"Monster" Fudge Brownies (refined sugar and grain free!)

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.

paleo, gluten free, dairy free, refined sugar free


Prepare an 8 x 8 pan by greasing it with coconut oil or lining your pan with parchment paper.

Preheat oven to 325



½ cup almond or cashew flour

½ cup cacao powder (unsweetened)

½ cup coconut sugar or monkfruit sweetener

Pinch of sea salt

¼ cup real maple syrup

¼ cup nut butter (cashew, peanut, almond- use your favorite!)

¼ cup coconut oil, melted

2 eggs (or 2 flax eggs to make these brownies vegan)

½ cup dark chocolate, chopped (I like Lindt 90%



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:

Dark Chocolate Glaze:




3.5 ounces dark chocolate, chopped (1 bar of Lindt 90%)

½ cup full fat coconut milk (I like Native Forest brand)

1 TBS maple syrup

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.