Brownies, and in particular fudge brownies, are a classic and delicious sweet treat. Most conventional fudge brownies, however, are laden with fat and calories. While I am very much in favor of balance, I am always looking for ways to make my favorite recipes healthier.
Without further ado, here is my fudge brownie recipe that I have been using for over 6-years! My fudge brownies are grain free, gluten free, and refined sugar free.
How are these fudge Brownies Grain Free?
Instead of using regular all purpose flour, I subbed it out in favor of almond flour. I love almond flour because it is lower carb than all purpose flour and even has some protein in it. The extra protein helps keep you fuller fr longer than a treat made with regular white flour.
That said, almond flour is much higher in fat than regular flour. I find that the higher fat count makes these brownies a lot more satisfying and filling, so you feel fuller faster.
How Are These Fudge Brownies So Fudgey?
What makes these grain free fudge brownies oh so fudgey is letting them sit in the fridge for 2 hours after you bake them. They still taste good warm and fresh out of the oven — but they do not take on as rich and fudgey of a taste and texture unless you leave them in the fridge to do their stuff.
So even though it is tempting, please try not to eat them all after they come out of the oven! I guarantee these will soon be your new favorite fudge brownies if you trust the process.
What makes these fudge brownies healthy?
These grain free fudge brownies are one of my favorite healthy desserts. The almond flour and eggs pack them full of protein, and the coconut oil adds a touch of healthy fats.
I find that these brownies are next to impossible to binge on because
- There are no ‘addicting’ ingredients that will trick your body into wanting more.
- Because this recipe contains quite a lot of protein and fiber, a smaller amount leaves you feeling full quite quickly and for a long time too.
Recipe: Grain Free Fudge Brownies
AuthorHonestly FitnessPreheat your oven to 350 degrees Fahrenheit.
Get your food processor out and first add in the almond flour and the dark chocolate and blend together (make sure you break up the dark chocolate into smaller squares beforehand). Blend until you get a sandy type of texture
Next add the coconut oil and the medjool dates. Continue to blend well.
Once you are happy with the texture, add the rest of the ingredients to the food processor, and blend until you get a thick and fudgey texture.
Bake your brownies in the oven for 23 minutes.
Let them cool for 5-10 minutes and then place in the fridge. Do NOT touch them for at least 2 hours!!! Once your 2 hours up then you may enjoy them 🙂
Feel free to top with F-Factor vanilla frosting and rosebuds like I did or with whatever you wish
Ingredients
Directions
Preheat your oven to 350 degrees Fahrenheit.
Get your food processor out and first add in the almond flour and the dark chocolate and blend together (make sure you break up the dark chocolate into smaller squares beforehand). Blend until you get a sandy type of texture
Next add the coconut oil and the medjool dates. Continue to blend well.
Once you are happy with the texture, add the rest of the ingredients to the food processor, and blend until you get a thick and fudgey texture.
Bake your brownies in the oven for 23 minutes.
Let them cool for 5-10 minutes and then place in the fridge. Do NOT touch them for at least 2 hours!!! Once your 2 hours up then you may enjoy them 🙂
Feel free to top with F-Factor vanilla frosting and rosebuds like I did or with whatever you wish
Topping Ideas for Healthy Fudge Brownies
There are so many fun toppings you can put on these healthy fudge brownies. Some of my recommendations are:
- Cashew cream.
- F-Factor vanilla frosting (mix 1/2 cup 0% fat Greek yogurt with 1 scoop of F-Factor 20/20 vanilla protein powder)—this is my personal favorite and I love sprinkling edible rose buds on top.
- Nut butter.
- Chia seed jam.
- Chocolate frosting.
I hope this recipe becomes one of your favorites soon too! I know some of the ingredients seem a little less common but if you live near a Whole Foods or Sprouts you can easily obtain these ingredients from the bulk bin section. This allows you to get the exact amount you need as opposed to buying a huge bag of almond flour and then not using the rest.
If you recreate this recipe on Twitter or Instagram, please be sure to message me and share it! If you tag me on Instagram stories, I’ll be sure to re-share (make sure your account is public). My Instagram handle is @honestlyfitness.
Honestly yours,
Alice
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8 Comments
Hi,
Just wondering what size pan to use for the brownies? Also, is that 1/2 cup coconut oil, and what type of coconut oil should be used for this?
Thanks!
Hi Elspeth!
Thanks so much for stopping by Honestly Fitness 🙂 I used an 8inch x 8inch pan with a depth of 2 inches because that was the only pan I had … preferably you should use one half that size.
And coconut oil is oil made from coconut. It is a replacement for butter or olive oil.
Have fun making this delicious treat, and please share photo’s and your thoughts when you do <3
Honestly Fitness xxx
Nice recipe ! I will surely try this at home.
Thank you, I look forward to hearing what you think about them!
Alice xx
Hi Alice,
Does “1/2 coconut oil” mean 1/2 cup?
Thanks!
Hi Elspeth,
Yes, it means 1/2 cup. Sorry for the typo and thanks for asking!
Alice xx
Do you think it would mess it up to swap oil for a lower fat version with either Greek yogurt or apple sauce!?
Hi Rebecca, yes, I think it would affect the texture in a strange way. An oil is necessary because it leads to a fudgey texture. You can try doing 1/2 applesauce, 1/2 coconut oil – let me know how that works!