Thick and Fudgy Brownies

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

Prep Time 15 min Cook Time 15 min Serves 10 brownies     adjust servings



  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.


Recipe 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 to “Thick and Fudgy Brownies”

  1. I was wondering if there were a way to substitute something for the wheat flour? I'm diabetic and am trying to find recipes for baking that keep the carbs and sugar down, any ideas? Love your web site btw, fabulous recipes and for me, an avid baker, I love the healthier alternatives to standard baking, thank you! ;)
    1. I think coconut flour is diabetic friendly. It's also very fickle to bake with. If you try it, add an extra egg. Let me know if t works out.
  2. I am going to make these tomorrow. Do you know about how many almonds it takes to make 1 cup almond butter? I have raw almonds but no almond butter so I will have to make my own. Also I have not made my own nut butter before. Do you think it is easier to make in a food processor or vitamix? Thanks
    1. I think it probably takes about 2 cups of almonds to make almond butter. It takes about 20 minutes in the food processor. I haven't tried it in the Vitamix, but I know you can do it that way too. I hope you enjoy the recipe. :)
      1. Made these and they are yummy. I used almond extract and I've come to realize that even though I like almonds I do not like almond extract. It seems like the alcohol in it never cooks off and leaves a weird taste. Next time I will just use vanilla instead. Moist and definitely satisfies a sweet craving. I actually cut my 8x8 cube into 16 small brownies. I wasn't sure how much 1/2 of a chocolate bar was so I just used 2 ounces of a 62% cacao milk chocolate bar. My husband said they didn't really taste chocolatey to him but I enjoyed them. Maybe next time I will add a bit more of the chocolate bar. Thanks for the yummy recipe!
  3. I have made these a couple times. I absolutely LOVE the original recipe! They are the BOMB! However, not everyone in the house likes peanut butter, so I substituted yogurt & baked them in an 8 x 11 pan and they turned out just fine. My peanut butter lovers didn't care for them(with yogurt), but the other kids really liked them! Thanks!
  4. OOPS!!!!!!!!!!!!!!!!!! a question I forgot to ask.....Have you ever used bitter or semi sweet baking chocolate instead of the chocolate bar?????????
  5. I made these yesterday, ate one and put the rest in an air tight container..I said air tight but not dog proof! My lab jumped on the counter and dragged the container down and ate 1/2 of them! So mad! They were pretty good though, I told my hubby he can have some but don't expect them to be sweet lol! Since I've cut out so much sugar, these didn't bother me at all!
  6. These are AMAZING!! I made my own chocolate so I could use coconut sugar and added pistachio nuts (chopped). Thank you for the great recipe!
  7. I have these in the oven and can not wait until they are ready! I cheated and tasted the batter and it was delicious!!! Do you think these would work well with oat flour? And if so, would you use the same measurement? Thank you so much for sharing all of your amazing whole food recipes! Yours is my "go-to" site!!! I use so many of your recipes on a daily basis!
  8. Dang! I left them in too long. My oven tends to cook things faster and I just plain forgot that. Still very tasty and fudgey. And the dryness was quickly remedied with some ice cream. No complaints here or with my friends. Thanks for the wholesome recipe!
  9. I have been on point with my nutrition today & did NOT want to get off track (but my chocolate cravings were INTENSE) so I quickly browsed your site & found this recipe! Just made them & they're delicious! I used a 1 c. whole wheat flour & 1 c. all-purpose flour. I may have undercooked them just a smidge but I'll let them cool & see if the consistency changes. I'm going to be enjoying one (or two, or three..) of these with some hot coffee! Thank you for this recipe!

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