Fudgy Brownies: Gluten Free with Paleo and Egg Free Options

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife
I had a lot of fun playing with this decadent gluten-free fudgy brownie recipe. It is deep, rich, and utterly satisfying to even the most fiendish chocoholics.

This recipe is very easy to play with and adapt for almost any special diet or restriction.

  • Flour: With so little flour in this recipe, almost any flour will do! Each one will change the end product, but every version I tried was delicious.
  • Fat: The fat options are up to personal tastes and preference as well. I tested them with coconut oil, ghee, and palm shortening. Earth Balance would work too.
  • Sugar: You could use all organic cane sugar, all palm sugar, a mixture of the two, or cut it down a bit and use some stevia. I used one cup, which is plenty sweet for me and all my testers, but YOU taste it and add a bit more or less if you like.
  • Eggs: The eggs can be replaced in this too. Albeit it yields a different end result that is completely addicting and fudgelicious (okay, so that is not a word), but the egg free version is literally like a decadent piece of real fudge. Half my taste testers preferred the egg free version in fact, half the one with the eggs. But all agreed…both were delicious!

Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife

Fudegy Cocoa Brownies - Gluten Free w/ Paleo & Egg Free Options

Yield 12


  • 1/2 cup fat (ghee, coconut oil, palm shortening, or any combination)
  • 1 cup granulated sugar of choice
  • 3/4 cup cocoa powder, unsweetened
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon sea salt
  • 1/2 cup flour of choice (I used equal amounts of teff and tapioca). Paleo options: 5 tablespoons coconut flour or 1/2 cup + 1-2 tablespoons almond flour.
  • 3 eggs or 2 teaspoons gelatin whisked into 1/2 cup applesauce


  1. Preheat oven to 350 degrees and line an 8 x 8 inch pan with a parchment paper.
  2. In a small saucepan over low heat (or in a microwave), melt the fat, sugar, and cocoa powder together, stirring vigorously until a glossy, gritty mixture is formed. Mixture should be warm, but not scalding hot.
  3. Stir in the vanilla and sea salt.
  4. Stir in the flour.
  5. Now stir in the eggs, or the egg alternative.
  6. Pour the batter into the prepared pan and spread evenly.
  7. Bake for 25-30 minutes until a toothpick comes out clean.
  8. Let cool completely, in the fridge if you like, before attempting to cut. The magic happens in the cooling, I promise!


Use a great tasting cocoa powder. It is a key ingredient; I love Dagoba


Fudgy Brownies: Gluten Free with Paleo and Egg Free Options at The Happy Housewife


  1. For being gluten/egg free, these look really good. I’ll have to give them a try this week.

  2. Wow, these look really good. We don’t have any allergies in my family, but I have been trying to cut down on the gluten and dairy; oddly enough, my acne and PMS have gone away…coincidence? Maybe, maybe not. Either way, I’ll totally give these a try.

    • Great Suzanne…these are good no matter what version you cook up! Let us know how they turn out and which version you make! PS, I doubt it is a coincidence!!

  3. My version did not come out gooey and rich like the photo above. I am trying to figure out what I did wrong. Two possibilities… either I melted the initial items on too high of a temperature or I left them in the oven a bit too long. When I put the batter in the pan, it was pretty thick. Should it be thin? Does it sound like I melted it on too high of a temp? I want to try these again but I want to do them correctly… I love rich, gooey items and this recipe is one of the few dessert recipes that works with my anti-candida diet. By the way, I used eggs, powdered stevia for sugar, almond flour, coconut oil and everything else listed above that I did not mention.

    • Hi Penny!! My guess is the powdered stevia…it may have dried things out a bit. What brad do you use? Does it have fillers and binders and thickeners? That can totally effect this. Can you use Xylitol? I would expect these to perform better with it. I will try and help you get to the bottom of it! I am sorry I am only seeing this comment now…I do not get notifications on comments!!

  4. I made these last night and they were great Tessa – super rich and fudgy! I used coconut palm sugar, coconut flour, and the egg replacement 🙂


  5. Just came across this as I looked for a recipe to use coconut flour for the first time. Thought I might have an epic fail on my hands as I tested bubbling batter at 25 minutes. Toothpick came out clean, but I was lacking confidence so I gave it five more minutes. Glad you said the magic happens when cooling, because that was spot-on! Coconut oil, coconut flour, organic cane sugar and your brilliant egg replacement combined with the other ingredients made for a fudgy, delicious treat that really satisfies! Thank you!

Speak Your Mind