Irresistible Fudge Brownies (GF, Dairy-free, sugar-free)

Yes, you can make irresistible, moist, and fudgy brownies that are also gluten-free, dairy-free, and refined sugar-free.

With just 7 ingredients, this chocolatey treat will satisfy your sweet cravings, AND it's super easy to make (Paleo and whole30 approved)

I'm a bit obsessed with this rich brownie recipe because this healthy baked good pairs so well with a hot cup of tea, a coffee drink, or a healthy iced latte.

If you are a serious dark chocolate lover, this gluten-free brownie recipe is for you. They're one of my favorite desserts.

Jump to:

• Why you'll love these healthy fudge brownies
• Ingredients and substitutions
• Step-by-step instructions with pics
• How to make these brownies with a shiny crust?
• Baking tips
• Storage
• More healthy recommended desserts
• 📖 Recipe

Why you'll love these healthy fudge brownies

• It's a no-fuss brownie batter, ready and baked in less than 25-30 minutes with only seven ingredients.
• Each bite will give you an intense chocolatey flavor reminiscent of chocolate truffles with a dense, fudgy texture and deliciously moist crumbs.
• They're sweetened with dried fruits only and baked with cacao or natural cocoa powder instead of flour, thus gluten-free.
• And it contains healthy fats and no nuts—an excellent school treat or to bring to potlucks.

Ingredients and substitutions

You only need to gather a few simple ingredients to make a sugar-free, dairy-free, and gluten-free flour blend for healthy brownies.

Soft dates & apricots: there is no need for white or brown sugar. Instead, dried fruits like soft dates and apricots add sweetness and extra fiber. They also help with making these dairy-free brownies deliciously moist.

Note: Trader's Joe sells small bags of organic Turkish dried apricots without added sugars at an excellent price—in case you are wondering where to get them. 

Cacao or cocoa powder: These delicious brownies are flourless and contain no chocolate or chocolate chips.

Instead, the recipe only calls for natural cacao powder to give them that intense pure chocolate taste and act as the flour in this recipe.

Note: I have used cocoa or cacao powder interchangeably—read about the difference between the two. If you opt for cocoa, choose a full-flavored one with deep chocolate flavors perfect for baking. The non-alkalized cocoa powder from Shiloh Farms tastes divine in this recipe.

Plant milk: I often use pea milk (a nut-free option) to add extra protein, but you can also use hazelnut, cashew, or almond milk to make these brownies dairy-free.

Note: If you are not sensitive to dairy, you can substitute it with regular milk. Although I think regular milk makes these brownies a bit too heavy.

Room temperature eggs: They give these fudgy gluten-free brownies structure, bind everything together, and help lift the batter during baking.

A tad of salt: Although optional, a small amount reduces any bitter flavors and nicely balances the sweet chocolate taste.

Melted coconut oil: I prefer coconut over olive oil or avocado oil. It adds a sweet richness and delicious tenderness.

Step-by-step instructions with pics

(Full instructions with measurements in the recipe card).

STEP 1: Place the dried fruits together with the wet ingredients like coconut oil, milk, and eggs in a blender (you can also use a food processor).

Blend into a paste and transfer to a large bowl.

STEP 2: add the dry ingredients like cocoa or cacao powder and sea salt to the large mixing bowl with the dried fruit paste.

Stir until all lumps have disappeared and you have a dark brown batter.

Note: It's essential to add and mix the cacao powder in small batches.

STEP 3: Transfer the brownie batter to a prepared pan and bake.

How to make these brownies with a shiny crust?

Instead of manually stirring in the dry ingredients, add them to the blender or food processor together with the date paste and blend or mix for a few seconds until you have a beautiful shiny, and chocolatey paste.

Baking tips

To get the best chocolate brownies, allow them to cool sufficiently for at least 10 minutes. They will become more solid as they cool, and the sweet, rich chocolatey flavor will settle in.

How to remove the brownie cake from a greased and cacao-floured baking pan: use a pairing knife and trace it around the edges to ensure the cake is no longer attached to the sides of the pan.

Then flip it over in one swooping motion with a large enough plate on top of the pan to catch the brownie cake—you can always use parchment paper as well.

Storage

Store leftovers in an airtight container in the fridge and enjoy them for up to five days.

Or freeze leftovers wrapped in baking parchment paper or plastic wrap and place them in an airtight container for at least a month.

They defrost in a couple of minutes, but they taste even better when frozen, in my opinion.

More healthy recommended desserts

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📖 Recipe