Fudgy Brownies

Do you LOVE Chocolate?

Three dark, fudgy brownies in a white bowl

Me too! This means I’m always on the lookout for good chocolate recipes, especially brownies!

Lately I’ve been looking for brownie recipes without eggs (because I’m sensitive to eggs). I tried MANY egg-free brownie recipes and ultimately ended up creating this one myself through trial and error and it is now good enough to share with you!

Fudgy Brownies

Gluten-free, dairy-free (if you use coconut oil or properly made ghee), and egg-free but DOES contain nuts. Makes about 32 small to medium brownies.


  • 3 flax eggs (3 tablespoons ground flax + 9 tablespoons water, whisk together, set for 15 minutes)
  • ¾ cup maple syrup
  • 3/8 cup natural, unsalted creamy almond butter
  • 3/8 cup ghee or coconut oil, melted
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoon pure vanilla extract
  • ½ teaspoon salt
  • ¾ cup finely ground, blanched almond flour
  • 1/3 cup chocolate chips (optional, still tastes great without these!)
Glass bowl with ground flax and water mixed together


1. In a small bowl, mix flax eggs by combining ground flax with water and let set for 15 minutes.

Glass bowl with ghee, maple syrup, and almond butter mixed together

2. Preheat oven to 325°F.

3. In a medium bowl, mix together maple syrup, almond butter, and ghee until smooth.

4. Add cocoa powder 1/3 cup at a time, mixing well.

Glass bowl with all brownie ingredients mixed together

5. Mix in vanilla, salt, and flax eggs.

6. Using a spatula, fold in almond flour until combined.

7. Fold in chocolate chips.

Brownie mixture in square pan ready for the oven

8. Pour batter into a 9-inch square baking pan lined with parchment paper.

9. Using a spatula, smooth batter into an even layer.

10. Bake for 30-35 minutes. The brownies are done when a toothpick inserted in centre comes out clean or nearly clean.

Brownies in pan fresh out of the oven

11. Cool in the fridge for 1-2 hours or longer for best results.

For more recipes, check out my Recipes page!

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