Gluten-Free Fudgey Brownies (Very Chocolatey)

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 IF you need gluten-free and sometimes CRAVE a taste of deep (strong) chocolate, this could work for you.  I prefer to keep these in a freezer container (in the freezer) and get just one out…one at a time…one at a time ‘as needed‘.

Some would say the ‘chocolatey’  is too strong– but, for a ‘little fix’ when  desperate times call for desperate measures… just sayin’!
  • 1/2 cup butter
  • 2 oz. unsweetened chocolate
  • 1/2 cup honey
  • 1 egg*
  • 1 teaspoon vanilla
  • 2 tablespoons coconut flour, packed.  (I added one teaspoon, packed.)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup semi-sweet chocolate chips  (roughly chopped, or left ‘as is’)
  • 3/4 cup copped nuts, optional


  1. Preheat panggangan to 350.
  2. Melt butter and chocolate together in bowl over boiling water.
  3. Add honey to bring down temperature before adding the egg.
  4. Whisk in egg.
  5. Combine coconut flour, salt and baking soda.  Add to the above and stir ‘just’ to combine.
  6. Fold in chocolate chips and nuts (optional).
  7. Pour into a well-greased 8×8 baking dish.
  8. Bake at 350 for 20-25 minutes.  Do not overbake.  (Mine took almost 30 minutes.)
These brownies cut best when they are COLD.
*If you like brownies that are more cake-like, add an extra egg
Where’s the MILK!?!?


This recipe was adapted from:  “”
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