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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.




  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.


Keywords: the perfect fudgy brownie