Gluten-Free Fudge Brownies

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 18 mini brownies


  • 1 1/2 cups good quality chocolate
  • 1/2 cup coconut oil
  • 3 eggs
  • 1/2 cup coconut sugar
  • 2 teaspoons vanilla
  • 1/2 cup almonds finely ground
  • 1/4 cup rice flour
  • 1/4 teaspoon baking soda
  • Pinch of salt


  1. Preheat oven to 180°C.
  2. Prepare mini muffin tins and spray with cooking oil to coat. Set aside.
  3. In a double broiler, melt chocolate and coconut oil.
  4. In a separate bowl, whisk eggs, coconut sugar and vanilla. Add melted chocolate while whisking to avoid cooking the eggs.
  5. Add almonds, rice flour, baking soda and salt and mix well.
  6. Fill muffin tins 3/4 of the way full and bake about 15 minutes until set in center.

Recipe Notes

Do not over bake!
Bake in mini muffin tins for ease of presentation and portion control. If you prefer, this recipe can be baked in a square pan and cut into small bites.
Make extra and freeze. Brownies will keep for two months frozen.