinary.
Give this recipe a try—you and your family will likely make it a favorite. Enjoy every rich, chocolatey bite.
Best Fudgiest Brownie Recipe
Yields: 12 Brownies
What you’ll need to make the best fudgiest brownies…
Ingredients:
- 3 small to medium eggs
- 1/4 cup softened refined coconut oil
- 1/2 cup chopped dark chocolate (65–72% cacao recommended)
- 1 1/4 cups coconut sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour or almond meal
- 1/4 cup unsweetened cocoa powder (dark Dutch or regular is fine)
- 1/4 teaspoon fine sea or kosher salt
Directions:
- Preheat the oven to 350°F. Grease an 8 x 8-inch baking dish or line it with parchment; set aside.
- In a large bowl, use a hand mixer or stand mixer to beat the eggs and coconut sugar for 3–4 minutes, until light, fluffy, and roughly doubled in volume. Stir in the vanilla extract.
- Place the chopped chocolate and coconut oil in a heat-safe bowl. Microwave in 20-second intervals, stirring between each, until the chocolate is mostly melted. Stir until smooth and glossy, then allow to cool slightly.
- In a separate bowl, whisk together the almond flour, cocoa powder, and salt until there are no lumps.
- Slowly drizzle the melted chocolate into the egg mixture while mixing on low. Scrape the bowl and fold in the dry ingredients with a rubber spatula, ensuring all dry bits are incorporated. Fold in the chocolate chunks gently.
- Pour the batter into the prepared pan and smooth the top. Bake 16–22 minutes; begin checking at 16 minutes. The brownies are done when a toothpick comes out with moist crumbs but not wet batter. Cool on a wire rack for about 25 minutes before slicing. Enjoy warm or at room temperature.
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Best Fudgiest Brownies
These brownies taste decadently rich despite using clean, healthy ingredients. They bake up fudgy, chocolatey, and utterly satisfying.
Ingredients
- 3 small to medium eggs
- 1/4 cup softened refined coconut oil
- 1/2 cup chopped dark chocolate (65–72% cacao)
- 1 1/4 cups coconut sugar
- 1 teaspoon vanilla extract
- 1 cup almond flour or almond meal
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon fine sea or kosher salt
Instructions
- Preheat oven to 350°F. Grease an 8 x 8-inch baking dish or use cooking spray.
- In a large mixing bowl, beat eggs and coconut sugar for 3–4 minutes until light and fluffy. Add vanilla and mix to combine.
- In a heatproof bowl, microwave the chocolate and coconut oil in 20-second intervals, stirring each time, until melted and glossy. Let cool slightly.
- Whisk together almond flour, cocoa powder, and salt in a separate bowl until smooth.
- Slowly drizzle melted chocolate into the egg mixture while mixing on low. Fold in the dry ingredients until thoroughly combined, then gently fold in chocolate chunks if using.
- Pour batter into the prepared pan, smooth the top, and bake 16–22 minutes. The center should be slightly gooey with moist crumbs. Cool about 25 minutes before slicing.
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