Fudgy Dairy Free Brownies (Gluten Free)

These ooey-gooey super fudgy gluten free, dairy free brownies will quickly become your most favorite dessert.

Fudgy brownies are just one of those comfort foods that will never go out of style. I have a variety of brownie options for you to choose from based on your chocolate cravings! Each recipe is a low FODMAP dessert and I do have one vegan friendly brownie recipe as well which is also obviously dairy free and egg free. If you have had a chance to make any of these paleo brownie recipes and loved them as much as I do, I would be so grateful if you’d leave me a review in the comments!

Here are some of my other favorite paleo brownie recipes:

Paleo Low FODMAP Vegan Brownies – Perfect for nut butter lovers!

Paleo Tahini Brownies – A delicious twist on these fudgey paleo brownies!

Gluten Free Matcha Brownies

What do I need to make these super fudgey paleo brownies?

Tapioca Flour: Gluten free + paleo bakers swear by tapioca flour, I know I do! When you’re missing gluten in a recipe, tapioca flour can help add that chewy, fluffy texture normally created by gluten. I like to use tapioca flour in these fudgey grain free brownies because it helps aid in the rich, fudgey texture I love so much.

Unsweetened Cacao Powder: You can use cocoa or cacao powder to make these fudgey paleo brownies, but I prefer using cacao powder because of the health benefits. Cacao powder is very lightly processed and still contains the natural nutrients + minerals found in the cacao bean like magnesium, iron, zinc and calcium. Cocoa powder also often contains sweeteners and even milk powder so if you are choosing to use cocoa, make sure you’re choosing a brand that does not contain either of those ingredients.

Dark Chocolate: I use dark chocolate for my grain free fudgey brownies for the same reasons I choose to use cacao powder. You can substitute in milk chocolate if you prefer. Choose a vegan chocolate bar or chocolate chips if you’d like to keep this recipe dairy free.

Coconut Oil: Rather than using butter, I use coconut oil in this recipe. I have not tried to sub in butter, so I can not guarantee that this paleo fudgey brownie recipe will come out well if you make that substitute.

Granulated Monkfruit: First, let’s discuss. What IS monkfruit anyway?! Monkfruit, or Luo Han Guo, is actually a gourd native to Southern China + Northern Thailand. The plant is harvested for its fruit extract, called mogrosides, which create a sweetness almost 200 times sweeter than regular cane sugar. The benefits of using monkfruit sweetener as opposed to white cane sugar are plentiful! Monkfruit sweetener is an unrefined sugar, meaning it has not gone through a chemical process which generally removes any nutrients the sugar cane provides. Unrefined sugars still maintain their nutritional profile, though it should be noted, sugar is sugar! Unrefined sugars generally have a lower glycemic index, however, and monkfruit in particular contains 0g of calories + carbohydrates, making this appropriate for all diets including paleo + keto.

Coconut Sugar: Coconut sugar is my favorite low glycemic substitute for brown sugar. You can use coconut sugar in any of your paleo or low fodmap baked goods and yield the same result as you would if you had used brown sugar.

Eggs: I use eggs for these fudgey paleo brownies. I have not tested flax eggs in this recipe, but if you do try them please let me know how it worked out! If you have the need for a vegan paleo brownie, try this recipe out instead.

Vanilla Extract: Make sure you are choosing quality pure vanilla extract in your paleo baking. Oftentimes “vanilla” extract is actually just vanillin which is a manufactured artificial flavor designed to taste like vanilla. Yuck! If you don’t have any pure vanilla extract on hand when you are making these super fudgey paleo brownies, you can substitute in pure maple syrup instead. Pure maple syrup is my favorite vanilla extract substitute.

Equipment Needed

8×8 Brownie Pan

Cooling Rack

Electric Hand or Stand Mixer preferable

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Best Super Fudgey Paleo Brownies – A low FODMAP Dessert

Ingredients

5 tbsp tapioca flour

5 tbsp unsweetened cocoa or cacao powder

12 oz dark chocolate, coarsely chopped

6 tbsp coconut oil

4 large eggs

⅔ cup granulated monk fruit sweetener

½ cup coconut sugar

1 tsp kosher salt

2 tsp vanilla extract

1. Pre-heat oven to 350°. Line an 8×8″ baking dish with parchment paper (easiest if you use 2 pieces of parchment that overlap and leave a 3” overhang on the sides)

2. Whisk tapioca flour and cocoa powder in a medium bowl until no lumps remain.

3. Heat chocolate and coconut oil in a small saucepan over low, stirring, until melted and smooth. DO NOT bring to a boil!

4. Using an electric mixer on medium-high speed, beat eggs, granulated monk fruit, and coconut sugar in a large bowl until light + smooth, about 3–4 minutes.

5. Beat in salt and vanilla to combine, then beat in chocolate mixture, scraping down sides as needed, until incorporated.

6. Beat in tapioca flour mixture, then increase speed to medium-high and beat until mixture is thick and holds its shape, about 30 seconds.

7. Pour into parchment lined baking pan + bake until a cake tester or toothpick comes out clean*, approximately 20-25 minutes.

*Note: I always slightly underbake these paleo fudgey brownies! If your cake tester comes out with just a bit of batter on it, I consider that to be done. I will cool at room temp for about 10 minutes then allow the brownies to set in the fridge another 10-20 minutes for the ultimate in rich, fudgey texture. I also store these paleo brownies in the fridge so they stay rich and gooey!

Did you get a chance to make this recipe? Don’t forget to leave me a love note in the comments and let me know what you think! And don’t forget to tag your images #PDLrecipes on Facebook and Instagram so I can see how your creation turned out!