Gluten-Free Fudge Brownies
Gluten-Free Fudge Brownies Makes 16 brownies (1 9 x 9-inch pan)
  • ¾ cup coconut butter, melted and cooled
  • ¾ cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 cup granulated sugar
  • ¼ cup + 2 tablespoons dark chocolate cocoa powder
  • 2 tablespoons tapioca flour
  • ¾ cup + 2 tablespoons brown rice flour
  • ¼ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • ½ cup semi-sweet chocolate chips (read the labels to make sure they are dairy and gluten-free)
  • ½ cup chopped walnuts
  1. Preheat oven to 350°F. Line a metal 9 x 9-inch brownie pan with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the coconut butter, almond milk, and vanilla until smooth. Add the sugar and cocoa powder, whisking until combined. The mixture will thicken slightly.
  3. Switching to a wooden spoon or spatula, add the brown rice flour, tapioca flour, baking soda, and salt. Mix until completely incorporated and no lumps remain. Fold in the chocolate chips and chopped walnuts.
  4. Spread the mixture into the prepared pan, using the back of the spatula to spread the batter into the corners and smooth the top.
  5. Bake for 22-25 minutes, until the edges have begun pulling away from the sides and the center no longer jiggles. Transfer the pan to a wire rack to cool completely.
  6. Cut into 16 squares and serve at room temperature or chilled. Brownies can be kept refrigerated in an airtight container for up to 4 days.
Recipe by David D at