Living Healhty With Chocolate eBook

Chewy Fudgy Homemade Brownies (paleo, gluten-free)

Say hello to my newest brownie recipe.

These brownies are flourless and even contain no oil or butter.

The secret to the chewy, fudge consistency: cashews and flaxseed meal!

They are also rich, dark and everything you would want a savory brownie to be.

Give these a try and let me know what you think in the comments below ↓

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5.0 from 4 reviews
Chewy Fudgy Homemade Brownies (paleo, gluten-free)
 
Ingredients
  • 1 cup raw cashews
  • ¼ cup water
  • ½ cup raw cacao powder
  • ¼ cup flaxseed meal
  • 1 egg
  • ½ cup raw honey
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup 70% dark chocolate chips (optional)
Instructions
  1. preheat the oven to 350°F
  2. line an 8x8 baking pan with parchment paper, covering all four sides of the pan
  3. in a food processor or high speed blender, process the cashews and water until creamy, scraping the sides as needed. Make sure you end up with a very creamy paste and there are no chunks of cashews remaining.
  4. in a bowl whisk the egg, then add all ingredients listed, including the cashew butter and chocolate, and mix to combine. Batter will be thick.
  5. pour batter evenly onto the bottom of the prepared baking pan and bake until a toothpick inserted into the center comes out clean, approximately 20 minutes
  6. set pan on a wire rack to cool then cut into squares
  7. optional: melt about ¼ cup dark chocolate in a double boiler and drizzle over the top of each square. I do this by using a ziplock bag and cutting a small whole on one end.

⇒ Recipe serves 10+ people. Store in an airtight container at room temperature or refrigerated.

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Posted in: bars / brownies / fudge, Desserts
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Love to hear your comments on this!

Comments: 23

  1. sara July 15, 2014 at 8:47 am Reply

    Can I substitute the flax seed meal for something else instead? If so, about how much of the substitute would I have to use?

    Many thanks!

    • adriana July 15, 2014 at 9:05 am Reply

      Sara, that’s a really tough question, because I would have to do some tests before I could give you the right answer. You could try adding butter or coconut oil and maybe some almond flour instead.

    • connie August 12, 2014 at 10:39 am Reply

      HI SARA,,, I THINK THE FLAXSEED MEAL REPLACES AN EGG OR TWO.

      REALLY.

      • adriana October 29, 2014 at 9:06 am Reply

        Actually, the flaxseed meal is added to this recipe for consistency and taste. It make these brownies fudgy, and makes the flavor resemble more that of wheat flour.

  2. Purelytwins July 15, 2014 at 10:32 am Reply

    those sound amazing! love the simple ingredients! yum yum

  3. Jen July 15, 2014 at 10:45 am Reply

    Do you think I could substitute macadamia nuts for the cashews or is there something special about cashews that the recipe needs them in particular?

    • adriana July 16, 2014 at 9:20 am Reply

      Jen, the cashews have a creamier consistency compared to other nuts and helps to give these brownies that chewy texture. However macadamia nuts might work as well.

  4. Michelle @ Vitamin Sunshine July 15, 2014 at 2:21 pm Reply

    These look amazing. Do you think I should soak the cashews first if I’m not using a Vitamix? Or is it not necessary for them to be totally smooth? Chewy brownies are the only brownies for me. Otherwise they’re cake-just not the same!

    • adriana July 16, 2014 at 9:16 am Reply

      Michelle, you can soak the cashews if you want. It will definitely help if you don’t have a powerful blender or food processor.

  5. Carly July 17, 2014 at 7:12 pm Reply

    All I can say is OMG! I just made these exactly as per your recipe and they are amazing! Will post a photo on instagram. Thank you!

    • adriana October 29, 2014 at 8:58 am Reply

      Carly, what’s your instagram page? I’d love to see the photo! You can also share it here in the comments :) Thank you for your feedback.

  6. Tom July 18, 2014 at 8:04 am Reply

    Can we use cashew butter instead of the raw cashews and water? If so, how much would you recommend subbing?

    • adriana October 29, 2014 at 8:56 am Reply

      Tom, use a 1/2 cup of cashew butter.

  7. Nancy Power July 18, 2014 at 3:03 pm Reply

    Ok. These are by far the BEST gooey brownies myself and my hubby have EVER eaten!!! Although I did substitute the water for coconut water (after I scooped out all the cream).

    Thank you SO much or all these wonderful recipes. :-)

  8. […] often, because you typically have to use more sugar than you do in cookies. But this recipe for Chewy Fudgy Homemade Brownies by Living Healthy with Chocolate got me. I love paleo/grain free […]

  9. Sara August 10, 2014 at 9:12 am Reply

    These look so good…my brother is allergic to all nuts but almonds. I guess they wouldn’t work because they aren’t as creamy as cashews? Kind of a petty question, I know. They just look so GOOD. What do you think if I added more oil/water or something?

    • adriana October 29, 2014 at 9:02 am Reply

      Hi Sara, you might not need to add any oil or water if you substitute the cashews for almonds, but I think if you add butter (grass-fed) it would be really good. 2-4 tablespoons might be enough.

  10. Marcella August 21, 2014 at 3:37 pm Reply

    This looks amazing!! I know it’s a long shot, but do you think there is any way to substitute the honey for xylitol or coconut sugar? I can’t do honey or maple syrup due to the high glycemic index. I’m desperately trying to find recipes that are decent!

    • adriana August 22, 2014 at 10:21 am Reply

      Marcella, this recipe will work with coconut sugar, but I have not tried it xylitol. If your batter becomes too thick when you use coconut sugar, add about 2 tablespoons of water or coconut oil to the mixture.

  11. Tarja October 29, 2014 at 2:40 am Reply

    Made these today and i have no words :) I bet the taste is even better if you let them be one night in refrigerater. I can not wait to try your other recipes ;)

    • adriana October 29, 2014 at 9:03 am Reply

      Thank you again Tarja!! :)

  12. Veronique November 19, 2014 at 10:00 am Reply

    This recipe sounds yummy and I will try it, but did you really get 10 servings? We don’t eat large desserts but it’s been my experience that an 8×8 pan can yield 6 at most 8 brownie servings. Unless you are going for a brownie bite and not a dessert serving? I’ll be sure to rate after I try this. I have to give it a day since I just made up a batch and although the flavor of mine turned out good, the texture was way way off. That bums me out.

    • adriana November 19, 2014 at 11:25 am Reply

      Veronique, the serving size varies as how big you cut your pieces. This brownie is rich and a small bite goes a long way. Please let me know what you think and share your photo here.

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