We made you the Fudgiest Healthy Brownies of your dreams! Made with a combination of coconut flour and almond flour, these ⭐️⭐️⭐️⭐️⭐️ healthy brownies taste like the real deal, but are actually grain-free, dairy-free, and gluten-free! These have been our go-to healthy brownies for YEARS and thousands of you also agree.
We love healthy dessert recipes! Similar to our sweet potato brownies, these super fudgy brownies are made with no grains and sweetened naturally with maple syrup! They’re absolutely our favorite healthy brownies, and trust me when I say we’ve made A LOT of brownies since starting Fit Foodie Finds almost 15 years ago.
“These are the absolute best healthy brownies I have ever made! They were gone instantly. I have never made brownies with coconut oil but it made them even more fudgy. I will totally make them again and recommend them to anyone who wants to make sweets a little more nutritious! ” – Donna
My motto with this healthy brownie recipe is “go chocolate or go home.” These brownies are naturally sweetened with maple syrup, are grain-free & paleo, and are so FUDGY.
Most brownies are made with a combination of flour, butter, sugar, and chocolate. While we LOVE all of those things, we thought we’d take it upon ourselves to get the same fudgy, chocolatey texture and flavor, but with better-for-you ingredients. What else makes them healthy?
Our number 1 tip for fudgy healthy brownies is —
DO NOT OVER BAKE!
Over-baking your brownies isn’t good for anyone. It results in a crumbly and dry texture, which obviously takes away the fudginess factor.
Our Flour Combo for These Brownies
For these little fudge delights, we used a mixture of grain-free flours. After a few tests, we figured out the perfect ratio of each flour to make them moist and fudgy. Don’t worry, they aren’t chalky whatsoever. You’ll need:
However you choose to store these brownies, we recommend giving them a little nuke in the microwave for 15-20 seconds to warm them up and remelt the chocolate chips when you’re ready to eat another one. Bonus points if you top it with a a scoop of ice cream.
Counter: store in an airtight container on the counter for up to 3-5 days.
Fridge: store in an airtight container in the fridge for up to 5 days.
Freezer: let cool completely, then, place in an airtight container. Store in the freezer for up to 3 months.
-
First, preheat oven to 350ºF. Then spray a bread pan with coconut oil cooking spray.
-
Place almond flour, coconut flour, cocoa powder, baking powder, and chocolate chips into a large bowl. Whisk until there are no more lumps.
-
Then, Add in an egg, almond butter, maple syrup and almond milk and milk until combined. Add in melted coconut oil and mix one more time. Your batter should be fudgy thicker than normal brownie batter.
-
Transfer batter into bread pan and top with a few more chocolate chips. Bake at 350ºF for 16-18 minutes, making sure not to over bake!
-
Remove brownies from oven and sprinkle on some sea salt. Let cool for at least 5 minutes before slicing and serving.
- This recipe was updated on 6/11/2019.
Calories: 270 kcal, Carbohydrates: 25 g, Protein: 9 g, Fat: 23 g, Fiber: 5 g, Sugar: 15 g
Nutrition information is automatically calculated, so should only be used as an approximation.
