Fudgy Gluten Free Brownies

There are days when only a rich, chocolatey brownie will do—but that doesn't mean you have to reach for refined sugar or traditional flour. These Gluten-Free & Refined Sugar-Free Brownies prove that wholesome ingredients can create an incredibly indulgent dessert.
Made with cassava flour, naturally sweetened with pure maple syrup, and held together with just two eggs, these brownies have everything you want: a rich chocolate flavor, a soft fudgy center, and those irresistible chewy edges.

Cassava is a starchy, edible root vegetable native to South America, also known as yuca.
Cassava flour is one of my favorite gluten-free baking flours because it behaves much like traditional wheat flour, creating a brownie that's tender without being gritty. Pair it with the caramel-like sweetness of maple syrup, and you have a dessert that's both simple and satisfying.

Whether you're baking for someone with gluten sensitivities, looking to reduce refined sugar, or simply wanting a homemade treat made with pantry staples, these brownies check all the boxes.

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READY TO BAKE

Why You'll Love These Brownies

• Naturally gluten-free
• Sweetened only with pure maple syrup
• No refined sugar
• Rich, fudgy texture
• Made with simple ingredients
• Ready in under 30 minutes

LET THEM COOK BEFORE SLICING.....IF YOU CAN □

Tips for the Best Brownies

• Don't overbake. Slightly underbaked brownies will continue setting as they cool.
• Use high-quality cocoa powder for the richest chocolate flavor.
• Let the brownies cool completely before cutting for clean slices.
• Store them in an airtight container for up to four days, or refrigerate for an even denser, fudgier texture.

Easy Variations

• Stir in chopped pecans or walnuts for crunch.
• Sprinkle flaky sea salt on top before baking.
• Add a teaspoon of espresso powder to deepen the chocolate flavor.
• Mix in unsweetened shredded coconut for extra texture.

A Brownie Everyone Can Enjoy
Healthy baking doesn't have to mean sacrificing flavor. These brownies are proof that a handful of wholesome ingredients can produce a dessert that's every bit as satisfying as a classic brownie. Rich, chocolatey, and naturally sweetened, they're perfect for afternoon coffee, lunchbox treats, or sharing with friends who would never guess they're gluten-free and refined sugar-free.
Once you've made them, don't be surprised if they become your go-to brownie recipe whenever a chocolate craving strikes!

Fudgy Gluten Free Brownies


Ingredients

• 3/4 cup dark chocolate chips, divided
• 1/3 cup pure maple syrup
• 1/4 cup coconut oil
• 2 large eggs
• 1 teaspoon vanilla paste
• 1/4 cup unsweetened cocoa powder or raw cacao
• 1/4 cup cassava flour
• 1/4 teaspoon sea salt
• 1/4 teaspoon baking soda
• Optional: chopped walnuts or pecans

Instructions

1. Preheat your oven to 350°F. Line an 8x8-inch baking pan with parchment paper or lightly grease it.
2. In a microwave safe bowl, add coconut oil, 1/2 cup chocolate chips, maple syrup and cocoa powder.  Microwave on 30 second intervals until the chocolate and coconut oil is melted and stir together.  You can also do this stove top over very low heat.
3. Mix the cassava flour, baking soda, and sea salt until combined.
4. Mix the eggs and vanilla in a larger bowl with a whisk or rotary beater until light and fluffy and pale yellow in color.  
5. Stir in the cooled chocolate mixture and then the cassava flour mixture until just combined.
6. Spread the batter evenly into the prepared pan.
7. Sprinkle with additional 1/4 cup chocolate chips (or more if desired), as well as chopped nuts if using.
8. Bake for 20-22 minutes, or until the center is just set and a toothpick comes out with a few moist crumbs.
9. Allow the brownies to cool completely before slicing. (I know...it's hard but you can do it). 😉They become even fudgier as they cool.