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: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 10 brownies

Thick and Fudgy Brownies


  • 2 cups white whole wheat (For a gluten free option use gluten free all purpose or gluten free oat flour)
  • 1/2 cup maple syrup
  • 1/2 cup cacao powder or cocoa powder
  • 1 flax egg
  • 1 1/2 tsp baking powder
  • 1 tsp ground vanilla beans or extract
  • 1/2 cup coconut oil
  • 1 cup almond butter
  • 1/2 dark chocolate bar (I used one that was 72% cacao. If you want a sweeter taste, use milk chocolate.)
  • 1/2 cup almond milk
  • 1/4 cup applesauce unsweetened


  • Preheat oven to 350.
  • In a large bowl, add all the dry ingredients.
  • In a saucepan, on medium heat, combine the coconut oil, applesauce, maple syrup, almond butter and chocolate.
  • Stir until everything is well combined. Set aside.
  • 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.
  • Add the heated mixture to the dry ingredients and stir only until combined.
  • 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.
  • 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.
  • Once the brownies are cooled, pull them out by grabbing the parchment paper.
  • Cut with a pizza cutter into squares.

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!

104 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. :)

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