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The Perfect Gluten Free Brownies

March 27, 2017 by Emily 412 Comments

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The PERFECT Gluten Free & Paleo Brownies – These are everything I’m looking for. They’re fudgy and rich, chocolatey and delicious, all without gluten, grains, or dairy! (Scroll down for a how-to VIDEO) 

The Perfect Gluten Free & Paleo Brownies -- Fudgy, rich and delicious all without gluten, grains, or dairy!
Post updated Mar 2017. Originally posted March 2015. 

Gluten free, dairy free baking has been such an adventure. I’ve had to learn new techniques, combine different flours, and rework lots of my old favorite recipes. Whether it’s coming up with an amazing gluten free pie crust recipe, some seriously good chocolate cookies, or cobbling together a new vegan birthday frosting, it’s been a lot of delicious experimenting.

Some things have come together pretty easily, and others have been disastrous. These brownies were, thankfully, in the first group. They were everything I dreamed they could be–fudgy and rich with a crispy exterior and rich chocolatey interior. I absolutely love them. I’ve made them countless times in the last year, enjoying them plain or putting them into dairy free ice cream. They haven’t steered us wrong yet. My big secret?

The BEST Gluten Free (& Paleo!) Brownies. These are so fudgy and amazing.
Almond flour!

It’s been better than any gluten free flour I’ve tried for brownies. They get that gorgeous fudgy texture I love so much (I’m not a cake-y brownie fan), and I love that the flour isn’t empty calories. Instead, it’s just ground almonds!

The technique isn’t fussy, but I have found that following a few ground rules really helps guarantee success. Here are my best notes after a year of making and enjoying the brownies…

The BEST gluten free brownies. A few tricks make these the best ever!

FAQ + TIPS & TRICKS FOR PERFECT GLUTEN FREE BROWNIES:

BAKING POWDER VS. BAKING SODA. A really smart reader explained to me that baking powder helps puff while baking soda helps spread. The reason I used baking soda instead of powder was because it’s paleo friendly (many baking powders contain cornstarch with isn’t paleo approved). After trying it both ways, I totally agree with her! If you want more puff to your brownies, use the baking powder. If you’re paleo or avoiding corn, stick with baking soda. (The brownies in the photos used baking soda).

WHISKING THE EGGS & SUGAR. I’ve learned that you really want to whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. If you’re not there yet, just keep whisking.

TRY NOT TO OVER-MIX THE BATTER. When you’re mixing in the dry ingredients, you can give it a good mix, but you want to stop when the dry ingredients are incorporated. This is less important in gluten free baking, but I have over done it a few times and I feel like they ended up a little more dry.

DON’T OVER-BAKE. My trick for fudgy brownies is always to pull them out when the center is juuuust about set. They’ll finish setting as they cool and won’t end up too crispy or dried out.

COARSE SEA SALT. I LOVE adding a little coarse sea salt to the tops of my gluten free brownies. The tiny hint of salt wakes up the chocolate and provides a nice balance of flavors. If you’re not a salt-with-sweet fan, feel free to skip it!

ALMOND FLOUR. There are a LOT of different brands and blends of almond flour and most of them produce different results. I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins-on almonds. I’ve had good luck with Bob’s Red Mill, Honeyville, Hughson, Trader Joe’s blanched almond flour, and even Target’s brand.

SWAPS + SUBSTITUTIONS. You can use just about any fat you like here–avocado oil, butter, ghee, vegan butter, coconut oil, etc. Choose your favorite and go from there. The recipe can take it.

SWAP THE SUGAR. I’ve used coconut sugar which is lower on the glycemic index, but if you don’t have it or like it, feel free to substitute white sugar, brown sugar, or even something like maple sugar. It will all work.

These are the BEST gluten free brownies we've ever tried. Fudgy, rich, and delicious!

LOVE THESE GLUTEN FREE BROWNIES? YOU MIGHT LIKE…

  • Dairy Free Fudge Brownie Ice Cream
  • Gluten Free Peppermint Brownies
  • The BEST Vegan Chocolate Pudding
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The Perfect Gluten Free & Paleo Brownies -- Fudgy, rich and delicious all without gluten, grains, or dairy!

The PERFECT Gluten Free Brownies


★★★★★

4.9 from 99 reviews

  • Author: One Lovely Life
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 brownies 1x
Print Recipe
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Description

These intensely fudgy brownies are SO GOOD no one will ever guess they’re also gluten, dairy AND grain free. They’re everything a brownie should be! 


Scale

Ingredients

  • 2/3 cup semi-sweet or dark chocolate chips (I use dairy free chocolate chips)
  • 5 Tbsp coconut oil (can sub butter, avocado oil, vegan butter, ghee)
  • 2/3 cup coconut sugar (can sub white, brown, or maple sugar)
  • 2 eggs
  • 1 tsp vanilla extract
  • 2/3 cup blanched almond flour
  • 2 Tbsp unsweetened cocoa powder
  • 1/2 tsp baking soda (if paleo) or baking powder
  • 1/4 tsp salt

To mix in:

  • 2/3 cup additional chocolate chips or chopped chocolate (can sub nuts)

Optional: coarse sea salt to sprinkle on top


Instructions

  1. Preheat oven to 350 degrees. Line an 8×8 baking pan with parchment paper or spray with nonstick spray.
  2. In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.
  3. In a small bowl, whisk together sugar and eggs until slightly lighter in color and until they pass the ribbon test (when you lift the whisk the mixture should stream down evenly in “ribbons”). Set aside.
  4. In a medium bowl, whisk together the dry ingredients–almond flour, cocoa, baking soda, and salt.
  5. Working slowly, whisk the egg/sugar mixture into the saucepan of melted chocolate. Whisk until smooth. Stir in vanilla and mix in.
  6. Stir in the dry ingredients and fold until just mixed.
  7. Fold in the additional chocolate chips.
  8. Pour batter into your prepared pan and smooth the surface.
  9. Bake at 350 degrees 20-24 minutes, or until edges are set and the center is still ever so slightly underdone. (The remaining heat should set the center as it cools)
  10. Sprinkle with coarse salt, if using, and allow brownies to cool before slicing.

Notes

Whisking the eggs and sugar. I’ve learned that you really want to whisk the eggs and sugar until they pass the “ribbon test.” When you whisk them and lift up the whisk, the mixture should stream down pretty evenly in “ribbons” rather than in big lumpy clumps. If you’re not there yet, just keep whisking.

Try not to over-mix. When you’re mixing in the dry ingredients, you can give it a good mix, but you want to stop when the dry ingredients are incorporated. This is less important in gluten free baking, but I have over done it a few times and I feel like they ended up a little more dry.

Don’t over-bake. My trick for fudgy brownies is always to pull them out when the center is juuuust about set. They’ll finish setting as they cool and won’t end up too crispy or dried out.

Coarse Sea Salt. I LOVE adding a little coarse sea salt to the tops of these (I realize I didn’t do that in the photos, but it’s incredibly good. The tiny hint of salt wakes up the chocolate and provides a nice balance of flavors. If you’re not a salt-with-sweet fan, feel free to skip it!

Almond Flour: There are a LOT of different brands and blends of almond flour and most of them produce different results. I recommend using a very finely ground blanched almond flour rather than a coarse grind or almond meal which is made with skins-on almonds. I’ve had good luck with Bob’s Red Mill, Honeyville, Hughson, Trader Joe’s blanched almond flour, and even Target’s brand.

Substitutions: You can use just about any fat you like here–avocado oil, butter, ghee, vegan butter, coconut oil, etc. Choose your favorite and go from there. The recipe can take it.

Swap the Sugar. I’ve used coconut sugar which is lower on the glycemic index, but if you don’t have it or like it, feel free to substitute white sugar, brown sugar, or even something like maple sugar. It will all work.

  • Category: Dessert, brownies
  • Method: baking

Keywords: brownies, paleo, gluten free, dairy free

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The Perfect Gluten Free & Paleo Brownies -- Fudgy, rich and delicious all without gluten, grains, or dairy!
The BEST Gluten Free (& Paleo!) Brownies. These are so fudgy and amazing.

Filed Under: Dairy Free, desserts, Gluten Free, Paleo, sweets & treats

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Comments

  1. Paige says

    March 3, 2016 at 10:08 am

    The brownies look fabulous! And I already have all the ingredients to make them… I think I know what I’ll be doing tonight. Also, really jealous of your perfect brownie cutting skills.

    Reply
    • Emily says

      March 3, 2016 at 10:19 am

      Paige – Here’s my secret: I chill them first! They cut perfectly when chilled.

      Reply
      • Brenda says

        January 27, 2018 at 10:39 am

        And…if you like to have them warm, cut brownies with a plastic knife!

        Reply
        • Emily says

          January 27, 2018 at 1:18 pm

          Great suggestion! Thank you!

          Reply
      • AG says

        April 27, 2019 at 8:32 am

        Could I use a cup for cup GF replacement flour? Thanks so much!

        Reply
        • Emily says

          April 27, 2019 at 10:21 am

          You *technically* can, but do know they won’t be as fudgey. They’ll puff a bit more and be a bit more cakelike. If you’re good with that, I say go for it!

          Reply
    • Cynthia Hadley says

      December 12, 2018 at 3:33 am

      Emily 🙂
      I have tried many alternative gluten free healthy brownie recipes. Your recipe is unsurpassed delicious!
      I like to also garnish the brownies while still cooling, with a natural chocolate glaze and atop it with halved walnuts.
      Very pretty.
      Can’t wait to try other “ONE LOVELY LIFE” recipes!
      Cynthia Hadley

      ★★★★★

      Reply
      • Emily says

        December 12, 2018 at 5:04 am

        Oh my goodness. That chocolate glaze sounds amazing! I’m totally going to try that. (Thank you so much for sharing!!!)

        Reply
      • ann says

        August 4, 2020 at 11:46 pm

        Cynthia..whats your natural chocolate glaze…..

        ★★★★★

        Reply
    • AP says

      April 9, 2019 at 8:51 pm

      Best brownies ever period

      Reply
      • Emily says

        April 10, 2019 at 7:29 am

        Oh my GOSH! THANK YOU!!!

        Reply
    • julie b says

      June 20, 2019 at 9:07 am

      haven’t dug in yet, but the center of mine just sunk after i took them out of the oven! might be eating these with a spoon.

      Reply
      • Emily says

        June 20, 2019 at 10:06 am

        Oh dear! They do naturally settle a bit, but it sounds like they could possibly be underbaked?

        Reply
    • Bee says

      April 29, 2020 at 8:55 pm

      If I could give this recipe 10 stars I would, in fact I’d give it 100 stars. I’m fairly new to Gluten and Dairy free eating and this brownie just saves the day ….every.single.time. it was the first gf brownie I tried and my search ends here 🙂

      ★★★★★

      Reply
  2. Natalie says

    March 3, 2016 at 1:48 pm

    These look amazing! I’m always on the lookout for a great gf brownie 🙂 Do you think Trader Joe’s almond meal would work here, or would I need actual almond flour?

    Reply
    • Emily says

      March 3, 2016 at 3:49 pm

      Natalie – When I tried it, it did work, though the texture was a bit more grainy with the coarser grind of nuts. But it still worked for me! You may want to add an extra Tablespoon of almond meal.

      Reply
    • Dante says

      March 11, 2018 at 7:07 pm

      Yes it does perfectly ❤️

      Reply
  3. Kaileen Elise says

    March 3, 2016 at 7:39 pm

    So excited to make these! If I try coconut sugar, do you recommend the same amount?

    Reply
    • Emily says

      March 3, 2016 at 7:49 pm

      I do! If you add much more or less it will mess with the texture.

      Reply
  4. Kathleen says

    June 5, 2016 at 11:26 pm

    What would the serving size be? Also do you know how many carbs per serving?

    Reply
    • Emily says

      June 6, 2016 at 8:35 am

      Kathleen – I usually cut these into 16 squares. As for the carbs, I’m sorry I don’t have nutrition facts for each recipe yet, but you can plug this recipe into any online calculator to get a good idea. My favorite is MyFitnessPal (website or free app). You can import recipes from anywhere on the web!

      Reply
  5. Megan says

    November 11, 2016 at 8:45 am

    Hi Emily–I’m wondering whether you think this recipe would turn out using “flax eggs” in place of the regular eggs? I am looking for a vegan and gluten free dessert option. If you have a favorite recipe that meets these dietary needs, I’d love to hear it! Happy Friday 🙂

    Reply
    • Emily says

      November 11, 2016 at 11:21 am

      Megan – I haven’t tried them with a flax egg, but I’d LOVE to know how they turn out for you if you try them this way!

      Reply
      • Carrie says

        April 7, 2019 at 7:29 pm

        I made these and they were great but wouldn’t set. I used flax eggs. Everything else was the same. Not sure what happened but I ended up having to good them so long that all the edges burnt. Any other suggestions? I used baking powder instead of soda for less sodium.

        Reply
        • Emily says

          April 8, 2019 at 5:41 am

          Carrie – It could very well be the flax eggs and baking powder substitutions. (I haven’t made them with flax eggs, but someone else had a similar issue.) The brownies also tend to completely set as they cool, so if you kept testing them while hot, they’d probably continue to test gooey. I’m sorry that happened!

          Reply
    • Shannon Wagener says

      September 11, 2017 at 3:01 pm

      I just made these with ground chia seed eggs (3T water:1 T ground chia) and it turned out fine, not great. The batter hardly rose and made about 1/2″ thick brownies, whereas the original recipe makes a bit of a fluffier brownie. Taste-wise, about the same but I much prefer the “original recipe” posted here with the eggs. hope that helps anyone in the future!!

      ★★★★★

      Reply
      • Emily says

        September 11, 2017 at 7:47 pm

        Thank you for chiming in with your results!

        Reply
  6. Laurie says

    April 3, 2017 at 6:59 pm

    Thank you. These look delicious.
    Just as an FYI , coconut sugar does not have a lower glycemic index than any other sugar.
    This was based on one sketchy study from the phillipines which has been proven wrong by other studies since. A lot on this on the internet.
    Swerve is a sugar substitute which is safe and has a relatively low carb content.
    Thank you!!

    Reply
    • Emily says

      April 3, 2017 at 7:06 pm

      Thanks for the head’s up! I’ll have to look into that.

      Reply
      • Jenny says

        March 23, 2019 at 7:05 pm

        Actually that is false, it is lower on glycemic index and I know because I have gestational diabetes and played around with sugars and monitored my glucose levels 4 times a day and after eating paleo chocolate chip cookies made with coconut sugar.

        Reply
        • Emily says

          March 24, 2019 at 5:59 am

          Thanks for following up with this for us!

          Reply
        • Nadine says

          May 9, 2019 at 6:46 am

          I’m with Jenny on coconut sugar. I get yeast infections when I eat sugar, honey, or maple syrup. No problem with coconut sugar. That’s what I’m planning to use in this recipe.

          Which I can’t rate yet but I’m psyched to try it! Just as soon as I get me some almond flour or meal. 😁

          Reply
          • Emily says

            May 9, 2019 at 8:47 am

            I hope you LOVE them. They’re our very favorite!!!

    • Pamela Maxfield says

      October 19, 2018 at 2:49 am

      Your recipe is fantastic! Thank you for your research, and expertise!

      Regarding “Swerve” sweetener: it sounded interesting, so I did a search for reviews and feedback from people who have tried it, or who have been using it. I see a lot of reservations expressed, and negative input, regarding the taste, after-taste, and concerns about the undisclosed processes Swerve employs in order to produce it. Personally, I want products that have not been messed around with since nature created them. I save a lot of money, and avoid a lot of disappointment, by perusing baking sites and blogs for feedback on new products. Plus, I always wonder about the potential for product placement plugs, used by people due to potential compensation.

      ★★★★★

      Reply
      • Emily says

        October 19, 2018 at 10:41 am

        Pamela – Thanks for your comment! Swerve isn’t for me either, but I have lots of friends who swear by it. To each her own!

        Reply
        • Carol says

          January 24, 2019 at 3:23 pm

          Best brownies !

          Very tender ! I used the darkest chocolate I could find and topped them with walnut halfs. Super!

          ★★★★★

          Reply
          • Emily says

            January 24, 2019 at 4:06 pm

            Oh, I LOVE hearing this! Thank you so much for sharing Carol!!!

  7. Molly says

    April 7, 2017 at 2:51 pm

    Hi there! I just made these exactly as listed. However, the sides raised up around the edge while the middle didnt rise at all. The top seemed a little crunchy while the inside wasn’t. I think it’s a win because they are much healthier, but thought the cooking was a bit weird, with the sides raising up so high. Wonder what happened?

    Reply
    • Emily says

      April 7, 2017 at 4:17 pm

      Molly – Hm… My sides usually puff up a tiny bit, but not a lot. I wonder what happened? I’ll have to think about it!

      Reply
      • Molly says

        April 8, 2017 at 3:20 pm

        I’m going to try it again and add baking powder as well, to make them raise more. I think it needs just a smidgen. Will let you know how it goes! I’m also going to reduce the oil to maybe 3.5 Tablespoons…will let you know! 🙂 I think this is a great base though, they are very fudgy and I dont mind the almond flour!

        Reply
        • Emily says

          April 9, 2017 at 5:39 am

          I hope your adjustments help! Thanks so much for your comments!

          Reply
          • Molly says

            April 9, 2017 at 1:00 pm

            Hi! So I made these again today but instead used baking powder instead of soda and they turned out absolutely perfect! I checked a number of other brownie recipes and they all use baking powder (none of them use soda – soda spreads, powder puffs, which is what these need in a 8×8 pan). Maybe check it out, these are so perfect now! Thanks for the recipe!!!

            ★★★★★

          • Emily says

            April 9, 2017 at 6:54 pm

            Molly – THANK YOU for reporting back! Honestly, I’m wondering now if I made a typo. I’ll test it your way and update again!

    • Deb says

      December 29, 2017 at 4:53 pm

      Lower temp of oven a bit and add a couple minutes?

      Reply
    • Natasha says

      September 21, 2019 at 2:14 pm

      I tried these…. the center set up and the edges are still gooey… they didnt rise at all and its SUPER oily like soaked in oil. The only change i made was that i used bobs red mill egg replacer and no additional chocolate chips added.
      They do taste really good…. i have to experiment more i guess.

      Reply
      • Emily says

        September 21, 2019 at 3:11 pm

        Oh dear! I’m sorry that happened. I know that can be frustrating! I’m guessing the difference you’re seeing is because of the substitutions, but it sounds like maybe there was an ingredient missing or perhaps an accidental mix-up along the way. Mine have never been that oily. (Did you add the required water to the egg replacer?)

        Reply
  8. Jennifer Shaw says

    April 8, 2017 at 4:01 pm

    LOVE love LOVED them!I have tried several different healthy brownie recipes and these are the BOMB!

    ★★★★★

    Reply
    • Emily says

      April 9, 2017 at 5:39 am

      Oh, I’m so glad to hear that! You made my day!!!

      Reply
  9. JustM says

    May 21, 2017 at 1:13 pm

    I’ve made these twice, and they are SOOOOO yummy!! My only problem is they come out of the oven with a thick crusty top, not moist, so the salt can’t stick… I have no idea why and what to do to prevent this… I just put the salt on after they’re sliced, so it falls between the cracks…

    ★★★★★

    Reply
    • Emily says

      May 21, 2017 at 1:51 pm

      JustM – I’m glad you’re enjoying them! One thing you can do is pull them out about halfway through and add the salt on top them, then pop them back in to finish cooking. It sometimes helps the salt stick a little better to the tops. 🙂 Hope that helps!

      Reply
  10. Caroline says

    May 27, 2017 at 10:54 am

    Made them with baking powder instead of baking soda and added 1/4 tsp of Nutmeg and OH MY GOD these are the best things I’ve ever tasted!!! I have Celiacs and a dairy allergy so there are very few baked desserts that actually taste this good and don’t hurt my tummy at all! I also use dairy free chocolate chips and the coconut sugar. Cooking time is perfect, sprinkling the sea salt with 8-10 minutes left in cooking works beautifully. I think I am going to have to make another batch tomorrow… THANK YOU FOR SHARING THIS!!!!

    ★★★★★

    Reply
    • Emily says

      May 27, 2017 at 7:10 pm

      YUM! The addition of nutmeg sounds incredible!!!

      Reply
  11. Jen says

    May 30, 2017 at 4:47 pm

    This is the best paleo baking recipe I’ve come across to date. The texture and flavor are spot on. I am always disappointed when baking paleo, but not this time! I had my mom make some too and she liked them a lot as well. Thanks for creating them!

    ★★★★★

    Reply
    • Emily says

      May 30, 2017 at 6:59 pm

      What a sweet comment! I’m so glad you love them like we do!

      Reply
  12. Natasha says

    June 12, 2017 at 11:03 pm

    I’m definitely going to make these, but can you tell me what size pan works best, or what size you use? Thanks!

    Reply
    • Emily says

      June 13, 2017 at 5:36 am

      Yes! I use an 8×8 square baking dish. You can use any 2 quart dish you like. I’ll make a note of that in the recipe!

      Reply
  13. Meg says

    June 16, 2017 at 2:38 pm

    These are AMAZING! As a Crohnie I have a hard time finding yummy baked goods that aren’t hard on my tummy! These are perfect! thanks so much for this!! Super grateful!!

    Reply
    • Emily says

      June 17, 2017 at 1:09 pm

      I’m so glad to hear that! Wishing you well!

      Reply
  14. Barbara says

    July 4, 2017 at 5:06 pm

    OK, these are GREAT. I am addicted! Thanks for sharing. Do you have an almond flour recipe for lemon bars?

    Reply
    • Emily says

      July 4, 2017 at 7:39 pm

      Oooooh, not yet, but THAT sounds delicious! I’ll get to work! (So glad you enjoyed the brownies!)

      Reply
  15. Cyndi says

    July 13, 2017 at 2:51 pm

    I am in love with these brownies. My whole house smells of chocolate! I used baking powder instead of soda and they are fabulous. Future ideas: peppermint extract, cinnamon on top, and remembering to spray the sides of the pan as well as the bottom. Thanks!

    ★★★★★

    Reply
  16. Sadie says

    July 23, 2017 at 12:02 pm

    Can I use bobs red milk 1:1 baking flour. Don’t have almond flour on hand.

    Reply
    • Emily says

      July 23, 2017 at 3:09 pm

      Sadie – Typically almond flour and GF all purpose flour aren’t interchangeable. I haven’t tried it in this recipe, but I’d LOVE to know how it turns out if you try it!

      Reply
      • debbie says

        December 28, 2019 at 4:14 pm

        i always use Robin Hood Gluten Free Flour and they turn out delish. Every time i make them for my church cafe, they are gone in no time. Lots of compliments on this one.

        Reply
        • Emily says

          December 29, 2019 at 4:17 pm

          Oh, I love hearing that! Thank you so much for sharing! Have a great day!

          Reply
  17. Heather says

    August 2, 2017 at 5:34 pm

    I know my stevia package says cup for cup for sugar replacement.. have you had any experience with using stevia with this recipe? Trying to keep the carb count down

    Reply
    • Emily says

      August 3, 2017 at 5:17 am

      Heather – I wish I could help! I haven’t tried it with stevia. If you do, I’d LOVE to know how it turns out so I can share that with others in the future!

      Reply
  18. Nezzy says

    August 3, 2017 at 10:17 am

    My daughter made these and it was the best brownies I have ever had. I have all the ingredients and I am definitely making them. Thank you!

    Reply
    • Emily says

      August 3, 2017 at 11:42 am

      I’m SO glad to hear that! Thank you for your comment!

      Reply
  19. Jeny says

    August 9, 2017 at 4:30 pm

    Fabulous! Used butter and subbed baking powder for the soda after reading the comments. For sweetener, I used 1/3 cup Pyure and it was plenty. Best yet! Thank you!!

    ★★★★★

    Reply
  20. Gilda Kan says

    August 16, 2017 at 11:15 pm

    I just popped the brownies in the oven so cannot wait to see if these brownies are perfect!😁

    Reply
    • Emily says

      August 17, 2017 at 5:51 am

      I hope you love them as much as we do Gilda!

      Reply
  21. Victoria says

    August 23, 2017 at 5:48 am

    I’ll be honest I was a little hesitant to try these, while I like paleo desserts my work colleagues are not always a fan. However I made them and you can’t even tell they are Paleo. My work colleagues didn’t even notice. I will be making these again for sure. Thank you!

    ★★★★★

    Reply
    • Emily says

      August 23, 2017 at 5:48 am

      I’m so happy to hear that Victoria! Thank you for sharing!!!

      Reply
  22. Jo says

    September 5, 2017 at 7:34 am

    This recipe looks fab. One question: could you kindly tell me how much the 2/3 cup of choccie chips weigh (in grams if possible, though I can convert from ounces if needed). I’m not in the USA so have bars of dark choc which I’ll weigh out as needed.

    Many thanks!

    ★★★★

    Reply
    • Emily says

      September 5, 2017 at 10:08 am

      Absolutely! 2/3 cup is 4oz, which is about 115 grams. Hope that helps!

      Reply
      • Jo says

        September 17, 2017 at 2:17 am

        Made these and everyone reported they were fab. Used Lindt lime dark choccie, the entire amount mixed in with the almond flour. I discovered that it is easiest to cut them neatly after putting them in the fridge. Thanks for a great recipe!

        ★★★★★

        Reply
        • Emily says

          September 17, 2017 at 10:44 am

          Oh my HEAVENS. Lime dark chocolate sounds divine! I can’t wait to try that sometime!

          Reply
      • Sandy says

        October 14, 2019 at 4:48 am

        One cup is 8 ounces, so 4 ounces would be 1/2 cup. To measure 2/3 cup by weight, I would suggest 5.33 ounces. I divided 8 by 3, then multiplied by 2. Am I missing something?

        Reply
        • Emily says

          October 14, 2019 at 7:23 am

          Sandy – For volume you’re right! 8oz = 1 cup in those instances.

          However, 1 cup of chocolate chips = 6oz by weight. (I just double checked on my kitchen scale–also a 12oz bag of chocolate chips has 2 cups chocolate chips in it.)

          So my math was 6 divided by 3, times 2 to calculate 2/3 of a cup of chocolate chips by weight. Make sense?

          Reply
  23. Barbara Tucker says

    September 10, 2017 at 5:54 pm

    These were delicious! I used butter, baking powder, half coconut sugar and half regular sugar.

    ★★★★★

    Reply
    • Emily says

      September 10, 2017 at 7:33 pm

      I’m so glad to hear that Barbara! Thank you for your comment!

      Reply
  24. Elizabeth says

    September 11, 2017 at 10:57 am

    I’ll be making these tonight – have been looking for a new gluten free brownie recipe that is fudgier

    Question for you- my boyfriend will likely input these into his fitness pal, I’m sure I could do each ingredient one by one but any idea what the calories for one brownie would be?

    Reply
    • Emily says

      September 11, 2017 at 1:42 pm

      Elizabeth – I’m so sorry! I don’t have the nutrition facts on hand. I usually use My Fitness Pal when I calculate them, too. I’m hoping to have nutrition facts on my site soon!

      Reply
      • Liz says

        October 4, 2019 at 12:11 am

        I’m trying healthier versions of recipes and I haven’t baked with coconut oil before. So I have a silly question…when you use coconut oil in your recipe, is it solid or melted?

        Reply
        • Emily says

          October 6, 2019 at 6:40 am

          Liz – Thanks for your patience in waiting for a reply (we just got back into town from vacation)! In this recipe, you’ll measure it when it’s solid or soft, then melt it with the chocolate chips. 🙂

          (And that’s not a silly question at all! Some recipes call for it to be melted, and others call for it to be softened/solid)

          Reply
  25. Linda Hinds says

    September 23, 2017 at 7:55 am

    Would like to try these, but need the nutrition value of them, since my husband and I are on a paleo/low carb diet.
    Thanks, They Sound good!
    Linda

    Reply
    • Emily says

      September 23, 2017 at 10:26 am

      Linda – I don’t have nutrition software on my site yet (coming soon!) so you’d need to plug the ingredients into a free online calculator, like My Fitness Pal (the app or site). Hope you enjoy them as much as we do!

      Reply
  26. Ramya says

    October 22, 2017 at 9:10 am

    These were divine! I used baking powder, added 1/4 tsp of cinnamon and 2/3 cup of walnuts, and used 1/2 cup of GF all-purpose flour (Bob’s Red Mill) since I didn’t have almond flour on hand. They came out fudgy and delicious – and were a big hit! Thanks!

    ★★★★★

    Reply
    • Emily says

      October 22, 2017 at 7:48 pm

      So glad you enjoyed them! I love the idea of adding cinnamon! I’ll try that next time!

      Reply
  27. Carrie says

    November 4, 2017 at 5:40 am

    Hi Emily! Do you think half almond, half brown rice flour would still have an outcome of fudgy (not cake-like)? I want the fudgiest brownie possible! 😋

    Reply
    • Emily says

      November 4, 2017 at 8:51 am

      Carrie – I haven’t tested that combination, so I don’t feel confident in advising you. I LOVE the fudginess I get from all almond flour. If you do try the 50/50 combo, I’d love to know how it works out!

      Reply
  28. Heather says

    November 4, 2017 at 11:59 am

    These are amaaaazing! I was a bit worried since my chocolate chips didn’t get “glossy” they were more grainy- still turned out great!

    ★★★★★

    Reply
    • Emily says

      November 4, 2017 at 8:27 pm

      Heather – so glad you enjoyed them!!!

      Reply
  29. Claire says

    November 28, 2017 at 10:50 pm

    I just made these as I’m always looking for new paleo recipes but for some reason the middle was little and the edges raised and crisp even when I followed the instructions. Any advice on how to fix this or why this happened? They still tasted great so as a quick save I served the mess over vanilla coconut milk ice cream, but I’d really like to try them again because the flavor was fantastic. Thanks so much!

    Reply
    • Emily says

      November 29, 2017 at 5:56 am

      Claire – I’d love to help! Did you use baking powder or baking soda?

      Reply
  30. Kimmi d says

    December 15, 2017 at 8:31 pm

    Thank you so much for this amazing recipe!! Insanely yummy and easy. I subbed Nikki’s coconut butter for the coconut oil. Rich, dense, gooey, best brownie and not terrible for you!

    Reply
    • Emily says

      December 16, 2017 at 8:18 am

      I’m SO happy to hear that! I’ll have to try it with coconut butter next time!

      Reply
  31. Gabriela says

    December 18, 2017 at 11:01 pm

    Hola
    Yo necesito sustituir la hatina de almendras ya que mi hijo es intolerante
    Que otra harina me recomiendas ?o alguna mezcla de harinas vivo en ecuador aca no hay marcas para comprar solo hacer em casa 🙂
    Saludos

    Reply
    • Emily says

      December 19, 2017 at 5:41 am

      Gabriela – Can you tell me what flours you have available? I might be able to help you come up with a mixture that would work as a substitute.

      Reply
  32. Robin says

    December 21, 2017 at 8:48 pm

    OMG!! So good! You can’t even tell it is GF!
    Used the baking powder.
    Thank you for these…more please

    ★★★★★

    Reply
    • Emily says

      December 22, 2017 at 5:35 am

      Robin – I’m SO glad you enjoyed them!!!

      Reply
  33. Hayfa says

    December 24, 2017 at 11:18 am

    I tried it and LOVED. I was searching for a long time for a healthier brownies recipe that tastes good and chewy, your recipe turned to be perfect. Thank you for sharing. I have tried dark chocolate (85%). Wondering if 70% dark chocolate would taste better as they might be closer to the semi-sweet chocolate chips. Let me know if you have any recommendation.

    Reply
    • Emily says

      December 24, 2017 at 2:25 pm

      Hayfa – I’m so glad you enjoyed them! I do think that 70% would be closer to the semi-sweet chocolate chips. 80% is probably just a little too dark unless you wanted to add more sugar. Have a great day!

      Reply
  34. Jerri Eiser says

    December 25, 2017 at 1:59 pm

    I substituted GF flour for the almond flour and they turned out perfect! Amazing brownies!

    Reply
    • Emily says

      December 25, 2017 at 2:42 pm

      Yay! So glad you loved them!

      Reply
  35. Melanie Botha says

    December 27, 2017 at 5:24 am

    This is the best brownie recipe ever- gooy, satisfying, perfect flavour balance and texture and yet with health benefits. A big thankyou from a food lover and healthy eating fan.

    ★★★★★

    Reply
    • Emily says

      December 27, 2017 at 11:00 am

      Oh my GOODNESS! What a sweet and wonderful comment to get today! Thank you so much! I’m so glad you enjoyed them!

      Reply
  36. Karen says

    January 12, 2018 at 7:50 am

    Looks delicious. I eat very low carb/keto and 2/3 cup of (coconut) sugar is way too much for me. Somewhere in the comments you wrote that more or less coconut sugar will mess with the texture. So do you think that if you use almost no sugar (say 20 grams) the brownies will fail or just have another texture?

    Reply
    • Emily says

      January 12, 2018 at 10:19 am

      Karen – Great question! I’d be hesitant texture-wise and structure-wise. I think they’d be really dense and fudgy, but wouldn’t have any rise or crispness on the top, would have trouble setting in the middle, and would be on the bitter side. I know some friends who eat keto use other powdered sweeteners (like erithrytol) which might be able to give you similar results. I just can’t really guarantee results with that much less sweetener for this recipe. If you do give it a try, I’d love to know what worked for you!

      Reply
      • Karen says

        January 13, 2018 at 7:02 am

        Hi Emily, thanks for your reply. Just tried the recipe; I used 20 gram of coconut sugar and only 1 tbsp of unsweetened cocoa powder. I didn’t put in extra chocolate chips, which probably was a mistake 😊 . I only put it in the oven for about 12 minutes. It didn’t rose very much and I found it also much drier than expected. Maybe the measurements were not quite right. I work with grams and 5 tbsp of coconut oil might be more than the 68 grams I used. There also might be a difference in egg sizes. Should an extra egg and more fat make it more fudgy?

        Just another question; is it possible for you to put the recipe also in grams?

        Reply
        • Vi says

          January 15, 2020 at 10:18 pm

          Karen, 1 tbsp of butter is 14 grams so you should’ve used 70 grams of of oil. Whole cream or buttermilk can also make it softer but only a tablespoon or so. I would suggest using even something like agave if or date paste for texture and moisture without tons of added sugar.

          ★★★★★

          Reply
  37. CARYN says

    January 22, 2018 at 1:11 am

    Hi 🙂 Do these freeze well?
    Thanks

    Reply
    • Emily says

      January 22, 2018 at 12:19 pm

      They freeze like a DREAM! (And *might* just taste amazing straight from the freezer…I have a lot of experience with that 😉 )

      Reply
      • Shirley says

        January 3, 2019 at 9:15 pm

        My kinda gal 😃 🤗 … I just polished of a half dozen frozen prepackaged brownies reading your comments… While looking for a gf brownie recipe… Oven will be working tomorrow night…

        Looking forward to the gf lemon bar recipe… Ummm yum …

        Reply
        • Emily says

          January 4, 2019 at 10:12 am

          Right? I need to get that nailed down stat!

          So glad you liked the brownies!

          Reply
  38. Brooke says

    January 23, 2018 at 10:44 am

    I’m a dessert lover who enjoys finding healthier ways to indulge in that sweet tooth. So as you can imagine, I’ve had some “Pinterest fails” over time. But it’s all worth it when you find that ONE magical recipe that becomes your “go to” when you want a less guilty cheat. This is it!!! Brownies are my favorite and these are just wonderful! Thanks for sharing and all of your comments/responses above help when wanting to tweak it just a bit. Great job on this one!

    Reply
    • Emily says

      January 23, 2018 at 11:37 am

      Brooke, you absolutely made my day! Thank you so much for your sweet comment! That’s exactly how I felt when I nailed down the proportions for these brownies. 🙂

      Reply
  39. milania dela cruz says

    January 26, 2018 at 2:00 pm

    So i’m new to your blog, stumbled upon it as I searched for a paleo brownies. found these!!! Ok I made these yesterday with few revisions (I didn’t have enough chocolate chips so I took that out, I baked them in muffin tins for only 12 mins, I also put baking powder, I had about 1/4 cup of chocolate chips which I melted in the microwave with coconut oil, little coffee and cardamom, drizzled that on top, OMG OMG OMG, these are soooo soooo ridiculously delicious!!!!!! me and my husb are only eating 1 per day but it’s so hard!!!! do you know much calories is in each cut/muffin?

    I am going to make these again!!!! ty!

    Reply
    • Emily says

      January 26, 2018 at 3:38 pm

      That glaze sounds delicious! I love cardamom! As for the nutrition facts, I don’t have them calculated, but I love using MyFitnessPal (the free site or app) for calculating recipes. It works great!

      Reply
  40. Kristen Schneider says

    January 29, 2018 at 5:46 pm

    Has anyone calculated the macros for these that they could share? Thank you!
    I can’t wait to try them.

    Reply
  41. Kathryn says

    January 30, 2018 at 2:57 pm

    Can I use coconut flour instead of almond flour? I can’t wait to use this recipe for a valentines party in a few weeks!

    ★★★★★

    Reply
    • Emily says

      January 30, 2018 at 7:05 pm

      Kathryn – I wouldn’t. Coconut flour is NOT a 1-to-1 substitute for any other flour. It absorbs many times its own volume in liquid, so it would make REALLY dry brownies unless you adapted the recipe in other ways. I haven’t tested it for coconut flour, so I couldn’t advise you about how many more eggs, and how much more liquid, etc. you’d need to add to the recipe.

      Reply
  42. Sandra says

    February 1, 2018 at 4:43 am

    Honestly! Fantastic. I made these for my sons 10th birthday. I subbed cashew flour for almond flour (baking powder not soda) as I can get the flour diner in my Vitamix than I can with almonds and they were perfect! Everyone loved thenm, thank you SO much!!!

    Reply
    • Emily says

      February 1, 2018 at 8:56 am

      Wow! That’s so great! I’m glad to hear that. I’ll have to try them with cashew flour next time!

      Reply
  43. Staci says

    February 4, 2018 at 11:57 am

    I substituted coconut flour because I could not find almond flour. The macros per brownie are

    Cals 137.5
    Fat 8g
    Carbs 16g
    Protein <1

    Reply
  44. elis says

    February 4, 2018 at 4:17 pm

    Followed recipe but used baking powder. Very tasty! Nice top “crust”. Even better cold. Will make again. Only downside was dirtying up 3 bowls!

    ★★★★★

    Reply
    • Emily says

      February 4, 2018 at 7:03 pm

      I LOVE them cold! So glad I’m not alone!

      Reply
  45. CC says

    February 7, 2018 at 10:36 am

    Hi Emily,
    I LOVE these brownies so much, make them ALL the time and have even converted some non-GF friends and coworkers onto almond flour!!! I just learned that I am intolerant to coconut and am wondering if you have recommendations for a sugar substitute? I use olive oil (love the flavor) in all my chocolate baking already. Do you think honey / maple syrup would work? If so, how much would you recommend using?
    Thank you, thank you, thank you again for sharing this with all of us!!!

    Reply
    • Emily says

      February 7, 2018 at 10:48 am

      I’m so glad you liked them and so sorry about your coconut intolerance. That’s such a bummer! Hmm… I haven’t tested liquid sweeteners in this recipe yet. In general, you’d use 1/2 the amount of liquid sweetener, but I’m not sure for this if other adjustments would need to be made. For granulated sweeteners, raw cane sugar (turbinado), white or brown sugars would work, as would maple sugar (which is paleo friendly, but somewhat tricky to find). If you give them a go with 1/2 the amount of syrup or honey, I’d LOVE to know how they turn out!

      Reply
  46. Abbie says

    February 7, 2018 at 11:53 pm

    These were AMAZING! Thank you! They curbed my PMS craving! 🙂

    ★★★★★

    Reply
    • Emily says

      February 8, 2018 at 10:22 am

      Ha ha ha! I’ve BEEN THERE!!!

      Reply
  47. Shelley Ellis says

    February 9, 2018 at 10:55 pm

    I made these today. My husband has eaten 1/2 of them already. Excellent recipe. Thank You again Emily! I haven’t found a recipe that I don’t absolutely love.
    Hugs 💗💗

    ★★★★★

    Reply
    • Emily says

      February 10, 2018 at 6:45 am

      Ha! I’m so glad he’s enjoying them. And so glad YOU are enjoying them. Have a wonderful weekend, Shelley!!!

      Reply
      • Cynthia Hadley says

        December 9, 2018 at 12:07 pm

        I made these “perfect gluten free” brownies for my own birthday. My husband placed three candles on one decadent brownie with raw cream maple flavored icecream and sang Psalm67:7 over my life to me!
        The brownie recipe is better than store bought Betty Crocker’s baking mix!
        Thank you for your talent!!!!!!!
        Warmly,
        Cynthia Hadley

        Reply
        • Emily says

          December 9, 2018 at 7:25 pm

          I’m so glad they could add to your celebration! Happy birthday, Cynthia!

          Reply
  48. Beth says

    February 12, 2018 at 11:47 am

    I used half almond flour because I didn’t have enough for recipe and used the other half gluten free flour.
    They came out too cake like for me. The taste was great. I will try again when I get more almond flour.

    ★★★★★

    Reply
    • Emily says

      February 12, 2018 at 2:01 pm

      Beth – I’m guessing that was the GF flour, like you thought. Bummer! I’d love to know what you think when you get a chance to try it with all almond flour!

      Reply
  49. Ruth says

    February 16, 2018 at 10:41 am

    Just tried this the 2nd time. First time with almond meal as I didn’t have almond flour, 2nd time (today) with refined rice flour as I am living in the Dominican Republic now. Also used unrefined natural sugar which is coarse, however, they turned out wonderful and tasty! Very fluffy. If you want to respond to Gabriela living in Ecuador (lived there also), tell her to use “harina refinada de arroz” (refined rice flour) which GOYA makes and also Bisonó. While living in Ecuador, I found yucca flour but it was way too gummy for baking cakes – only good for yucca buns. This time I also tried baking “soda” instead of “powder” and actually liked it better. I have to use the products here so I found sweetened baking squares and cut them into small chunks, I’ve also used organic 100% cacao (unsweetened) 1st time, and they were less sweet, but still tasty. Lastly, tried sprinkling sea salt on them 7-10 minutes before done but it melted in – better to wait until it comes right out of the oven! Thank you for this wonderful recipe! This is a keeper!

    ★★★★

    Reply
    • Emily says

      February 16, 2018 at 12:17 pm

      Ruth – THANK YOU for all those helpful tips!!!

      Reply
  50. Savannah says

    February 23, 2018 at 8:27 pm

    Um, I am not even paleo and these are the best brownies I have ever had. Thanks for sharing!

    ★★★★★

    Reply
    • Emily says

      February 24, 2018 at 5:35 am

      WOW! What an awesome review! Thank you so much for sharing this with me!!!

      Reply
  51. Erica says

    March 2, 2018 at 7:53 pm

    WOW! I have tried several Paleo/Gluten free brownies and FINALLY, I’ve found one that my family and I LOVE. I used avocado oil and added the 1/4 teaspoon of nutmeg and they turned out perfect.. Amazing treat for everyone.
    Thanks so much.

    ★★★★★

    Reply
    • Emily says

      March 3, 2018 at 5:27 am

      Erica – you just made my weekend! Thank you so much for sharing this review! (And I’m TOTALLY doing the nutmeg next time!)

      Reply
  52. Noelle says

    March 3, 2018 at 10:45 am

    They are in the oven for my sons birthday…. I make my own baking powder to keep the cornstarch out… 2 parts cream of tater to one part baking soda.

    Reply
    • Emily says

      March 3, 2018 at 1:01 pm

      So great!

      Reply
  53. April says

    March 9, 2018 at 10:48 am

    These look fantastic! Do you think it’s possible to sub unsweetened apple sauce for the oil, like I usually do in a traditional brownie recipe?

    Reply
    • Emily says

      March 9, 2018 at 12:41 pm

      April – You can, but applesauce will change the texture. It’ll be more cake-like than super fudgy. If that’s your preference, I say go for it! 🙂

      Reply
  54. Nathalia says

    March 26, 2018 at 6:06 pm

    OMG! It looks so good, I cant wait to make them for easter!
    One question: did you use alcaline (dutch processed) or regular (raw?) cocoa? I only have the regular one, do you think it would work?
    Thxs for the great recipes!

    Reply
    • Emily says

      March 26, 2018 at 6:47 pm

      I used regular! It’ll work great!

      Reply
  55. Ruth says

    March 28, 2018 at 1:03 pm

    I just made these and they are amazing! I used a bar of 74% chocolate. Thank you for the recipe!

    ★★★★★

    Reply
    • Emily says

      March 28, 2018 at 3:46 pm

      I’m SO GLAD! Yay!

      Reply
  56. Mel says

    March 29, 2018 at 3:09 am

    Replaced your 2/3 cups sugar with sweetener blend (xylitol/erythritol/stevia) but still find it too sweet. Really ‘beat d hell outta it’ with the eggs! Will do it 1/2 cup instead of 2/3 next round. Amazing texture and none of my friends believe it’s a sugarfree & gluten-free brownie!
    Thanks!

    Reply
    • Emily says

      March 29, 2018 at 5:15 am

      Sounds like you have a great plan for next time!

      Reply
  57. Samantha says

    March 30, 2018 at 4:04 pm

    Can you use coconuts flour as a substitute?

    Reply
    • Emily says

      March 30, 2018 at 4:08 pm

      Samantha – No, I’m sorry you can’t. Coconut flour behaves VERY differently than almond flour and absorbs several times its volume in liquid. Coconut flour recipes need extra liquid and usually additional eggs. I haven’t tested this with coconut flour, so I couldn’t advise you about adapting it. If you substitute coconut flour for almond flour, your brownies will be VERY dry and crumbly.

      Reply
  58. Elissa says

    April 2, 2018 at 10:48 am

    This didn’t work out for me. I followed the instructions exactly, the brownies came out super flat and stuck to the bottom of the pan despite using nonstick spray. After waiting for them to cool off, I tried to get them out but since they were super flat (literally no “puff” at all) they just crumbled. I used baking powder instead of baking soda as other reviewers recommended. Any idea what went wrong?

    Reply
    • Emily says

      April 2, 2018 at 12:01 pm

      Elissa – I’m so sorry they didn’t work out! I’m so curious what happened!? I haven’t heard anyone else report those results yet. It sounds like you did everything right… I wonder if by chance your baking powder wasn’t fresh? That’s literally the only thing I can think of since you didn’t make any other substitutions.

      Reply
      • Shirley says

        January 10, 2019 at 6:43 pm

        I was going to suggest the baking powder wasn’t fresh, as I have used some of my boyfriends BP that’s very very old and my baking has been very very flat… Lol

        Reply
  59. Sarah says

    April 21, 2018 at 9:23 am

    Made these last night and my husband never came close to guessing at the ingredients! I followed the recipe exactly and made no substitutes. Even my mother-in-law, who follows a very strict gluten free and paleo diet AND doesn’t like trying things other people have made, LOVED them so much! She asked me to make more asap (such a compliment)! This recipe was perfect! The hint of coconut flavor just goes perfectly with the dark chocolate and the dark chocolate does not make the brownies bitter at all. We paired these with some Halo ice cream and had an amazing, guilt-free dessert. This recipe is being sent to everyone I know immediately! Wonderful job making this recipe, Emily!! I truly cannot thank you enough!

    ★★★★★

    Reply
    • Emily says

      April 21, 2018 at 7:34 pm

      I LOVE hearing this! You made my day!!! They are my all-time favorite brownies ever (gluten or not!). They always get rave reviews when I serve them. I can’t get enough!!!

      Reply
  60. Sami says

    April 22, 2018 at 4:27 pm

    Hi I was wondering if it is safe to double this recipe or would I be better just to make two batches? Thanks

    Reply
    • Emily says

      April 22, 2018 at 7:03 pm

      Sami – I usually make it in two batches. That way the edges don’t burn while the middle stays underdone in a larger pan. That said, many people have doubled it and report loving it!

      Reply
  61. Leandra says

    April 23, 2018 at 5:01 am

    These were AMAZING! The whole family loved them. Thanks for the great recipe!!

    Reply
    • Emily says

      April 23, 2018 at 7:29 am

      I’m so glad you loved them! They’re my ALL TIME favorite brownies!

      Reply
  62. Mia says

    May 5, 2018 at 4:58 pm

    Hi,

    Is there any way I would be able to use honey or maple syrup instead of the sugar?

    Reply
    • Emily says

      May 5, 2018 at 7:13 pm

      Mia – I haven’t tested these with liquid sweetener since that can tend to mess with the texture a bit. If you want to try it, I usually swap half the amount of liquid sweetener in place of granulated sweeteners in other recipes. If you do give it a try, I’d love to know how it goes!

      Reply
  63. Lizzy says

    May 7, 2018 at 6:59 am

    Just wondering about baking these. Has anyone tried using honey yet? Would love to know how they turned out.

    Reply
    • Emily says

      May 7, 2018 at 9:57 am

      No one has reported back about trying it with liquid (honey or syrup), but if you give it a try I’d love to know how it goes!

      Reply
      • Samantha says

        February 27, 2019 at 10:16 am

        I made them with honey last night! I used 1/4 cup. Really great! Maybe it is due to the extra moisture, but by this morning they no longer had any crunch and are soft on top after storing covered, still great though!

        Reply
        • Emily says

          February 27, 2019 at 10:21 am

          Samantha – I’m so glad you enjoyed them! I’m wondering if it was the honey. Typically, liquid sweeteners don’t produce the same strength/crispness as granulated sweeteners.

          Reply
  64. Tiffany sin says

    May 12, 2018 at 7:42 pm

    Hey !The recipe look AMAZING!I’m gonna make this for my mom as a sneaky present for mothers day😆.But if I half the recipe, how long does it take in the oven ?🤔 I’m soooo nervous to try this .I don’t want to fail😵😵😵😵

    Reply
    • Emily says

      May 13, 2018 at 5:55 am

      This recipe makes an 8×8 pan. If you’re halving it, the bake time would depend on what pan you’re using. If you’re using a loaf pan, you’d probably want to check them after 10-15 minutes or so and go from there. If you’re using something wider, you’d want to check them earlier.

      Reply
  65. Judy. Parkerson says

    May 16, 2018 at 5:38 am

    What are the macros on this?

    ★★★★★

    Reply
    • Emily says

      May 16, 2018 at 8:42 am

      Judy – Perfect timing! I *just* updated the recipe card to include the nutrition facts. You should be able to see the macros now 🙂

      Reply
  66. Jennifer Morgan says

    May 27, 2018 at 4:11 pm

    I used butter & brown sugar without the added chocolate chips. They were amazing and my Celiac granddaughter loved them. Definitely will make a double recipe next time.

    Reply
    • Emily says

      May 27, 2018 at 7:06 pm

      I’m so glad to hear you enjoyed them! We LOVE them!!!

      Reply
  67. Rachel says

    May 31, 2018 at 5:32 pm

    Okay, I have commented on more recipes in the last 2 weeks than ever before in my life! I only comment on stellar recipes, and here I am! These are AMAZING. I made my own chocolate chunks, because paleo chocolate is unheard of in my area. Even with their “homemade” texture, these cake out absolutely amazing. My 9 year old asked me to make them again for her birthday on Saturday, they’re that good! I was a bit short on coconut sugar, so I added a bit of maple syrup, and they were perfect. I also used baking soda, and still had good results!!

    Reply
    • Emily says

      June 1, 2018 at 5:38 am

      Ahh! I’m so glad to hear that! YAY!!!

      Reply
  68. Eliza says

    June 1, 2018 at 4:23 pm

    Hi there! I’m planning on making these soon because they look so delicious. Would 100% cacao chocolate work in place of the melted chocolate chips? Also, if I want to replace the baking soda with baking powder do I use a larger amount of baking powder or keep it the same? Thanks!

    Reply
    • Emily says

      June 1, 2018 at 4:31 pm

      Eliza – You’d keep the baking powder measurement the same. As for the chocolate, 100% cacao is completely unsweetened, so these would be much less sweet and more bitter unless you increase the sugar. If you like it that way, you can make the switch, but otherwise, they’ll likely be a bit on the bitter side. I usually use 70% chocolate (semi-sweet/dark).

      Reply
  69. mia says

    June 2, 2018 at 10:06 pm

    hi,

    I just made your brownies with chesnut flour and they were delicious.

    I will definitely cook them again.

    Reply
    • Emily says

      June 3, 2018 at 5:16 am

      Yum! I bet that’s delicious. I’ll have to try it some time. Thank you so much for sharing!!!

      Reply
  70. Mariam says

    June 3, 2018 at 10:45 am

    Oh my GOOOOODNNNNESSS!!!
    EMILY …brownies are just amazing.
    My son who isn’t too keen on eating healthy even said they taste great …Thank you very much…

    ★★★★★

    Reply
    • Emily says

      June 3, 2018 at 6:57 pm

      Ahh! You made my day! I’m SO GLAD! They’re my absolutely FAVORITE brownies. I’m so glad you loved them as much as we do!

      Reply
  71. Grace says

    June 7, 2018 at 4:55 am

    Just made these and they are amazing! I’ve always struggled to make a good brownie, but these are just perfect! Fudgy, dense centre, chewy edges, perfectly chocolately… all that I dream for in a brownie. Will definitely be making again and again! Thank you Emily!

    ★★★★★

    Reply
    • Emily says

      June 7, 2018 at 5:28 am

      Grace – I’m SO glad to hear that! Honestly, that’s exactly what I love about this recipe, too. It’s just perfect!

      Reply
  72. Jayne parker says

    June 9, 2018 at 2:50 pm

    Loved these except they were very thin. Didn’t rise , I used the baking powder maybe I will use soda Nextel any other suggestions?

    ★★★★

    Reply
    • Emily says

      June 9, 2018 at 6:54 pm

      I’m so glad you enjoyed them! That’s curious about the thin brownies–what size pan did you use? Sometimes if you use a larger pan (even a 9×9 vs and 8×8) it can make a difference.

      Reply
  73. cheryl says

    June 11, 2018 at 10:30 pm

    I used Ghirardelli 60% Cacao bittersweet chocolate baking chips, coconut oil, maple syrup instead of sugar and baking powder. I sprinkled the salt on after I took it out. It came out great. I am a chocoholic so always looking at the healthiest way I can eat my favorite chocolate treats. I’ll be making these again and probably try adding cinnamon and nutmeg like I saw in some other comments to see how it comes out.
    Mahalo!

    Reply
    • Emily says

      June 12, 2018 at 5:19 am

      Yum! That sounds delicious! thank you so much for sharing!

      Reply
  74. Gajra says

    June 19, 2018 at 12:15 am

    Can I use quinoa flour instead of almond flour? If so then would it be the same quantity?

    Reply
    • Emily says

      June 19, 2018 at 5:08 am

      I have never tested this with quinoa flour, so I’m not sure! If you give it a try, I’d love to know how it goes!

      Reply
  75. Patty says

    June 28, 2018 at 6:32 pm

    I found this on Pinterest…. Best gluten free brownies I’ve had so far! I cut the recipe in half and used a loaf pan instead of an 8×8, used Trader Joe’s blanched almond meal, and used stevia instead of sugar (not the 1:1 baking blend so I followed ratio on container which was about a 1:3 ratio of stevia to sugar). I also prefer a fudgey texture so I used just baking soda instead of powder as the original recipe calls for, so the sides did rise more than the middle but it still tasted great and texture was fine for me. Even my boyfriend loved them too!

    Reply
    • Emily says

      June 28, 2018 at 7:05 pm

      Oh, YUM! I’m so glad you enjoyed them!!!

      Reply
  76. miya says

    July 18, 2018 at 11:04 am

    Hey so i was wondering if it would be alright if i didn’t use unsweetened cocoa powder and a different type of cocoa powder instead…

    Reply
    • Emily says

      July 19, 2018 at 5:50 am

      Miya – What other cocoa powder would you substitute?

      Reply
  77. gfw says

    July 21, 2018 at 7:44 pm

    Hi Emily, I appreciate your recipes and your willingness to share your discoveries and experiments. I made your brownies with a couple of adaptations that I’ve discovered useful in successful–and delicious gf baking. I used both soda and cream of tarter (its what baking powder is made of without the corn starch). I use a high quality butter and always add a small amount of creme fraiche–it’s almost butter, but offers a bit of culture which activates the baking soda to help with the rise. I also add a small amount of flax meal to give the batter more gluey-ness since there is no gluten. They were delicious by the way! My husband and I finished them off way too quickly. Like other posters, I appreciate the protein in the almond flour–and I added walnuts, so not too guilty about it after all! Thank you so much, gfw

    ★★★★

    Reply
    • Emily says

      July 21, 2018 at 7:57 pm

      WOW! This is amazing. Thank you so much for your tips! I’m sure lots of other folks will love to try them your way, too!

      Reply
  78. Joanne says

    July 22, 2018 at 3:11 pm

    Hi Emily. These brownies are perfection! My first batch resulted in a more cake like brownie, so for the second batch (today), I used 1/4 tsp baking powder, mixed the sugar then the eggs into the melted chocolate without wisking them first, used Earth Balance instead coconut oil, and half white and half brown sugar, since I can’t have anything coconut. They are everything I hoped for in a brownie: fudgey, just the right amount of chocolate, with a delicate top crust.

    After trying so many brownie recipes and not liking any of them enough to make again, I am so happy I found your recipe. I can stop searching.

    Thanks!!

    ★★★★★

    Reply
    • Emily says

      July 24, 2018 at 5:33 am

      Joanne – Thank you so much for this sweet review. You MADE my day! I’m so glad you liked them 🙂

      Reply
  79. Kirsty says

    July 29, 2018 at 2:49 pm

    This is definitely the best brownie recipe, I love that it is sweetened with coconut sugar! We used Whittakers 70% Dark Cocoa chocolate instead of chocolate chips. It makes a small amount so next time will double.
    thank you

    Reply
    • Emily says

      July 30, 2018 at 8:36 am

      I’m SO GLAD you loved them! They’re my absolute favorite!

      Reply
  80. Elena says

    August 10, 2018 at 4:35 pm

    This recipe is so perfect! I poured them into cupcake liners so I could properly portion them out without eating too much in one sitting. I love recipes that use simple ingredients and these are soooo dangerously good. 10/10 will be making these again and again!

    Thanks for sharing this!

    ★★★★★

    Reply
    • Emily says

      August 11, 2018 at 11:42 am

      I’m so glad you enjoyed them Elena! You totally made my day!

      Reply
  81. Cindy says

    August 19, 2018 at 3:43 am

    Hi there! Loved your recipe! I actually used 1/4 cup of coconut flour instead because Im sensitive to almonds and it came out great! (Less coconut flour is needed than almond flour as it is more absorbent for anyone considering trying).

    Thanks again will def make in the future!

    ★★★★★

    Reply
    • Emily says

      August 19, 2018 at 7:56 am

      Cindy – Thanks for the tip! I’ve been too intimidated to try it with coconut flour, knowing I’d need to play with the amounts a bit. Thanks for passing that along!

      Reply
  82. Lexi says

    September 6, 2018 at 2:30 pm

    Hi Emily,

    This looks amazing! I would love to try but don’t have any chocolate chips on hand. How would you recommend I tweak the recipe? Thank you!

    Reply
    • Emily says

      September 7, 2018 at 5:32 am

      Lexi – I’m so sorry I’m just getting this! This recipe won’t work if you don’t have some kind of meltable chocolate–whether that’s a chocolate bar or chocolate chips. If you try to omit it, the texture will get messed up and they won’t be as chocolatey. I’m sorry!

      Reply
  83. Syreeta says

    September 8, 2018 at 8:22 pm

    I made these today, and I added a little over 1/3 Cup of Ghirardelli 60% Chips and the rest chopped walnuts to make the 2/3 Cup at the end

    Reply
  84. Helena says

    September 9, 2018 at 3:56 pm

    I was impatient and made this without parchment paper as I didn’t have any in the cupboard! I didn’t wait for it to cool completely either before removing from pan. The result an ooey delicious broken mess! All the better to eat with a fork I say!!! Will make it with paper next time and (maybe) be patient and wait for it to cool first!! Really though, if something tastes that delicious why wait until it has cooled!!!!? Thank you so much for bringing this recipe into my life!

    Reply
    • Emily says

      September 10, 2018 at 5:42 am

      I’m SO glad you enjoyed them! Hopefully, they’ll be even better next time 🙂

      Reply
  85. ashlyn elizabeth pooler says

    September 25, 2018 at 12:48 pm

    Im currently in Italy and was thinking of using a flour by a company called garofalo – the description say “least strong flour. Perfect for short leavening – up to 8 hours – at room temperature. Ideal for pies, shortcrust pastry and small pastries.” any help on the conversion of almond flour? thank you in advance!!

    Reply
    • Emily says

      September 25, 2018 at 2:15 pm

      Ashlyn – I’m so sorry. I haven’t any idea! I’ve only ever tested it with almond flour. I’d love to know how it goes if you give it a try!

      Reply
      • Ashlyn says

        September 27, 2018 at 11:42 am

        No worries!! That was a randomly specific question haha. What about just using a cake/pastry blend?

        Reply
        • Emily says

          September 27, 2018 at 11:44 am

          Ashlyn – I can’t guarantee results (since I can’t test any flour that contains gluten), but it’s worth a try!

          Reply
          • Ashlyn says

            September 28, 2018 at 10:16 am

            Just made and they were amazing!! Had to sort of wing it since I’m using milileters and what not but it came out amazing! And it was a 1:1 (:

            ★★★★★

          • Emily says

            September 28, 2018 at 12:35 pm

            YAAAAAY!!! I’m so glad! Thank you for sharing! I’m sure your results will be helpful to others in the same boat!

  86. lisa says

    September 29, 2018 at 9:18 pm

    I love this recipe! I tweaked it a little and it came out amazing! I didn’t have chocolate chips so I mixed avocado oil with a bit of raw cacao and sugar, then heated them on low. I also used almond meal because it’s what I had on hand. I also added a cream cheese swirl on top. I only baked them for about 15 minutes. They turned out incredible and soooo fudge like. Definitely going to make these again!!!

    ★★★★★

    Reply
    • Emily says

      September 30, 2018 at 8:31 am

      What a clever substitution! So glad you liked them.

      Reply
  87. Lexi says

    October 11, 2018 at 6:09 pm

    Really delicious! This is my 1st time making a paleo-like recipe so I wasn’t sure of what to expect. I made some almond meal, added a little bit of oat flour and didn’t add any sugar (this worked for me but my daughter thought that they needed sugar so it’s definitely preference). They weren’t fudgy, but they weren’t dry either, kind of a little crumbly, maybe it’s because of my substitutions, but the flavor was delicious. I love chocolate, brownies, cakes, cookies…you name it but am trying to cut down on sugar so this is a good start. Thank you

    Reply
    • Emily says

      October 12, 2018 at 5:36 am

      Lexi – I’m so glad you enjoyed them! I do think the texture difference was because of the substitutions you made. Almond meal and oat flour would produce a different texture than blanched almond flour, and the sugar would also have some structural differences. It sounds like you made them work for you! Yay!!!

      Reply
  88. Sarah says

    October 17, 2018 at 11:39 am

    Holy Sh*** this recipe was AMAZING!!! I am eating them right now haha and they are delicious. Moist, taste a LOT like chocolate. Heaven! 🙂 Was a bit sceptic because they are paleo but they are perfect!

    ★★★★★

    Reply
    • Emily says

      October 17, 2018 at 4:40 pm

      HA! I’m SO glad you loved them! They’re my all-time favorite brownies.

      Reply
  89. Carolyn says

    October 19, 2018 at 3:34 pm

    I literally cannot handle these brownies. They are the most delicious tasting brownie I’ve ever had in my life. Thank you for taking the time to make allergy-friendly recipes. I featured this recipe in my Instagram of all of the Pinterest recipes I’ve tried. This recipe definitely tops any other Pinterest recipes ever. @new.cooks

    Reply
    • Emily says

      October 20, 2018 at 10:33 am

      AH! Carolyn, you totally made my morning. They’re my ALL time favorite!

      Reply
  90. Anonymous says

    October 27, 2018 at 8:31 pm

    These were excellent!! Thank you!

    ★★★★★

    Reply
    • Emily says

      October 28, 2018 at 6:21 am

      I’m SO glad you enjoyed them 🙂

      Reply
  91. Alison says

    October 28, 2018 at 12:21 pm

    These sound amazing, I cant wait to try this recipe….have one question though I have an allergy to nut and nut based products…..is there a substitute for the almond flour. Thanks

    Reply
    • Emily says

      October 28, 2018 at 6:54 pm

      Alison – I haven’t tested any nut-free flours in this recipe, and don’t think the ratios would be quite the same. If you’re not using nut flours, you may like one of my older brownie recipes, like this one or this one!

      Reply
  92. Charisse thiel says

    October 30, 2018 at 7:00 am

    I’ve been on the hunt tonperfect the perfect keto brownie that tastes good, moist not dry, not crumbly, is dense, rich, chocolatey. This gluten free brownie was the perfect base as I am sugarfree and gluten free(so I had to play with the ingredients). The first time I just subbed erythritol (granular) for the sugar 1:1, and used sugarfree lily’s Chocolate bar (1/2 cup melted) to melt and for added chunks. I could tell these bars were really good, but my subs made them fall apart after they had cooled( fromerithryitol). I ate the whole pan still , in 3 days by myself, with a spoon since it was crumbly 😂. I knew we were onto something!! Next try, I subbed egg yolks only to equal 2 eggs ( mega “ribbons” ) and I used powdered swerve and more, added more cocoa powder and more butter. And 💥 BOOM . The best brownie EVER. My husband and I ate the whole pan within 24 hrs ( even when it was hot and gooey right after the oven!) .

    ★★★★★

    Reply
    • Emily says

      October 30, 2018 at 7:59 am

      I’m SO glad you enjoyed them! And THANK YOU for sharing your Keto subs! I know there will be lots of folks who find that helpful!

      Reply
  93. Anonymous says

    November 7, 2018 at 5:39 pm

    Delicious! I reduced sugar to ½ cup and the oil to 4T and they were still fudgy and sweet enough!

    ★★★★★

    Reply
    • Emily says

      November 7, 2018 at 7:41 pm

      Yum! So glad you enjoyed them. Thanks for sharing!

      Reply
  94. Heather says

    November 8, 2018 at 6:04 pm

    These brownies are tied for the best I’ve ever had – and the other recipe is traditional (wheat flour, etc)! THANK YOU, EMILY! You’re a baking rockstar! 😀

    ★★★★★

    Reply
    • Emily says

      November 9, 2018 at 9:10 am

      WOW!!! You just made my day! Thank YOU!

      Reply
  95. Melissa says

    November 9, 2018 at 9:57 am

    My daughter cannot have egg whites what’s the best substitute

    Reply
    • Emily says

      November 9, 2018 at 10:35 am

      Melissa – I haven’t made these without eggs. If she tolerates the yolks, you could try doubling and do 2 egg yolks, otherwise, I recommend a powdered egg substitute, like Neat Egg, Ener-G egg replacer, or Bob’s Red Mill egg replacer. I hope that helps!

      Reply
  96. Dhanashri says

    November 25, 2018 at 5:29 pm

    OMG! This recipe is simply prefect! Super delicious brownies. Thank you!!!

    Reply
    • Emily says

      November 26, 2018 at 5:12 am

      Oh, I love hearing this. THANK YOU so much for sharing!

      Reply
  97. Niecey says

    December 7, 2018 at 6:46 pm

    Have you tried baking this in a 10 inch cast iron skillet? Any idea if this would yield a tasty result and if I should alter the baking time? I don’t want to sacrifice ANY of that fudgy goodness. Thanks!

    Reply
    • Emily says

      December 9, 2018 at 11:47 am

      I haven’t. I know cast iron gives a nice crust on the edges, but I’m not sure how long you’d need to adjust the baking time so you still have a good fudge-y middle. I’m sorry!

      Reply
  98. Cynthia Hadley says

    December 9, 2018 at 12:14 pm

    Thanks Emily for designing this gluten free brownie! I made it yesterday for my birthday. My husband placed three candles on a big brownie square with icecream and sang to me on my birthday! The brownies are wonderful! Better than Betty Crocker’s! I also topped the brownies with chocolate glaze. Yum!!!

    ★★★★★

    Reply
  99. Nikki says

    December 14, 2018 at 1:12 pm

    Would honey, bananas, or applesauce work instead of sugar? If so, how much? Thanks!

    Reply
    • Emily says

      December 14, 2018 at 1:17 pm

      Nikki – Not if you want the same taste or texture. I’d for sure stay away from bananas or applesauce if you want a fudg-y texture, but some folks have tried subbing pure maple syrup instead of the coconut sugar in the past (1/2 as much). I haven’t personally tried it, so I can’t guarantee the amounts.

      Reply
  100. Nicole says

    December 18, 2018 at 8:41 pm

    Omg these are the best brownies ever. Made them today and my family loved them we ate them all in one day.

    Reply
    • Emily says

      December 19, 2018 at 5:04 am

      YAAAAS! I love hearing that!!! So glad you loved them!

      Reply
  101. Carol D. says

    December 20, 2018 at 2:37 pm

    Can they be refrigerated? My son is asking for creme de menthe brownies and our wheat brownies needed to go in the fridge so the creme de menthe middle wouldn’t melt with the melted chocolate drizzled on top. I’m so excited to make these!

    Reply
    • Emily says

      December 20, 2018 at 7:00 pm

      Carol – Absolutely! I LOVE them from the fridge (or even freezer!) I just cover them whenever possible so they don’t dry out. If you’re covering them with creme de menthe and chocolate, that’ll provide a “seal” of sorts. You should be in great shape! I hope your son LOVES them!!!

      Reply
  102. Zarina says

    December 25, 2018 at 1:31 pm

    I finally tried this recipe, and they cane out delicious and slightly fudgy and cakey. They even had that crusty top and look like brownies too. I used Lakanto monk fruit erythritol mix, Wellbee’s almond flour, half butter half coconut oil, and baked them on 350 drgrees for about 23 minutes.

    ★★★★★

    Reply
    • Emily says

      December 26, 2018 at 5:10 am

      I’m so glad you enjoyed them!

      Reply
  103. Sarah says

    January 19, 2019 at 7:03 pm

    I’ve made this recipe numerous times for my family and they’re always a hit! When my mother-in-law requests them, I KNOW they must be something special. We like the subtle flavors from the coconut sugar and oil- such a great suggestion. When we’re feeling squirrely, we’ll add white chocolate chips to mix in once the batter is complete rather than more dark/milk chocolate. These brownies never last longer than about 6 hours after I make them… and there are only three people in the house…

    ★★★★★

    Reply
    • Emily says

      January 20, 2019 at 6:28 am

      Sarah – Ha! I know the feeling! We polish them off SO fast every time!!!

      Reply
  104. lindsay Cirrincione says

    January 24, 2019 at 5:50 pm

    I just made these the other day… WOW! They are soooo fudgy and delicious. It’s hard to find a gluten free recipe that is delicious, but this nails it! Thank you!!! *side note- I added toasted coconut to the top of it and it was perfect!

    ★★★★★

    Reply
    • Emily says

      January 24, 2019 at 6:11 pm

      I LOVE hearing this! I’m so glad you enjoyed them! (Also – TOASTED COCONUT!? That sounds AMAZING!!!)

      Reply
  105. Kayla says

    January 24, 2019 at 6:57 pm

    I have made this recipe so many times and never had an issue until today. I attempted to double the recipe and not sure what happened but my end result is gritty lumpy looking brown paste. Very disappointed….I wonder if the oil was too hot when I out the eggs in ???? Or if I need to pulse my almond flour first. Not sure but it was sad

    ★★★★★

    Reply
    • Emily says

      January 25, 2019 at 5:09 am

      Oh no! I’m so sorry that happened. I wonder if you’re right, or if something accidentally didn’t get doubled correctly? (I’ve done that once before and it was SUCH a bummer!) I hope it never happens again!

      Reply
  106. Cassandra says

    January 28, 2019 at 7:51 pm

    After a little over a month with no added sugar, chocolate, or sweets, (as well as being gluten, dairy, and corn free), my tastes buds (and stomach) have betrayed me. I ate a serving size of dairy-free chocolate chips last night, and then this evening, and felt nauseated afterwards 😢

    All this to ask:
    I know the taste would not be as sweet (which is fine by me), but would the brownie consistency change if I were to omit the chocolate chips? I have a brownie bite pan that I will use, so the end result would be crispy brownies 😁

    Thank you 💕

    Reply
    • Emily says

      January 29, 2019 at 5:17 am

      Cassandra – I’m so sorry to hear that! You can absolutely leave out the additional chocolate chips that stud the interior, but you can’t leave out the ones that are melted into the batter. The texture would be too greatly impacted, since they also provide a lot of the structure. I’m sorry!

      Reply
      • Cassandra says

        January 30, 2019 at 3:59 pm

        I think the 2/3-cup chocolate chips would be fine considering the quantity of the overall batter. I just won’t add the extra chips. And I’ll pace myself (and share) the end product 😁 Thanks for your help!

        Reply
        • Emily says

          January 30, 2019 at 4:18 pm

          🙂 🙂 🙂

          Reply
  107. Cici says

    January 29, 2019 at 6:27 pm

    This recipe is PERFECT as written. YUM!! I was afraid the almond flour would make them too dense, but it does not. I even added a few chopped walnuts. The title of these is spot on! Thank you for this recipe!

    ★★★★★

    Reply
    • Emily says

      January 30, 2019 at 5:04 am

      I’m SO happy to hear that! (And walnuts are SO good in brownies!!!)

      Reply
  108. sasha says

    February 3, 2019 at 9:37 am

    hi, can i take out the chocolate chips or do i have to replace them with something? i’m doing a sugar free diet!

    Reply
    • Emily says

      February 3, 2019 at 9:56 am

      Sasha – You must include the first 2/3c chocolate chips (that you melt) for structure reasons. The second 2/3c (which you stir through the batter as a mix-in) can be left out. You might like Lily’s stevia sweetened chocolate chips for a lower sugar version!

      Reply
  109. Yessie says

    February 10, 2019 at 5:54 pm

    I really like the brownies and so did my sister, who is the one I primarily made them for. I used homemade blanched almond flour, I use maple syrup with coconut sugar, also instead of chocolate chips I made some coconut oil, cocoa powder, coconut sugar mixture. They tasted good, but was kind of soft, so next time I will make homemade chocolate chips with cocoa butter to help out the consistency. Thanks for the recipe.

    ★★★★★

    Reply
    • Emily says

      February 10, 2019 at 7:01 pm

      Yum! That sounds like a great way to experiment!

      Reply
  110. Lauren says

    February 14, 2019 at 12:12 pm

    Hey! I’m really excited to make these but I was wondering if you measure the coconut oil liquified or solid? Thank you!

    Reply
    • Emily says

      February 14, 2019 at 12:53 pm

      Lauren – GREAT question (and sorry for the confusion!). I typically measure it solid. 🙂

      Reply
  111. SK says

    March 23, 2019 at 8:37 pm

    These were amazing. Decadent, dangerously good:) Thank you.

    ★★★★★

    Reply
    • Emily says

      March 24, 2019 at 5:59 am

      Ha! That’s the PERFECT description for them!

      Reply
  112. Lynessa Nichols says

    April 5, 2019 at 3:59 pm

    Practically perfect in every way!! I set out to find a gluten free brownie i coukd take friends who were gluten free and fell in LOVE with this recipe. I love it so much i make them weekly and prefer the over box! I double the recipe without any problems. Highly, highly recommend this recipe!

    ★★★★★

    Reply
  113. Linda says

    April 9, 2019 at 8:15 am

    These are amazing!!!! I used monk fruit sweetener in place of coconut sugar, and I used baking powder instead of baking soda. I’m not a big chocolate fan, really made this as a healthy alternative for my kids, but they are delish!! Thanks for posting this awesome recipe!

    ★★★★★

    Reply
    • Emily says

      April 9, 2019 at 8:50 am

      I’m so glad they were a hit! And thanks for reporting back about using monk fruit! I’ve never used it, but several folks have asked if it works. Glad to know it does!

      Reply
  114. Anonymous says

    April 10, 2019 at 7:33 pm

    Can I substitute almond flour with coconut flour?

    Reply
    • Emily says

      April 11, 2019 at 5:14 am

      You can’t, I’m sorry. Coconut flour isn’t a direct substitute for any other kind of flour because it behaves so differently. Coconut flour absorbs several times its own volume in liquid, so it will produce very dry, crumbly brownies if you substitute it here without adjusting the other liquid volumes (eggs, coconut olive etc.). I haven’t tested it successfully adapting it for coconut flour yet.

      Reply
  115. Lori Morris says

    April 16, 2019 at 1:53 pm

    Best Gluten/dairy free brownies ever!! Ive made them a couple times and will make them many more. Thanks for coming up with this one!

    ★★★★★

    Reply
    • Emily says

      April 16, 2019 at 2:17 pm

      Lori – We just LOVE THEM! I’m so glad you’re enjoying them too! Thank you so much for sharing this–you made my day!

      Reply
  116. Marsha says

    April 20, 2019 at 2:00 pm

    I just took these out of the oven. Hope they’re as good tasting as they look.

    Reply
    • Marsha says

      April 20, 2019 at 2:03 pm

      Oh mercy, they are.🤗

      ★★★★★

      Reply
      • Emily says

        April 21, 2019 at 5:13 am

        Marsha – I laughed out loud and smiled so widely reading these comments last night! Thank you for making my day!!! I’m so glad you enjoyed them.

        Reply
  117. Bella Feuerbach says

    April 22, 2019 at 7:29 pm

    Can I substitute sugar for Truvia brand powdered stevia? If so, how much would it convert to? I read somewhere that powdered stevia is sweeter than sugar and should be half of whatever sugar you are subbing it for.

    Reply
    • Emily says

      April 23, 2019 at 5:26 am

      Bella – I haven’t ever cooked with stevia, so I’m not sure. I’m sorry!

      Reply
      • Priscilla says

        May 5, 2019 at 8:49 pm

        I use 1/3 cup of stevia, it works great!

        ★★★★★

        Reply
        • Emily says

          May 6, 2019 at 5:14 am

          That’s great to know! Thanks for sharing!

          Reply
  118. Jess says

    May 12, 2019 at 6:09 pm

    Made this recipe quite a few times and the result is so, so delicious! The last few times I have swapped out the almond flour for hazelnut flour which gives them a slight ferrero rocher taste 👌🏻👌🏻👌🏻
    Thanks for such a great recipe!

    ★★★★★

    Reply
    • Emily says

      May 13, 2019 at 8:20 am

      Oh my GOODNESS that sounds amazing. Totally have to try that!!!

      Reply
  119. Dottie Ricketson says

    May 15, 2019 at 3:18 pm

    Had a go-to brownie recipe for years and the similarity is they both use melted chocolate along with cacao powder. The difference is the flour and I am a big fan of almond flour so I had to try these! I used many reviewers suggestions and a few of my own: baking powder, butter, walnuts on top, chilling before cutting and adding salt to top half way through baking. With all of these choices these were the perfect brownies and my new go to recipe!!

    ★★★★★

    Reply
    • Emily says

      May 16, 2019 at 5:25 am

      Dottie – I LOVE hearing this! YUM!

      Reply
  120. Jeremy Wallace says

    May 21, 2019 at 12:51 pm

    I have a question, I would love to make your recipe, however I cannot eat chicken eggs, could i substitute the chicken eggs with say duck eggs?

    Reply
    • Emily says

      May 21, 2019 at 2:40 pm

      That is a GREAT question. I have no experience using duck eggs, but my friend Erica did a whole write-up about it that’s worth a full read. She says not to use them as a direct substitute unless you’re doing them by weight.

      “Duck eggs are about 1.3-1.4 times as big as a large chicken egg. The average duck egg is about 70 grams, whereas the average chicken egg is about 50 grams.” (She’s got more details about how to use them or substitute them in her article!)

      If you give them a go, I’d LOVE to know how they turn out!

      Reply
  121. Susan says

    May 27, 2019 at 7:34 pm

    First, let me say that these brownies were DELICIOUS! I’m gluten/dairy free (Paleo) and took them to a dinner with friends where I was the only one with food restrictions. Everyone devoured them and it was great that I could join in on that devouring. There were crumbs on the plate and one of the men literally licked the plate! Haha! I did not expect that! I followed your recipe exactly and my only issue was that the top didn’t have that traditional brownie sheen on top. It was matte brown instead, but sprinkling the salt distracted from that fact. Can you think of a reason why this happened so I can try to correct it?

    Reply
  122. Danila says

    May 30, 2019 at 6:56 am

    It bakes well and the brownies are a perfect texture. I substituted the coconut oil for butter (same amount) as my daughter has celiacs and she doesn’t like the taste of coconut. They came out yummy!!!!

    ★★★★★

    Reply
    • Emily says

      May 30, 2019 at 11:32 am

      I’m SO GLAD you liked them Danila!

      Reply
  123. Peter says

    May 30, 2019 at 9:35 am

    Hello. The recipe sounds good…but what I don’t like is this: 2/3 cup semi-sweet or dark chocolate chips – ?
    Why there is no back to basic simple brownie recipe.. Who knows what’s in the chocolate chips, how much butter and sugar is in them in total? I’d much prefer if we could just have kakao powder based recipe…

    Reply
    • Emily says

      May 30, 2019 at 11:31 am

      Peter – I’m sorry they weren’t what you were looking for. Hope you find that recipe soon!

      Reply
  124. Amy Baldridge says

    June 1, 2019 at 11:00 am

    Birthday party tomorrow means I need to double this recipe! Have you done so successfully? I’d be doing it in a cake pan, and I’m just awful about knowing baking times when doubling! Any help appreciated! Can’t wait to try these!

    Reply
    • Emily says

      June 2, 2019 at 5:19 am

      Amy – Fun for a birthday! For doubling, I actually just usually make it in two square pans so the edges don’t burn while the middle stays underdone in a larger pan, but several folks have made a double batch in a 9×13″ pan. I’d start checking them around the same baking time (20-24 min), and then check every 2-3 minutes after that to be safe.

      Reply
  125. marina m says

    June 11, 2019 at 8:49 am

    just made these, they turned out perfect. I even halved the amount of sugar, and my family loved them. thanks so much for sharing this amazing recipe

    ★★★★★

    Reply
    • Emily says

      June 12, 2019 at 10:05 am

      YESSS! I love hearing that! So glad you enjoyed them! They’re our family favorite 🙂

      Reply
  126. marie says

    June 12, 2019 at 6:46 pm

    Just did it and I putted shredded coconut on top to remind that coconut oil flavor. it smells amazing and it taste wonderful, it’s super fudgey!!!

    ★★★★★

    Reply
    • Emily says

      June 13, 2019 at 5:11 am

      Oh, yum! That sounds delicious!

      Reply
  127. Hello says

    June 16, 2019 at 1:00 pm

    I made these today for Father’s Day and they were amazing. My dad has celiac and he loved them. Even my younger siblings loved them. We finished the whole thing in like 10 minutes. Would definitely reccomend this recipe

    Reply
    • Emily says

      June 17, 2019 at 5:35 am

      I’m SO happy to hear that! We absolutely LOVE these brownies! I’m glad you did too 🙂 Thank you for taking the time to share this with me!

      Reply
  128. Emily says

    June 17, 2019 at 1:49 pm

    Best brownies I’ve ever made and had! Just perfectly fudgy with crisp edges but not super crunchy! I think I’ll stick with this when we get a little chocolate craving because it was perfect, thank you!

    ★★★★★

    Reply
    • Emily says

      June 17, 2019 at 3:48 pm

      Wonderful! I love hearing that! We ADORE them too! 🙂

      Reply
  129. Kayla says

    June 25, 2019 at 11:44 am

    THESE WERE INCREDIBLE. I substituted the baking soda for baking powder, I added chopped pecans, and they came out perfectly. I would never know they were gluten free. Thanks so much for this recipe!!!!!

    ★★★★★

    Reply
    • Emily says

      June 25, 2019 at 1:25 pm

      Kayla – That’s so wonderful to hear! (Also – PECANS!!!!) I’m so glad you liked them!

      Reply
  130. kristen Pearson says

    June 29, 2019 at 5:51 pm

    what did I do wrong-mine foamed up and overflowed the pan and made a big mess? I followed the instructions to a t.

    Reply
    • Emily says

      July 1, 2019 at 8:11 am

      Oh my goodness! That’s never happened to me before! Not even close! You’re sure you used an 8×8 or 9×9 pan and the correct amount of baking soda?

      Reply
  131. Jessica says

    June 30, 2019 at 5:52 pm

    Hello!! Loved these!! Wondering though, if I wanted to make these into cookies rather than brownies… how much extra flour do you think?

    Reply
    • Emily says

      July 1, 2019 at 8:05 am

      Jessica – I’ve never turned brownies into cookies before. I don’t think they’d work without some serious re-working of the recipe. But, you might like these grain free double chocolate chip cookies!

      Reply
  132. Sybila says

    July 2, 2019 at 3:47 pm

    Greetings! I wanted to comment on how delicious this recipe is! My family loves it. I did want to add that I have tried it with GF flour rather than almond and the result is fabulous. I too have subbed the dairy free chocolate and butter and everything tastes fantastic. Sadly, I have developed a reaction to chocolate that causes insomnia…I know tragic! However I have substituted carob powder for the cocoa powder and carob chips for the dairy free chocolate chips and my goodness…absolutely delicious! You cannot taste the difference! I do have to adjust baking time because it takes longer to set but it still comes out soft, gooey and amazing. Thank you for the recipes they make my household so warm and with happy allergy friendly feels!

    ★★★★★

    Reply
    • Emily says

      July 2, 2019 at 3:50 pm

      Sybila – Thank you SO MUCH for sharing this with me! I’m sure other folks with that reaction will really appreciate your tips with carob! You made my day. Thank you so much!

      Reply
  133. Taylor says

    July 23, 2019 at 5:22 pm

    These are AMAZING! I used ghee, dairy free chocolate, and cacao powder to meet my dietary needs and they turned out so good! I want to eat the entire pan! Thank you for this incredible recipe!

    ★★★★★

    Reply
    • Emily says

      July 24, 2019 at 7:55 am

      I’m so happy to hear that! So glad you enjoyed them, Taylor! 🙂

      Reply
  134. Annemarie says

    August 9, 2019 at 6:59 pm

    I kept finding recipes that called themselves “paleo” but included baking powder, and then I finally stumbled upon this recipe. I already had most of the ingredients so I decided to get the rest and give it a try. I followed the recipe exactly and cooked the brownies for 20 minutes. I waited until they were completely cooled before cutting and tasting… and oh man these are amazing! They were fudgy and delicious. I can’t wait to make these again.

    ★★★★★

    Reply
    • Emily says

      August 10, 2019 at 12:10 pm

      I’m so happy to hear you enjoyed it! I absolutely LOVE these brownies!

      Reply
  135. Maggie says

    September 8, 2019 at 5:37 pm

    I’ve tried several gluten free almond flour brownie recipes, this is my favorite. Mine always seems to “fall” upon resting however they taste delicious none the less. I use butter and sugar. Im looking to try coconut oil soon – just don’t want that coconut taste…

    ★★★★★

    Reply
    • Emily says

      September 9, 2019 at 5:06 am

      I’m so glad you like them! It’s my very favorite, too 🙂

      Reply
  136. Jess says

    September 9, 2019 at 4:53 pm

    OMG These are hands down NOT paleo brownies 😍. J/K obviously they are, but WOW the taste and texture is just like “normal” fudgy brownies. Thank you for sharing this!

    ★★★★★

    Reply
    • Emily says

      September 10, 2019 at 5:19 am

      HA! This totally made my day. They’re honestly the best ones I’ve ever had!

      Reply
  137. Darcy Orr says

    September 12, 2019 at 11:34 pm

    Better as cupcakes than brownies for me

    ★★★★

    Reply
    • Emily says

      September 13, 2019 at 5:25 am

      Ooh – did you bake them in muffin cups?

      Reply
  138. Jessica says

    September 15, 2019 at 9:05 am

    Do you keep leftovers in the refrigerator?

    Reply
    • Emily says

      September 16, 2019 at 5:46 am

      I do! Or the freezer (we actually LOVE them from the freezer!) 🙂

      Reply
  139. Esther Vasquez says

    September 24, 2019 at 9:54 am

    These were the best brownies I’ve made. I did add 1/4 cup of coconut flour and in place of the sugar I used 1/4 cup if sugar free, carb free Walden sugar free maple syrup. I’ll make them again this week and try using egg whites instead of the entire egg.
    These were gone in one day! Made them for my employer and she just raved how delicious they were.
    Thanks for sharing your fabulous recipe!

    Reply
    • Emily says

      September 25, 2019 at 9:47 am

      So glad you enjoyed them Esther!

      Reply
  140. Anonymous says

    September 28, 2019 at 7:48 pm

    These are so moist, chocolate-y and delicious! Both kids said best brownies ever, even my non-GF daughter. Made with the avocado oil. Thank you for this recipe!

    ★★★★★

    Reply
    • Emily says

      September 29, 2019 at 3:53 pm

      Yum! I’m so glad you enjoyed them. They’re my favorite!

      Reply
  141. Deb says

    October 16, 2019 at 3:43 pm

    Can coconut flour be used in place of almond flour?

    Reply
    • Emily says

      October 17, 2019 at 1:02 pm

      No, not for this recipe. Coconut flour isn’t a direct substitute for almond flour without adjusting the other ingredients, as it absorbs several times its own volume in liquid.

      Reply
      • Brittney says

        October 20, 2019 at 4:56 pm

        I only have coconut flour so I used 1 Tablespoon and the brownies still came super gooey and yummy!

        Reply
        • Emily says

          October 21, 2019 at 8:06 am

          I’m so glad it worked out for you!!! That’s fantastic!

          Reply
  142. Doug says

    November 16, 2019 at 12:12 am

    I gave some to a friend who said they were the best brownie he’d ever had, regular flour or gluten free. I had to agree.
    Thank you.

    ★★★★★

    Reply
    • Emily says

      November 16, 2019 at 1:18 pm

      I LOVE this Doug! Thank you so much for sharing!!!

      Reply
  143. Caitlin R says

    November 25, 2019 at 9:23 am

    What would your measurements be for a 13 x 9 pan? I have a MOPS meeting coming up and would really like to make these for it, but I need to make it for a bigger pan than an 8 x 8 pan.

    Reply
    • Emily says

      November 25, 2019 at 11:06 am

      Caitlin – Great question! You’ll want to double the recipe for a 9×13″ pan. In the recipe card, under the “print recipe” and “pin recipe” buttons right above the ingredients list, you’ll see some small boxes that say “scale 1x,” “2x,” and “3x.” If you tap the “2x” button, you’ll get the perfect measurements for a double recipe (9×13″ pan). Hope that helps! 🙂

      Reply
  144. Anie says

    November 30, 2019 at 2:20 am

    First time I made it, the batter overflowed so I change the pan with a larger one at the second time. This time brownies came with flat surface in the center. What’s wrong?
    Despite that, the taste is so great. I like it.

    Reply
    • Emily says

      November 30, 2019 at 6:07 am

      Anie – I’d love to help! A couple questions: are you making any changes to the recipe? (i.e. using a different kind of flour, using an egg substitute, or not whisking the eggs with the sugar, etc.) Second, what kind of pan are you using? (Is it glass, metal, ceramic, etc? Are you sure it’s an 8×8″ or 9×9″ square pan?)

      Reply
  145. Carmela says

    December 14, 2019 at 4:46 pm

    I made the brownies but in the body of the instructions there was nothing about when to add the oil. So… it was left out! Then after I got the brownies in the oven, I saw the bottle of coconut oil sitting on the counter and realized, oops I forgot the oil. It is listed in the ingredient list but not in the instructions. I may need to remake them!

    Reply
    • Emily says

      December 14, 2019 at 5:01 pm

      Carmela – Oh, I’m sorry you missed it! It’s right in step 2: “In a small saucepan, gently melt chocolate and oil over low heat until smooth and glossy. Remove from heat and set aside to cool slightly.”

      They were probably pretty dry and crumble without the oil! (Hopefully, you get a chance to try them again. They’re truly my FAVORITE!)

      Reply
      • Carmela says

        December 14, 2019 at 5:25 pm

        Yes I just saw it there! Oh my goodness I must be REALLY tired. Merry Christmas!

        Reply
        • Emily says

          December 16, 2019 at 10:49 am

          I’ve TOTALLY been there! 🙂 (Merry Christmas to you, too!!)

          Reply
  146. Carmela says

    December 16, 2019 at 8:25 pm

    The brownies were actually edible without the oil but I would definitely put it in the next time I make them. I think it says something good if the oil was left out and they were still edible!!
    Thanks!

    ★★★★★

    Reply
  147. Alessandra says

    January 11, 2020 at 6:27 pm

    Awesome brownies! I don’t think anyone would ever guess they were gluten free etc. I added 1/4 tsp cayenne pepper and just under 1/4 tsp cinnamon inspired by a “Mexican brownies” recipe I have and they were amazing!

    ★★★★★

    Reply
    • Emily says

      January 13, 2020 at 7:13 am

      Alessandra – That sounds like an AMAZING flavor twist! I need to try that!

      Reply
      • Alessandra says

        February 6, 2020 at 9:38 pm

        They are becoming my go to brownies, honestly way better than any normal brownies I’ve made 😀

        Reply
        • Emily says

          February 7, 2020 at 6:52 am

          🎉🎉🎉

          Reply
  148. Maria says

    January 18, 2020 at 7:36 pm

    These brownies turned out great, although I forgot to put in the vanilla. Very fudgy!! Thank you.

    ★★★★★

    Reply
    • Emily says

      January 21, 2020 at 7:20 am

      Maria – Oops 🙂 They’re even better with the vanilla! I’m so glad you liked them!

      Reply
  149. Tamara Gray says

    January 20, 2020 at 9:47 pm

    I’ve been a baker for years, and a GF baker for about 6 of those years. I have made literally DOZENS of brownie recipes and these…. THESE by far are the BEST. EVER. HANDS. DOWN!!! Such an easy recipes and virtually fool proof! In used vegan butter and I incorporated baking powder instead of soda. I have found my go-to brownie recipe… THanK YOU! Oh, and the coarse salt? Seriously the icing on the cupcake! 😉

    Reply
    • Emily says

      January 21, 2020 at 7:17 am

      Tamara – You MADE MY DAY!!! This is such a sweet comment. Thank you SO much for sharing!

      Reply
  150. Hannah says

    February 4, 2020 at 11:24 am

    Woah!! These are the best paleo brownies I’ve ever had! I put dark chocolate chunks and walnuts in the batter and they are wonderful! They taste just like regular brownies!

    Reply
    • Emily says

      February 5, 2020 at 3:49 pm

      Hannah! Thank you so much for leaving a review! You totally made my day 🙂

      Reply
  151. Jo says

    February 15, 2020 at 11:09 am

    Have you ever tried making these with coconut flour instead of almond flour? Just curious because I can’t have almonds. Thanks

    Reply
    • Emily says

      February 17, 2020 at 12:15 pm

      Jo – coconut flour isn’t a 1:1 substitute for any other flour, so you’d definitely need to adjust the amount. Coconut sugar absorbs several times its own volume of liquid, so if you directly substitute it here without making other adjustments, your brownies will be dry and crumbly.

      Reply
  152. Maddie says

    March 12, 2020 at 12:25 pm

    I’ve been on the hunt for a healthier brownie recipe that actually tastes good for … who knows how long 😂. It’s been a real struggle to find recipes that have that fudgey consistency and a sweet flavor, while also having better-for-you ingredients. I can officially say … the hunt is over! I made these yesterday and *literally* started jumping around in my kitchen after I tried a bite! I can’t tell you how much of a struggle it’s been to get excited about a recipe, only to be disappointed later when it doesn’t work. Healthy baking is hard and you have just made it so much better! It feels like life is officially complete! Thank you, thank you, thank you!!

    ★★★★★

    Reply
    • Emily says

      March 13, 2020 at 7:41 am

      Maddie – Oh my GOODNESS!! This is such a kind review! Thank you so much for making my day! I’m so glad you enjoyed them 🙂

      Reply
  153. Diana says

    March 20, 2020 at 8:01 pm

    I don’t normally wind up posting reviews for recipes but I had to for this one because these brownies were absolutely delicious! I made them this afternoon just as directed except I used raw cane sugar, vegan butter and baking powder instead of soda (I also used bobs redmill non-blanched “natural” fine almond flour). They were truly the best homemade brownies I’ve ever made or had and you can’t even tell they’re gluten free in my opinion! Wonderful recipe thank you!

    ★★★★★

    Reply
    • Emily says

      March 22, 2020 at 11:39 am

      Diana – WOW! Thank you so much for taking the time to leave a review. I’m SO glad you loved them as much as we do! They’re one of my all-time favorite desserts EVER. 🙂

      Reply
  154. Amber says

    April 3, 2020 at 3:38 pm

    I never leave comments on recipes Ive tried because Im too lazy 😂 but this is worthy. This is the BEST brownies I have ever had, I made exactly as instructed. I cant even tell that they are GF. Excellent recipe

    ★★★★★

    Reply
    • Emily says

      April 3, 2020 at 4:18 pm

      Oh my GOODNESS! You’re the best! Thank you so much for making my day!!! (And THANK YOU for taking the time to leave a review. I appreciate it SO MUCH!)

      Reply
  155. Cailley Bryan says

    April 10, 2020 at 7:11 pm

    They are the perfect brownies! Arm workout to whisk the eggs and sugar but worth it! Did baking soda and powder but next time would stick to one! Mine were thin but maybe that was the pan or riding agents. So yummy !

    ★★★★★

    Reply
    • Emily says

      April 11, 2020 at 10:21 am

      I LOVE them so much! So glad you did too. 🙂

      Reply
  156. Kathy says

    April 18, 2020 at 12:33 pm

    Thank you for this delicious recipe! Fast and easy too.

    ★★★★★

    Reply
    • Emily says

      April 19, 2020 at 5:26 pm

      Oh good! I’m so glad you loved them as much as we do! 🙂

      Reply
  157. Saachi says

    April 26, 2020 at 2:41 am

    I usually never write reviews but this brownie is truly the most delicious, moist and fudgey gluten free brownies I’ve had/baked! My only issue is I’ve done this twice now but they never seem to set – they break off a lot but still taste ultra delicious. I’m using the exact same recipe except using raw brown sugar instead of coconut sugar – could be that I need to leave it in the oven a few minutes longer? But the fudge consistency comes out perfect it’s just that I’m not able to cut it into a nice piece

    Reply
    • Emily says

      April 27, 2020 at 2:14 pm

      Saachi – I’m so glad you like the brownies! They’re my absolute favorite. One of the best tips I’ve ever heard for slicing brownies neatly is to chill them first. It usually works for me! You might also appreciate some of these tips for slicing brownies. Hope that helps!

      Reply
      • Anonymous says

        April 27, 2020 at 9:35 pm

        Thank you will try them next tine!

        ★★★★★

        Reply
      • Mary says

        April 28, 2020 at 4:09 pm

        How do you store these?

        ★★★★★

        Reply
        • Emily says

          April 29, 2020 at 5:33 am

          Mary – I usually keep them in the refrigerator or freezer. If they’re in the fridge, I cover the pan with wrap or transfer them to an airtight bag. For the freezer, I put them in a freezer-safe bag. 🙂

          Reply
  158. Aimee says

    April 26, 2020 at 12:08 pm

    These might be the BEST brownies I’ve ever made regardless of the fact that they are gluten free. Wow!

    ★★★★★

    Reply
    • Emily says

      April 27, 2020 at 2:11 pm

      Is this the nicest comment or what!? I’m so glad you enjoyed them! Thank you so much for taking the time to leave a review. It made my day!

      Reply
  159. Dragonfly says

    April 26, 2020 at 10:05 pm

    I had never made gluten free brownies before and I looked at a lot of recipes beforehand. I liked the extra tips on this one and the photos.
    I have to say I have NEVER tasted such amazing brownies before in my life and my family demolished the pan in a couple hours.
    I used Bob’s ultra fine almond flour and put a chocolate glaze icing on top made with melted chocolate chips, Becel “butter”, icing sugar and used some boiling water to thin it.
    It did take (in my oven) about 35 min and the texture was perfect. I put roasted walnuts in mine and used the baking powder and they were still very fudgey and not cake like.
    This is a recipe I will make again and again!!

    ★★★★★

    Reply
    • Emily says

      April 27, 2020 at 2:10 pm

      WOOOOW That sounds absolutely delicious! I’ll need to try that icing!

      Reply
  160. TheresaS says

    May 4, 2020 at 10:00 am

    Best brownie recipe, ever! Just made these and they turned out perfect. I baked for 20 mins. Also I used 4 tbs instead of 5 of coconut oil then greased the pan a little generously with coconut oil. I also subbed 1/2 of a 1/3 cup (filled 1/3 cup 1/2 way with almond flour and then the other 1/2 with coconut flour). I know they are not 1:1…but I like to sub a little of the almond in many of my recipes to take down the calorie load..next time I will experiment with 1/2 almond and half coconut. Simply perfection! Thank you so much for this recipe!! Can’t wait to try some of your other recipes! 🙂

    ★★★★★

    Reply
    • Emily says

      May 6, 2020 at 8:25 am

      Theresa – I’m so glad they worked out for you! That’s great! 🙂

      Reply
      • TheresaS says

        May 6, 2020 at 8:35 am

        I’ve already passed along this recipe to at least 5 people! Also, I forgot to add that I did use the baking powder instead of soda and they turned out perfectly chewy as a brownie should be. Thank you again!
        🙏😊

        Reply
  161. Hannah says

    May 20, 2020 at 4:19 pm

    Can i substitute honey for coconut sugar?

    Reply
    • Emily says

      May 22, 2020 at 10:21 am

      You can, though it will mess with the texture a bit. I typically don’t get quite the same crackly top with liquid sweeteners. 🙂

      Reply
  162. Aaron says

    June 21, 2020 at 10:50 am

    I just made these for my family two days ago, they. were. AMAZING! I dare say the best brownies I have ever had, period. Thank you for this recipe! I just put another batch in the oven right now as a father’s day present to myself, haha! I will share them…reluctantly. BTW, I know my oven always takes longer than directions say, so I baked my first batch for 30 min. The edges did puff up a lot and were very crackly, but they cooled and set perfectly! Only three brownies survived their first hour of life (we made short work of the rest) so I chilled them overnight and they were even better the next day!

    ★★★★★

    Reply
    • Emily says

      June 21, 2020 at 3:53 pm

      Aaron, Thank you so much for taking the time to leave a review! I appreciate it so much. I’m so glad you loved these brownies as much as we do–they never last long here either! (PS – Happy Father’s Day!)

      Reply
      • Aaron says

        August 9, 2020 at 5:45 pm

        Thanks, Emily!

        I’ve recently tried some subs in your recipe:

        1) Monkfruit sweetener: This works great!

        To make dairy free and sugar free I combined (1) with:

        2) Tried Lily’s dairy free and stevia sweetened dark baking chocolate
        3) Tried Trader Joe’s vegan “butter” (mostly coconut oil and cashew milk)

        I was not thrilled about 2 and 3 in my recipe. I love coconut oil but not in my baked goods. Also they came out dry this time (maybe I overcooked and/or added too much baking soda by mistake…)

        Lastly: did some research and I suspect the best combos are CACAO with baking SODA and COCOA with Baking POWDER. I’m going to experiment with both and will report back.

        Reply
        • Emily says

          August 10, 2020 at 12:46 pm

          Thank you for the updates, Aaron! I’m sure you’re not the only one who’d like to try with substitutions. Thanks for sharing!

          Reply
  163. Janel says

    July 22, 2020 at 9:59 am

    Thanks so much for this recipe! The first batch of these that I made, I used baking soda. The texture was nice and chewy, but like other reviewers, there was a significant issue with the brownies in the center of the pan collapsing. Because the texture was so delightful, I tried a few more batches with edits and here’s what made them predictably perfect: 1) Only use baking powder in this recipe if you want the entire pan evenly baked. Baking powder and baking soda are not interchangeable. 2) Double the cocoa powder and vanilla for a deeper chocolate flavor. 3) Sprinkle some Maldon salt on top. Amazing!

    ★★★★

    Reply
  164. Bhav says

    July 26, 2020 at 10:25 am

    Can you make these brownies in mini cupcake tray? If so, how long would you recommend you bake it for?

    Reply
    • Emily says

      July 28, 2020 at 7:23 am

      I haven’t made them in a mini cupcake tray before. Typically, mini muffins tend to bake around 15 min or so, but brownies may work differently. I’d start checking them in the 12-15 min range, but I haven’t tried it before.

      Reply
  165. Karen Jaffe says

    August 1, 2020 at 11:48 am

    These gluten free brownies are the bomb! I’ve been gluten-free since 2010, and I’ve tried a lot of recipes, but these take the cake (pardon the pun)! My husband is a huge brownie lover, and you can’t tell the difference between these and “regular” brownies made with white flour. I love the fact that they are nutritionally better as well as gluten free. Thank you for this, and I’ll be looking out for more “better for me” recipes on your site. Based on some of the reviews here, the brownies didn’t last long, but I just want everyone to know that they freeze well also.

    Reply
    • Emily says

      August 2, 2020 at 3:34 pm

      Oh my goodness! This is so nice of you. I LOVE popping leftovers in the freezer, too!

      Reply
  166. Menna says

    August 14, 2020 at 1:23 pm

    Amazing brownies! Moist and delicious 😋

    ★★★★★

    Reply
  167. Lauryn says

    August 18, 2020 at 2:00 pm

    My bf and I have been making these for two years. He found it one time when looking to try a new gf recipe and this is BY FAR our fav. So fudgy and tasty.

    ★★★★★

    Reply
    • Emily says

      August 20, 2020 at 9:14 am

      I’m so happy to hear that. They’re my all-time favorite!

      Reply
  168. RT says

    September 1, 2020 at 7:26 pm

    These brownies are hands down the best, we love them. But I don’t always have almond flour easily available so how can I substitute with all purpose flour? I haven’t got a AP flour brownie recipe that turns out as nicely as this one.

    ★★★★★

    Reply
    • Emily says

      September 3, 2020 at 8:59 am

      RT – I really need to post a GF all-purpose flour brownie recipe! I’ll get to work!

      Reply
    • debbie says

      September 3, 2020 at 9:03 am

      i have used AP flour in this recipe – same amount as the gluten free that the recipe calls for – with no issues. You are right, they are they best hands down, anyway you make them 🙂

      ★★★★★

      Reply
      • Emily says

        September 3, 2020 at 1:02 pm

        Debbie – Thanks so much for this tip! 🙂

        Reply
  169. Lauren says

    September 4, 2020 at 11:58 am

    Haven’t cut them yet , but they puffed up like a cake ! I mean I like cake too but I’m hoping they will deflate ! Chocolate is good either way ! Thanks !

    ★★★★★

    Reply
  170. Kristie says

    September 13, 2020 at 6:50 pm

    I made these for my husband and kids (and me!) tonight. We had to put them away because we couldn’t stop eating them! So delicious, chewy, crispy edges, and wonderful brownie flavor. My husband kept saying he couldn’t believe they were paleo.
    I did use ghee instead of coconut oil but I followed the rest of the recipe exactly.

    ★★★★★

    Reply
    • Emily says

      September 14, 2020 at 1:30 pm

      Kristie – I TOTALLY IDENTIFY! They’re crazy good! I’m so glad you enjoyed them.

      Reply
  171. Paola Armenta says

    September 23, 2020 at 11:42 am

    Seriously, I keep doing and doing this recipe, is THE BEST! I’m addicted to the brownies and it’s so good they are allowed in my diet!

    I tried and tried many recipes all over and this is my favorite by FAR!

    Thank you so much for this!

    ★★★★★

    Reply
    • Emily says

      September 23, 2020 at 1:59 pm

      Paola – This is SUCH a kind comment! You totally made my day. Thank you!!!

      Reply
  172. Farah says

    September 26, 2020 at 8:03 am

    This is by far the best brownie GF recipe out there and I do a LOT of GF baking. I used a little bit honey instead of sugar and they still were amazing. A little more fudgy so I baked them a little longer due to the honey. Thanks for such a great recipe!

    ★★★★★

    Reply
    • Emily says

      September 27, 2020 at 11:37 am

      I’m so glad you love them Farah! Hooray!

      Reply
  173. Dana says

    November 3, 2020 at 2:28 am

    Hello,
    Can I swap the chocolate chips with chopped chocolate? How many cups/grams should I use then?

    Reply
    • Emily says

      November 3, 2020 at 7:11 am

      You absolutely can! 6 oz. of chocolate chips = 1 cup, so 2/3 cup is 4 oz. You’ll need 4oz (about 113g or 2/3 cup chopped chocolate.) of chocolate for the brownies, and an additional 4oz chopped chocolate to stir in at the end 🙂

      Reply
  174. Anne says

    November 30, 2020 at 12:51 am

    Tried the exact recipe. Used baking soda instead of baking powder. I wonder why it failed 🙁 mine became cake-like thingy instead of gooey and fudgy brownies T.T

    Reply
    • Emily says

      November 30, 2020 at 10:45 am

      Anne – I’m so sorry you ran into trouble! Usually if they’re cakey, they’re over-baked. It could be a difference in oven temp (many ovens run hot or cold, so unless you use an oven thermometer, it’s tough to know how yours runs), or that based on the pan you used they baked faster than usual. I’m so sorry!

      Reply
  175. Oona says

    November 30, 2020 at 12:30 pm

    These brownies are SOOOO good!!! The taste is really good, and they are fudgy!!! I used Enjoy Life mini-chips semi-sweet, and coconut sugar, and ghee, 1/3 cup (technically more than the recipe, but it tastes good!!!). I used baking powder, and they came out puffy!!! I’m making these again soon, and I think that I might not add any chocolate chips on top, because they are SOOO good on their own!!!

    ★★★★★

    Reply
    • Emily says

      November 30, 2020 at 2:34 pm

      I’m so glad you loved them!!! Thank you so much for sharing and taking the time to leave a review! It’s so helpful!

      Reply
  176. Olca says

    December 30, 2020 at 10:15 am

    Could you pls inform how many gram is 2/3 cup of chocolate chips? Thanks a lot for the info.

    Reply
    • Emily says

      December 30, 2020 at 12:17 pm

      Olca – 2/3 cup chocolate chips is about 4 oz. or 113 grams. Hope that helps! 🙂

      Reply

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Emily Dixon from One Lovely Life in a red dress in her kitchen. Hi! I'm Emily. Welcome to One Lovely Life, where you'll find fresh, flexible family recipes + inspiration for living your best life. I'm so glad you're here!

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