I honestly couldn’t remember the last time I enjoyed a truly fudgy, chocolate brownie that didn’t upset my stomach — I’m both gluten- and lactose-intolerant. So when I finally made these brownies, I was thrilled with the result: they turned out AMAZING.
Many “healthy” desserts rely on almond flour, coconut flour or nut butters, but I’ve had numerous requests for nut-free treats because nut allergies are so common. These brownies are deeply fudgy and completely nut-free. I used coconut oil because most people with tree nut allergies can tolerate coconut; if you’re allergic to coconut, substitute extra virgin olive oil or avocado oil (I like a neutral avocado oil for minimal flavor impact).
I suspect coconut flour could replace cassava flour, though I haven’t tested that swap yet — if you try it, let me know in the comments. If you decide to use almond flour instead, use nearly double the amount of cassava flour because almond flour is much lighter.
I finished the brownies with a dusting of powdered Lakanto sweetened with monk fruit — so yummy!
Ooey Gooey Fudgey Brownies (Nut and Gluten-free!)
Ingredients
- 1/2 cup coconut oil
- 1/3 cup maple syrup
- 1/4 cup ghee, (or grass-fed butter)
- 1/2 cup dark chocolate, chopped, (around 1-1.5 bars)
- 1/2 cup raw cacao powder
- 2 pasture-raised eggs
- 1 tsp vanilla extract
- 1/2 cup cassava flour
- 1/4 tsp sea salt
- 1/4 tsp baking soda
Instructions
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Preheat the oven to 350°F (175°C).
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In a small saucepan over very low heat, combine coconut oil, maple syrup and ghee. Stir constantly until fully melted. Add the cacao powder and chocolate chunks, and keep on low heat for 2–3 minutes, leaving some chocolate pieces partially unmelted for texture.
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Remove from heat and allow the mixture to cool completely.
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Whisk in the eggs and vanilla, then gently fold in the cassava flour, sea salt and baking soda. Avoid over-mixing to preserve a fudgy texture.
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Line an 8×8-inch baking pan with parchment paper and spread the batter evenly.
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Optional: scatter a few extra chocolate pieces on top for an extra melty finish.
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Bake 16–18 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs. It’s better to underbake slightly for fudgier brownies.
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Allow the brownies to cool completely before slicing. Enjoy!