Brownies - Chocolate Fudge - Gluten-free

Prep Time

10 min

Cooking Time

25 min




1/3 cup (6 tablespoons) organic coconut oil, or grass-fed butter

5 ounces dark chocolate (70% or higher), chopped 

2 teaspoons coffee (optional)

2 large eggs plus 1 egg white

1 tsp. vanilla

2/3 cup sugar (I use organic coconut sugar)

1/3 cup cocoa, unsweetened (I use 1/4 cup cacao powder)

1/3 cup non-gmo cornstarch (or arrowroot 1:1)

½ tsp. salt (Himalayan or sea salt)


Preheat the oven to 350°F and grease an 8” square pan.

In a bowl, combine the chocolate and coconut oil. Melt the two in the microwave over medium heat, stirring frequently. Once melted, stir to combine. Add in coffee and stir.  Set aside.

In a separate small bowl, combine the cocoa, cornstarch/arrowroot and salt. Set that aside. In a large mixing bowl, whisk together the two eggs and one egg white. Add the vanilla and slowly add the sugar, whisking until well combined. Pour in the melted chocolate and whisk. Add the cocoa mixture and whisk until thoroughly combined. Pour into the prepared pan. Bake the brownies for about 25 minutes. Do not over-bake. The brownies are done when a knife inserted into the center comes out with a few streaks and crumbs on it. Allow the brownies to cool before cutting. Store leftovers at room temperature. 


Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 155.4
  • Total Fat: 10.6 g
  • Cholesterol: 23.3 mg
  • Sodium: 13.3 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.2 g


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