Living Healhty With Chocolate eBook

Flourless Fudgy Brownie Recipe (nut, dairy, gluten free, paleo)

How do you make the fudgiest, richest, softest, chewiest brownie without any flour, oil or butter?

The secret is with combining flaxseed meal with the ingredients you will see listed below in this recipe. Flaxseed meal is a rich source of fiber and high in omega-3 fatty acids . It is a great substitute for butter or oil in baking because it gives that perfect buttery texture and flavor.

Enjoy! EVERY BITE  ;)

Paleo-Flourless-Moist-Chocolate-Brownies2

4.5 from 4 reviews
Flourless Fudgy Brownie Recipe (nut, dairy, gluten free, paleo)
 
Ingredients
  • ½ cup raw cacao powder
  • ½ cup flaxseed meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup coconut milk, full fat
  • 1 egg
  • 1 teaspoon vanilla extract
  • 4 tablespoons raw honey
  • 1 tablespoon sunflower seed butter (or other nut butter)
  • ¼ cup chocolate chips
Instructions
  1. in a bowl, mix together the cacao powder, flaxseed meal, baking soda and salt
  2. in a separate bowl whisk the coconut milk, egg, vanilla, honey and sunflower seed butter
  3. gently mix wet and dry ingredients to form a batter
  4. fold in the chocolate chips into the batter and pour it evenly across the bottom of a 9-inch square silicone pan. If you are using an aluminum or non-stick pan, you can line it with parchment paper or grease it with coconut oil.
  5. bake at 350°F until a toothpick inserted into the center comes out clean, about 15-20 minutes
  6. set over a wire rack to cool then cut into squares

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Posted in: bars / brownies / fudge, Desserts
Tags: , , , , ,

Love to hear your comments on this!

Comments: 61

  1. Leslie D. September 20, 2013 at 12:32 pm Reply

    Can I use cream instead of coconut milk? We have allergies.

    • adriana September 20, 2013 at 12:59 pm Reply

      yes, heavy cream also works

      • Leslie D. September 20, 2013 at 1:01 pm Reply

        Thank you :)

  2. Nicole September 20, 2013 at 5:43 pm Reply

    Is flaxseed meal the same as grinding up whole flaxseeds?

    • adriana October 6, 2013 at 7:52 pm Reply

      yes

      • Cheri June 17, 2014 at 3:15 pm Reply

        I ground my own fax seeds, (because I had them on hand). I found it left them a bit to “chewy”. Very moist and tasty but just not quite the right texture. Next time I will buy reground flaxseed meal.

  3. Aya B. September 20, 2013 at 7:32 pm Reply

    This is such an incredibly amazing recipe.. I honestly did not try it yet but if it worked and tasted really good, then you should be named as a genius.. I am a kind of healthy food blogger and I bake a LOT.. and my college friends always on demand for brownies which i like to make healthy… they would be crazy if this recipe worked
    Thanks for the genius post…

  4. Casey September 20, 2013 at 8:29 pm Reply

    This looks AMAZING! Is it still healthy if you eat the whole batch in one sitting…by yourself?

  5. Helena Dreyer September 21, 2013 at 2:26 am Reply

    Can I substitute with coconut flour?

    • adriana September 23, 2013 at 11:41 am Reply

      Coconut Flour have very different properties and I don’t think it would work here without changing the ratio of the other ingredients. Please let me know how it turns out if you do try.

  6. Toni September 22, 2013 at 6:42 am Reply

    I made these brownies this morning. I used 1 c dark choc chips and 1/2 tsp espresso powder, They are amazing and have a great chocolate flavor.

  7. Katey September 23, 2013 at 4:38 am Reply

    I made these last night, only sub was almond butter for the sun butter, so easy and SOOOO delicious!! I doubled the recipe and it rose and was so moist and chocolately! Everyone raved about them!! Thank you!

  8. Rachel Jarreau September 26, 2013 at 7:09 am Reply

    You are inspired! These are the best brownies I’ve ever tasted! These are the perfect treat. Thank you again!

    • adriana September 26, 2013 at 7:15 am Reply

      :) thank you for the kind words and feedback!

  9. thrifty divas September 30, 2013 at 3:31 am Reply

    […] have to give credit to the original recipe source. I just made minor adjustments to make them to our liking. So, here’s the […]

  10. Jackie Solis October 5, 2013 at 8:22 am Reply

    Wow….these were superb! Totally in love with this recipe. Tastes like the real deal if not better…. Thank you for sharing ~with gratitude from San Antonio, Texas

  11. rhiannakuchel October 5, 2013 at 10:29 pm Reply

    Hi, I was just wondering if you can substitute flaxseed meal with almond meal instead? Thank you! :-)

  12. Nina October 8, 2013 at 3:08 am Reply

    what can i use instead of flaxseed meal ?

    • heather October 14, 2013 at 10:32 am Reply

      flaxseed meal is usually used as an egg replacement, so just use a couple eggs. if you can, that is.

    • adriana October 14, 2013 at 10:39 am Reply

      I would try substituting the flaxseed meal with about 1/4 cup of butter or coconut oil. Let me know if you try this and you still get a fudgy texture

  13. Jennifer October 10, 2013 at 12:05 pm Reply

    Made this recipe today and it’s a keeper. My daughter went back for seconds.

  14. Toni October 22, 2013 at 3:39 am Reply

    I saw this recipe listed in your ’14 Halloween Healthy Treats, Snacks and Recipes’ post and my eyes just popped out of my head. These look delicious. I can’t wait to make these this afternoon. Oh happy day!

  15. Bex October 22, 2013 at 10:56 am Reply

    The batter tastes bitter and almost….astrigent? Not sure how to describe it. Maybe the flax wasn’t good. I hope it’s better after it cooks.

  16. Kika October 24, 2013 at 4:27 pm Reply

    Hi, I was wondering if I could substitute the coconut milk with almond milk (I don’t have any on hand and I’d rather not substitute it with whole milk as I do not consume dairy)?

    • adriana October 25, 2013 at 8:03 am Reply

      I will say probably yes, but I am not sure how that will affect the consistency because coconut milk has a lot more fat than almond milk. Please let me know how it turns out if you try it.

      • Kika October 25, 2013 at 12:31 pm Reply

        Hey there! I just baked these brownies a couple of hours ago with the substitution of almond milk for coconut milk and let me just say, these are the best brownies EVER! I added 1/2tsp instant espresso to the batter just to make it richer. I ate the whole thing in one sitting…thank you so much for this recipe! It’s simply devine! Now, I’m going to go and bake another batch. ;)

        • adriana October 25, 2013 at 12:38 pm Reply

          So awesome! Thank you for your feedback!

        • Claire October 31, 2013 at 8:17 am Reply

          What kind of almond milk did you use?? Would unsweetened almond milk work? thank you :)

          • adriana October 31, 2013 at 8:21 am

            Claire, I make my own. I add almonds and hot water to a blender and strain the milk.

          • Kika October 31, 2013 at 3:35 pm

            Hey Claire, I used unsweetened plain almond milk by Blue Diamond.Although, I don’t think the brand matters.

  17. Laura October 25, 2013 at 2:04 pm Reply

    Is there anything I could substitute for the egg? I have an allergy…

  18. Best Ever Brownies October 27, 2013 at 6:29 am Reply

    […] credit goes to Living Healthy With Chocolate, thank you for this awesome […]

  19. Kelly October 27, 2013 at 1:47 pm Reply

    How many calories would you say is in one piece of these? They are delicious!

  20. Jessica October 28, 2013 at 8:56 pm Reply

    This is terrific! The texture of the brownie is as good as the texture of normal traditional brownie. I was surprised with how simple and healthy the recipe is. I think it will be awesome to tweak this recipe to make other types of cakes (nut, flour, butter free). Thanks again for the recipe. I plan to make it again :)

  21. Becca October 30, 2013 at 2:03 pm Reply

    Can I use coconut milk from a carton? I really want to make these for my family tomorrow. Where could I get the canned milk since I can’t order them in time? Thanks! These look awesome!

    • adriana October 31, 2013 at 8:24 am Reply

      Becca, Any full fat coconut milk will work on this recipe. Coconut milk in cans can be found at any supermarket.

  22. Jemma October 31, 2013 at 6:17 am Reply

    Hello, I made these and they are so decadent! Do you have any idea about how many calories a serving contains? :)

  23. Nicole November 30, 2013 at 6:32 pm Reply

    way too much baking soda. Tasted and smelled of it. Also no real flavor or sweetness.

  24. april showers December 2, 2013 at 6:49 am Reply

    Um, why use raw honey if you are going to bake them?

  25. Sara December 5, 2013 at 9:47 am Reply

    Do you think you could use Chia seeds instead of the flax?

    • adriana December 7, 2013 at 3:51 pm Reply

      I don’t think so, but if you try let me know how it goes.

    • Amy December 9, 2013 at 5:45 pm Reply

      I was going to try chia meal as I have trouble with flax. Did you ever try it?

      • adriana December 11, 2013 at 8:27 am Reply

        I never tried it. Please let me know how it turns out.

  26. […] ~ Adapted from livingwithchocolate.com .. here […]

  27. Denise December 14, 2013 at 1:14 pm Reply

    Super moist and dense. One of my favorite recipes in respect to this so far. i did notice though that the flavor was a little bland. Did anyone use anything to enhance or add flavor? I did double the vanilla and added a couple extra tablespoons of honey – a couple teaspoons of cinnamon too. Thanks in advance for any advice!

  28. Sheryl December 18, 2013 at 9:52 pm Reply

    Just made these. They were ok but not great. The bites with a chocolate chip in them tasted pretty good; the bites without were very bland. I even added 1/2 tsp espresso powder as other reviewers suggested. My kids like them, though, so next time I’ll use mini chocolate chips to make sure there’s flavor in every bite.

    • adriana December 23, 2013 at 6:14 am Reply

      Great sign if your kids like it. We as adults have altered our taste buds from years of eating processed, artificial foods and it takes some time to recover from that. I think that if your kids like it as is, there is no need to add more sweetener (chocolate chips) and increase the carb content.

  29. TG December 29, 2013 at 3:11 pm Reply

    They have a great look and texture but they didn’t taste sweet like brownies, even though I added extra honey to the mix, so I made another batch with 1/4 cup stevia. This gave it a strange after-taste so not to be beaten, I’ll keep experimenting until I get it right! I’ll make another batch with caster sugar I think. Not the healthiest then, but at least people might eat them!

  30. Stephanie January 9, 2014 at 4:42 am Reply

    I made these, but substituted pure organic maple syrup, instead of honey. I don’t like baking with honey. They were sweet and tasty!

  31. Amanda January 27, 2014 at 10:33 am Reply

    These were amazing!! I used an extra egg instead of the flaxseed, almond milk instead of the coconut cream, and peanut butter instead of sunflower seed butter. I also omitted the chocolate chips to cut calories. Using this method, the entire pan had 632 calories. They were definitely sweet enough and very, very delicious! I can’t wait to make them again!

  32. […] week I came across a recipe for Flourless Fudgy Brownies from the website Living Healthy with Chocolate. I was able to tweak this already-good recipe enough to accommodate my daughter…as well as the […]

  33. Barb February 9, 2014 at 8:07 am Reply

    Sorry but these turned out terrible, I followed all the ingredients, there is no chocolate taste just an awful consistency which taste like baking soda mixed with flax seed meal, so mad at myself for waisting good ingredients, they are going into the trash. Please update this recipe for a better brownie.

    • adriana February 10, 2014 at 7:28 am Reply

      Barb, I am sorry this recipe didn’t taste good to you. As you can see from the comments above a lot of people love this recipe. Please let me know if there is anything I can help you with so that it turns out better for you next time.

  34. Sue-Ann March 30, 2014 at 1:11 am Reply

    This is the best brownie I’ve ever had… no lie. I’m been sugar detoxed for a while now, so I added only 1tbsp honey which was plenty for me. It is so rich, but most of all… IT WAS SO EASY! :) And the flaxmeal… yummy fibre. I am going to post a photo and tag you on instagram… your recipes ALWAYS turn out amazingly. Thank you!

    • adriana April 1, 2014 at 8:20 am Reply

      :) Thanks so much for your feedback!

  35. Paleo Food Diet | The Circular April 8, 2014 at 12:38 pm Reply

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  36. Kiki April 12, 2014 at 5:43 pm Reply

    I have to agree with some of the other posters. I really enjoyed the texture of these brownies but the taste was a miss for me. I added 5 tbsps of raw agave nectar when I noticed the batter tasting a bit bitter. I also added a bit of espresso powder to boost the taste and the recommended 1/4 cup of chocolate chips. Unfortunately the brownies turned out bitter and lacked sweetness, except those pieces that had the chips in them.
    That being said, I really like the simplicity of this recipe and will play with it until it reaches the taste I like. I appreciate you sharing it!

  37. Andrea April 21, 2014 at 4:13 am Reply

    I made these brownies yesterday for a family get together. Only slightly modified the recipe by adding more sweetener & a tasty finishing touch. 1 packet stevia (purevia) & scant 2 T coconut sugar, in addition to the 4 T honey the recipe calls for. For that I used half honey (2T) half maple syrup (2T)…. I had half of a large dark chocolate bar (80%) that I chopped & added to the brownies. And after pouring into pan I plopped teaspoons of strawberry jam all over batter & swirled it in. These brownies were a hit! They rose nicely, were fudgy & moist. Definitely a yummy treat- and my family loved them too!!

  38. Mariko July 6, 2014 at 12:03 pm Reply

    I made this today …. I love it!! … dark chocolate bar 70% …. Yummy!! Healthy brownies! Thanks for sharing this recipe :)

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