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gluten free fudgy brownies - refined sugar free

Gluten Free Fudgy Brownies

Gluten-Free | Dairy-Free | Refined Sugar-Free | Nut-Free

Course Dessert
Keyword gluten free, nut free, refined sugar free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes


  • 3 large eggs room temperature
  • 1/2 cup grass-fed butter, vegan butter or coconut oil melted
  • 1/2 cup maple syrup or agave
  • 1 teaspoon gluten free vanilla extract
  • 1/2 cup brown rice flour
  • 1/4 cup tapioca flour or arrowroot
  • 1 cup coconut sugar
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1/2 cup Lily's stevia sweetened vegan chocolate chips


  1. Preheat oven to 350 degrees F. lightly spray the bottom of an 8 x 8 baking sheet with oil spray and then press a sheet of parchment paper inside and lightly spray again.
  2. In a separate bowl combine the brown rice flour, tapioca or arrowroot, coconut sugar, cocoa powder, baking powder and sea salt. Whisk to combine and remove any lumps. Set aside.

  3. In a medium sized mixing bowl, whisk together 3 eggs and set aside. 

  4. In a small saucepan, add the butter or coconut oil, maple syrup and vanilla extract and heat over low heat until butter or coconut oil is melted. Next pour this into your beaten eggs while slowly whisking, making sure not to cook the eggs. 

  5. Add your wet mixture to the dry and using a wooden spoon, mix to combine. The batter will be thick and wet, but not too runny.

  6. Finally, fold in the chocolate chips and pour/spread the batter into your prepared baking dish. 

  7. Bake for about 25 - 35 minutes, or until the edges start to pull away. A toothpick stuck into the center should still come out wet. Allow brownies to cool for about 20 minutes before pulling out of the dish by lifting the parchment paper. Wait at least 30 minutes total before cutting into squares. These will be fudgy as the name implies, so the cooler they are when cut, the easier.

  8. Store leftover brownies in an airtight container on the counter for up to 3 days or in the fridge for 5 -  7 days.

  9. Enjoy with a tall glass of cold almond or coconut milk.

Recipe Notes

*If using a different gluten Free Flour blend and it does NOT contain xanthan gum, add 1/2 teaspoon of xanthan gum when adding the gluten free flour.