This easy fudgy homemade brownie recipe is an irresistible decadent treat. Dense, moist and chewy with crispy edges and a crackly top. They'll disappear in no time!
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Why I love these brownies
These brownies are seriously delicious! They get their ultra-rich texture from the melted chocolate and creamy eggs. Unlike the boxed Betty Crocker brownies, this recipe has wholesome ingredients that may already be stocked in your pantry, and can be whipped up from scratch.
You can feel good about indulging in this easy brownie recipe. Rich dark chocolate is loaded with antioxidants, vitamins and minerals like iron, copper and magnesium. It also contains manganese, which supports the building of collagen and keeps your skin looking youthful and healthy.
If you love chocolate you should also try my healthy cookie dough bites and my flourless chocolate cake!
Noteworthy Ingredients
- Dark chocolate and cacao powder create an explosion of chocolatey goodness.
- Coconut oil adds moisture and is known to raise good (HDL) cholesterol, increasing your heart health benefits.
- Coconut sugar gives these moist, chewy brownies a little sweetness.
- Eggs add structure and richness.
- Vanilla extract intensifies the flavors.
- Tapioca flour adds structure and maintains moisture.
- Sea salt intensifies the ultra-rich chocolate flavor.
See recipe card for quantities.
Hint: don't overcook your brownies or they could end up dry and crumbly.
Frequently asked questions
Turn the timer on for 24 minutes as soon as you pop them in the oven. When ready, stick a toothpick in the center, if it has wet batter then it needs more time. These fudgy brownies are ready when there are a few moist crumbs on the toothpick.
Tapioca flour is a fine white, slightly sweet flour made from the starch of the cassava root. This gluten free flour helps to maintain a moist texture and keeps baked goods a little chewy.
Substitutions
- Coconut oil - you can use ghee in place of coconut oil. I use virgin coconut oil (and I can't detect any coconut flavor) but you could use refined coconut oil to ensure no coconut flavor.
- Chocolate chips - these can easily be swapped for chocolate chunks or a bar. I like to use dark chocolate.
- Tapioca flour - this can be replaced with arrowroot flour without changing the consistency of the batter.
Equipment
These brownies are super easy to make and you really only need one bowl!
- one large glass bowl (if you plan to melt your chocolate in the microwave then make sure you have a microwave-friendly bowl. If you're going to use a double-boiler then make sure your bowl can handle the heat.
- whisk, electric hand mixer or stand mixer
- silicone spatula
- 8x8 baking pan lined with unbleached parchment paper
Storage
If there's any left, these moist homemade brownies can be stored in an airtight container at room temperature for up to 4 days. They can also be frozen for up to 3 months.
Top tip
I recommend using a metal 8x8 baking pan lined with unbleached parchment paper. Glass will heat up quickly and hold the heat. This may overcook the outside of your brownies causing them to be dry and brittle.
PrintRecipe
Easy Fudgy Homemade Brownies
- Total Time: 39 minutes
- Yield: 16 squares 1x
Description
This easy fudgy homemade brownie recipe is an irresistible decadent treat. Dense, moist and chewy with crispy edges and a crackly top. They'll disappear in no time!
Ingredients
- 8 oz dark chocolate chips or chunks
- ½ cup unrefined coconut oil or ghee
- ¾ cup raw coconut sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup tapioca flour
- 3 tablespoons raw cacao powder
- ½ teaspoon fine sea salt
- ¼ cup dark chocolate chips (optional)
- flakey sea salt for garnish (optional)
Instructions
- Preheat oven to 350° F. Line an 8x8 pan with unbleached parchment paper.
- In a large glass bowl, melt the 8 ounces of dark chocolate and coconut oil in the microwave in 30 second increments, or over a double-boiler until the chocolate is fully melted. Stir to combine.
- Add the coconut sugar to the warm chocolate and mix well to allow the coconut sugar to dissolve slightly. Allow to cool for 5 minutes.
- Add the eggs and whisk with your electric mixer or by hand for 1 minute.
- Add the vanilla extract and mix until just combined.
- Switch to a silicone spatula and mix in the tapioca flour, cacao powder and sea salt until combined.
- Fold in chocolate chips if using.
- Pour brownie batter into the lined pan and bake for 24-28 minutes.
- Cool for a few minutes before slicing into squares.
Notes
- The brownies are best slightly undercooked then overcooked.
- I recommend using a metal 8x8 baking pan lined with unbleached parchment paper. Glass will heat up quickly and hold the heat. This may overcook the outside of your brownies causing them to be dry and brittle.
- If you want your brownies more dense then whisk the eggs for less time. If you want them more cakey then whisk for an additional minute to whip more air into the batter.
- Prep Time: 15 min
- Cook Time: 24 min
- Category: dessert
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 16 squares
- Calories: 202
- Sugar: 12.5 g
- Sodium: 71.9 mg
- Fat: 13.8 g
- Saturated Fat: 9.5 g
- Trans Fat: 0 g
- Carbohydrates: 17.2 g
- Fiber: 1.9 g
- Protein: 2.5 g
- Cholesterol: 35.3 mg
Keywords: fudgy brownies, gluten free brownies, paleo brownies
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