Thick and Fudgy Brownies

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My husband is a huge chocolate lover.   He especially loves fudgy brownies.  I am more of a nut butter girl myself.  So I combined those two things to make these yummy thick and fudgy brownies!  This is attempt number 3 at brownies and these brownies came out so good!  I used white whole wheat in my brownie recipe, but they can easily be done with a gluten free flour as well.

brownies FG 10

These can also be done with peanut butter or sunflower butter as well.  I knew these were a hit because my daughter ate hers right up and asked for another.  My husband said they reminded him of Duncan Hines brownies in a box!.  Without the chemicals of course! I used dark chocolate and cacao powder so these are filled with healthy antioxidants for your body too. A brownie you can feel good about eating. Can it get any better than that really?

Thick and Fudgy Brownies

Thick and Fudgy Brownies

Rating 

Prep time: 

Cook time: 

Total time: 

Serves: 10 brownies

Ingredients
  • 2 cups white whole wheat (For a gluten free option use gluten free all purpose or gluten free oat flour)
  • ½ cup maple syrup
  • ½ cup cacao powder or cocoa powder
  • 1 flax egg
  • 1½ tsp baking powder
  • 1 tsp ground vanilla beans or extract
  • ½ cup coconut oil
  • 1 cup almond butter
  • ½ dark chocolate bar (I used one that was 72% cacao. If you want a sweeter taste, use milk chocolate.)
  • ½ cup almond milk
  • ¼ cup applesauce unsweetened
Instructions
  1. Preheat oven to 350.
  2. In a large bowl, add all the dry ingredients.
  3. In a saucepan, on medium heat, combine the coconut oil, applesauce, maple syrup, almond butter and chocolate.
  4. Stir until everything is well combined. Set aside.
  5. Line an 8X8 pan with a sheet of parchment paper leaving enough room for some paper to come out the sides. This will make the brownies easy to remove.
  6. Add the heated mixture to the dry ingredients and stir only until combined.
  7. Lastly add the egg and milk and stir until everything is mixed well. Be careful not to over-mix or the brownies can come out tough.
  8. Bake in the oven for about 15 minutes. I kept mine slightly gooey and they worked out great that way. The first time I overcooked them and they were so dry.
  9. Once the brownies are cooled, pull them out by grabbing the parchment paper.
  10. Cut with a pizza cutter into squares.
Notes
Store them in a container in the pantry or the fridge. Keep in mind, if you store them in the fridge, they will harden slightly because the coconut oil will solidify. I got about 10 brownies out of my batch. Enjoy!
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113 thoughts on “Thick and Fudgy Brownies

  1. This looks delicious. Wait. Can I substitute incredible for delicious? No. Wait. I have to substitute friggin’ amazing for delicious! It just has to be done!!

  2. These are delicious! I am thinking of using raw honey instead of maple syrup next time since i love raw honey 🙂 thanks for all the great recipes!

  3. These are INCREDIBLE. There is no other word to describe them. I never want another brownie again. Thank you for creating such amazing recipes that make eating a whole food diet feel like we aren’t missing out!

  4. Hello again!

    I want to double this recipe for a party. By doing that what size pan do you recommend I use and what temperature should I bake it and how many minutes?

    Thanks for all your help!

  5. These are SO yummy!! Just made them tonight and found them to be easy to prepare. They were a hit with my 3.5 yo too!!! Thanks Melissa! 🙂

  6. Looks delicious. How big was the chocolate bar? I’ll be substituting with the chips I have, and wish to know how many grams of those to use in lieu of the bar. Thank you. 🙂

    1. I sometimes make it, but I also get store bought. You can use oil, yogurt or banana in place of the applesauce if you like.

  7. I made these in mini-muffin bites for a St. Patrick’s day get-together – substituted Guinness beer in place of the milk, and topped them with a Bailey’s Irish Cream frosting recipe I found. They are good! My only suggestion is: remember the vanilla! I forgot to add it … I use extract so I don’t put it in with the dry ingredients as I assume you would the ground bean. When following the written instructions it is not listed in the wet. Well, this recipe is good enough to make again, so they’ll be even better next time with the vanilla added, I’m sure!

  8. Hi Melissa, greetings from Singapore. Is it posdible to replace GF oat flour with Almond Flour or Coconut Flour or GF all purpose flour?

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