Ultra-Rich Chocolate Fudge Brownies
Prep time
Cook time
Total time
This recipe is naturally dairy-free, gluten-free, and even virtually flourless! It is adapted from David Lebovitz
Serves: 9 to 12 brownies
  1. Preheat your oven to 350ºF.
  2. Grease and flour an 8x8-inch baking pan – you can use any flour (gluten-free, all-purpose, or even starch), I used brown rice flour.
  3. Melt the oil and two chocolates together in a double broiler, or the lazy way, as I do, in the microwave. For the microwave, place them all in a microwave-safe bowl, and cook on high in 30 second intervals, stirring vigorously in between. Heat until the chocolate is just barely melted and no more to prevent scorching. It usually takes a total of 60 to 90 seconds (just 30 seconds with mini chips!), depending on the size of chocolate used.
  4. Pour the chocolate mixture into a mixing bowl (making sure to scrape it all in there!), and blend in the sugar, eggs, maple syrup, and vanilla.
  5. Sift in the starch.
  6. Beat the batter with a mixer for at least one minute (this part is essential!) – it will be quite thick.
  7. Pour the batter into your prepared pan, and bake for 30 to 35 minutes, or until set in the center. A toothpick inserted into the brownies should come out relatively clean, with just a few crumbs clinging.
  8. Now here comes the hard part – let the brownies cool completely before cutting and serving! This doesn’t always happen in our house, but be forewarned that any brownies stolen while still warm will be more crumbly. They will still make an amazing brownie sundae though.
These will keep for a few days at room temperature, but I prefer to store them in the refrigerator.
Recipe by Go Dairy Free at https://www.godairyfree.org/news/chocolate-fudge-gluten-free-brownies