Fudgy Chocolate Chunk Brownies (Paleo, Gluten-Free)
These Fudgy Chocolate Chunk Brownies recipe. Olive oil brownies that are decadent, rich, and gooey FUDGE brownies that are dairy-free, Grain-free, Gluten-free, and Paleo-friendly.
Each bite of these Fudgy Chocolate Chunk Brownies melts in your mouth…in the way that only the best Paleo brownies can.
In fact, they are so delicious, that you’d never guess that they were naturally dairy-free, grain-free, gluten-free, and Paleo-friendly!
These olive oil chocolate brownies are made with healthier ingredients like almond flour, olive oil, and coconut sugar, and taste just as amazing as regular brownies.
If you love gooey brownies, then this gluten-free brownies with almond flour recipe is for you!
These double chocolate paleo brownies taste like the gooey middle part of brownies that we all love.
Except, the whole pan is the gooey middle part!
UM, yes please!
I’m serious… you would never know that these healthy almond flour brownies are made with healthier-for-you ingredients!
Ingredients needed to make these Paleo and Gluten-free FUDGY Chocolate Chunk Brownies:
- olive oil
- coconut sugar
- almond flour
- tapioca flour
- cocoa powder
- dairy-free chocolate chips
Only 9 ingredients are needed to make these double chocolate paleo brownies… NOM.
I know I keep saying these are fudgy… but I just want to make the point clear. When I say fudge, I mean fuuuuudge.
These gluten-free brownies with almond flour are not cakey brownies…( though if you like cakey brownies, check out these Paleo Almond Butter And Jelly Brownies, SO good. )
Tips for making these healthy almond flour brownies:
One- Don’t overbake!
To ensure that these come out fudgy, make sure not to overbake them! 22 minutes was perfect for me.
Basically when the brownies are done, the edges of the brownies will pull towards the center and away from the pan, and the outer edges of the brownies will look cooked, but the center will still look wet.
However, if you take your finger and touch the “wet” looking center, you’ll see that it actually isn’t wet. It may feel sticky, but it should be hardened.
That’s when you know the brownies are done.
The texture of these brownies is meant to be permanently gooey and fudgy.
Two- Let the olive oil brownies cool for 10 minutes before cutting.
Confession: I often don’t wait that long, but they do come out better if you wait.
If you wait, then they are easier to cut, and have more structure. Which makes eating fudgy brownies easier.
Sometimes brownies are fudgy because they are warm, these are fudgy whether warm or not.
Also, the tops of these brownies eventually crisp and harden… which makes them almost better the next day!
Three- use dairy-free mega chunks!
I like using dairy-free mega chocolate chunks.
They leave more dramatic chunks of melted chocolate than regular chocolate morsels.
They get so melty, which adds to the gooeyness factor of these olive oil chocolate brownies.
How to serve these Olive Oil Brownies:
I love serving them a bit warm with olive oil!
Or I like adding fresh raspberries to a square of these gluten-free brownies with almond flour and eating it with some coffee on the side. Raspberries and chocolate go SO well together.
I also love sprinkling sea salt on top because then it really makes them the best Paleo brownies!
I think these make an excellent afternoon snack or dessert. NOM
Other Gluten-free brownie recipes you may be interested in:
Check out these Gluten-free brownies from Flippin’ Delicious; they look so good!
Take a peek at these Gluten-free Brownies from Texanerin. They look so incredibly fudgy!
These Perfect Keto Brownies from Cassidy’s Craveable Creations. They have a wonderful looking crackly crust and fudgy center. NOM.
Fudgy Chocolate Chunk Brownies (Paleo, GF)
- Preheat oven to 350° F. Grease an 8 x 8 inch pan. (I like using olive oil spray for this).
- Add the olive oil, coconut sugar, eggs and vanilla to a large mixing bowl and beat with a hand-held mixer for about 30 seconds, until everything is well mixed.
- In a separate bowl, mix the almond flour, tapioca flour, cocoa powder and salt with a fork until mixed together. Pour the bowl of dry ingredients into the bowl of wet ingredients and mix with a fork until combined. Make sure all the flour is mixed into the batter, but don’t overmix.
- Fold in the chocolate chips.
- Pour the batter into the pan and spread evenly.
- Bake for 18-24 minutes. (It depends on your oven). The corners of the brownies will have pulled away from the edges a bit, while the center of the brownies will look wet. However, if you gently touch them, you'll see they actually aren't wet. Wait 10-15 minutes before cutting into the brownies and serving.
Disclosure: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you.