Friends, rejoice! I come with a recipe that’s a total game changer. Why? Because she is vegan, she is gluten free, and above all, she is easily customizable for folks who are paleo or keto vegan. I hope you get to enjoy them too! And while this recipe may require a few speciality ingredients, I can assure you that they should still be accessible.

I have been wanting to create gluten free, delicious desserts for a while and different kinds of flour blends. Of course, the most convenient route would to purchase a bag of all purpose gluten-free flours, however, there are so many options to choose from; such as almond or oat flour, different starches, and so forth. I feel as if I’m only scratching the surface with this recipe but, for this particular fudge brownies, I’ve decided to go with almond flour.

WHY ALMOND FLOUR?

Almond flour, compared to refined white flour, has more nutritional value. This, of course, is not to say wheat flour is bad for you unless you are diagnosed with celiac disease or gluten intolerance. In comparison to regular wheat flour, almond flour does not have any gluten structure. Meaning, when you create a batter, you run the less risk of having a gummy (or fluffy) batter. For brownies, in particular, the fudg-ier you want your brownies, the less flour you’d want to use. Almond flour is perfect for this!

Almond flour has higher fiber content, it contains vitamins, rich in antioxidants, and it’s also very satiating. That being said, satiation means you are less likely to overeat. Which is why almond flour is a popular gluten-free option in baking, because compared to wheat flour, they have a low-glycemic index and low in carbohydrates; which is a great option to have for those trying to maintain or lose weight (and overall, live a balanced diet).

Trust me when I say you would not even tell the difference! These brownies are super fudgy, decadent, and made with the right amount of sweetness. You don’t even have to tell people that it’s gluten free (unless they have nut allergies, mission abort, tell them!).

SO LET’S MAKE IT!

The steps to this recipe, is very simple. I can assure you that you’ll be giving yourself a round of applause for making these decadent brownies from scratch. However, they will contain ingredients that may not be a normal pantry staple. Transparency, for me, is always key! And quite frankly, may come off costly depending on your local supermarkets. However, for multiple servings and more chances to make them, they would still be cheaper than buying gluten free snacks in the supermarkets. Trust me!

So here are a few ingredients that you’ll need to pick up, if you don’t have them already. I’ve also listed alternatives, in any case you do feel it’s a far stretch between accessibility and economically:

Almond Flour – Any brand will work as long as they are labeled super fine and perfect for baking. There are no substitutes for this flour as it may compromise the recipe.
Ground flaxseeds – This may not be new if you’ve followed a few of my recipes. However, for those who have come across my recipes, for the first time, this is to create an egg replacer. You can also buy whole flaxseeds and grind them up in a high speed food processor or blender, whichever is cheaper or accessible to you.
Arrowroot starch – which is basically starch to help bind the brownies together. Because this recipe only calls for one tablespoon, cornstarch will also work. I do not recommend any other starches as it may compromise the texture.
Coconut sugar – I love using coconut sugar over white sugar for these brownies as they give a dark caramel taste that compliments so well with the chocolate. Of course, depending where you may be in the world, this may or may not be an option. You can always replace with organic brown sugar or cane sugar – it might just be sweeter than the recipe.
Refined coconut oil – which will get you a nice, crackly top. Refined coconut oil is basically oil that has been processed and stripped off from its coconut-y taste. You would want to avoid virgin coconut oil as it will give you a very strong taste of coconut more than chocolate. If this not accessible to you, vegetable or canola oil will work just fine.
Instant espresso powder – this is optional, however, if you are a chocolate lover like myself, you would love this! You can find instant espresso powder in the coffee / baking aisle of our supermarket. If not, you can always substitute it with instant coffee granules (just not the three-in-one instant coffee mixes).

TOP TIPS TO MAKE THE BEST FUDGE BROWNIES

Luckily, brownies and this recipe, is super forgivable! That even if you don’t feel comfortable baking, you have so much wiggle-room for error. Just make sure you are not altering the amount or suggested ingredients, that’s a whole different story! Here are some top tips to make this recipe close to the one listed.

Use a food scale – When it comes to baking, the number one tip I ALWAYS give is to have a food scale on hand. While I do provide measurements in cups, a food scale measuring in grams would give a much accurate result. We all weigh our ingredients differently, when using measuring cups, especially with dry ingredients. So if you have a food scale on hand, I highly recommend using it!
Melt your chocolate chips or baker’s bar before starting this recipe – If you are looking to a fudgy result in these brownies, melt your chocolate chips / baker’s bar! Save a small portion to sprinkle on top for pools of chocolate.
Making a dietary modification to make this paleo or keto friendly? Use your preferred chocolate chips, sweetener, and plant milk of choice. They will not taste exact but this template will yield as a great plant-based option. As a paleo option, you can use chia seeds in substitute for flaxseeds.
Ensure you are using 100% cacao powder or pure cocoa powder – I used Dutch-processed cocoa powder, but any would work. This recipe will not work with any pre-made cocoa, brownie, or hot chocolate mix.
Allow your brownies to cool completely – after baking. While it is tempting to cut into the first slice straight out of the oven, brownies will fall apart and crumble while it is still piping hot. Give it at least twenty minutes to cool with the baking dish and another twenty minutes on a cooling rack before slicing the first bite.

Give this recipe a try and if you like what you see, please help me by liking this recipe or adding a comment in the comment box down below. Subscribe to my mailing list for exclusive newsletters. Follow me on Instagram and don’t forget to tag me when you create the recipes.

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