These gluten-free, paleo brownies are simply perfect: they’re fudgy and dense with a crunchy top, moist middle, and chewy edges. Quick and easy to make with almond flour and nutrient-dense cacao, they are sure to be a hit with kids and adults alike at your next Halloween party. These rich, delicious brownies a must for your next spooky get together.
Why You’ll Love These Monster Fudge Brownies
These brownies are absolutely delicious. Super rich with both cocoa powder and dark chocolate these brownies are the ultimate in fudginess. Add your favorite cake decorations or toppings and make different kinds of ‘monsters.’
Ingredients To Make Fudge Brownies
A few pantry staples are required for these paleo, gluten free brownies:
Brownies
- Almond or cashew flour
- Cocoa powder – unsweetened cocoa powder is best
- Coconut sugar or monkfruit sweetener
- Sea salt
- Maple syrup – use real maple syrup, not table syrup
- Nut butter – feel free to use cashew, almond, or peanut. Or if you are looking for a nut-free option choose a seed butter.
- Coconut oil – if you don’t want a coconut flavor then choose one that is refined. It should be labelled no taste.
- Eggs – if you want to make this recipe egg-free use flax eggs (1 tbsp ground flax +3 tbsp water for each egg)
- Dark chocolate – use either dark chocolate chips or chopped dark chocolate. I usually use Lindt 90% cocoa and chop it into small pieces.
Chocolate Glaze
- Dark chocolate
- Coconut milk – use full fat coconut milk
- Maple syrup
Equipment To Make Monster Brownies
You only need a few pieces of everyday kitchen equipment to make these fudgy brownies.
- Measuring cups and spoons
- Mixing bowl
- 8 x 8″ Pyrex baking dish
How To Make Monster Fudge Brownies
Brownies
- Prepare the 8 x 8″ pan.
- Preheat the oven.
- Combine nut flour, cocoa, sugar and salt in a bowl.
- Add maple syrup, nut butter, eggs and coconut oil.
- Stir well to combine.
- Add in dark chocolate pieces.
- Bake until toothpick comes out clean.
Chocolate glaze
- Melt the chocolate in the coconut milk over the stove.
- Stir in the maple syrup.
- Cut the brownies into squares and dip in the chocolate glaze.
- Add googly eyes and other decorations.
Storage For Brownies
These Monster Fudge Brownies will keep for a few days in an airtight container on the kitchen counter. If you don’t think you’ll eat them over the next few days you can freeze them for a few months.
Pro Tips on Making Fudge Brownies
Here are a few things I’d suggest to make the brownie-making process a little easier:
- If using eggs let them come to room temperature before adding them to the brownie mixture.
- Keep ground flax in the fridge so you can easily make up flax eggs.
- I sometimes add a teaspoon of vanilla extract or espresso powder to enhance the flavor.
- Do not over cook the brownies. Make sure to set the oven timer for a few minutes less than the required time and check for doneness.
FAQs
Can I make these brownies nut-free?
I haven’t made these brownies nut free but you can try using a seed flour instead of almond or cashew and use a seed butter like pumpkin seed, sunflower seed or even tahini.
Is there another kind of oil I can use in this brownie recipe?
If you don’t have coconut oil you can use butter or ghee.
Are these brownies suitable for a ketogenic diet?
Yes, these brownies are okay to eat if you are on a ketogenic diet, a gluten free diet or a paleo diet.
"Monster" Fudge Brownies (refined sugar and grain free!)
Ingredients
Brownies
- ½ cup almond flour or cashew flour
- ½ cup cacao powder unsweetened
- ½ cup coconut sugar or monkfruit sweetener to make these keto
- pinch sea salt
- ¼ cup maple syrup or monkfruit syrup to make these keto
- ¼ cup nut butter cashew, peanut, almond- use your favorite!
- ¼ cup coconut oil melted
- 2 large eggs or 2 flax eggs to make these brownies vegan
- ½ cup dark chocolate chopped (I like Lindt 90%)
Chocolate glaze (makes 2 cups)
- 3.5 ounces dark chocolate chopped (1 bar of Lindt 90%)
- ½ cup full fat coconut milk I like Native Forest brand
- 1 tbsp maple syrup or monkfruit syrup to make these keto
Instructions
- Prepare an 8 x 8 pan by greasing it with coconut oil or lining your pan with parchment paper.
- Preheat oven to 325.
- In a medium bowl, whisk together nut flour, cacao powder, coconut sugar and a pinch of sea salt.
- Once the dry ingredients are well mixed, add maple syrup, nut butter, coconut oil, and eggs. Stir to mix well until the batter is smooth.
- Add the chopped dark chocolate chunks and stir to mix in.
- Bake for 24-28 minutes or until toothpick inserted comes out clean.
While the brownies are baking, make the chocolate glaze.
- In a glass bowl or double boiler, melt the chopped chocolate in the coconut milk, stirring as the chocolate melts. Stir in the maple syrup until completely mixed.
- Once they are cool, cut the brownies into 16 even squares. Dip each brownie into the melted, warm chocolate mixture. Decorate with candy "eyes" and chocolate sprinkles.