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The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free)

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Sometimes you want a crumbly, cake-like bar and sometimes you crave a perfect, fudgy brownie. If I’m going to eat some chocolate, I want the flavor to knock me between the eyes. Do you know what I mean?

The Perfect Fudgy Brownie (Grain-Free, Paleo)
For over a year, I played with different brownie recipes, hoping to find “the one.” Mission accomplished. No one can tell they’re grain-free and they are creamy and intensely bittersweet. They’re so rich that I cut them into 16 tiny squares. Those two delicious bites of brownie were enough to satisfy. I plan to make these for the family on Valentine’s Day and possibly every potluck from here on out.

The Perfect Fudgy Brownie (Grain-Free, Paleo)

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The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free)

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They do contain quite a bit of sweetener, so remember to consume in moderation. I used coarse Celtic sea salt since we enjoyed the pop of salt in the densely sweet bar. If you use ghee, reduce the amount to 5 tablespoons. Adapted from Chewy Gooey Crispy Crunchy by Alice Medrich.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Category: Dessert
  • Diet: Gluten Free

Ingredients

Units

Instructions

  1. Preheat oven to 350 ºF and adjust rack to middle position. Butter an 8-inch glass square pan. Place butter and chocolate in the bowl of a double boiler. Melt over low heat. Remove chocolate mixture from heat and whisk in sugar, sea salt, and vanilla extract. Whisk in eggs one at a time. Whisk in tapioca flour and coconut flour. Let batter sit for 5 minutes (this allows the coconut flour to absorb some of the moisture). Pour batter into the buttered baking dish and smooth into an even layer. Bake for 25-30 minutes until edges are just pulling away from the sides and middle is still just a touch moist. Cool and then cut into squares. Store in an airtight container for up to 3 days.

Nutrition

  • Serving Size: Makes 16 one-inch brownies, or 9 larger brownies

Keywords: the perfect fudgy brownie

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152 Comments

  8. Kentucky Lady 717

    Hi Carrie, I just clicked on your email you sent re: the brownie and also saw where you make your own sausage and I forwarded the email to my sister and couple of friends and now it's not on there.....I went back to your site and searched for it a and it says no recipe found for homemade sausage !!!! maybe I had the wrong name for it...can you please tell me where I can find it again or send it to me..... thanks
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  21. Gisele Pomerleau

    So delicious! I added a small amount of crushed pecans. I'll definitely make them again, however, I may try your grain-free version to try to avoid the insulin rush from the high carb/sugar tapioca! Especially since few of us can eat just one! lol I would also bake at 350 degrees for 25min as the edges slightly burned at 30-35min. Or I'll reduce my oven to 325degrees. The family really enjoyed them! Thanks
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  23. Kathy maas

    Outstanding recipe....I'm super picky on baked goods! The flavor is amazing, my first batch we over baked, but they were brownie brittle! I did not have tapioca flour, but learned on web that cornstarch can be used but half the amount. I used regular white sugar. Not sure I'd use coconut oil, as it tends to overpower the buttery taste I want from baked goods. Can not to share with my fellow foodies!
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  35. julie c

    Finally! I have tried about 7 other brownie recipes and they were all terrible. I was losing hope in ever finding a paleo brownie. So many wasted ingredients and I found yours which had the tapioca flour so I had high hopes as I use it to make paleo pizza crust all the time. These are as close to real non cake like brownies as I am going to get. Thank you! If anyone was debating on any other brownie recipe do this one for sure!
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  38. Barbara

    I have made these 3 times now and they are fantastic. I used dark chocolate morsels instead of bittersweet and baked it in a metal 8" x 8" for 25 minutes, which was perfect. I also added walnuts. I made them the second time as brownie bites and used a mini muffin pan for the batter. I baked it for 20 minutes and they turned out great. I just love these brownies. Thank you for posting it.
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  53. Samantha

    Hello! I came across these on my pinterest and am always looking for a new fudgy brownie recipe to try! I am gluten free, corn free and rice free and so this recipe looks great for all my allergies! But I just had one question about the sugar.. Can it be replaced with just brown sugar, white sugar, or sugar in the raw? I spend so much money on my other special foods, I admit my sugars are pretty unhealthy, but those are the only types I have, and I am on a tight budget. Thank you!
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  59. Jennika C

    These are the best paleo brownies I've ever baked. My whole family--most of whom are not gluten-free or paleo eaters--loved them. I used Enjoy Life Baking Chunks and just melted them over the stove with the butter: no double boiler necessary! I'm not sure if some other chocolate might seize up, but the Enjoy Life Chunks were fine over low heat. Thanks so much for the great recipe!!
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  67. Danielle LeBlanc

    The first time I made this recipe it came out amazing. The brownies were fudgy and smooth and everyone loved them...my four year old even proclaimed that she liked them more than she liked my mother in laws cookie bars (made with wheat flour, white sugar, veg oil, etc)! The only thing I did differently was use some Guittard chocolate chips since I didn't have the Enjoy Life brand on hand. I made another batch this morning to bring to a get together, and since I had planned to make them, I bought some Enjoy Life chocolate chips to use. They were a disaster! The batter was gummy and surrounded by a layer of oil...I was concerned but I baked them anyway...they were so oily that I left them in five minutes longer to see if any of it would bake off. Unfortunately they were just oily and overbaked...and mealy in texture! I went back to the recipe and clicked the affiliate link for the chocolate chips and it brought me to an Amazon page for the SEMI-SWEET Enjoy Life chocolate chips specifically. I checked out the ingredients and sure enough they were different from the dark chocolate chocolate chips by Enjoy Life that I used! (Evaporated Cane Juice, Natural Chocolate Liquor (Non-Alcoholic), Non-Dairy Cocoa Butter for the semi sweet, Dark chocolate liquor, cane sugar for the dark chocolate). I definitely think it's worth specifying in the recipe that the semi sweet in particular must be used, rather than just hoping people will click on the link. It would certainly save someone wasted time, energy and ingredients! Most definitely worth making with the appropriate chocolate chips though!
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    • Deliciously Organic

      I'm sorry to hear you had issues with this recipe. In general, the reason butter or oil will separate in a thick brownie batter (like this one) is because the batter wasn't mixed enough to throughly incorporate all of the ingredients. Next time, I would make sure to throughly mix the batter. Also, it's possible it's the brand of coconut flour. I test all of my recipes with Bob's Red Mill. I've found that when I test with other coconut flours, sometimes the moisture in the batter is higher. I've tested this recipe with various brands of chocolate chips and haven't had an issue, so I'd look into mixing and your coconut flour. I hope that helps! :)
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  73. Kelli

    I may have missed this but didn't see a post asking about this yet: you mentioned that they are really sweet, as is. So could the amount of sugar be decreased without harming the recipe? I have been off all sugar, including fruits, for over a month now. I love chocolate, especially fudgy chocolate brownies. Just trying to get an idea of how little I can put in without messing up the recipe. Thank you!
    to Kelli" aria-label='Reply to this comment to Kelli'>Reply to this comment

Trackbacks

  1. […] no longer equaled love. They equaled gluten free grody-ness… Until today! I baked these fudgy brownies from Deliciously Organic and he loved them! Notwo (our second born) liked them […]
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  3. […] The Perfect Fudgy Brownie (Grain-Free, Paleo, Gluten Free) Sometimes you want a crumbly, cake-like bar and sometimes you crave a dense, fudgy brownie. If I’m going to eat some chocolate, I want the flavor to knock me between the eyes. Do you know what I mean? The Best Fudgy Brownies (Grain-Free, Paleo, Gluten Free) They do contain quite a bit of sweetener, so remember to consume in moderation. Deliciously Organic […]
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  4. […] as well). It isn’t about eat less of this or eat more of that. In fact, you can still eat brownies, or cheeseburgers, or Mexican food (which I personally couldn’t live without), or even pizza […]
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